Introduction:
Red Velvet Cinnamon Rolls are a decadent fusion of two beloved desserts: cinnamon rolls and red velvet cake. These soft, fluffy, and slightly tangy rolls are drizzled with cream cheese frosting, making them a perfect indulgence for special occasions or when you’re craving something unique. With their vibrant red color and comforting cinnamon filling, they add a visually striking and flavorful twist to the traditional cinnamon roll recipe.
The History of Red Velvet:
The red velvet cake, which originated in the early 20th century, became popular in the United States due to its striking appearance and rich flavor. It was originally a simple cake with a slight cocoa flavor and red food coloring, often paired with a cream cheese frosting. As time passed, red velvet became synonymous with luxurious, indulgent desserts.
The red velvet cinnamon roll takes the essence of this cake and incorporates it into a breakfast or dessert pastry, blending the warmth and spice of cinnamon with the tangy cream cheese frosting and vibrant color of red velvet cake.
Ingredients Breakdown:
- For the Dough:
- Flour: Provides structure and the soft, fluffy texture.
- Yeast: The leavening agent that helps the dough rise.
- Sugar: Adds sweetness and helps activate the yeast.
- Butter: Gives the dough richness and flavor.
- Milk: Contributes to the dough’s softness.
- Eggs: Aid in the dough’s structure and tenderness.
- Red food coloring: Gives the dough its signature red color.
- Cocoa powder: Adds a hint of chocolate flavor to the dough.
- Salt: Balances out the sweetness and enhances flavor.
- For the Cinnamon Filling:
- Butter: Creates a smooth filling and helps the cinnamon sugar stick.
- Brown sugar: Adds a rich, caramelized sweetness.
- Ground cinnamon: The signature spice that makes cinnamon rolls so iconic.
- Vanilla extract: Enhances the overall flavor.
- For the Cream Cheese Frosting:
- Cream cheese: The tangy base that gives the frosting a rich flavor.
- Butter: Provides a creamy texture and richness.
- Powdered sugar: Sweetens the frosting without the graininess of regular sugar.
- Vanilla extract: Adds a sweet and aromatic note.
Step-by-Step Recipe:
Ingredients:
- 4 cups all-purpose flour
- 1 packet active dry yeast (2 ¼ tsp)
- ½ cup warm milk
- ½ cup sugar
- ½ cup unsalted butter (melted)
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 1 tsp salt
- 2-3 tbsp red food coloring
For the Filling:
- ½ cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 2 tbsp ground cinnamon
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3-4 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Prepare the Dough:
- In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy.
- In a large bowl, combine flour, cocoa powder, and salt. Add the yeast mixture, eggs, butter, and vanilla extract.
- Mix everything together until a dough forms. Add red food coloring to achieve the desired color. Knead the dough for about 8-10 minutes until it’s smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
- Prepare the Filling:
- In a medium bowl, mix softened butter, brown sugar, cinnamon, and vanilla extract to form the filling mixture.
- Roll the Dough:
- Punch down the dough and roll it out on a floured surface into a rectangle (about 12×18 inches).
- Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
- Starting from one edge, tightly roll up the dough into a log. Slice the log into 12 even pieces.
- Bake the Rolls:
- Place the rolls in a greased baking dish (preferably 9×13 inches), making sure they are close together. Let them rise again for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 25-30 minutes or until they are golden brown on top and cooked through.
- Make the Cream Cheese Frosting:
- While the rolls are baking, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract until the frosting is smooth and creamy.
- Frost the Rolls:
- Once the rolls are out of the oven and slightly cooled, generously spread the cream cheese frosting over them.
- Serve and Enjoy:
- Let the frosting set a little before serving. Enjoy these soft, gooey, and indulgent Red Velvet Cinnamon Rolls with a cup of coffee or as a special treat.
Tips for the Perfect Red Velvet Cinnamon Rolls:
- Dough Temperature: Make sure the milk is warm, not hot, to activate the yeast. Too hot, and you’ll kill the yeast; too cold, and the dough won’t rise properly.
- Don’t Skip the Second Rise: Let the dough rise properly before rolling it out and again after you’ve sliced it. This step ensures your rolls are fluffy.
- Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature to help them incorporate smoothly into the dough and frosting.
- Frosting Tip: For a thicker frosting, add powdered sugar to your desired consistency. You can adjust sweetness as needed.
Variations and Customizations:
- Flavor Boosters:
- Add chopped pecans or walnuts into the cinnamon filling for extra texture and flavor.
- Incorporate mini chocolate chips into the filling for a chocolatey twist.
- Vegan Version:
- Use plant-based milk (like almond or oat milk), dairy-free butter, and a vegan cream cheese substitute for the frosting.
- Red Velvet Cinnamon Roll Cake:
- Instead of individual rolls, try rolling the dough into a large swirl, baking it as a giant cake, and frosting it with cream cheese icing.
- Add Fruits:
- Fresh raspberries or strawberries can be layered inside the rolls for a fruity and tangy addition.
Health Considerations and Nutritional Value:
While Red Velvet Cinnamon Rolls are a delicious treat, they are high in sugar, butter, and calories. Here’s a rough breakdown for a single roll (without frosting):
- Calories: 300-400 (varies by size and recipe)
- Carbohydrates: 40-50g
- Fat: 15-20g
- Protein: 4-6g
- Sugar: 20-30g
Health Considerations:
- High in Sugar: This treat is indulgent and sugary, so it’s best enjoyed in moderation.
- Caloric Density: Red Velvet Cinnamon Rolls are high in calories, so they should be part of a balanced diet if you’re watching your intake.
- Dairy-Free or Gluten-Free Alternatives: For those with dietary restrictions, substitutions for dairy or gluten-free flour can help make these rolls accessible to more people.
FAQ:
Q: Can I make the dough ahead of time? A: Yes! You can prepare the dough the night before, let it rise, and then refrigerate it overnight. The next morning, bring it to room temperature, roll it out, and bake.
Q: Can I freeze these rolls? A: Yes! You can freeze unbaked rolls. Once you’ve assembled the rolls, place them in a freezer-safe dish. When ready to bake, let them thaw and rise before baking.
Q: How can I store leftovers? A: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2-3 days. They can also be refrigerated for up to a week and reheated in the microwave.
Red Velvet Cinnamon Roll
Red Velvet Cinnamon Rolls are a decadent fusion of two beloved desserts: cinnamon rolls and red velvet cake. These soft, fluffy, and slightly tangy rolls are drizzled with cream cheese frosting, making them a perfect indulgence for special occasions or when you're craving something unique. With their vibrant red color and comforting cinnamon filling, they add a visually striking and flavorful twist to the traditional cinnamon roll recipe.
Ingredients
- 1 cup Milk warmed to 110°F
- 2 ¼ teaspoons Active dry yeast or 1 full packet
- 2 Large eggs room temperature
- 1 teaspoon Red gel food dye Americolor Super Red
- 4 ¼ cups All-purpose flour
- ⅓ cup Unsweetened cocoa powder
- 1 teaspoon Salt
- ¼ cup White granulated sugar
- 10 tablespoons Unsalted butter room temperature
- Cinnamon Filling:
- ½ cup Unsalted butter room temperature
- ¾ cup Brown sugar packed, light or dark
- 1 tablespoon Ground cinnamon
- ⅓ cup Heavy cream
- Cream Cheese Icing:
- 4 oz Cream cheese room temperature
- 4 tablespoons Unsalted butter room temperature
- 1 cup Powdered sugar sifted
- 2 teaspoons Pure vanilla extract
- 2 tablespoons Milk
Instructions
- Red Velvet Dough:
- Activate the Yeast:
- In a small bowl, heat 1 cup of milk in the microwave until it reaches 110°F. It should be warm to the touch but not too hot or cold.
- Add 2 ¼ teaspoons of active dry yeast to the milk and let it sit for 10 minutes, allowing the yeast to activate.
- Prepare the Dry Ingredients:
- In a large bowl, combine 4 ¼ cups of all-purpose flour, ⅓ cup of unsweetened cocoa powder, 1 teaspoon of salt, and ¼ cup of white granulated sugar.
- Add 10 tablespoons of unsalted butter (cubed) to the dry ingredients. Use a pastry blender or your fingers to blend the butter into the flour mixture until the butter pieces are the size of small peas.
- Form the Dough:
- Using a stand mixer with a dough hook (or by hand—see recipe notes for instructions), add the yeast/milk mixture, 2 large lightly beaten eggs, and 1 teaspoon of red gel food dye to the flour mixture.
- Mix on low speed until a dough begins to form.
- Knead the Dough:
- Switch to medium speed and knead the dough for 5 minutes. The dough should be bright red and smooth.
- Let the Dough Rise:
- Preheat your oven to 200°F. Lightly spray a large mixing bowl with nonstick spray.
- Shape the dough into a ball and place it in the bowl. Cover with a kitchen towel and let it rise for about 1 hour, or until the dough has doubled in size.
- Cinnamon Filling:
- Make the Filling:
- In a small bowl, use a hand mixer to beat together ½ cup of unsalted butter, ¾ cup of packed brown sugar, and 1 tablespoon of ground cinnamon. Mix until smooth. The mixture will be thick and paste-like.
- Assembling the Rolls:
- Roll Out the Dough:
- Once the dough has risen, turn it out onto a lightly floured surface and roll it into a large rectangle about ¼ inch thick.
- Spread the Cinnamon Filling:
- Use an offset icing spatula to spread the cinnamon filling evenly over the dough, making sure to cover the edges.
- Roll the Dough:
- Starting at the short side of the rectangle, carefully roll the dough into a tight log. Rolling from the short side will allow for more swirls in each roll.
- Cut the Rolls:
- Use unflavored dental floss or a serrated knife to cut the log into 12 even rolls. First, trim off the uneven ends, then cut the log into 12 pieces. If using a serrated knife, make gentle sawing motions to avoid squishing the rolls.
- Prepare for Baking:
- Spray a 9×14-inch casserole pan (or a 9×13-inch baking pan) with nonstick spray. Arrange the rolls in the pan, making sure they are close together.
- Cover the pan with a towel and let the rolls rise for 20 minutes.
- Bake the Rolls:
- Preheat the oven to 375°F.
- Pour ⅓ cup of heavy cream around the rolls in the pan.
- Bake the rolls for 25-27 minutes, or until the tops are lightly golden and the internal temperature of the rolls reaches 160°F.
- Cream Cheese Icing:
- Make the Icing:
- While the rolls are baking, prepare the cream cheese icing. In a small bowl, use a hand mixer to beat 4 oz of cream cheese and 4 tablespoons of unsalted butter on high speed until smooth.
- Add 1 cup of sifted powdered sugar and mix on low speed until smooth.
- Add 2 teaspoons of pure vanilla extract and 2 tablespoons of milk. Mix until the icing is a good consistency for spreading.
- Ice the Rolls:
- Once the rolls are out of the oven, immediately spread the cream cheese icing over the warm rolls. The icing will melt into the cracks and crevices of the rolls, creating a deliciously gooey topping.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.
High altitude baking- Add an extra 3 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.