Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cinnamon Rolls Recipe

★★★★★

4.9 from 69 reviews
  • Author: Sophie
  • Total Time: 2 hours 30 minutes
  • Yield: 12 cinnamon rolls 1x
  • Diet: Vegetarian

Description

These Red Velvet Cinnamon Rolls combine the classic cinnamon roll experience with the rich flavors of red velvet cake, enhanced by a decadent cream cheese frosting. Soft, tender, and perfectly spiced with cocoa and cinnamon, these rolls are ideal for special breakfasts, brunches, or desserts. This ultimate guide walks you through each step of making the dough, preparing the filling, baking, and frosting to achieve bakery-quality cinnamon rolls at home.

Ingredients

Scale

Dough

  • 3 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup milk, warmed to 110-115°F
  • 1/4 cup unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 tablespoon unsweetened cocoa powder

Filling

  • 1/2 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk, or more as needed for consistency

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and yeast, ensuring the yeast is evenly distributed throughout the mixture.
  2. Prepare Wet Ingredients: In another bowl, whisk warm milk (110-115°F), melted butter, egg, vanilla extract, red food coloring, and cocoa powder until combined perfectly.
  3. Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, mixing with a wooden spoon or dough hook attachment until a shaggy dough is formed.
  4. Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand for 6-8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5-7 minutes.
  5. First Rise: Place the dough in a lightly greased bowl, turning to coat evenly, cover with plastic wrap or towel, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  6. Prepare Filling: While the dough rises, combine softened butter, brown sugar, cocoa powder, cinnamon, and nutmeg in a medium bowl, mixing into a smooth, spreadable paste.
  7. Roll Out Dough: Punch down risen dough to release air, turn onto a floured surface, roll into a 12×18 inch rectangle.
  8. Spread Filling: Evenly spread the prepared red velvet filling over the dough, leaving a small border on one long side.
  9. Form Rolls: Starting from the long edge opposite the border, roll the dough tightly into a log shape.
  10. Cut Rolls: Use a sharp serrated knife or unflavored dental floss to cut the log into 12 equal pieces.
  11. Second Rise: Arrange the rolls in a greased 9×13 inch baking dish, cover loosely, and allow to rise for 30-45 minutes until puffy.
  12. Bake: Preheat oven to 350°F (175°C), bake rolls for 25-30 minutes until golden brown and cooked through.
  13. Cool Before Frosting: Let rolls cool in the pan for 10-15 minutes to prevent frosting from melting excessively.
  14. Prepare Frosting: Beat softened cream cheese and butter with an electric mixer until fluffy, gradually add powdered sugar one cup at a time, then stir in vanilla extract.
  15. Adjust Frosting Consistency: Add milk one tablespoon at a time until desired spreadable consistency is achieved.
  16. Frost Rolls: Generously spread cream cheese frosting over the warm cinnamon rolls.
  17. Serve and Store: Serve the rolls warm for best flavor; store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently before serving.

Notes

  • Ensure milk is warmed to 110-115°F to activate yeast without killing it.
  • Softened butter is key for both filling and frosting to ensure smooth texture and easy spreading.
  • Use a serrated knife or dental floss to cut rolls cleanly without squishing them.
  • Allowing the rolls to rise twice ensures a light and fluffy texture.
  • The cinnamon roll dough is enriched with cocoa and red food coloring to create the signature red velvet look and flavor.
  • Adjust frosting thickness by adding milk slowly to avoid overly thin or thick frosting.
  • Leftover rolls can be reheated in microwave or oven for best taste and texture.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Keywords: Red velvet cinnamon rolls, cinnamon rolls recipe, cream cheese frosting, red velvet dessert, breakfast rolls, sweet rolls, cinnamon, cocoa, red food coloring

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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