Description

These Heavenly Red Velvet Rolls are soft, fluffy, and bursting with vibrant red color. Filled with a buttery cinnamon and brown sugar mixture, mini chocolate chips, and topped with a luscious cream cheese frosting, they’re perfect for breakfast or dessert. The dough is enriched with whole milk, butter, and egg, creating a tender crumb that’s both visually stunning and irresistibly delicious.

Ingredients

Scale

Dough

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk, warmed
1/4 cup unsalted butter, melted
1 large egg
2 tablespoons red food coloring
1 teaspoon vanilla extract

Filling

1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 tablespoons ground cinnamon
1/2 cup mini chocolate chips

Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2 to 4 tablespoons milk

Instructions

Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, baking powder, and salt until well combined.
Mix Wet Ingredients: In another bowl, combine the warmed whole milk, melted unsalted butter, egg, red food coloring, and vanilla extract. Mix thoroughly to ensure even color and consistency.
Form Dough: Gradually add the wet ingredients to the dry ingredients and stir to incorporate. Knead the mixture on a lightly floured surface until a soft, elastic dough forms.
First Rise: Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place until it doubles in size, approximately 1 to 1.5 hours.
Prepare Filling: In a small bowl, mix the softened butter, brown sugar, and ground cinnamon together until smooth and well blended.
Roll Out Dough: Punch down the risen dough and roll it out on a floured surface into a large rectangle about 12×16 inches in size.
Add Filling and Chocolate Chips: Spread the cinnamon-sugar butter mixture evenly over the rolled dough. Sprinkle mini chocolate chips uniformly over the filling layer.
Shape Rolls: Starting from one long edge, tightly roll the dough into a log. Using a sharp knife, slice the log into individual rolls roughly 1.5 to 2 inches thick.
Second Rise: Arrange the rolls in a greased baking dish, spaced slightly apart. Cover and let them rise again until puffy, about 30 to 45 minutes.
Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they are soft, cooked through, and lightly golden on top.
Make Frosting: While the rolls bake, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and 2 tablespoons of milk, beating well to create a spreadable frosting. Add more milk if a thinner consistency is desired.
Frost and Serve: Once the rolls come out of the oven, allow them to cool slightly, then generously spread the cream cheese frosting over the warm rolls. Serve immediately for the best flavor and texture.

Notes

Ensure that the milk is warmed but not hot to avoid killing the yeast during dough preparation.
For best results, use fresh active dry yeast and check expiration dates.
Adjust the amount of red food coloring according to your preference for color intensity.
You can substitute mini chocolate chips with chopped nuts or omit them for a different flavor.
These rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
Reheat rolls gently in the microwave or oven before serving if stored cold or frozen.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: red velvet rolls, cinnamon rolls, cream cheese frosting, breakfast rolls, homemade rolls, sweet rolls, baked goods