Description

These Red Velvet Cinnamon Rolls combine the classic fluffy cinnamon roll texture with a vibrant red velvet twist, finished with a luscious cream cheese frosting. Perfect for festive occasions or a special breakfast treat, these rolls feature a soft, rich dough colored with red food coloring and filled with a buttery cinnamon sugar filling, optionally dotted with mini chocolate chips for extra indulgence.

Ingredients

Scale

Dough

3½ cups all-purpose flour
¼ cup granulated sugar
1 packet active dry yeast (2¼ tsp)
1 tsp baking powder
½ tsp salt
1 cup whole milk, warmed
¼ cup unsalted butter, melted
1 large egg
2 tbsp red food coloring
1 tsp vanilla extract

Filling

½ cup unsalted butter, softened
¾ cup brown sugar, packed
2 tbsp ground cinnamon
½ cup mini chocolate chips (optional)

Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2–4 tbsp milk

Instructions

Prepare Dry and Wet Ingredients: In a large bowl, combine the flour, granulated sugar, yeast, baking powder, and salt. In a separate bowl, whisk together the warmed milk, melted butter, egg, red food coloring, and vanilla extract until fully blended.
Make the Dough: Gradually stir the wet ingredients into the dry ingredients until a dough forms. Knead the dough on a floured surface for about 5 to 7 minutes until smooth and elastic. Place the dough in a greased bowl and cover it. Let it rise in a warm place for about 1 hour or until doubled in size.
Prepare the Filling: In a bowl, mix the softened butter, brown sugar, and cinnamon until a spreadable mixture forms. If desired, fold in the mini chocolate chips for added flavor and texture.
Shape the Rolls: After the dough has risen, roll it out on a floured surface into a rectangle shape. Spread the cinnamon sugar filling evenly over the dough. Tightly roll the dough lengthwise to form a log, then slice it into individual rolls about 1 to 1½ inches thick.
Second Rise: Place the sliced rolls into a greased baking dish with some space between each. Cover and let the rolls rise again for 30 minutes, allowing them to puff up before baking.
Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes or until golden brown and cooked through.
Prepare Frosting: While the rolls are baking, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk, mixing until smooth and spreadable. Adjust consistency with additional milk if needed.
Frost and Serve: When the rolls come out of the oven, let them cool slightly for 5 to 10 minutes. Spread the cream cheese frosting generously over the warm rolls and serve immediately for the best texture and flavor.

Notes

Use whole milk warmed to about 110°F for best yeast activation.
Kneading is essential to develop gluten for soft, fluffy rolls.
Allowing both the first and second rise will make the rolls tender and airy.
Mini chocolate chips are optional but add a delightful touch to the filling.
If you don’t have red food coloring, you can substitute with beet juice for a natural alternative.
Store leftovers covered at room temperature for up to two days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet Cinnamon Rolls, Cinnamon Rolls, Red Velvet Dessert, Cream Cheese Frosting, Sweet Rolls, Breakfast Pastry