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Mini Red Velvet Cinnamon Rolls

Mini Red Velvet Cinnamon Rolls
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Mini Red Velvet Cinnamon Rolls combine the rich flavor and vibrant color of red velvet cake with the warm spices and soft texture of classic cinnamon rolls. These bite-sized treats feature a tender, fluffy dough infused with cocoa and cinnamon, wrapped around a cinnamon sugar filling, and topped with a luscious cream cheese frosting. Perfect for breakfast, dessert, or any occasion, they are easy to make and delightful to share.

Ingredients

Scale

Dough Ingredients

  • 2 ½ cups all-purpose flour
  • 2 tbsp cocoa powder
  • 1 cup buttermilk, warmed
  • 2 ¼ tsp instant yeast (1 packet)
  • ¼ cup granulated sugar
  • 4 tbsp unsalted butter, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tsp red food coloring

Filling Ingredients

  • 5 tbsp unsalted butter, softened
  • 2 tbsp ground cinnamon
  • ¼ cup granulated sugar

Cream Cheese Frosting Ingredients

  • 4 oz cream cheese, softened
  • ½ cup powdered sugar
  • ½ tsp vanilla extract
  • 1–2 tbsp milk (as needed for desired consistency)

Instructions

  1. Prepare the Dough: Activate the instant yeast by mixing it with warm buttermilk and a little sugar. Once bubbly, combine with all-purpose flour, cocoa powder, red food coloring, melted butter, egg, and vanilla extract. Mix until a smooth dough forms, then knead for 8 to 10 minutes until soft and elastic.
  2. First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
  3. Roll and Fill: Roll the dough on a floured surface into a rectangle. Spread softened butter evenly over the dough, then sprinkle the cinnamon and sugar mixture generously across the surface.
  4. Shape the Rolls: Carefully roll the dough into a tight log and cut into 12 equal mini rolls. Arrange them in a greased baking dish or muffin tin, leaving space to expand.
  5. Second Rise: Cover the rolls and let them rise again for 30 to 45 minutes until puffy and nearly doubled in size.
  6. Bake to Perfection: Preheat the oven to 350°F (175°C). Bake the rolls for 18 to 20 minutes until set and lightly golden on the edges.
  7. Prepare the Cream Cheese Frosting: While baking, beat together cream cheese, powdered sugar, vanilla extract, and milk until smooth and spreadable.
  8. Frost and Serve: Allow the rolls to cool slightly after baking, then generously spread the cream cheese frosting on top. Serve warm for best flavor.

Notes

  • Use fresh instant yeast for the best rise and airy texture.
  • Don’t skip the second rise to develop soft, fluffy layers.
  • Spread cinnamon sugar filling evenly for balanced flavor.
  • Brush rolls with butter before baking to keep them moist.
  • Let rolls cool slightly before frosting to avoid melting the frosting.

Nutrition

Keywords: red velvet cinnamon rolls, mini cinnamon rolls, red velvet dessert, breakfast rolls, cream cheese frosting, bite-sized pastries

Find it online: https://marybaking.com/mini-red-velvet-cinnamon-rolls/