Red Velvet Cinnamon Rolls Recipe with Cream Cheese Icing (Print version)

Soft cocoa red velvet cinnamon rolls filled with cinnamon sugar and finished with tangy cream cheese icing.

# Ingredients:

For the dough

01 - 1 cup (240 ml) whole milk, warmed to 105-110°F
02 - 2 1/4 teaspoons active dry yeast, 1 standard packet
03 - 1/2 cup (100 g) granulated sugar, divided
04 - 4 cups (500 g) all-purpose flour, plus more for rolling
05 - 3 tablespoons unsweetened cocoa powder
06 - 1 teaspoon fine salt
07 - 2 large eggs, room temperature
08 - 6 tablespoons (85 g) unsalted butter, softened
09 - 1 teaspoon vanilla extract
10 - 1-2 teaspoons red gel food coloring
11 - Neutral oil or cooking spray, for the bowl and pan

For the filling

12 - 4 tablespoons (56 g) unsalted butter, very soft
13 - 3/4 cup (150 g) packed light brown sugar
14 - 1 tablespoon ground cinnamon
15 - 1 tablespoon unsweetened cocoa powder

For the cream cheese icing

16 - 8 oz (225 g) cream cheese, softened
17 - 4 tablespoons (56 g) unsalted butter, softened
18 - 1 1/2 cups (180 g) powdered sugar, sifted
19 - 1 teaspoon vanilla extract
20 - 1-2 tablespoons milk or buttermilk
21 - 1/8 teaspoon fine salt

# Instructions:

01 - Stir the warm milk, yeast, and 1 tablespoon of the sugar together in a large bowl or stand mixer bowl. Let stand for 5-10 minutes, until foamy on top.
02 - Add the flour, cocoa powder, salt, remaining sugar, eggs, softened butter, vanilla, and red gel coloring. Knead with a dough hook for 6-8 minutes, or by hand for 8-10 minutes, until smooth, elastic, and slightly tacky.
03 - Transfer the dough to a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 1 1/2 to 2 hours.
04 - Grease a 9x13-inch baking pan. Roll the dough on a lightly floured surface into a 12x18-inch rectangle. Spread with soft butter, then sprinkle evenly with brown sugar, cinnamon, and cocoa powder.
05 - Roll the dough tightly from the long side into a log. Cut into 12 rolls and arrange in the prepared pan. Cover and let rise until puffy and touching, about 35-45 minutes.
06 - Heat the oven to 350°F. Bake the rolls for 20-24 minutes, until the centers are set and the tops feel soft but no longer doughy. Cool for 10 minutes.
07 - Beat the cream cheese and butter until smooth. Beat in powdered sugar, vanilla, milk or buttermilk, and salt until creamy and spreadable.
08 - Spread the icing over the warm rolls. Serve right away, or let them cool slightly for a thicker icing layer.

# Good to know:

01 - Makes 12 large rolls.
02 - For overnight rolls, refrigerate after shaping and before the second rise.
03 - Best served warm, within a few hours of baking.

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