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5 Amazing Red Velvet Cinnamon Rolls Recipes

red velvet cinnamon rolls
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Create the ultimate soft and fluffy Red Velvet Cinnamon Rolls, featuring the classic cocoa and buttermilk tang, swirled with cinnamon sugar, and topped with a rich, decadent cream cheese glaze. This recipe is a perfect project for your portfolio.

Ingredients

  • All-Purpose Flour: 3 1/2 cups
  • Granulated Sugar: 1/2 cup (for dough) + 1 cup (for filling)
  • Active Dry Yeast: 2 1/4 teaspoons
  • Whole Milk: 1 cup, warmed
  • Unsalted Butter: 1/2 cup (1 stick), softened + 1/4 cup, melted
  • Eggs: 2 large
  • Buttermilk: 1/4 cup
  • Red Food Coloring: 1 to 2 tablespoons (gel preferred)
  • Unsweetened Cocoa Powder: 2 tablespoons
  • Salt: 1 teaspoon
  • Brown Sugar: 1/2 cup (for filling)
  • Ground Cinnamon: 2 teaspoons (for filling)
  • Cream Cheese: 8 ounces, softened (for glaze)
  • Powdered Sugar: 3 cups (for glaze)
  • Vanilla Extract: 1 teaspoon
  • Lemon Juice: 1/2 teaspoon (optional, for glaze)

Instructions

  1. Activate the yeast in the warm milk with a pinch of sugar. Let it sit until foamy, about 5 to 10 minutes.
  2. In a large bowl, whisk together the flour, remaining dough sugar, and salt.
  3. In a separate bowl, mix the softened butter, eggs, buttermilk, cocoa powder, and red food coloring until the color is uniform.
  4. Combine the wet and dry ingredients. Mix until a shaggy dough forms, then knead for 5 to 7 minutes until smooth.
  5. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled, about 1 to 1.5 hours.
  6. Punch down the dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
  7. Brush the surface with the 1/4 cup melted butter. Mix the brown sugar and cinnamon, then sprinkle evenly over the dough.
  8. Roll the dough tightly starting from the long edge. Cut the log into 12 even rolls.
  9. Place the rolls in a greased 9×13 inch baking dish. Cover and let them proof again for 30 minutes.
  10. Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until lightly golden and cooked through.
  11. While the rolls cool slightly, prepare the glaze by beating the cream cheese, powdered sugar, vanilla, and lemon juice until smooth and creamy.
  12. Spread the cream cheese glaze generously over the warm rolls before serving.

Notes

  • Use gel food coloring for the most intense red color without adding too much liquid to the dough.
  • For an extra soft texture, ensure your milk is warm, not hot, to properly activate the yeast.
  • Jacob suggests adding a tiny pinch of espresso powder to the dough for deeper chocolate notes.
  • If you plan ahead, you can assemble the rolls the night before, cover, and refrigerate, then bake them in the morning.

Nutrition

Find it online: https://tasteportfolio.com/red-velvet-cinnamon-rolls-recipe/