Can I make this recipe ahead of time?

Yes. I often shape the rolls the night before and refrigerate them. Take them out 30 minutes before baking, then bake as usual. It saves time in the morning and still gives a fresh-baked feel.

What if my dough is too sticky?

Add flour a tablespoon at a time while kneading. The dough should be soft but manageable. Too much flour will make it stiff, so add small amounts.

Can I use instant yeast?

Yes. If you use instant yeast, mix it directly with dry ingredients and reduce the first rise time slightly. It tends to work faster than active dry yeast.

How long do these rolls keep after baking?

At room temperature in an airtight container, up to two days. For longer storage, freeze un-frosted for up to three months.

Can I make mini rolls?

Absolutely. Cut smaller slices and reduce bake time by a few minutes. Mini rolls make great party bites.

Easy Heavenly Red Velvet Cinnamon Rolls in 6 Steps

Description

Cozy and slightly fancy, these red velvet cinnamon rolls are perfect for bringing a celebration to your kitchen with their rich cinnamon filling and cream cheese frosting.

Ingredients

3½ cups all-purpose flour
¼ cup granulated sugar
1 packet (2¼ tsp) active dry yeast
1 tsp baking powder
½ tsp salt
1 cup whole milk, warmed
¼ cup unsalted butter, melted
1 large egg
2 tbsp red food coloring
1 tsp vanilla extract
½ cup unsalted butter, softened
¾ cup brown sugar, packed
2 tbsp ground cinnamon
½ cup mini chocolate chips (optional)
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2-4 tbsp milk (to adjust consistency)

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Instructions

Warm the milk to about 110°F. Stir the yeast into the warm milk with a pinch of sugar and wait 5 to 10 minutes until foamy.
Combine 2 cups of the flour, sugar, baking powder, and salt in a large bowl. Add the melted butter, egg, red food coloring, vanilla, and foamy yeast mixture. Stir until the dough comes together.
Add remaining flour as needed to form a soft, slightly sticky dough. Knead for 5 to 7 minutes with a stand mixer or 8 to 10 minutes by hand.
Place the dough in a greased bowl, cover with a towel, and let rise in a warm place until doubled, about 1 to 1.5 hours.
For the filling, mix the softened butter, brown sugar, and cinnamon until a soft paste forms. Optionally fold in chocolate chips.
Once the dough has risen, roll it into a rectangle about 12 by 16 inches. Spread the filling evenly over the dough and roll tightly. Slice into 12 pieces.
Place rolls cut side up in a greased baking dish, cover, and let rise again for 30 to 45 minutes.
Preheat the oven to 350°F (175°C) and bake the rolls for 20 to 25 minutes until golden.
For the frosting, beat cream cheese and butter until smooth, add powdered sugar and vanilla, then milk to desired consistency.
Spread the frosting over warm rolls and serve.

Notes

Use full-fat milk and butter for a tender crumb. You can refrigerate the shaped rolls overnight for a quick bake in the morning.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American