Red Velvet Cinnamon Rolls

These Red Velvet Cinnamon Rolls combine everything you love about classic cinnamon rolls with the indulgent charm of red velvet. Soft, fluffy, and filled with a sweet cinnamon-brown sugar swirl, they’re topped with a rich cream cheese frosting that melts into every warm layer. Perfect for brunch, holidays, or whenever you want a bakery-style treat at home.

Why You’ll Love This Recipe

• A festive twist on classic cinnamon rolls
• Soft, buttery dough with signature red velvet color
• Rich cinnamon filling that caramelizes beautifully
• Cream cheese frosting that pairs perfectly with cocoa notes
• Great for special occasions, Valentine’s Day, or cozy mornings

Ingredients

For the Dough

• 3 cups all-purpose flour (plus extra for kneading)
• ⅓ cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 2¼ teaspoons instant yeast (1 packet)
• 1 cup warm milk (not hot)
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1–2 teaspoons red food coloring
• ½ teaspoon salt

For the Cinnamon Filling

• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 1½ tablespoons ground cinnamon
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting

• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 1–2 tablespoons milk (if needed for thinning)

Instructions

1. Prepare the Dough

• In a large bowl, whisk together flour, sugar, cocoa powder, yeast, and salt.
• In another bowl, mix warm milk, melted butter, egg, vanilla, and red food coloring.
• Pour the wet mixture into the dry ingredients and mix until a soft dough forms.
• Knead on a lightly floured surface for 5–8 minutes, until smooth and elastic.
• Place dough in a greased bowl, cover, and let rise for about 1 hour, or until doubled.

2. Make the Filling

• Mix softened butter, brown sugar, cinnamon, and vanilla to create a spreadable paste.

3. Roll & Fill

• Punch down the risen dough and roll it into a 12×16-inch rectangle.
• Spread the cinnamon filling evenly over the dough.
• Starting at the long edge, roll the dough into a tight log.
• Slice into 10–12 even rolls using a sharp knife or dental floss.

4. Second Rise

• Arrange rolls in a greased baking dish.
• Cover and let them rise again for 25–30 minutes until slightly puffy.
• Preheat oven to 350°F (175°C) while they rise.

5. Bake

• Bake for 20–25 minutes, or until rolls are cooked through but still soft.
• Remove from oven and let cool slightly before frosting.

6. Make the Cream Cheese Frosting

• Beat cream cheese and butter until smooth.
• Add powdered sugar and vanilla; beat again.
• Add milk as needed to reach your desired consistency.
• Spread over warm rolls and let it melt into the layers.

You Must Know

• Warm milk is essential — too hot will kill the yeast.
• Use enough red food coloring to achieve a deep red color; the cocoa powder darkens the dough.
• Don’t overbake — they should stay soft and tender.
• Frosting the rolls while warm gives that gooey bakery-style melt.

Pro Tips & Variations

• Add mini chocolate chips to the filling for extra indulgence.
• Use a heart-shaped pan for a festive Valentine’s Day presentation.
• Drizzle with white chocolate instead of frosting for a candy-like finish.
• Add a tablespoon of cream cheese to the dough for extra richness.
• For extra moisture, pour a splash (2 tbsp) of warm cream over rolls before baking.

Serving & Storage

• Best served warm with melty cream cheese frosting.
• Store leftovers in an airtight container for 2–3 days.
• Reheat 10–15 seconds in the microwave to restore softness.
• Can be frozen (baked or unbaked). Thaw overnight in the fridge before reheating or baking.

Frequently Asked Questions

→ Can I make these ahead?
Yes — assemble them, cover tightly, and refrigerate overnight. Bake in the morning.

→ Can I use active dry yeast instead of instant?
Yes, just dissolve it in the warm milk first and let it sit 5 minutes.

→ Why is my dough not rising?
Your milk may have been too hot or too cold, or your yeast may be old.

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