Description
A red velvet twist on the classic cinnamon roll.
Ingredients
Units
Scale
Red Velvet Rolls:
- 1 pint Whole Milk (or 1 pt Buttermilk, then omit the vinegar listed)
- 1/2 cup Vegetable Oil
- 1/2 cup Sugar
- 1 Tbsp Apple Cider Vinegar
- 1 Tbsp No-Taste Red Food Coloring, Wilton
- 2 Tbsp Cocoa Powder
- 1 package Active Dry Yeast, .25 ounce
- 4 1/2 cup Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt (heaping)
Filling:
- 3 Tbsp Cocoa Powder, divided
- 1 cup Butter, melted
- 1 cup Sugar
Frosting:
- 1 package Cream Cheese, room temperature
- 3 cup Powdered Sugar
- 1/4 cup Milk
- 1/2 tsp Vanilla Extract
- Dash Salt
Instructions
Dough:
- For the dough, heat up milk, oil, sugar, vinegar, food coloring and cocoa in a sauce pan over medium heat until it reaches about 101 degrees. Remove from heat and sprinkle dry yeast over the top and let rest for 5 minutes.
- In large bowl, whisk together flour and warm milk/oil/sugar/yeast mixture. Cover with towel and set aside in warm place for 1 hour to rise.
- When dough has risen, mix in baking soda, baking powder and salt. Use immediately or place in fridge for next day’s use.
- Pre-heat oven to 375 degrees.
For Filling:
- Split dough in half and work with one half at a time. Set aside the other half of the dough for the next round of filling and rolling.
- On floured surface, roll dough into a 15 by 10 inch rectangle.
- In bowl, whisk together melted butter, sugar and cocoa powder. Test to make sure the proportions are to your liking, add more sugar or cocoa depending on desired taste.
- Pour sugar/butter/cocoa mixture onto the rolled out dough, distribute/spread evenly. Beginning from the furthest edge tightly roll the dough towards you.
- When you reach the ends of the roll, pinch the edges of the dough together to create a seam. Slice log into 1 1/2″ rolls, and place rolls into baking dish lightly coated with butter.
- Repeat this process with other half of dough, rolling out, filling, rolling together and slicing.
- Let dough rise for 20 minutes.
- Place baking dish with rolls into oven for about 17 minutes. Remove and let cool on wire cooling rack.
For Frosting:
- In a stand mixer with a paddle attachment beat cream cheese until smooth. Slowly add in 1 cup of sugar at a time, alternating with a few tablespoons of milk until it’s all mixed together.
- Add in rest of milk, vanilla extract and salt. Pour or smooth over red velvet rolls while they are still warm.
- Slice and devour.
Notes
Adapted from Ree Drummond’s Cinnamon Rolls and inspired by Paula Deen’s Red Velvet Cake.