Description
These Red Velvet Cinnamon Rolls from scratch combine the classic sweet, tangy flavor of red velvet cake with the comforting warmth of cinnamon rolls. Soft, tender dough infused with cocoa and red food coloring is filled with a rich, buttery cinnamon-cocoa sugar mixture, then baked to golden perfection. Topped with a creamy, indulgent cream cheese frosting, these rolls are perfect for breakfast or dessert, delivering a festive twist on a beloved treat.
Ingredients
Scale
Dough
- 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
Filling
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- 2 tablespoons unsweetened cocoa powder
Frosting
- 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
- Activate Yeast: Warm the whole milk to between 105-115°F and stir in 1 teaspoon granulated sugar. Sprinkle the active dry yeast over the milk and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Mix Wet Ingredients: In a large bowl, whisk together the melted unsalted butter, buttermilk, egg, and vanilla extract. Add the foamy yeast mixture and mix to combine thoroughly.
- Add Flavorings and Dry Ingredients: Stir in the unsweetened cocoa powder, red food coloring, and white vinegar into the wet mixture. In a separate bowl, whisk all-purpose flour, granulated sugar, and salt. Gradually add this dry mixture to the wet ingredients to form a shaggy dough.
- Knead Dough: Knead the dough either with a mixer fitted with a dough hook for 8-10 minutes or by hand for 10-15 minutes, until smooth, elastic, and not sticky.
- First Rise: Lightly grease a bowl, place the dough inside, cover with a clean towel or plastic wrap, and let it rise in a warm, draft-free spot for 1 to 1.5 hours until the dough doubles in size.
- Prepare Filling: In a medium bowl, combine softened butter, light brown sugar, and unsweetened cocoa powder. Mix well until it forms a thick, spreadable paste.
- Shape Rolls: Punch down the risen dough to release air. On a floured surface, roll the dough into an 18×12-inch rectangle. Evenly spread the prepared filling over the surface, leaving a ½-inch border along one long side. Roll the dough tightly into a log shape.
- Cut and Second Rise: Slice the rolled log into 12 equal rolls about 1.5 inches thick. Arrange them in a greased 9×13-inch baking dish, cover loosely, and let rise again for 30-45 minutes until puffed up.
- Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes until they turn golden brown and are cooked through. Cool them in the pan for 10-15 minutes before frosting.
- Make Frosting: Beat softened cream cheese and butter together until smooth and creamy. Gradually add sifted confectioners’ sugar and vanilla extract, beating until the frosting is smooth and fluffy. Add 1-2 tablespoons of whole milk or heavy cream if needed to achieve the desired consistency.
- Frost and Serve: Generously spread the cream cheese frosting over the warm cinnamon rolls. Serve immediately for the best taste and texture. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
Notes
- Use gel red food coloring for the most vibrant color without adding extra liquid.
- Ensure the milk is warmed to the correct temperature (105-115°F) for proper yeast activation.
- Kneading time can vary depending on your technique but aim for a smooth and elastic dough.
- Allow the dough to rise adequately in a warm spot to achieve light and fluffy rolls.
- Use full-fat cream cheese for the richest and creamiest frosting.
- For softer rolls, cover the baking dish with foil during the last 5 minutes if they are browning too quickly.
- These rolls are best eaten the same day but can be warmed slightly before serving if stored.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cinnamon Rolls, Cinnamon Rolls, Red Velvet Dessert, Homemade Cinnamon Rolls, Cream Cheese Frosting, Breakfast Rolls
