Ingredients

3 ½ cups all-purpose flour, plus more for dusting

¼ cup granulated sugar

1 packet (2 ¼ teaspoons) instant yeast

1 teaspoon salt

3 tablespoons unsweetened cocoa powder

1 cup whole milk, warmed to 110°F

¼ cup unsalted butter, melted

1 large egg, room temperature

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

½ cup unsalted butter, softened (for filling)

¾ cup packed light brown sugar (for filling)

2 tablespoons ground cinnamon (for filling)

1 tablespoon unsweetened cocoa powder (for filling)

4 ounces cream cheese, softened (for frosting)

¼ cup unsalted butter, softened (for frosting)

2 cups powdered sugar (for frosting)

1 teaspoon vanilla extract (for frosting)

2-3 tablespoons milk (for frosting)

Pinch of salt (for frosting)

Instructions

Step 1: Warm the milk to 110°F, then in a stand mixer bowl, whisk together flour, sugar, instant yeast, salt, and cocoa powder until evenly combined.

Step 2: Add the warmed milk, melted butter, egg, red food coloring, vanilla extract, and white vinegar to the dry ingredients and mix on low with the dough hook until a shaggy dough forms.

Step 3: Increase to medium speed and knead for 6-8 minutes until smooth, elastic, and slightly tacky but not sticky; if kneading by hand, knead on a floured surface for 10-12 minutes.

Step 4: Shape dough into a smooth ball and place in a lightly greased bowl, turning to coat all sides. Cover and let rise in a warm spot for 1-1.5 hours until doubled in size.

Step 5: Meanwhile, mix softened butter, brown sugar, cinnamon, and cocoa powder in a medium bowl until smooth and spreadable. Set aside.

Step 6: Punch down the risen dough and roll it out on a floured surface into a 16×12 inch rectangle about ¼ inch thick.

Step 7: Spread the cinnamon filling evenly over the dough, leaving a ½-inch border along the top edge. Roll tightly from the long edge closest to you, pinch the seam closed, and place seam-side down.

Step 8: Using a sharp knife or dental floss, cut the log into 12 equal 1.5-inch pieces and arrange them in a greased 9×13-inch baking dish with some space between each roll.

Step 9: Cover loosely and let the rolls rise for 30-45 minutes until puffy and nearly doubled. Preheat oven to 350°F near the end of rising.

Step 10: Bake rolls uncovered for 23-27 minutes until set and lightly springy to the touch. Let cool for 10 minutes before frosting.

Step 11: Beat softened cream cheese and butter in a bowl until creamy. Add powdered sugar, vanilla, and salt; beat until fluffy. Add milk 1 tablespoon at a time to reach desired consistency.

Step 12: Spread or pipe frosting over warm rolls so it melts into the crevices. Serve immediately for best gooey texture.

Tips & Variations

Use gel food coloring for a vibrant red color without adding extra liquid to the dough.

Create a warm proofing environment by placing dough in the turned-off oven after warming it briefly.

Try adding ½ cup white chocolate chips to the filling for added sweetness.

Swirl in 4 oz cream cheese mixed with 2 tablespoons sugar into the filling before rolling.

Add ½ cup chopped pecans or walnuts to the filling for crunch and nuttiness.

Cut rolls using dental floss for clean slices that don’t squash the swirls.

Apply frosting while rolls are warm so it melts into a glaze.

FAQs

Can I make the dough the night before?

Yes, you can refrigerate the dough after the first rise. Cover tightly and let it slowly rise overnight. Bring it back to room temperature before rolling and filling.

Why is vinegar included in the dough?

The vinegar reacts with the cocoa powder to enhance the red velvet flavor and helps activate the food coloring, giving the rolls their characteristic color and tang.

Dessert

Easy Red Velvet Cinnamon Rolls Recipe

Introduction