Description
Imagine the velvety richness of red velvet cake rolled into a pillowy cinnamon roll and topped with creamy, tangy cream cheese icing.
Ingredients
Scale
For the Dough:
- 1 cup warm milk (110°F)
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp salt
- Red food coloring
For the Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 tbsp ground cinnamon
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Make the Dough:
- In a large bowl, whisk warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
- Add melted butter, egg, egg yolk, vanilla, and red food coloring. Stir to combine.
- Gradually mix in flour, cocoa powder, and salt until a dough forms. Knead for 8–10 minutes, or until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.
- Prepare the Filling:
- Mix softened butter, brown sugar, and cinnamon until a paste forms.
- Roll and Fill:
- Roll the dough into a large rectangle (about 12×18 inches). Spread the cinnamon-sugar filling evenly over the surface.
- Roll tightly into a log and slice into 12 equal rolls.
- Second Rise:
- Place rolls in a greased 9×13-inch baking dish. Cover and let rise for another 30–45 minutes.
- Bake:
- Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden and cooked through.
- Make the Icing:
- Beat cream cheese, butter, powdered sugar, vanilla, and salt until smooth.
- Frost and Serve:
- Spread the icing over warm rolls and serve immediately.