Make the dough for these red velvet cinnamon rolls in a bread machine and bake them in the oven for a special breakfast on Valentine's Day or Christmas. That gorgeous red velvet dough is a festive addition to the holiday brunch, especially if you add some themed sprinkles over the cream cheese icing.
PREP TIME 5 minutesminutes
RISING TIME: 30 minutesminutes
COOK TIME 20 minutesminutes
TOTAL TIME 55 minutesminutes
YIELD 12rolls
Ingredients
1 1/4cups(300 g) milk
1teaspoon(4 g) vanilla
3tablespoons(42 g) buttersoftened
3 - 4dropsRed food coloring
3cups(411 g) all-purpose flour
3tablespoons(22 g) unsweetened cocoa powder
3tablespoons(37 g) sugar
1 1/4teaspoons(8 g) kosher salt
2teaspoons(6 g) yeast
For the Filling
3tablespoonsbuttermelted
1/2cuppacked brown sugar
1tablespooncinnamon
For the Cream Cheese Drizzle
1(8 oz) brick of cream cheesesoftened
1 1/3cuppowdered sugar
1tablespoonmilk
1teaspoonvanilla
Instructions
Prepare the Dough in a Bread Machine:
Add the ingredients to the bread machine pan fitted with the paddle attachment in the order they are listed. Start with the liquid ingredients first: milk, vanilla, butter, and the red food coloring. Add the dry ingredients on top: the flour, cocoa powder, sugar, and salt. Use the back of a spoon to dig a small well in the center of the flour and add the yeast there.
Transfer the bread pan to the bread maker and select the DOUGH program. Keep an eye on the dough as it mixes. You can add additional red food coloring if the dough does not appear red enough as it comes together.
The dough will look a little shaggy as it beings to mix but should come together as a nice dough ball. See photos in post above for visual reference and troubleshooting tips. The dough program usually takes about an hour and a half to complete.
Shape the Red Velvet Cinnamon Rolls:
Transfer the finished red velvet dough to a lightly floured baking mat. Roll the dough out to a rectangle shape about 12 x 15 inches.
Melt the butter for the filling in a small microwave-safe bowl. Stir in the brown sugar and cinnamon with a fork until well combined. Spread the cinnamon mixture evenly over the surface of the rolled dough.
Roll the cinnamon roll dough into a tight log from wide edge towards wide edge. Slice into 12 equal pieces with a pastry cutter or pizza wheel.
Spread 1 tablespoon softened butter all around a 9x13-inch baking dish. Place the cinnamon rolls cut side up in the dish and cover with plastic wrap.
Let the red velvet cinnamon rolls rise for 30 minutes or until they have nearly doubled in size.
Baking Instructions:
Preheat the oven to 375°F. Remove the plastic wrap and bake the rolls for 20 - 25 minutes or until the center of the rolls no longer looks wet when you gently wiggle the center of the pinwheel.
Make the Cream Cheese Icing:
While the cinnamon rolls are baking, you can prepare the cream cheese icing. Add the cream cheese and powdered sugar to a large mixing bowl. Beat them together with a hand mixer on medium speed until smooth.
Add the milk and vanilla and beat them in. Continue to beat for 2 minutes until the icing is lightened and smooth.
Spread the cream cheese icing over the cinnamon rolls while they are still warm so it melts into a thick glaze over each bun. Serve warm.
Recipe Notes
Make Ahead Tips:
You can prepare the red velvet cinnamon rolls in advance for easy baking on a holiday in two ways:
Assemble the Rolls the Day Before: Assemble the rolls as directed, cover in plastic wrap, and immediately store in the fridge before that second rise. You can pull them from the fridge in the morning and let them finish rising while the oven preheats.
Assemble the Rolls and Freeze: Assemble the rolls as directed, cover them in plastic wrap, and then wrap tightly with aluminum foil. Freeze them immediately and up to 6 months. To use the frozen rolls, unwrap the aluminum foil but leave the plastic wrap in place. Put the pan in the fridge to thaw overnight. Let them rise on the counter until doubled in size before baking in the morning.