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Red Velvet Cinnamon Rolls

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Red Velvet Cinnamon Rolls are a decadent twist on a classic treat, combining the rich flavor of red velvet cake with the comforting cinnamon swirl and a luscious cream cheese frosting.

Ingredients

Units Scale
  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 cup warm milk (110°F/45°C)
  • 1/3 cup unsalted butter, melted
  • 2 large eggs
  • 12 tbsp red food coloring
  • 1/2 tsp salt
  • 1/2 cup brown sugar (for filling)
  • 2 tbsp ground cinnamon
  • 1/4 cup unsalted butter, softened (for filling)
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 23 tbsp heavy cream or milk (for frosting consistency)

Instructions

  1. In a mixing bowl, combine warm milk, granulated sugar, and yeast. Let it sit for 5–10 minutes until frothy.
  2. Add melted butter, eggs, red food coloring, cocoa powder, and salt. Mix until combined.
  3. Gradually add flour and mix to form a soft dough. Knead by hand or with a mixer for 8–10 minutes until smooth and elastic.
  4. Cover and let rise in a warm place until doubled, about 1 hour.
  5. Roll dough into a large rectangle on a floured surface.
  6. Spread softened butter over the dough. Mix brown sugar and cinnamon and sprinkle evenly on top.
  7. Roll tightly into a log and cut into 12 equal pieces. Place in a greased baking dish.
  8. Cover and let rise again for 30–45 minutes.
  9. Preheat oven to 350°F (175°C) and bake for 25–30 minutes until golden and cooked through.
  10. While rolls bake, make frosting: beat cream cheese, powdered sugar, vanilla, and cream until smooth.
  11. Spread frosting over warm rolls before serving.

Notes

  • Do not overbake to keep rolls soft and moist.
  • You can prepare the dough a day ahead and refrigerate after the first rise.
  • Frosting can be made ahead and stored in the fridge.
  • Add nuts or mini chocolate chips for extra texture.
  • Red food coloring is optional; the flavor remains delicious without it.

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