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Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls
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Red Velvet Cinnamon Rolls combine the classic rich flavor of red velvet cake with warm, comforting cinnamon swirls in soft, fluffy rolls made from scratch. Perfect for special occasions or cozy breakfasts, these rolls feature a unique fusion of cocoa and cinnamon spices, topped with tangy cream cheese frosting and vibrant red color for an irresistible treat.

Ingredients

Scale

Dough

  • 3 ½ cups All-Purpose Flour
  • 2 tablespoons Unsweetened Cocoa Powder
  • ¼ cup Granulated Sugar
  • 2 ¼ teaspoons Active Dry Yeast (1 packet)
  • 1 cup Warm Milk (about 110°F)
  • 4 tablespoons Butter, melted
  • 2 large Eggs, room temperature
  • 2 teaspoons Red Food Coloring
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Salt

Cinnamon Filling

  • 6 tablespoons Butter, softened
  • ½ cup Brown Sugar
  • 2 teaspoons Ground Cinnamon

Cream Cheese Frosting

  • 4 ounces Cream Cheese, softened
  • 4 tablespoons Butter, softened
  • 1 ½ cups Powdered Sugar
  • 1 teaspoon Vanilla Extract

Instructions

  1. Prepare the Dough: Activate the yeast by dissolving it in warm milk with a pinch of sugar. Let it bubble up for about 5 minutes until frothy. In a large bowl, combine flour, sugar, cocoa powder, and salt. Add the yeast mixture, eggs, melted butter, red food coloring, and vanilla extract. Knead the mixture by hand or with a stand mixer fitted with a dough hook until smooth and elastic. Cover the dough and let it rise in a warm spot until doubled in size, approximately 1 to 1.5 hours.
  2. Make the Cinnamon Filling: In a small bowl, mix softened butter, brown sugar, and ground cinnamon until well combined and spreadable.
  3. Roll Out and Spread: Once risen, gently punch down the dough and roll it out on a floured surface into a large rectangle about ¼ inch thick. Spread the cinnamon filling evenly over the dough, reaching all edges.
  4. Shape the Rolls: Starting from one long edge, tightly roll the dough into a log. Cut the log into even slices about 1.5 to 2 inches thick using a sharp knife or dental floss. Place the rolls in a greased baking pan, leaving space between each for rising.
  5. Final Rise and Bake: Cover the rolls lightly and let them rise for an additional 30 to 45 minutes until puffy. Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until golden brown and cooked through.
  6. Prepare the Cream Cheese Frosting: While the rolls bake, beat softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
  7. Frost and Serve: After baking, let the rolls cool for about 10 minutes. Generously spread the cream cheese frosting over the warm rolls so it melts into every crevice. Serve warm for the best experience.

Notes

  • Measure flour correctly using the spoon and level method to avoid dense dough.
  • Keep milk warm but not hot to properly activate yeast.
  • Allow the dough to rise fully twice for soft, fluffy rolls.
  • Roll the dough tight enough to prevent gaps but not so tight that rolls become dense.
  • Use room temperature eggs, butter, and cream cheese for easier mixing and consistent dough texture.

Nutrition

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet recipe, cream cheese frosting, breakfast rolls, homemade cinnamon rolls

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