Name: Red Velvet Cinnamon Rolls From Scratch Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: ½ cup (120ml) whole milk; 1 teaspoon granulated sugar (for yeast); 2 ¼ teaspoons (1 packet) active dry yeast; ½ cup (113g) unsalted butter, melted; ½ cup (120ml) buttermilk, room temperature; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 1 tablespoon unsweetened cocoa powder; 1 ½ tablespoons red food coloring (gel recommended); 1 teaspoon white vinegar; 4 ½ cups (540g) all-purpose flour; ½ cup (100g) granulated sugar; 1 teaspoon salt; ½ cup (113g) unsalted butter, softened; 1 cup (200g) light brown sugar, packed; 2 tablespoons unsweetened cocoa powder; 8 ounces (226g) full-fat cream cheese, softened; ½ cup (113g) unsalted butter, softened; 4 cups (480g) confectioners’ sugar, sifted; 1 teaspoon pure vanilla extract; 1-2 tablespoons whole milk or heavy cream (optional)

Introduction

These Red Velvet Cinnamon Rolls are a delightful twist on the classic breakfast treat, combining the rich flavors of red velvet cake with the comforting warmth of cinnamon. Soft, fluffy, and topped with a luscious cream cheese frosting, they’re perfect for special mornings or a sweet indulgence anytime.

A close-up of a red velvet cinnamon roll with three visible layers, starting with a moist, deep red dough base, followed by a darker red cinnamon swirl layer in the middle, topped with a thick layer of smooth white cream cheese frosting swirled in a spiral from the center outward, slightly dripping down the sides. Crumbs are scattered around it on a white plate, which sits on a white marbled texture surface. The background is softly blurred with hints of red fabric and small spices sprinkled around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (120ml) whole milk

1 teaspoon granulated sugar (for yeast)

2 ¼ teaspoons (1 packet) active dry yeast

½ cup (113g) unsalted butter, melted

½ cup (120ml) buttermilk, room temperature

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 tablespoon unsweetened cocoa powder

1 ½ tablespoons red food coloring (gel recommended)

1 teaspoon white vinegar

4 ½ cups (540g) all-purpose flour

½ cup (100g) granulated sugar

1 teaspoon salt

½ cup (113g) unsalted butter, softened

1 cup (200g) light brown sugar, packed

2 tablespoons unsweetened cocoa powder

8 ounces (226g) full-fat cream cheese, softened

½ cup (113g) unsalted butter, softened

4 cups (480g) confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

1-2 tablespoons whole milk or heavy cream (optional)

Instructions

Step 1: Warm the whole milk to 105-115°F. Stir in 1 teaspoon granulated sugar and the active dry yeast. Let the mixture foam for 5-10 minutes until bubbly.

Step 2: In a large bowl, whisk together melted butter, buttermilk, egg, and vanilla extract. Add the foamy yeast mixture and stir to combine.

Step 3: Stir in the unsweetened cocoa powder, red food coloring, and white vinegar into the wet mixture until evenly blended.

Step 4: In a separate bowl, whisk the all-purpose flour, granulated sugar, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.

Step 5: Knead the dough either by mixer with dough hooks for 8-10 minutes or by hand for 10-15 minutes until smooth and elastic.

Step 6: Lightly grease a large bowl. Place the dough inside, cover it, and let it rise in a warm, draft-free place for 1 to 1½ hours, or until doubled in size.

Step 7: Prepare the filling by combining softened butter, light brown sugar, and 2 tablespoons cocoa powder in a medium bowl to form a thick paste.

Step 8: Punch down the risen dough. On a floured surface, roll it into an 18×12-inch rectangle. Spread the filling evenly over the dough, leaving a ½-inch border on one long side. Roll the dough tightly into a log.

Step 9: Slice the log into 12 rolls, about 1.5 inches thick each. Arrange them in a greased 9×13-inch baking dish. Cover loosely and let rise for 30-45 minutes until puffed.

Step 10: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes or until golden brown. Let cool in the pan for 10-15 minutes.

Step 11: To make the frosting, beat softened cream cheese and softened butter until smooth. Gradually add sifted confectioners’ sugar and vanilla extract, beating until smooth and fluffy. Add 1 to 2 tablespoons of milk or cream if needed to reach desired consistency.

Step 12: Generously spread the cream cheese frosting over the warm rolls. Serve immediately and enjoy.

Tips & Variations

For a more vibrant color, use gel food coloring rather than liquid. It won’t thin the dough.

You can substitute buttermilk with whole milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes.

For extra cinnamon flavor, add 1-2 teaspoons ground cinnamon to the filling mixture.

If you prefer, bake rolls in individual muffin tins for perfectly shaped portions.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and allow it to rise in the refrigerator overnight. Just bring it to room temperature before rolling and filling.

Can I freeze these cinnamon rolls?

Absolutely. Freeze unbaked rolls arranged in a baking dish, wrapped tightly. Thaw overnight in the fridge, let rise, then bake as directed. Frost after baking.