‘Tis the season for all things red velvet! It’s February and that alone is an excellent excuse to make something red velvet – not that you need an excuse. And these Red Velvet Cinnamon Rolls are the epitome of red velvet deliciousness.
Each red velvet cinnamon roll is pillowy soft and gooey with an incredible chocolatey cinnamon swirl + an irresistible and decadent homemade cream cheese glaze generously drizzled on top. 🤌🏾💋*chef’s kiss*
It speaks love in every bite.
Even if you’ve never worked with yeast or made cinnamon rolls, this overnight cinnamon roll recipe is doable and the instructions are pretty straightforward.
These babies are an absolute must-make this weekend for v-day breakfast or dessert or BOTH. You choose.
Serve them warm and enjoy!
Are Cinnamon Rolls Breakfast or Dessert?
Cinnamon rolls are a sweet pastry commonly eaten at breakfast time but should be enjoyed any time of the day. If you’re like me then the time of day usually doesn’t dictate what I eat, so enjoy these rolls whenever you’re kraving them. Go with your OWN RIDDIM (rhythm)!
Tips For The Best Red Velvet Cinnamon Rolls
- Check the expiration date on your yeast packet. If you’re unsure if your yeast are alive – proof the yeast prior to adding to your dough.
- Don’t overheat your milk. It should be between 105-115 degrees F. If it’s hotter it will likely to kill the yeast, which means the cinnamon rolls will not rise. A simple tip is to dip your finger in the milk — it should feel warm similar to warm bath water but not HOT. If you warmed it up too much, simply wait a few minutes until it cools down enough to touch.U
- Use room temperature butter for the filling: Most recipes call for using melted butter in the filling, but that will cause the filling to leak out before baking. Room temperature butter is best!
- Rub the brown sugar into the butter: after you spread out the softened butter on the dough, it’s important to rub the brown sugar into the butter and dough so that it’s well combined.
- Use a room temperature egg: Cold eggs could affect the yeast or mix with the melted butter and cause it to coagulate. As easy way to bring your eggs to room temperature simply place them in a bowl of warm water for a few minutes prior to use.
- Make sure you flour your work surface and the rolling pin: this is to prevent the cinnamon rolls from sticking the the surface or to the rolling pin.
Table Of Contents
Ingredients To Make Red Velvet Cinnamon Rolls
Whole eggs – gives the cinnamon roll structure and allowing the ingredients to bind together.
Egg yolks – adds rich a flavor and velevty texture to the cinnamon as well as allow ourliquids and fats to bind together.
Granulated sugar – This is food for our yeast. Use a fine grain sugar.
Butter, – use salted or unsalted – the choice is yours. You’ll need 2 sets of butter. One should be melted and cooled to room temperature and the other softened. Adjust the salt content accordingly depending on which butter used.
Red food coloring – this adds that rich red color in the red velvet treats. I used the gel food coloring. You can use the classic food coloring as well. Either on works.
All-purpose flour – provides structure and well as used to flour your surfaces.
Unsweetened cocoa powder – Use the one for baking (usually found in the baking aisle)
Active dry yeast – This is our rising agent. You can also use instant yeast as well. Check the expiration date on the packet before using. If the packet is close to expiring you should proof the yeast to make sure they are still alive. If not, you can add to the dry ingredient without proofing.
Salt – This will round out all the flavors in the cinnamon rolls. Your cinnamon rolls will taste bland without it.
Buttermilk – I used the cultured buttermilk powder in this recipe. You can use the powder or liquid buttermilk. Buttermilk adds a slight tang to the cinnamon rolls. It also helps tenderize gluten, make the cinnamon rolls pillowly soft and oh so tender. The buttermillk must be warm (to the touch) to activate the yeast. 100°–110°F is the ideal temperature for Active Dry Yeas and 120°–130°F is the ideal temperature for Instant rise. If the yeast is room temperature or cold the yeast will not activate and the cinnamon rolls will be dense and tough. Do not skip this step.
Other ingredients Packed brown sugar (light or dark), grounded cinnamon, room temperature cream cheese, whole milk (or 2% milk)and powdered sugar (same as confectioners sugar).
Buttermilk cultured powder can be substituted for buttermilk in recipes. It will produce the same texture, taste, and creaminess in baked goods as buttermilk. I switched to the powered variety a few years back and haven’t looked back since. Most recipes only call for one cup or less and since I don’t drink buttermilk I end up wasting the leftovers, so I opted to save my coins and made the switch from liquid to powder. The choice is yours, either one will work.
Active dry yeast The rule used to be you must dissolve this type of yeast in warm liquid, also what’s known as being “proofed” before it’s added to the rest of the dough ingredients. According to the King Arther Flour website, “You don’t need to dissolve active dry yeast in lukewarm water before using it. (Even though it still says you should dissolve it on the back of the yeast packet if you buy your yeast in packets.)” You can read the full post here. The bottom line is: “dissolve yeast in warm water and some sugar to prove that it’s alive. Sugar is food for the yeast. But, this shouldn’t really be necessary if the yeast isn’t close to its expiration date. But if you have any doubts about your yeast being good, go ahead and proof it before mixing up the other ingredients (and especially before putting liquid in). If it fails then you didn’t waste materials. However, That’s the technique used in this red velvet cinnamon roll recipe.
Instant yeast, also known as quick-rise yeast can be added to the dough without proofing. It comes in smaller granules than active dry yeast, absorbs liquid rapidly, and does not need to be rehydrated or proofed before being mixed into the flour.
YES!! I love bread flour for producing extra chewy bread, rolls, and cookies, but for these homemade red velvet cinnamon rolls, I went with AP flour that has a lower protein and thus lower gluten content, meaning the finished rolls will be more tender and soft with less chew-factor.
Cinnamon rolls are sweet, so they work well when paired with contrasting flavors. Enjoy the cinnamon rolls with your coffee, tea, orange juice, or even a glass of milk.
Make sure the leftovers have cooled down to room temperature before storing.
The Cinnamon rolls are best enjoyed the day they are baked but will last up to 4 days when wrapped well in foil at room temperature.
Leftovers can be kept for 3-4 days in the refrigerator. After that, the risk of food poisoning increases. If you don’t think you’ll be able to eat leftovers within four days, freeze them immediately.
Alternatively, you can tightly wrap and freeze the rolls for up to 1 month. Store your leftover cinnamon rolls covered in airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap.
Properly wrapped and stored, it will maintain the best quality for about 1 month.
Need To Reheat?
Thaw the frozen cinnamon rolls in the refrigerator or at room temperature (if applicable), then reheat individually in the microwave immediately prior to serving for 20-30 seconds. You want them warm, not hot. The actual time varies depending on your microwave.
12 servings per container
Serving Size1 servings
- Amount Per Serving% Daily Value *
- Total Fat
- Sodium 271.47mg 12%
- Amount Per Serving% Daily Value *
- Potassium 159.02mg 5%
- Total Carbohydrate
- Sugars 39.91g
- Protein 7.17g 15%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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