Red Velvet Cinnamon Rolls

Soft, fluffy cinnamon rolls with a gorgeous red velvet dough, buttery cinnamon filling, and a smooth cream cheese icing. They taste like a cross between a cinnamon roll and classic red velvet cake.

Ingredients

Red velvet dough:

1 cup warm milk

2 1/4 teaspoons active dry yeast

1/3 cup sugar

1/4 cup melted butter

1 egg

1 teaspoon vanilla

3 tablespoons cocoa powder

Red food coloring (gel works best)

3 1/2 to 4 cups flour

1 teaspoon salt

Cinnamon filling:

1/2 cup softened butter

1 cup brown sugar

2 tablespoons cinnamon

Cream cheese icing:

4 ounces cream cheese, softened

1/4 cup butter, softened

1 cup powdered sugar

1 teaspoon vanilla

1 to 2 tablespoons milk

Instructions

Activate the yeast.

Warm the milk until just warm, not hot. Stir in the yeast and sugar. Let it sit 5 to 10 minutes until foamy.

Make the dough.

Add melted butter, egg, vanilla, cocoa powder, and plenty of red food coloring. Mix well.

Add salt and gradually add the flour until a soft dough forms. Knead 5 to 7 minutes until smooth.

First rise.

Place in an oiled bowl, cover, and let rise 1 to 1 1/2 hours until doubled.

Prepare the filling.

Mix the softened butter, brown sugar, and cinnamon until spreadable.

Roll the dough.

Punch down the dough and roll it into a large rectangle. Spread the cinnamon filling all over the surface.

Shape the rolls.

Roll it up tightly from the long side, then slice into 12 to 14 rolls. Place them in a greased baking dish.

Second rise.

Cover and let rise 30 to 45 minutes until puffy.

Bake.

Heat the oven to 350°F. Bake 22 to 26 minutes until the tops are set and the centers are soft but cooked through.

Make the icing.

Beat the cream cheese, butter, powdered sugar, vanilla, and milk until smooth.

Finish.

Spread the icing over the warm rolls so it melts into all the swirls.