Velvet Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough Mixture
01 -
1 teaspoon salt
02 -
1/4 cup cocoa powder
03 -
3 3/4 cups bread flour
04 -
1 teaspoon red food coloring
05 -
1/3 cup unsalted butter, melted
06 -
2 large eggs
07 -
1/3 cup sugar
08 -
3 teaspoons active dry yeast
09 -
1 cup warm whole milk (between 100°F and 110°F)
→ Sweet Cinnamon Filling
10 -
1/4 cup butter, softened (room temp)
11 -
2 tablespoons ground cinnamon
12 -
1 cup light brown sugar
→ Creamy Icing
13 -
1 teaspoon pure vanilla extract
14 -
1 cup powdered sugar
15 -
4 tablespoons butter, at room temperature
16 -
6 ounces cream cheese, softened
# Instructions:
01 -
Heat your milk to a nice warm (bathwater) temp, around 100°F–110°F. Stir in sugar and yeast, then leave it alone for about 5 minutes. You’re looking for it to get frothy so you know the yeast is good to go!
02 -
Stir melted butter, the eggs, and red color into the bubbly yeast mix. Slowly add in all your dry stuff—flour, cocoa, and salt. Knead until you have a stretchy ball, about 8-10 minutes of good effort!
03 -
Oil up a bowl and put your dough in there. Cover it snugly with plastic or a towel, then let it snooze for around an hour or so, until it’s grown to double its size.
04 -
Grab some flour for your counter and roll out the dough into a big rectangle. Slather butter all over and sprinkle generously with a mix of cinnamon and sugar, getting close to the sides so each bite is loaded.
05 -
Cut into 12 pieces and roll up each one. Arrange them into a greased 9×13" dish so they’re touching slightly. Cover again and let them puff up for another 30-45 minutes until they look snug and ready.
06 -
Set your oven to 350°F (175°C). Bake the cinnamon rolls for about 20-25 minutes, just until they’re a light golden on top. You’ll love how incredible your house smells!
07 -
As the rolls cool a little, whip together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. Smother your rolls with the icing while still warm—you want it to melt into every crevice!
# Notes:
01 -
These are best eaten while fresh and warm, but you can store them for 2-3 days at room temp if covered well.
02 -
Want to prep in advance? Finish shaping, refrigerate overnight, then let them rise in the morning before baking!