Velvet Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
4 cups all-purpose flour
02 -
2 tablespoons cocoa powder
03 -
1 cup warm milk
04 -
1/2 cup granulated sugar
05 -
2 large eggs, room temperature
06 -
1 teaspoon salt
07 -
2 teaspoons red food coloring (adjust to your liking)
08 -
1/4 cup unsalted butter, melted
09 -
2 1/4 teaspoons active dry yeast (one packet)
→ Filling
10 -
1/4 cup unsalted butter, softened
11 -
3 tablespoons ground cinnamon
12 -
1 cup packed brown sugar
→ Cream Cheese Glaze
13 -
1 teaspoon vanilla extract
14 -
1 1/2 cups powdered sugar
15 -
4 ounces cream cheese, softened
16 -
2-3 tablespoons milk (adjust as needed for consistency)
17 -
1/4 cup unsalted butter, softened
18 -
Heart sprinkles for decoration
# Instructions:
01 -
Toss warm milk, yeast, and a tiny bit of sugar in a big bowl. Give it 5-10 minutes to turn foamy.
02 -
Stir dry ingredients (flour, cocoa powder, sugar, and salt) in one bowl. In another, mix melted butter, eggs, red food coloring, and vanilla extract into the yeast mix. Slowly add the dry mix, blending until dough comes together. Knead it on a floured surface for about 5-7 minutes until it’s smooth.
03 -
Put dough in a greased bowl, cover it, then leave it somewhere warm to double in size, about 1-2 hours.
04 -
Combine cinnamon, softened butter, and brown sugar in a small bowl. Mix until smooth.
05 -
Take the dough, roll it into a rectangle about 15x9 inches on a floured surface. Spread the filling across evenly. Roll the dough tightly from the longer side, then slice into 12 even pieces. Put the slices in a greased 9x13 inch pan.
06 -
Cover the pan, let the rolls rise again for 30-45 minutes until they puff up.
07 -
Warm the oven to 350°F (175°C). Bake for 25-30 minutes until golden and fully cooked. Cool for a bit before glazing.
08 -
Whisk the cream cheese and softened butter in a bowl until smooth. Slowly add powdered sugar and vanilla, beating as you go. Stir in milk one tablespoon at a time till it’s the texture you want.
09 -
Spread the glaze over the still-warm rolls. Scatter heart sprinkles on top. Dive in while they’re warm!
# Notes:
01 -
Roll tightly to keep the spiral shape looking sharp.
02 -
Cut clean slices using dental floss instead of a knife to avoid squashing the dough.
03 -
Let them cool a bit before glazing to keep the glaze in place.
04 -
Crumbled red velvet cake makes a fun topping over the glaze.