Red Velvet Cinnamon Rolls From Scratch
Soft and fluffy red velvet cinnamon rolls made in the pressure cooker — rich with cocoa, swirls of cinnamon sugar, and topped with tangy cream cheese frosting.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 cup Warm Milk Whole or 2%
- ½ cup Sugar
- 4 tablespoons Melted Unsalted Butter
- 1 teaspoon Salt
- 1 packet Instant Yeast 2 ¼ teaspoons
- 2 Eggs
- ½ cup Full Fat Sour Cream
- 4 ½ cups All Purpose Flour
- 2 tablespoons Unsweetened Cocoa Powder
- 1 tablespoon Red Food Coloring
- ½ cup Softened Butter for filling
- ¾ cup Brown Sugar
- 2 tablespoons Cinnamon
- ¼ cup Butter Room temperature, for icing
- ½ cup Cream Cheese Room temperature
- 1 teaspoon Vanilla
- 1 ½ cups Powdered Sugar
- 2 tablespoons Milk whole or 2%
Instructions
Instructions
- In a big bowl, mix warm milk, sugar, and instant yeast. Let it sit for 5 mins so it gets frothy and bubbles appear.
- Add melted butter, eggs, sour cream, salt, cocoa powder, and red food coloring to the yeast mix. Stir until combined.
- Slowly add the flour while mixing, either with a hook or by hand, until you get a soft, slightly sticky dough ball.
- Knead the dough on a floured surface for 5-7 mins until smooth and elastic. Place in greased bowl, cover, and let rise 1 hour or until doubled.
- Punch down dough, roll out flat. Spread softened butter, sprinkle with cinnamon sugar, roll tight into log and cut into 12 slices.
- Place rolls in greased dish that fits in pressure cooker. Cover and let rise 30 minutes.
- Add appropriate broth depth to cooker, insert pan, seal securely. Pressure cook for 25-30 mins.
- Quick release pressure when timer goes off. Let cool slightly before frosting.
- For cream cheese frosting: beat butter and cream cheese until fluffy. Add powdered sugar, vanilla, and milk, beating until smooth.
- Frost rolls while still warm and serve immediately.
Notes
Wrap leftovers well and refrigerate or freeze. Reheat for fresh-out-of-the-cooker softness.