Red Velvet Cinnamon Rolls

These Red Velvet Cinnamon Rolls bring a stunning touch to any breakfast table with their rich cocoa infused dough, enticing swirl of cinnamon sugar, and that swoon worthy cream cheese frosting melting over the top. When you want to impress for brunch or treat yourself on a cozy weekend morning, this recipe always seems to gather smiles and requests for seconds.

Every time I bake these, even the neighbors want in I first made them as a Valentine’s Day surprise and the whole house smelled like a bakery for hours It is now a must each winter

Ingredients

• Whole milk: brings richness and helps yeast activate smoothly Opt for high quality full fat milk for best flavor
• Active dry yeast: ensures the rolls rise and become extra fluffy Make sure it is not expired for best results
• Granulated sugar: not only sweetens but helps feed the yeast
• All purpose flour: keeps the dough soft and easy to work with Sift before measuring for accuracy
• Unsweetened cocoa powder: gives that signature red velvet hint Choose a Dutch process cocoa for deeper color
• Salt: heightens all the sweet and chocolatey flavors Fine sea salt mixes in evenly
• Eggs: add structure and help with that pillowy texture Use at room temperature for a smooth dough
• Unsalted butter: provides richness in both dough and filling Soften for easy mixing and spreading
• Vanilla extract: adds cozy warmth Opt for pure instead of imitation for best taste
• Red food coloring: brings the gorgeous red finish Gel works well for vibrancy and does not add extra liquid
• Brown sugar: for the filling melts into gooey caramel in every roll
• Ground cinnamon: is classic Use a freshly opened jar so flavor pops
• Cream cheese: makes the frosting tangy and smooth Let it fully soften before beating
• Powdered sugar: makes the frosting fluffy and light Sift to prevent lumps
• Extra milk: just in case the frosting needs thinning Use cold milk for a thick but spreadable topping

Instructions

Prepare the Yeast:

Combine warm milk and yeast in a small bowl Stir gently Let it rest until the top looks foamy and creamy This step confirms the yeast is alive so your rolls will rise beautifully

Mix the Dry Ingredients:

In a separate large bowl whisk the flour cocoa powder and salt together This ensures the cocoa is evenly distributed for a uniform red velvet color

Blend Wet Ingredients:

In your stand mixer combine granulated sugar eggs melted butter vanilla extract and red food coloring Mix until totally smooth and evenly colored

Make the Dough:

With the mixer on low speed slowly add your dry mixture to the wet ingredients Knead with the dough hook for eight to ten minutes The dough will become elastic and tacky but not too sticky You can knead by hand for similar results Make sure to scrape the bowl sides as needed

First Rise:

Transfer your dough into a greased bowl Cover it with a towel Let it rise in a warm spot until doubled in size which takes roughly one hour to ninety minutes A gentle poke with your finger should leave a slight indent

Shape the Rolls:

After rising punch down to release the air Turn it out onto a floured surface Roll the dough into a rectangle about sixteen by twelve inches Aim for even thickness throughout

Add Filling:

Spread softened butter evenly right to the edges Sprinkle brown sugar and cinnamon all the way over Every bite should have plenty of filling

Roll and Cut:

Starting at the long edge tightly roll into a log Use a sharp knife or unflavored dental floss to cut into twelve even pieces Keep the slices the same size so they bake evenly

Final Rise:

Arrange your rolls cut side up into a greased nine by thirteen inch dish Cover again and let puff up for thirty to forty five minutes They are ready when the rolls are noticeably bigger and touching

Bake:

Preheat your oven to three fifty degrees Fahrenheit Bake for twenty two to twenty five minutes They should look lightly golden if unsure lift a roll and peek at the bottom for a just baked color

Make the Frosting:

Beat cream cheese and softened butter until perfectly smooth Slowly add powdered sugar and vanilla Be patient and beat until fluffy Dribble in milk a little at a time until you get a thick glossy frosting

Frost and Serve:

Spread the frosting generously over still warm rolls so it melts into the cracks and swirls Let cool just a moment before serving for the very best gooey bite

Pin

The red velvet rolls keep their pillowy texture for up to two days sealed airtight Cocoa powder is my favorite ingredient here It gives subtle chocolate notes that balance the sweetness perfectly I remember making these for my niece once and her face lit up at the color She ate three in a row and insisted they taste like dessert for breakfast

Storage Tips

Store any leftovers in an airtight container at room temperature for up to two days After that keep in the fridge for up to four more days To reheat cover with foil and warm in a low oven or microwave for a few seconds to restore that soft just baked feel You can also freeze the baked rolls well wrapped then thaw and frost just before serving

Ingredient Substitutes

You can easily swap part of the all purpose flour with bread flour for a chewier texture For a slightly lighter dough use half and half instead of whole milk If you are out of cream cheese try using plain Greek yogurt in your frosting for a tangy twist Make sure to use gel food coloring for more vibrant results without thinning your dough

Serving Suggestions

These are a showstopper for holidays like Christmas or Valentine’s Day Try topping with festive sprinkles or extra dusting of cocoa powder Serve warm with fresh berries and plenty of hot coffee or steaming tea For dessert you can pair a roll with a scoop of vanilla ice cream and a drizzle of chocolate sauce

Cultural History

Cinnamon rolls are beloved in American and Northern European breakfasts but this red velvet spin has become a modern trend The addition of cocoa and red coloring started as a playful bakery adaptation and now you will find these pops of color at brunch spots from coast to coast Red velvet itself traces back to the early twentieth century but pairing it with cinnamon and cream cheese is a new twist that feels instantly classic

Seasonal Adaptations

Turn them spooky for Halloween by using black and orange sprinkles Swirl in orange zest during winter for extra brightness In summer serve with fresh strawberries and whipped cream

Success Stories

Many home bakers have shared that making these for family brings everyone to the kitchen My friend called these her Christmas morning secret and another said it was the first thing that got her teenager out of bed without any complaints

Freezer Meal Conversion

You can assemble the rolls up to the point of baking Place the sliced rolls in a lined pan cover tightly and freeze Once ready to bake let thaw in the fridge overnight then allow to finish rising at room temperature before baking as usual Frost fresh out of the oven for that just made bakery feel

Pin

These rolls are a sweet celebration for any occasion Make them once and you will find another excuse to bake them again soon

Recipe Questions & Answers

→ How is the signature red hue achieved?

The color comes from red food coloring combined with cocoa powder for authentic red velvet appeal.

→ Can I substitute the flour type?

You may use a portion of bread flour for chewier texture, while all-purpose flour yields soft rolls.

→ What is the preferred frosting consistency?

Add milk gradually to the cream cheese mixture until smooth and spreadable; adjust as needed for thickness.

→ Any tips for rolling and slicing the dough?

Roll the dough tightly into a log and use dental floss or a sharp knife for even, clean cuts.

→ How should leftovers be stored?

Keep rolls covered at room temperature or refrigerate, then gently reheat before serving for best texture.