Red Velvet Cinnamon Roll

Imagine sinking your teeth into a soft, pillowy cinnamon roll that’s not just delicious but also stunning to look at.

Now add the rich, cocoa-infused charm of red velvet, and what do you get? A masterpiece.

These Red Velvet Cinnamon Rolls are the ultimate dessert-meets-breakfast hybrid—perfect for cozy mornings, brunch parties, Valentine’s Day, or even a random Tuesday when you feel like spoiling yourself.

I love this recipe because it’s indulgent without being overly complicated. Plus, it never fails to impress.

Bring these rolls to a gathering, and you’ll instantly become everyone’s favorite person. Let’s be honest, dessert diplomacy works every time.

Whether you’re sharing them with loved ones or hoarding them for yourself (no judgment here), these rolls are guaranteed to bring joy to your table.

Ready to roll (pun intended)? Let’s dive in!

Ingredients You’ll Need

For the Dough:

• 3 ¾ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 packet (2 ¼ tsp) instant yeast
• ½ cup granulated sugar
• 1 tsp salt
• 1 cup whole milk (warm)
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 tsp red food coloring (gel recommended)

For the Filling:

• ½ cup unsalted butter, softened
• ¾ cup light brown sugar
• 2 tbsp ground cinnamon
• 1 tsp vanilla extract

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1–2 tbsp heavy cream (optional for a thinner glaze)

Ingredient Breakdown

All-Purpose Flour

This is the backbone of the dough—go for unbleached for a richer flavor. Measure carefully, or risk ending up with dense, hockey-puck-like rolls.

Unsweetened Cocoa Powder

A key player in creating that signature red velvet vibe. Opt for natural cocoa for a brighter red hue or Dutch-process for a deeper, more chocolatey taste.

Instant Yeast

The magic dust that makes your dough rise like a phoenix. Instant yeast works quickly and doesn’t require proofing, making your life easier.

Warm Milk

Milk adds richness and keeps the dough soft. Make sure it’s warm (not hot!) to help activate the yeast—think cozy bathwater, not lava.

Red Food Coloring

This gives your rolls their show-stopping red hue. Gel food coloring is the way to go—vibrant, concentrated, and doesn’t water down your dough.

Cream Cheese Frosting

The pièce de résistance! Tangy, creamy, and sweet, it complements the warm, spiced filling like a dream.

How to Make Red Velvet Cinnamon Rolls

Step 1: Activate the Dough

1. Mix the Dry Ingredients
   In a large mixing bowl, combine flour, cocoa powder, sugar, yeast, and salt. Give it a quick whisk to distribute everything evenly.
2. Add the Wet Ingredients
   Slowly mix in warm milk, eggs, melted butter, and red food coloring. Stir until the dough starts to come together.
3. Knead, Knead, Knead!
   Transfer the dough to a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. (If you’re using a stand mixer, let the dough hook do the work for about 5-6 minutes.)Tip: If the dough feels sticky, sprinkle in a little extra flour, a tablespoon at a time.
4. Let It Rest
   Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1–2 hours, or until doubled in size.

Step 2: Prepare the Filling

1. Make the Filling
   In a small bowl, mix softened butter, brown sugar, cinnamon, and vanilla extract until it forms a spreadable paste.
2. Roll Out the Dough
   Once the dough has risen, punch it down (gently—no need to unleash your inner Hulk), then roll it out on a floured surface into a rectangle about 18×12 inches.
3. Spread the Filling
   Using an offset spatula or butter knife, spread the cinnamon mixture evenly over the dough. Leave about ½ inch border along the edges.

Step 3: Roll and Slice

1. Roll It Up
   Starting from the long edge, roll the dough tightly into a log. Take your time here—think of it as rolling a yoga mat, not a burrito.
2. Slice with Precision
   Use dental floss (yes, really) or a serrated knife to slice the log into 12 even pieces. Place them in a greased 9×13-inch baking dish, leaving a little room for them to expand.

Step 4: Final Proof and Bake

1. Second Rise
   Cover the pan with a towel and let the rolls rise again for 30–45 minutes. They should puff up nicely and start to fill the gaps in the pan.
2. Bake to Perfection
   Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until they’re just golden on top. Avoid overbaking—no one wants a dry cinnamon roll!

Step 5: Frost and Devour

1. Make the Frosting
   Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, mixing until fluffy. If you like a thinner glaze, add a splash of heavy cream.
2. Spread the Love
   While the rolls are still warm, slather on the cream cheese frosting. Watch it melt into every crevice—pure magic!
3. Serve and Enjoy
   These rolls are best enjoyed fresh out of the oven, but they also reheat beautifully in the microwave for 15–20 seconds.

Pro Tips for Perfect Red Velvet Cinnamon Rolls

• Color Check: If your dough isn’t as red as you’d like, add a few extra drops of food coloring before the first rise.
• Warm Rising Spot: If your kitchen is chilly, let the dough rise in a slightly warm oven (turn it on for a minute, then off again).
• Make Ahead: Prepare the rolls the night before, refrigerate after slicing, and bake fresh in the morning. Just allow them to come to room temperature first.
• Freeze Leftovers: Store any extras (if there are any!) in an airtight container and freeze. Defrost overnight in the fridge, then reheat.

Red Velvet Cinnamon Rolls Recipe

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