Name: Red Velvet Cinnamon Rolls
Ingredients: 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; ½ cup unsalted butter, softened; ¾ cup brown sugar, packed; 1½ tablespoons ground cinnamon; 1 teaspoon vanilla extract; 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)

Description

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.

Ingredients

Scale

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.

Notes

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.