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Red Velvet Cinnamon Rolls Recipe

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★★★★★

4.4 from 94 reviews

These Red Velvet Cinnamon Rolls combine the rich, tangy flavor of red velvet cake with the comforting, gooey goodness of classic cinnamon rolls. Featuring a cocoa-infused dough tinted with vibrant red food coloring and filled with a buttery cinnamon-sugar swirl, they’re topped with a smooth cream cheese frosting for an indulgent treat perfect for any special occasion or weekend brunch.

Ingredients

Scale

Dough:

  • 3½ cups all-purpose flour
  • 1 tbsp cocoa powder (preferably Dutch-processed for deeper chocolate flavor)
  • 2¼ tsp instant yeast
  • ¾ cup buttermilk (lukewarm, about 100°F)
  • 2 eggs (room temperature)
  • ¼ cup granulated sugar
  • ½ cup unsalted butter (divided, softened and melted)
  • Red gel food coloring (amount as needed for deep red color)

Filling:

  • 1 cup brown sugar
  • 2 tsp ground cinnamon
  • ½ cup unsalted butter (softened for spreading)

Frosting:

  • 4 oz cream cheese (softened)
  • 4 tbsp unsalted butter (softened)
  • 1½ cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Make the Dough: Warm the buttermilk until lukewarm, around 100°F. In a bowl, whisk the warm buttermilk with granulated sugar and instant yeast; if using active dry yeast, let it sit for 5–10 minutes until frothy (skip if using instant yeast). Add eggs, red food coloring, melted butter, and cocoa powder to the mixture, stirring well. Gradually incorporate flour while mixing, then knead the dough for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1–2 hours, or until doubled in size.
  2. Prepare the Filling: In a small bowl, combine brown sugar and ground cinnamon. On a lightly floured surface, roll out the risen dough into a 14 by 20-inch rectangle. Evenly spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture on top.
  3. Roll and Slice: Starting from the long side, tightly roll the dough into a log shape. Using unflavored dental floss or a serrated knife, slice the log into 12 equal rolls.
  4. Proof the Rolls: Grease a 9×13-inch baking pan and arrange the rolls spaced evenly. Cover with a clean towel and allow the rolls to rise in a warm, draft-free environment for 30–45 minutes until puffed.
  5. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown and a thermometer inserted into the center reads 190°F. Avoid overbaking to prevent dryness.
  6. Make and Apply Frosting: Beat together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. While the rolls are warm (not hot), spread the cream cheese frosting evenly over the top for a luscious finish.

Notes

  • Use room temperature ingredients for better dough formation and yeast activation.
  • Do not overknead the dough to avoid tough rolls.
  • For cleaner slices, use unflavored dental floss instead of a knife.
  • Proof the dough in a warm, draft-free spot for optimal rise after shaping.
  • Monitor baking time closely to prevent overbaking; rolls should be golden and soft.
  • Spread frosting on warm, not hot or cold, rolls for the best texture and appearance.
  • Store leftovers at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days; freeze unfrosted rolls for up to 2 months.
  • Reheat rolls in a microwave for 20 seconds or in a 300°F oven for 10 minutes before frosting if stored.

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

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