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Glorious 12 red velvet cinnamon rolls So soft

red velvet cinnamon rolls
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Make these soft, fluffy Red Velvet Cinnamon Rolls featuring that signature cocoa tang and deep red color, all topped with a rich, tangy cream cheese glaze. These rolls are perfect for a special breakfast or holiday treat.

Ingredients

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  • 1 cup warm milk (105-115F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons white vinegar
  • 2 tablespoons red food coloring (or gel paste for deep color)
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/4 cup cocoa powder
  • 1/2 cup (1 stick) unsalted butter, softened (for filling)
  • 3/4 cup packed light brown sugar (for filling)
  • 1 tablespoon ground cinnamon (for filling)
  • Cream Cheese Glaze: 8 oz cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or heavy cream

Instructions

  1. Activate the yeast: In a large bowl, combine warm milk and yeast. Let stand for 5 minutes until foamy.
  2. Add sugar, egg, melted butter, vanilla, vinegar, and red food coloring to the yeast mixture. Stir well.
  3. In a separate bowl, whisk together flour, salt, and cocoa powder.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  5. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. While the dough rises, prepare the cream cheese glaze by beating the cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and a splash of milk until you reach a thick, spreadable consistency. Set aside.
  8. Punch down the risen dough. Roll it out into a large rectangle, about 12×18 inches.
  9. Spread the softened butter evenly over the dough surface.
  10. In a small bowl, mix the brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough.
  11. Starting from the long edge, tightly roll the dough into a log. Pinch the seam closed.
  12. Slice the log into 12 equal rolls using unscented dental floss or a sharp knife.
  13. Place the rolls in a greased 9×13 inch baking dish. Cover and let them have a second rise for 30 minutes.
  14. Preheat your oven to 350F (175C).
  15. Bake for 20-25 minutes, or until the centers are set and the edges are lightly golden.
  16. Remove from the oven and immediately spread the prepared cream cheese glaze generously over the warm rolls. Serve warm.

Notes

  • For a deeper red color, use high-quality red gel food coloring instead of liquid drops.
  • If you prefer a tangier flavor, add 1/2 teaspoon of buttermilk powder to the dry ingredients.
  • To make cleanup easy, line your baking dish with parchment paper, leaving an overhang on the sides.
  • If the rolls brown too quickly during baking, loosely tent the dish with aluminum foil.

Nutrition

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