Cinnamon Swirl Apple Bread Recipe

Introduction

These red velvet cinnamon rolls are a delightful twist on the classic cinnamon roll, featuring a rich red hue, subtle cocoa flavor, and creamy frosting. Perfect for special breakfasts or brunch gatherings, they’re sure to impress with their soft texture and vibrant color.

Ingredients

• ½ cup (120ml) whole milk
• 1 teaspoon granulated sugar (for yeast)
• 2¼ teaspoons (1 packet) active dry yeast
• ½ cup (113g) unsalted butter, melted
• ½ cup (120ml) buttermilk, room temperature
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 1½ tablespoons red food coloring (gel recommended)
• 1 teaspoon white vinegar
• 4½ cups (540g) all-purpose flour
• ½ cup (100g) granulated sugar
• 1 teaspoon salt
• ½ cup (113g) unsalted butter, softened (for filling)
• 1 cup (200g) light brown sugar, packed
• 2 tablespoons unsweetened cocoa powder (for filling)
• 8 ounces (226g) full-fat cream cheese, softened (for frosting)
• ½ cup (113g) unsalted butter, softened (for frosting)
• 4 cups (480g) confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract (for frosting)
• 1-2 tablespoons whole milk or heavy cream (optional, for frosting consistency)

Instructions

1. Step 1: Warm the whole milk to 105-115°F. In a small bowl, combine the warm milk, 1 teaspoon granulated sugar, and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes foamy.
2. Step 2: In a large bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract. Add the foamy yeast mixture and stir to combine.
3. Step 3: Stir in the cocoa powder, red food coloring, and white vinegar until evenly incorporated. In a separate bowl, whisk together the flour, granulated sugar, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until a shaggy dough forms.
5. Step 5: Knead the dough using a stand mixer with a dough hook for 8-10 minutes or by hand for 10-15 minutes until the dough is smooth and elastic.
6. Step 6: Lightly grease a large bowl, place the dough inside, cover it, and let it rise in a warm, draft-free place for 1 to 1½ hours, or until doubled in size.
7. Step 7: While the dough is rising, prepare the filling by combining softened butter, brown sugar, and cocoa powder in a medium bowl until a thick paste forms.
8. Step 8: Punch down the risen dough and turn it onto a floured surface. Roll it into an 18 by 12-inch rectangle. Evenly spread the filling over the dough, leaving a ½-inch border on one long side.
9. Step 9: Starting from the side with the filling, tightly roll the dough into a log. Slice the log into 12 even rolls, approximately 1.5 inches thick each.
10. Step 10: Place the rolls in a greased 9 by 13-inch baking dish. Cover loosely and let them rise for another 30-45 minutes until puffed.
11. Step 11: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes or until they are golden brown. Allow them to cool in the pan for 10-15 minutes.
12. Step 12: Prepare the frosting by beating the softened cream cheese and butter together until smooth. Gradually add the sifted confectioners’ sugar and vanilla extract, beating until smooth and creamy. Add 1-2 tablespoons of milk or heavy cream if needed to reach desired consistency.
13. Step 13: Generously spread the cream cheese frosting over the warm cinnamon rolls. Serve immediately and enjoy!

Tips & Variations

• For best results, use gel-based red food coloring to achieve a vibrant color without altering the dough texture.
• Substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar if unavailable.
• Add a pinch of cinnamon to the filling for an extra warming spice note.
• For a dairy-free version, replace butter and cream cheese with plant-based alternatives.

Storage

Store the rolls covered at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days. Reheat rolls gently in the microwave or oven before serving to restore softness and enjoy the freshly baked experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough the day before?

Yes, you can prepare the dough and let it rise once, then refrigerate it overnight. Let the dough come to room temperature and complete the second rise after shaping the rolls before baking.

What if I don’t have buttermilk?

You can make a buttermilk substitute by mixing ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using in the recipe.

Cinnamon Swirl Apple Bread Recipe

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★★★★★

4.5 from 109 reviews

• Author: Andria
• Total Time: 2 hours 45 minutes
• Yield: 12 cinnamon rolls 1x

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Description

These homemade Red Velvet Cinnamon Rolls combine the classic flavors of red velvet cake with cinnamon-spiced filling, topped with a rich cream cheese frosting. Soft, fluffy, and irresistibly colorful, they’re perfect for a special breakfast, brunch, or dessert treat made entirely from scratch.

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Ingredients

Scale 1x2x3x

Dough

• ½ cup (120ml) whole milk
• 1 teaspoon granulated sugar (for yeast)
• 2 ¼ teaspoons (1 packet) active dry yeast
• ½ cup (113g) unsalted butter, melted
• ½ cup (120ml) buttermilk, room temperature
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon unsweetened cocoa powder
• 1 ½ tablespoons red food coloring (gel recommended)
• 1 teaspoon white vinegar
• 4 ½ cups (540g) all-purpose flour
• ½ cup (100g) granulated sugar
• 1 teaspoon salt

Filling

• ½ cup (113g) unsalted butter, softened
• 1 cup (200g) light brown sugar, packed
• 2 tablespoons unsweetened cocoa powder

Frosting

• 8 ounces (226g) full-fat cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 4 cups (480g) confectioners’ sugar, sifted
• 1 teaspoon pure vanilla extract
• 1–2 tablespoons whole milk or heavy cream (optional)

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Instructions

1. Activate Yeast: Warm the whole milk to between 105-115°F, then stir in 1 teaspoon of granulated sugar and the active dry yeast. Let this mixture sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
2. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, room-temperature buttermilk, egg, and vanilla extract. Then stir in the foamy yeast mixture.
3. Add Color and Cocoa: Mix the unsweetened cocoa powder, red food coloring, and white vinegar into the wet ingredients until evenly incorporated.
4. Mix Dry Ingredients and Form Dough: In a separate bowl, whisk the all-purpose flour, granulated sugar, and salt. Gradually add these dry ingredients to the wet mixture, stirring until a shaggy dough forms.
5. Knead the Dough: Knead the dough either by hand for 10-15 minutes or using a mixer with a dough hook for 8-10 minutes until it is smooth and elastic.
6. First Rise: Lightly grease a large bowl, place the dough inside, cover it, and let it rise in a warm, draft-free spot for 1 to 1.5 hours until it doubles in size.
7. Prepare Filling: In a medium bowl, combine the softened butter, brown sugar, and unsweetened cocoa powder. Mix together until a thick, spreadable paste forms.
8. Shape Rolls: Punch down the risen dough and roll it out on a floured surface into an 18×12-inch rectangle. Evenly spread the filling over the dough, leaving a half-inch border along one long edge. Tightly roll the dough into a log shape.
9. Slice and Second Rise: Slice the log into 12 equal rolls approximately 1.5 inches thick. Arrange the rolls cut side up in a greased 9×13-inch baking dish. Cover loosely and let rise for 30-45 minutes until puffed.
10. Bake Rolls: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown on top. Allow them to cool in the pan for 10-15 minutes.
11. Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted confectioners’ sugar and vanilla extract, beating continuously. Add 1-2 tablespoons of milk or heavy cream if needed to achieve the desired consistency.
12. Frost and Serve: Generously spread the cream cheese frosting over the warm cinnamon rolls. Serve immediately for best taste. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Notes

• For best results, use gel red food coloring to achieve vibrant red color without altering dough consistency.
• Make sure the milk for activating the yeast is warm, not hot, to avoid killing the yeast.
• Letting the rolls rise twice ensures they are light and fluffy.
• You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice if needed.
• Store leftover rolls in an airtight container to retain freshness.
• Reheat refrigerated rolls gently in the microwave before serving.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: red velvet cinnamon rolls, cinnamon rolls from scratch, red velvet dessert, cream cheese frosting, breakfast rolls