Sometimes you’re in the mood for cinnamon rolls. Then there are times when you’re in the mood for red velvet cinnamon rolls. Today is one of those days.
The best kind of weekend morning involves cinnamon rolls. A fresh-out-of-the-oven-slathered-in-glaze cinnamon roll. But let’s elevate Christmas morning. These skillet red velvet cinnamon rolls are such a treat.
While we were perusing our own blog for something to make for dinner, we stumbled on an old post for red velvet cinnamon rolls. The photos were trash. Absolute garbage. I’m so sorry for putting that kind of content out there. Making these again was a perfect way to kill two birds with one stone. We got to satisfy our cinnamon roll cravings while getting new photos. Slowly, we’ve been re-shooting and re-styling some of our more questionable looking photos. But, you’ll get to see more on that very soon.
Red food gel is a must. Food coloring will stain your hands. Every time I use food gel, I’m so amazed by how little my hands get stained. A little goes a long way, too. As the dough rises, it will darken to that classic red velvet color. These are so easy to make and we hope you enjoy them!
Adapted from: A Spicy Perspective
[/recipe-notes] [recipe-ingredients]- 1 cup whole milk, scalded
- 1/2 cup unsalted butter
- 1/3 cup white sugar
- 1/2 tsp red food gel
- 2 1/2 tsp dry active yeast
- 2 large eggs
- 4+ cups flour
- 1 tbsp cocoa powder
- 2 tsp salt
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 1/2 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 tsp vanilla extract
- 2 cups powdered sugar
- Let butter, eggs and cream cheese sit out to get to room temperature.
- Pour the milk into a small pot over high heat and bring to a boil. As soon as it begins to boil, remove from the heat.
- Transfer the hot milk to a stand mixer mixing bowl (or large mixing bowl) and add in the butter. Stir to let the butter melt completely. Then stir in the sugar and red food gel. The milk mixture should be luke warm by now, but if it’s not, add 1/2 cup flour, stir, and test the temperature again. Once it is just above room temperature, stir in the yeast. Let it sit to foam for about 10 minutes.
- In your stand mixer, add the eggs, salt, cocoa powder, and remaining flour (if you used flour earlier to bring down the temperature, use the difference of 4 cups). Attach your bread hook and turn on low.
- Knead the dough for about 10 minutes until it pulls away from the sides. If the dough is very sticky after 2-3 minutes, add 1/4 cup flour.
- Cover the bowl with plastic wrap and let the dough rise until it doubles in size. That should take 1-2 hours.
- Cinnamon Filling: While the dough is rising, mix the brown sugar, softened butter, cinnamon and nutmeg until smooth. Keep at room temperature until ready to use.
- Lightly butter a large cast iron skillet or line a baking dish with parchment paper.
- Once the dough has doubled, generously flour your counter.
- Place the dough on the floured surface, fold into quarters, and press it down until it’s flat. Then repeat, except when pressing it down this time shape it into a rectangle.
- Using a lightly floured rolling pin, roll the rectangle dough into a large 16 X 20 inch sheet.
- Spread the cinnamon filling over the sheet, leaving 1 1/2 inches cinnamon-free on one long edge.
- With the cinnamon-covered long edge, tightly roll up the dough sheet. Now you should have a long log.
- Cut up the log into 12 rolls. Take the loose ends and tuck them under each roll to secure it. Place in the skillet and/or baking dish. Let sit for about 30 minutes.
- Preheat the oven to 350 degrees F.
- Place the rolls in the oven and bake for 20 minutes or until the edges are just starting to turn golden and the centers are puffed up high as if they went crazy in the oven.
- While the rolls are baking, you should prepare the glaze. Beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth. Keep covered and at room temperature.
- As soon as the cinnamon rolls come out of the oven, spread about a third of the glaze over them.
- Since not all rolls will fit in one skillet (about 8), add your second batch (4 left via baking dish) to the oven and bake.
- After 5 minutes, add more glaze to the rolls as desired.
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