Velvet Cinnamon Frosted Rolls (Print Version)
# Ingredients:
→ Dough
01 -
4 cups all-purpose flour
02 -
1 cup warm milk
03 -
1/2 cup granulated sugar
04 -
1 teaspoon salt
05 -
1/4 cup unsalted butter, melted
06 -
2 teaspoons red food coloring (or adjust for your preference)
07 -
2 large eggs, at room temperature
08 -
2 1/4 teaspoons active dry yeast (1 packet)
09 -
2 tablespoons cocoa powder
→ Filling
10 -
3 tablespoons ground cinnamon
11 -
1/4 cup unsalted butter, softened
12 -
1 cup packed brown sugar
→ Cream Cheese Glaze
13 -
4 ounces cream cheese, softened
14 -
1 teaspoon vanilla extract
15 -
2-3 tablespoons milk (use more or less if needed)
16 -
1/4 cup unsalted butter, softened
17 -
Heart sprinkles for some decoration
18 -
1 1/2 cups powdered sugar
# Instructions:
01 -
Stir together the warm milk, yeast, and a pinch of sugar in a big bowl. Wait 5-10 minutes until you see bubbling foam appear on top.
02 -
Mix sugar, salt, cocoa powder, and flour in a separate bowl. In the yeast bowl, add butter, eggs, vanilla extract, and food coloring. Gradually mix in the dry ingredients until dough forms. Knead it on a floured table for 5-7 minutes until it feels stretchy and smooth.
03 -
Grease a bowl, add the dough, cover it up, and leave it in a cozy spot for 1-2 hours. It should double in size.
04 -
Mix the softened butter with cinnamon and brown sugar in a small bowl until it’s evenly combined.
05 -
Flatten the dough into a 15x9 rectangle on a floured surface. Spread the filling mix all over the dough. Roll it tightly like a log from the longer side. Cut into 12 pieces and arrange them in a greased 9x13 pan.
06 -
Cover the rolls and let them puff up again for about 30-45 minutes.
07 -
Set the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they’re golden. Let them cool for a bit before you glaze.
08 -
Whip together the cream cheese and butter in a medium bowl. Add powdered sugar, vanilla, and mix until it’s smooth. Pour in milk slowly until the glaze is just right for spreading.
09 -
Spread the glaze over the warm rolls. Add the heart sprinkles as a final touch. Dig in while they’re warm and gooey!
# Notes:
01 -
Tightly rolling the dough makes those swirly designs stand out.
02 -
Use unflavored floss to slice the rolls without smashing them.
03 -
Let rolls cool down a bit before glazing to stop it from melting off.
04 -
Crushed red velvet cake crumbs make a fancy topping for your rolls.