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Velvet Cinnamon Rolls Recipe

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★★★★★

4.4 from 145 reviews

Indulge in these luscious Velvet Cinnamon Rolls, a perfect blend of tender cocoa-infused dough, rich cinnamon-sugar filling, and smooth cream cheese icing. Soft, fluffy, and irresistibly flavorful, these rolls make for a delightful breakfast treat or dessert.

Ingredients

Scale

For the dough:

  • 3 ¼ cups (400 g) all-purpose flour, plus extra for dusting
  • 2 ¼ tsp (1 packet) active dry yeast
  • ½ cup (120 ml) warm milk (110 °F/43 °C)
  • ¼ cup (50 g) granulated sugar
  • ¼ cup (50 g) packed light brown sugar
  • 2 Tbsp unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 2 Tbsp unsweetened cocoa powder
  • 1 Tbsp red food coloring
  • ½ tsp salt

For the filling:

  • ¼ cup (50 g) granulated sugar
  • ¼ cup (50 g) packed light brown sugar
  • 1 Tbsp ground cinnamon
  • 3 Tbsp unsalted butter, softened to spreadable consistency

For the cream cheese icing:

  • 4 oz (113 g) cream cheese, softened
  • 3 Tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • 1–1 ½ cups (120–180 g) powdered sugar, sifted

Instructions

  1. Proof the yeast: Stir the warm milk and a pinch of granulated sugar together, sprinkle the active dry yeast on top, and let it sit for 5–7 minutes until the mixture becomes foamy, indicating the yeast is active.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, red food coloring, remaining granulated sugar, light brown sugar, and salt to combine evenly.
  3. Combine dough ingredients: Add the foamy yeast mixture, melted and cooled butter, and the room temperature egg to the dry ingredients. Stir until a shaggy dough forms, then turn it onto a lightly floured surface.
  4. Knead the dough: Knead the dough by hand for about 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for the same amount of time.
  5. First rise: Place the dough in a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 1 to 1¼ hours.
  6. Prepare the filling: While the dough rises, mix the granulated sugar, packed brown sugar, and ground cinnamon in a small bowl, setting aside the mixture.
  7. Shape the rolls: Once the dough has risen, punch it down gently and roll it out on a floured surface into a 12×18-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture evenly over the top.
  8. Roll and cut: Starting at the long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut the log into 12 even rolls, about 1½ inches thick each.
  9. Second rise: Arrange the rolls cut-side up in a lightly greased 9×13-inch baking pan, leaving space between each roll. Cover with a towel and let rise until nearly doubled, about 30–45 minutes. During this time, preheat your oven to 350 °F (175 °C).
  10. Bake the rolls: Bake the rolls in the preheated oven for 20-25 minutes until they are puffed and edges begin to turn golden. Remove from oven and let them cool in the pan for 10 minutes.
  11. Prepare icing: While rolls cool, beat together cream cheese, softened butter, vanilla extract, and sifted powdered sugar until smooth and thick.
  12. Ice the rolls: Spread the cream cheese icing over the warm rolls, allowing it to melt slightly into the swirls for maximum flavor and moisture.

Notes

  • Ensure the milk is warm (about 110 °F/43 °C) but not hot to avoid killing the yeast.
  • Red food coloring adds a vibrant color without affecting flavor; adjust or omit if desired.
  • You can prepare the dough the night before and refrigerate it for a slow rise, baking fresh in the morning.
  • For a dairy-free option, substitute the butter and cream cheese with plant-based alternatives.
  • Store any leftovers in an airtight container and reheat gently before serving.

Keywords: cinnamon rolls, velvet cinnamon rolls, cream cheese icing, cinnamon sugar rolls, breakfast pastry, cocoa dough cinnamon rolls

Find it online: https://cookwithlea.com/velvet-cinnamon-rolls-recipe/