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Red Velvet Cinnamon Rolls Recipe

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★★★★★

4.8 from 105 reviews

These Red Velvet Cinnamon Rolls combine the classic indulgence of cinnamon rolls with the rich, vibrant color and subtle cocoa flavor of red velvet cake. Soft, fluffy, and perfectly spiced, they are topped with a smooth cream cheese frosting that makes them irresistible for breakfast or dessert.

Ingredients

Scale

Dough Ingredients

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup granulated sugar
  • 1 cup whole milk, warmed
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 4 1/4 cups all-purpose flour, plus more for dusting
  • 3 tablespoons Dutch-process cocoa powder
  • 1 tablespoon nonfat milk powder
  • 1 teaspoon kosher salt
  • 2–3 teaspoons red food coloring

Filling Ingredients

  • 1/4 cup unsalted butter, softened to room temperature
  • 1 cup dark brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon kosher salt

Icing Ingredients

  • 1/4 cup unsalted butter, softened to room temperature
  • 4 ounces block-style cream cheese, softened to room temperature
  • 1 1/2 cups powdered sugar, sifted if lumpy
  • 1 tablespoon vanilla bean paste

Instructions

  1. Activate Yeast: Warm the milk to around 110°F (warm but not hot) using a microwave or stovetop. In the bowl of a stand mixer, combine the yeast, sugar, and warmed milk. Let it sit for 7-10 minutes until bubbly and fragrant to activate the yeast.
  2. Make Dough: Add melted butter, eggs, flour, cocoa powder, nonfat milk powder, salt, and 2 teaspoons of red food coloring to the yeast mixture. Attach the dough hook and knead on medium speed for 6-8 minutes until the dough is smooth and elastic. Add the additional teaspoon of red food coloring if you want a deeper red color. Alternatively, knead by hand for 10 minutes on a floured surface.
  3. First Rise: Shape the dough into a ball and place in a lightly greased large bowl. Cover tightly with plastic wrap and a clean cloth. Let rise in a warm spot until doubled in size, about 1 1/2 hours or longer depending on temperature.
  4. Roll Out Dough: After rising, punch down the dough and transfer it to a floured surface. Roll it out into a 15×10 inch rectangle.
  5. Prepare Filling: Evenly spread softened butter over the rolled dough, leaving a small margin around the edges. Sprinkle dark brown sugar over the butter and rub it in gently. Evenly sprinkle cinnamon and salt on top and pat gently into the sugar-butter mixture.
  6. Roll Dough Log: Starting from the longest side, roll the dough tightly into a log with the seam side down. Pinch the seam to seal and trim off uneven ends for uniform rolls.
  7. Cut Rolls: Using a sharp knife or unscented dental floss, cut the log into 12 even pieces. Score the dough beforehand to ensure even slices.
  8. Rest the Rolls: Line a 13×9 inch baking dish with parchment paper. Place the rolls evenly in the dish and cover tightly with plastic wrap. Refrigerate overnight for 8-10 hours. Alternatively, for same-day baking, allow rolls to rise in a warm place until puffy for 1-2 hours before baking.
  9. Bake Rolls: Remove rolls from the fridge and let sit at room temperature until puffy, about 1-2 hours. Preheat the oven to 350°F. Remove plastic wrap and bake until lightly golden brown, about 30 minutes.
  10. Prepare Icing: Using a stand mixer with paddle attachment or hand mixer, beat the softened butter and cream cheese until light and fluffy, about 3-4 minutes. Gradually add powdered sugar and continue beating. Add vanilla bean paste and mix until smooth and combined.
  11. Cool and Ice: Let the baked rolls cool for 5 minutes. Spread the cream cheese icing evenly on top using an offset spatula.
  12. Serve: Serve warm and enjoy your delicious red velvet cinnamon rolls.

Notes

  • Milk should be warm but not hot to avoid killing the yeast.
  • If you don’t have Dutch-process cocoa powder, natural cocoa powder can be substituted but may slightly affect flavor.
  • Red food coloring amount can be adjusted based on desired color intensity.
  • Using disposable gloves helps spread the filling evenly without mess.
  • Letting the rolls rest overnight in the fridge develops flavor and makes them easier to handle before baking.
  • Ensure all dairy ingredients are at room temperature for best texture and mixing.
  • Use parchment paper to prevent sticking and make cleanup easier.
  • Optional: Adjust sugar quantities for less sweetness if preferred.

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet dessert, cream cheese frosting, breakfast rolls, sweet rolls

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