Description

Delight in these Easy Red Velvet Cinnamon Rolls, a perfect blend of classic cinnamon rolls with a rich red velvet twist. Soft, fluffy, and beautifully colored, these rolls are topped with a luscious cream cheese frosting that melts into every swirl. Ideal for special breakfasts or holiday treats, they combine simple pantry staples with a few unique ingredients like cocoa powder and red food coloring to create a bakery-quality indulgence at home.

Ingredients

Scale

For the Dough:

3 ½ cups all-purpose flour, plus more for dusting
¼ cup granulated sugar
1 packet (2 ¼ teaspoons) instant yeast
1 teaspoon salt
3 tablespoons unsweetened cocoa powder
1 cup whole milk, warmed to 110°F
¼ cup unsalted butter, melted
1 large egg, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the Filling:

½ cup unsalted butter, softened
¾ cup packed light brown sugar
2 tablespoons ground cinnamon
1 tablespoon unsweetened cocoa powder

For the Cream Cheese Frosting:

4 ounces cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk
Pinch of salt

Instructions

Prepare the Dough: Warm the milk to 110°F. In a stand mixer bowl, whisk together flour, sugar, yeast, salt, and cocoa powder. Add warmed milk, melted butter, egg, red food coloring, vanilla extract, and vinegar. Mix with dough hook on low until combined, then knead on medium for 6-8 minutes until dough is smooth and elastic.
First Rise: Shape dough into a ball, place in greased bowl, turning once to coat with oil. Cover with towel or plastic wrap and let rise in a warm place for 1-1.5 hours until doubled.
Prepare the Filling: Mix softened butter, brown sugar, cinnamon, and cocoa powder into a smooth paste. Set aside at room temperature.
Roll Out the Dough: Punch down risen dough and roll out on floured surface into a 16×12-inch rectangle about ¼-inch thick.
Add the Filling and Roll: Spread cinnamon filling evenly over dough with a ½-inch border on one long edge. Roll the dough tightly into a log starting from the long edge nearest you. Pinch seam closed and place seam-side down.
Cut the Rolls: Slice the log into 12 equal 1.5-inch pieces using a knife or dental floss, and arrange them spaced in a greased 9×13-inch baking dish.
Second Rise: Cover the rolls loosely and let rise for 30-45 minutes until puffy and almost doubled. Preheat oven to 350°F near the end of rising period.
Bake the Rolls: Bake uncovered for 23-27 minutes until set and top springs back lightly. They will remain soft and not brown extensively.
Make the Cream Cheese Frosting: Beat cream cheese and butter together until creamy. Add powdered sugar, vanilla, and salt, beat on low then high until fluffy. Add milk little by little until desired consistency.
Frost and Serve: While rolls are warm, spread or pipe frosting generously over the top. Serve immediately for best gooey, melty experience.

Notes

Ensure your yeast is fresh for a good rise.
Maintain ingredient temperatures as specified for optimal dough activity.
Use gel food coloring to avoid liquidy dough and achieve vibrant color.
Do not over-flour the dough to keep rolls light and airy.
Create a warm proofing environment if kitchen is cold by briefly warming then turning off the oven before placing dough inside.
Use dental floss for cutting to avoid squashing rolls and preserve swirl pattern.
Apply frosting while rolls are warm so it melts into crevices for better flavor and texture.

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

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet recipe, cinnamon rolls recipe, cream cheese frosting, breakfast rolls, holiday breakfast, sweet rolls, easy cinnamon rolls