Red Velvet Cinnamon Rolls Recipe

Introduction

Red Velvet Cinnamon Rolls are a delightful twist on a classic favorite, combining the rich, velvety flavor of red velvet cake with the warm, spicy sweetness of cinnamon rolls. Soft, fluffy, and topped with creamy cream cheese frosting, these treats are perfect for brunch or dessert.

Ingredients

• 1 envelope active dry yeast
• 2 teaspoons red food coloring gel (or 2 tablespoons beetroot juice for natural color)
• 1 cup buttermilk, warmed to about 100°F
• 4 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, softened
• Granulated sugar (quantity as needed for filling)
• Brown sugar (quantity as needed for filling)
• Ground cinnamon (quantity as needed for filling)
• Pinch of kosher salt
• 8 ounces cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (optional, for frosting consistency)

Instructions

1. Step 1: Activate the yeast by dissolving the active dry yeast in warm buttermilk with a pinch of sugar. Let it sit for 5-10 minutes until foamy.
2. Step 2: In a large bowl or stand mixer, combine the yeast mixture with flour and red food coloring gel (or beetroot juice if using). Knead the dough with a dough hook for 6-8 minutes until smooth and elastic.
3. Step 3: Place the dough in a warm, draft-free spot and let it rise for about an hour until it doubles in size.
4. Step 4: Prepare the cinnamon filling by mixing softened butter, brown sugar, granulated sugar, ground cinnamon, and a pinch of kosher salt until fluffy and well combined.
5. Step 5: Roll out the dough on a floured surface into a 12×18-inch rectangle. Spread the cinnamon filling evenly over the dough.
6. Step 6: Carefully roll the dough into a tight log and cut into 1.5-inch thick rolls using a serrated knife or dental floss for clean cuts.
7. Step 7: Place the rolls in a greased 13×9-inch baking pan, leaving space to rise. Cover and let proof for 30-45 minutes until nearly doubled in size.
8. Step 8: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25-35 minutes until golden brown on top and an internal temperature of 190°F is reached.
9. Step 9: Allow the rolls to cool in the pan for 15 minutes before frosting.
10. Step 10: To make the frosting, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, adjusting consistency with milk as needed.
11. Step 11: Spread the cream cheese frosting evenly over the warm or cooled cinnamon rolls. Serve and enjoy!

Tips & Variations

• For a natural red color, substitute red food coloring with fresh beetroot juice.
• Sprinkle mini chocolate chips over the cinnamon sugar filling for an extra indulgence.
• Add a touch of vanilla extract to your cinnamon filling for enhanced flavor.
• If frosting is too thick, thin it out with a little milk; if too thin, add more powdered sugar.
• Use dental floss for clean, uniform cuts of your cinnamon rolls without squishing.

Storage

Store your red velvet cinnamon rolls in an airtight container in the refrigerator for up to 3-5 days. To reheat, microwave for 15-20 seconds on high or warm in a 350°F oven for 5-10 minutes, covering with a damp paper towel to keep them moist. For longer storage, freeze unbaked rolls for up to 3 months; thaw overnight in the fridge before baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but to mimic buttermilk’s tang, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let sit for 5 minutes before using.

How do I know when the dough has risen enough?

The dough is ready when it has doubled in size and springs back slowly when pressed gently with a fingertip.

Red Velvet Cinnamon Rolls Recipe

---

★★★★★

4.7 from 98 reviews

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

Pin Recipe

Print Recipe

Description

Delight in these soft, fluffy Red Velvet Cinnamon Rolls with a rich cream cheese frosting. This recipe combines the classic cinnamon roll flavors with a vibrant red velvet twist, perfect for special occasions or indulgent breakfast treats. The dough is enriched with buttermilk and a choice of red food coloring gel or natural beetroot juice, rolled with a sweet cinnamon sugar filling, and finished with a luscious cream cheese frosting.

---

Ingredients

Scale 1x2x3x

Dough

• 1 envelope active dry yeast
• 1 cup buttermilk (warm, about 100°F)
• 2 teaspoons red food coloring gel or 2 tablespoons fresh beetroot juice (for natural color)
• 4 1/4 cups all-purpose flour
• Pinch of sugar (for yeast activation)

Cinnamon Filling

• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon ground cinnamon
• Pinch of kosher salt
• Optional: Mini chocolate chips, additional cinnamon, vanilla extract (to taste)

Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk (to adjust consistency)

---

Instructions

1. Activate Yeast: In a small bowl, dissolve the active dry yeast in warm buttermilk (around 100°F) with a pinch of sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is activated and ready to work.
2. Prepare Dough: In a stand mixer, combine the activated yeast mixture with flour and red food coloring gel or beetroot juice for natural coloring. Knead using a dough hook for 6-8 minutes until the dough is smooth, elastic, and slightly sticky. Ensure the dough is well incorporated and uniform in color.
3. First Rise: Place the dough in a greased bowl and cover it. Let it rise in a warm, draft-free environment for about 1 hour, or until it doubles in size. This step develops the dough’s texture and flavor.
4. Prepare Cinnamon Filling: In a mixing bowl, beat softened butter with brown sugar, granulated sugar, ground cinnamon, and a pinch of kosher salt until fluffy and well combined, about 1 minute. Optionally, mix in mini chocolate chips, extra cinnamon, or a small amount of vanilla extract to enhance the flavor.
5. Roll Dough: On a floured surface, roll out the risen dough into a 12 x 18-inch rectangle using a rolling pin. Make sure the dough is evenly flattened and the surface is floured to prevent sticking.
6. Spread Filling: Evenly spread the cinnamon sugar filling mixture over the rolled dough, covering from edge to edge for consistent flavor in each roll.
7. Roll and Cut: Carefully roll up the dough tightly, starting from the long edge, forming a spiral log. Use a serrated knife with a gentle sawing motion or dental floss to cut the log into 1.5-inch thick cinnamon rolls for uniformity.
8. Second Rise: Arrange the cut rolls in a greased 13 x 9-inch baking pan, leaving some space between them. Cover and let proof for 30-45 minutes until they have nearly doubled in size.
9. Bake Rolls: Preheat the oven to 350°F (175°C). Place the rolls on the center rack and bake for 25-35 minutes until the tops are golden brown, slightly resistant to a gentle press, and the internal temperature reaches 190°F. Rotate the pan halfway through baking to ensure even cooking.
10. Cool Rolls: Remove the rolls from the oven and let them cool in the pan for 15 minutes. This resting time allows the rolls to set and makes them easier to frost.
11. Make Frosting: Beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, continuing to mix until you reach a smooth, spreadable frosting consistency. Add milk 1 tablespoon at a time if needed to adjust thickness.
12. Frost Rolls: When the rolls are slightly warm or completely cooled, use an offset spatula to gently spread the cream cheese frosting evenly over the top. For best results, avoid pressing too hard to prevent tearing the rolls.

Notes

• Always use room temperature ingredients, especially butter and cream cheese, for better mixing and texture.
• For a natural red hue, substitute red food coloring gel with fresh beetroot juice.
• Rolling and cutting with dental floss results in cleaner, uniform slices compared to a serrated knife.
• To keep rolls moist when reheating, cover them with a damp paper towel before microwaving.
• Unbaked cinnamon rolls freeze well for up to 3 months; thaw overnight in the refrigerator before baking or reheating.
• Adjust frosting thickness by adding milk for thinner consistency or extra powdered sugar for thicker piping.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: red velvet cinnamon rolls, cinnamon rolls, cream cheese frosting, breakfast pastry, baked sweets, red velvet dessert