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Easy Red Velvet Cinnamon Rolls Recipe

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★★★★★

4.9 from 60 reviews

Delight in these easy-to-make Red Velvet Cinnamon Rolls, combining classic cinnamon roll flavors with a vibrant red velvet twist. Soft, fluffy dough infused with cocoa and red food coloring is filled with a rich cinnamon-cocoa sugar mixture, baked to perfection, and topped with a luscious cream cheese frosting. Perfect for breakfast or any special occasion.

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

  1. Prepare the Dough: Warm the milk to 110°F and combine the flour, sugar, instant yeast, salt, and cocoa powder in a mixer bowl. Add the warm milk, melted butter, egg, red food coloring, vanilla, and vinegar. Mix with a dough hook on low for 1 minute, then knead on medium for 6-8 minutes until smooth and elastic.
  2. First Rise: Shape dough into a ball, place in a greased bowl, turn to coat with oil, cover, and let rise in a warm place for 1-1.5 hours until doubled in size. Test readiness by pressing the dough gently; indentations should remain.
  3. Prepare the Filling: Mix softened butter, brown sugar, cinnamon, and cocoa powder into a smooth paste. Keep at room temperature, soften briefly if too firm.
  4. Roll Out the Dough: Punch down the risen dough and roll out on a floured surface into a 16×12 inch rectangle about ¼ inch thick with even thickness.
  5. Add the Filling and Roll: Spread the cinnamon filling evenly over the dough, leaving a ½-inch border at the top long edge. Roll tightly from the edge closest to you into a log, seal the seam, and place seam-side down.
  6. Cut the Rolls: Slice the log into 12 equal pieces (~1.5 inches each) using a sharp knife or dental floss. Arrange them spaced apart in a greased 9×13-inch baking dish.
  7. Second Rise: Cover loosely and let rolls rise 30-45 minutes until puffy and nearly doubled. Preheat oven to 350°F near the end.
  8. Bake the Rolls: Bake uncovered for 23-27 minutes until set and tops spring back lightly. They will remain soft and not heavily browned. Cool for 10 minutes before frosting.
  9. Make the Cream Cheese Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; mix on low then high until fluffy. Add milk gradually to desired spreading consistency.
  10. Frost and Serve: Spread or pipe frosting generously over warm rolls. Serve immediately for gooey, melt-in-your-mouth delight.

Notes

  • Make sure the milk is warmed to 110°F to activate the yeast properly without killing it.
  • Allow the dough sufficient rising time for the best texture; a warm draft-free spot is essential.
  • If the filling hardens, soften it with a quick microwave burst.
  • Use dental floss to cut rolls cleanly without squashing.
  • The rolls won’t brown much due to cocoa and red coloring—this is normal.
  • Frost the rolls while warm to allow the frosting to slightly melt into the crevices.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet dessert, cream cheese frosting, easy cinnamon rolls, breakfast pastries

Find it online: https://dinewithdylan.com/easy-red-velvet-cinnamon-rolls-recipe/