Description
Soft, fluffy cinnamon rolls with a red velvet twist, filled with buttery cinnamon sugar and topped with a luscious cream cheese glaze.
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm milk
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 tbsp red food coloring
- 1/2 cup unsweetened cocoa powder
- 1 tsp salt
- 1/2 cup unsalted butter, softened (for filling)
- 1 cup brown sugar, packed (for filling)
- 2 tbsp ground cinnamon (for filling)
- 8 oz cream cheese, softened (for glaze)
- 1/4 cup unsalted butter, softened (for glaze)
- 2 cups powdered sugar (for glaze)
- 1 tsp vanilla extract (for glaze)
- 2–3 tbsp milk (for glaze)
Instructions
- In a small bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy.
- In a large bowl, mix flour, sugar, cocoa powder, and salt. Add yeast mixture, melted butter, eggs, and red food coloring. Mix until a dough forms.
- Knead dough on a floured surface for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Roll dough into a large rectangle. Spread softened butter evenly over the surface.
- Sprinkle with brown sugar and cinnamon mixture.
- Roll tightly into a log and cut into 12 even rolls.
- Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
- Preheat oven to 350°F (175°C) and bake for 25–30 minutes until golden and cooked through.
- For glaze: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk, mixing until creamy.
- Spread glaze over warm rolls and serve.
Notes
- For richer flavor, add a pinch of nutmeg to the filling.
- Best served warm right out of the oven.
- Store leftovers in the refrigerator and reheat before serving.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American