Description
These Heavenly Red Velvet Rolls combine the classic flavors of red velvet cake with a cinnamon sugar filling and a rich cream cheese frosting. Soft, fluffy, and beautifully red, these rolls make for an indulgent breakfast or dessert that melts in your mouth with every bite.
Ingredients
Scale
Dough Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
Filling Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 tablespoons ground cinnamon
- 1/2 cup mini chocolate chips
Frosting Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 to 4 tablespoons milk
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the warmed whole milk, melted unsalted butter, egg, red food coloring, and vanilla extract. Mix until smooth.
- Make Dough: Gradually add the wet ingredients to the dry ingredients and knead thoroughly until a soft, smooth dough forms, about 8-10 minutes by hand or 5-7 minutes using a stand mixer with a dough hook.
- First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
- Prepare Filling: In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until fully combined and smooth.
- Shape Rolls: On a lightly floured surface, roll out the risen dough into a large rectangle about 16×12 inches. Spread the cinnamon sugar butter mixture evenly over the dough surface.
- Add Chocolate Chips: Sprinkle mini chocolate chips evenly over the buttered filling layer.
- Roll and Slice: Starting at the long edge, tightly roll the dough into a log shape. Use a sharp knife to slice the roll into 12 evenly sized pieces.
- Second Rise: Arrange the rolls in a greased baking dish, spacing them slightly apart. Cover lightly and let them rise again for 30-45 minutes until puffy.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are soft, cooked through, and lightly golden on top.
- Make Frosting: While the rolls are baking, beat together softened cream cheese and butter until smooth and creamy.
- Add Sweeteners: Gradually add powdered sugar, vanilla extract, and milk (2 to 4 tablespoons) to the cream cheese mixture, beating well until the frosting is smooth and spreadable.
- Serve: Once the rolls have cooled slightly but are still warm, spread the cream cheese frosting generously over the top. Serve immediately and enjoy the heavenly flavor.
Notes
- For best results, ensure your milk is warmed to about 110°F (43°C) to properly activate the yeast.
- You can adjust the amount of red food coloring according to how vibrant you want the rolls to be.
- If you prefer, omit the mini chocolate chips for a classic cinnamon filling.
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Frosting can be made a day ahead and refrigerated; bring to room temperature and re-stir before spreading.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: red velvet rolls, cinnamon rolls, cream cheese frosting, breakfast rolls, sweet rolls
