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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Add Color and Cocoa: Mix the unsweetened cocoa powder, red food coloring, and white vinegar into the wet ingredients until evenly incorporated.
- 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.
- 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.
- 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.
- Prepare Filling: In a medium bowl, combine the softened butter, brown sugar, and unsweetened cocoa powder. Mix together until a thick, spreadable paste forms.
- 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.
- 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.
- 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.
- 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.
- 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
