Red Velvet Rolls (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
1 teaspoon table salt
02 -
3 3/4 cups bread flour
03 -
1/4 cup unsweetened cocoa powder
04 -
1/3 cup melted butter (unsalted)
05 -
1 teaspoon red coloring (liquid)
06 -
1/3 cup granulated sugar
07 -
2 large eggs, beaten
08 -
3 teaspoons dry yeast (active)
09 -
1 cup warm milk (about 105°F)
→ Filling Mix
10 -
1/4 cup soft butter
11 -
2 tablespoons cinnamon powder
12 -
1 cup packed brown sugar
→ Smooth Icing
13 -
6 ounces room-temperature cream cheese
14 -
4 tablespoons room-temp butter
15 -
1 tablespoon pure vanilla
16 -
1 cup sifted powdered sugar
# Instructions:
01 -
Warm the milk to just cozy (about 100-110°F), like bathwater. Stir in the sugar and yeast, then let it chill out for 5 minutes until it looks foamy, signaling your yeast is active and happy.
02 -
Add your liquid butter, eggs, and red coloring into the yeast mixture. Slowly stir in your dry ingredients – flour, cocoa, and salt. Knead it all till it’s stretchy and smooth, about 8 minutes by hand or mixer.
03 -
Place your dough in a greased bowl and cover it loosely. Let it hang out for an hour or so in a warm spot until it doubles in size – this is when the magic happens.
04 -
Roll your dough into a big rectangle on a floured counter. Smear that soft butter all over, then sprinkle the cinnamon-sugar blend evenly across. Get it spread all the way to the edges.
05 -
Cut into 12 strips, roll each up snug, and place into a greased baking pan (9×13 inches). Let them puff up again for 30-45 minutes under some plastic wrap or a towel until they look nice and fluffy.
06 -
Preheat your oven to 350°F (175°C) and bake the rolls for 20-25 minutes. They’re ready when just golden and not doughy in the middle. Enjoy the amazing smell filling your kitchen!
07 -
Combine cream cheese, vanilla, butter, and powdered sugar in a bowl. Beat it till smooth and fluffy. Spread generously on warm rolls to let it melt into every corner.
# Notes:
01 -
Warm from the oven is best, but these keep fine at room temp in an airtight container for up to 3 days.
02 -
Prepare ahead by putting shaped rolls in the fridge overnight. Let them rise in the morning before baking fresh.