Red Velvet Cinnamon Rolls (Print)

Tender red velvet cinnamon rolls with cream cheese frosting, perfect for mornings or gatherings.

# Components:

→ Dough

01 - 1 cup whole milk, warmed
02 - 2¼ teaspoons active dry yeast
03 - ½ cup granulated sugar
04 - 4 cups all-purpose flour, plus more for dusting
05 - ¼ cup unsweetened cocoa powder
06 - 1 teaspoon salt
07 - 2 large eggs, at room temperature
08 - 4 tablespoons unsalted butter, melted
09 - 1½ teaspoons vanilla extract
10 - 1–2 tablespoons red food coloring, liquid or gel

→ Filling

11 - ⅔ cup packed brown sugar
12 - 2 tablespoons ground cinnamon
13 - ¼ cup unsalted butter, softened

→ Cream Cheese Frosting

14 - 4 ounces cream cheese, softened
15 - 4 tablespoons unsalted butter, softened
16 - 1½ cups powdered sugar, sifted
17 - ½ teaspoon vanilla extract
18 - 1–2 tablespoons milk, more as needed for consistency

# Directions:

01 - Combine warmed milk with active dry yeast in a small bowl. Allow to sit until foamy, approximately 5–10 minutes.
02 - In a large bowl, whisk together all-purpose flour, unsweetened cocoa powder, and salt.
03 - In the bowl of a stand mixer, mix granulated sugar, eggs, melted butter, vanilla extract, red food coloring, and activated yeast mixture until well blended.
04 - Gradually add dry ingredients into wet mixture. Knead using a dough hook for 8–10 minutes until the dough is smooth and elastic, or manually knead on a lightly floured surface.
05 - Transfer dough to a greased bowl, cover, and set in a warm area to rise for 1–1½ hours or until doubled in size.
06 - Deflate dough and turn onto a floured surface. Roll out into a 16x12-inch rectangle.
07 - Smooth softened butter evenly over the rolled dough. Sprinkle with brown sugar and ground cinnamon.
08 - Beginning from the long edge, tightly roll dough into a log. Slice into 12 equal pieces with a sharp knife or dental floss.
09 - Arrange rolls in a greased 9x13-inch baking dish. Cover and let rise for 30–45 minutes until rolls are puffy.
10 - Preheat oven to 350°F. Bake rolls for 22–25 minutes or until lightly golden on top.
11 - In a mixing bowl, beat cream cheese and butter until smooth. Incorporate powdered sugar and vanilla, whipping until fluffy. Add milk as needed for desired consistency.
12 - Spread frosting generously over warm rolls prior to serving.

# Expert Advice:

01 -
  • Uses common baking ingredients most home kitchens have on hand
  • A fun twist on classic cinnamon rolls with beautiful red color
  • Soft and pillowy texture that stays fresh for hours
  • Frosting melts right into the warm rolls for extra decadence
  • Perfect for holidays, special occasions, or a sweet weekend treat
02 -
  • High in comfort and always the highlight at a brunch buffet
  • Freezes well after baking just cool completely first
03 -
  • Measure the flour carefully too much and your rolls will be dense
  • Rub the butter and brown sugar for the filling right into the rolled dough so nothing slides out
  • Do not be afraid to use gel food coloring for a vivid red look without altering the dough texture
  • Let the dough rise in a spot that is truly draft free and warm You can even tuck it in the oven with the light turned on
  • Let the rolls cool just a few minutes before frosting so the icing melts but does not slide off
  • Try these with espresso powder added to the cocoa for a mocha twist

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