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Mini Red Velvet Cinnamon Rolls

Mini Red Velvet Cinnamon Rolls
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Mini Red Velvet Cinnamon Rolls blend the rich cocoa flavor of red velvet cake with classic cinnamon roll spices, baked into charming bite-sized swirls topped with tangy cream cheese frosting. Perfectly portioned for guilt-free indulgence, these festive treats brighten up breakfasts, snacks, and parties with their vibrant color and irresistible taste.

Ingredients

Scale

Dough Ingredients

  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup warm buttermilk (110°F / 43°C)
  • 4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted
  • 2 teaspoons red food coloring

Filling Ingredients

  • 6 tablespoons unsalted butter, softened
  • 1/3 cup brown sugar, packed
  • 2 tablespoons ground cinnamon

Cream Cheese Frosting Ingredients

  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preparing the Dough: Begin by activating the yeast in warm buttermilk with a pinch of sugar until it blooms, about 5-10 minutes. In a large mixing bowl, combine the flour, cocoa powder, salt, and remaining granulated sugar. Add the eggs, melted butter, the yeast mixture, and red food coloring. Knead the dough until smooth and elastic, roughly 8-10 minutes by hand or 5-7 minutes with a mixer. Then, place the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in size, about 1 hour.
  2. Rolling Out the Dough: Once risen, transfer the dough to a lightly floured surface and roll it into a large rectangle approximately 12 by 16 inches, aiming for about 1/4 inch thickness to ensure softness and clear swirl definition.
  3. Adding the Filling: Evenly spread the softened butter over the surface of the rolled dough. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle this mixture uniformly over the buttered dough, balancing flavor and avoiding overfilling to prevent leakage during baking.
  4. Shaping the Rolls: Starting from the long edge, carefully roll the dough into a tight log and pinch the seam to seal it. Using a sharp knife, cut the log into 1-inch mini rolls. Arrange each roll into a greased muffin tin to maintain their round shape while baking.
  5. Baking to Perfection: Preheat the oven to 350°F (175°C). Bake the rolls for 15-20 minutes or until they appear puffed and fully cooked through. Take care not to overbake to keep the rolls moist and tender inside.
  6. Preparing the Cream Cheese Frosting: While the rolls bake, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until the frosting is smooth and fluffy, creating a tangy, creamy complement to the spiced rolls.
  7. Finishing Touch: After the rolls have cooled slightly, generously spread or drizzle the cream cheese frosting over them. Serve warm to enjoy their gooey, melt-in-your-mouth texture and rich flavor.

Notes

  • Keep the dough slightly sticky but avoid adding too much flour to maintain soft texture.
  • Spread filling evenly to prevent leakage and ensure balanced flavor.
  • Allow dough to rise properly for light, fluffy rolls—patience is key.
  • Use room temperature ingredients for better dough elasticity and easier mixing.
  • Don’t skip the cream cheese frosting—it’s essential for the classic red velvet experience.

Nutrition

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

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