Description

This Easy Red Velvet Cinnamon Rolls recipe combines the classic flavors of red velvet cake with perfect cinnamon rolls for a soft, fluffy, and vibrant treat. Made from scratch with a rich red velvet dough, cinnamon cocoa filling, and topped with luscious cream cheese frosting, these rolls are a show-stopping breakfast or dessert favorite perfect for special occasions or cozy mornings.

Ingredients

Scale

For the Dough:

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 (gel paste preferred)
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the Filling:

½ cup unsalted butter, softened
¾ cup packed light brown sugar
2 tablespoons ground cinnamon
1 tablespoon unsweetened cocoa powder

For the Cream Cheese Frosting:

4 ounces cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk
Pinch of salt

Instructions

Prepare the Dough: Warm the whole milk to about 110°F, ensuring it’s not too hot or cold for the yeast. In a stand mixer bowl, whisk together the flour, sugar, instant yeast, salt, and cocoa powder. Add the warm milk, melted butter, egg, red food coloring, vanilla extract, and white vinegar. Mix on low speed with the dough hook until a shaggy dough forms (~1 minute), then knead on medium speed for 6-8 minutes until smooth, elastic, and slightly tacky, but not sticky.
First Rise: Shape the dough into a ball, place in a lightly greased bowl, and turn once to coat with oil. Cover with a towel or plastic wrap and let rise in a warm, draft-free spot for 1 to 1.5 hours until doubled in size.
Prepare the Filling: In a medium bowl, mix softened butter, brown sugar, cinnamon, and cocoa powder until smooth and spreadable. Set aside at room temperature.
Roll Out the Dough: Punch down the risen dough to release air. Roll out on a lightly floured surface into a 16×12 inch rectangle about ¼ inch thick, ensuring even thickness.
Add Filling and Roll: Spread the cinnamon filling evenly over the dough, leaving a ½-inch border on the top long edge. Roll the dough tightly from the long side near you into a log. Pinch the seam and place seam-side down.
Cut the Rolls: Slice the dough log into 12 equal pieces (~1.5 inches each) using a sharp knife or dental floss. Arrange in a greased 9×13-inch baking dish with space between each.
Second Rise: 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 this rise.
Bake the Rolls: Bake uncovered for 23-27 minutes until set and the tops spring back when touched lightly. Allow to cool for 10 minutes.
Make the Cream Cheese Frosting: Beat cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla, and salt. Beat until light and fluffy. Add milk gradually to desired consistency.
Frost and Serve: Spread or pipe frosting on warm rolls so it melts slightly into the crevices. Serve immediately for best gooey texture.

Notes

Use fresh instant yeast for optimal rise.
Maintain ingredient temperatures as specified (especially milk and egg) to ensure proper yeast activation.
Do not skip vinegar—it enhances the red velvet flavor and aids food coloring activation.
Gel food coloring results in vibrant color without affecting dough texture.
Use just enough flour to prevent stickiness—too much makes rolls heavy.
Create a warm proofing environment (like an oven warmed to 200°F then turned off) for better dough rising.
Use dental floss to cut rolls for clean edges without squashing.
Frost while rolls are warm to allow frosting to melt slightly and create a glaze effect.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

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