Velvet Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough Ingredients
01 -
3 3/4 cups bread flour
02 -
1/4 cup cocoa powder
03 -
1/3 cup unsalted butter, melted
04 -
1 teaspoon salt
05 -
3 teaspoons active dry yeast
06 -
1 teaspoon red food dye
07 -
1/3 cup sugar
08 -
2 large eggs
09 -
1 cup warm whole milk (100-110°F)
→ Filling Ingredients
10 -
2 tablespoons ground cinnamon
11 -
1/4 cup butter, softened
12 -
1 cup brown sugar (light)
→ Cream Cheese Topping
13 -
4 tablespoons butter, softened
14 -
1 teaspoon vanilla extract (pure)
15 -
6 ounces cream cheese, softened
16 -
1 cup powdered sugar
# Instructions:
01 -
Gently warm the milk to about 100-110°F—like a cozy bath. Stir in the yeast and sugar, then leave it for five minutes. It should foam up, showing the yeast is active.
02 -
Stir the melted butter, eggs, and food coloring into the yeast mixture. Slowly combine the cocoa powder, flour, and salt. Knead it with your hands for 8-10 minutes until it's smooth and stretchy.
03 -
Put the dough into a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm spot for an hour or until it doubles in size.
04 -
Roll out the dough on a floured surface into a flat rectangle. Spread softened butter, and sprinkle on the cinnamon and brown sugar mix all the way to the edges.
05 -
Slice the dough into 12 strips, roll them into spirals, and arrange them snugly in a 9×13 dish. Cover and let those rolls puff up for about 30-45 minutes.
06 -
Heat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until the tops are just lightly golden. The aroma will be irresistible!
07 -
Combine cream cheese, powdered sugar, butter, and vanilla until creamy. Spread it generously over the warm rolls, letting it melt a bit into every swirl.
# Notes:
01 -
They taste best warm, but you can store them at room temp in a covered container for 2-3 days.
02 -
Make ahead by preparing everything the night before. Refrigerate after shaping, then finish the final rise and bake the next morning.