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Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls are a delightful fusion of classic comfort and festive flair, offering a stunning visual appeal and an irresistible, moist texture. This recipe is your ultimate guide to creating these show-stopping pastries at home, perfect for holidays, special occasions, or simply treating yourself.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup warm milk 105-115°F / 40-46°C
  • 2 ¼ teaspoons active dry yeast 7g
  • ¼ cup granulated sugar plus 1 teaspoon for proofing yeast
  • ½ cup vegetable oil or melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring gel or liquid
  • ½ teaspoon unsweetened cocoa powder
  • 3 ½ to 4 cups all-purpose flour plus more for dusting
  • ¾ teaspoon salt
For the Red Velvet Filling
  • ½ cup unsalted butter softened
  • ¾ cup light brown sugar packed
  • 2 tablespoons unsweetened cocoa powder
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon red food coloring optional, for an even deeper red
For the Cream Cheese Frosting
  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk or heavy cream

Equipment

  • Large mixing bowl
  • Stand mixer (optional)
  • Medium Bowl
  • Rolling Pin
  • 9x13 inch baking dish
  • Sharp knife or dental floss

Method
 

  1. In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, 1 teaspoon of granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
    1 cup warm milk, ¼ cup granulated sugar, 2 ¼ teaspoons active dry yeast
  2. To the foamy yeast mixture, add the remaining ¼ cup granulated sugar, eggs, vegetable oil (or melted butter), vanilla extract, red food coloring, and cocoa powder. Whisk until well combined.
    ¼ cup granulated sugar, ½ cup vegetable oil or melted unsalted butter, 1 teaspoon vanilla extract, 1 teaspoon red food coloring, ½ teaspoon unsweetened cocoa powder
  3. Gradually add 3 ½ cups of the all-purpose flour and the salt to the wet ingredients. Mix on low speed with a dough hook until a shaggy dough forms.
    3 ½ to 4 cups all-purpose flour, ¾ teaspoon salt
  4. Increase the mixer speed to medium and knead the dough for 8-10 minutes, or until it becomes smooth, elastic, and pulls away from the sides of the bowl. If the dough is too sticky, add the remaining ½ cup of flour, a tablespoon at a time, until you achieve the desired consistency.
    3 ½ to 4 cups all-purpose flour
  5. Lightly grease a clean bowl with oil or cooking spray. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. While the dough is rising, prepare the red velvet filling. In a medium bowl, cream together the softened butter, packed light brown sugar, cocoa powder, ground cinnamon, and optional red food coloring until smooth and well combined.
    ½ cup unsalted butter, ¾ cup light brown sugar, 2 tablespoons unsweetened cocoa powder, 1 ½ teaspoons ground cinnamon, 1 teaspoon red food coloring
  7. Once the dough has doubled, punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 10x15 inches and ¼ inch thick.
    3 ½ to 4 cups all-purpose flour
  8. Evenly spread the red velvet filling over the surface of the dough, leaving about a ½-inch border along one of the longer edges.
    ½ cup unsalted butter, ¾ cup light brown sugar, 2 tablespoons unsweetened cocoa powder, 1 ½ teaspoons ground cinnamon, 1 teaspoon red food coloring
  9. Starting from the long edge that is fully covered in filling, tightly roll up the dough jelly-roll style. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the rolled dough into 12 equal slices, about 1-1.5 inches thick. For neat slices, use unflavored dental floss: slide it under the roll, cross the ends over the top, and pull to cut.
  10. Arrange the cinnamon roll slices in a greased 9x13 inch baking dish, leaving a little space between them to allow for expansion. Cover the dish loosely with plastic wrap. Let the rolls rise in a warm place for another 30-45 minutes, or until they are puffy.
  11. Preheat your oven to 350°F (175°C). Bake the Red Velvet Cinnamon Rolls for 20-25 minutes, or until golden brown and cooked through. The centers should be slightly soft.
  12. While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the sifted powdered sugar, beating until well combined and no lumps remain. Stir in the vanilla extract and 2 tablespoons of milk or cream. Add more milk or cream, a teaspoon at a time, until the frosting reaches your desired spreading consistency.
    8 ounces cream cheese, ½ cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk or heavy cream
  13. Once the Red Velvet Cinnamon Rolls are out of the oven, let them cool in the baking dish for about 10-15 minutes. Then, generously spread the warm cream cheese frosting over the top of the warm rolls. Serve immediately and enjoy!
    8 ounces cream cheese, ½ cup unsalted butter, 2 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk or heavy cream

Notes

These rolls can be stored in the refrigerator for up to 3-4 days in an airtight container.