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Red Velvet Cinnamon Rolls Recipe

★★★★★

4.8 from 143 reviews
  • Author: Isabella
  • Total Time: 10 hours (including overnight rest) or 3 hours (same-day method)
  • Yield: 12 rolls 1x

Description

These Red Velvet Cinnamon Rolls combine the rich flavors of classic cinnamon rolls with a vibrant red velvet twist. Soft, fluffy, and beautifully hued with a hint of cocoa and cinnamon, these rolls are topped with a creamy vanilla bean cream cheese icing. Perfect for a special breakfast or dessert, they can be prepared ahead with an overnight chill or baked the same day for fresh, warm delight.

Ingredients

Scale

Dough

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup granulated sugar
  • 1 cup whole milk, warmed
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 4 1/4 cups all-purpose flour, plus more for dusting
  • 3 tablespoons dutch-process cocoa powder
  • 1 tablespoon nonfat milk powder
  • 1 teaspoon kosher salt
  • 2–3 teaspoons red food coloring

Filling

  • 1/4 cup unsalted butter, softened to room temperature
  • 1 cup dark brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon kosher salt

Icing

  • 1/4 cup unsalted butter, softened to room temperature
  • 4 ounces block-style cream cheese, softened to room temperature
  • 1 1/2 cups powdered sugar, sifted if lumpy
  • 1 tablespoon vanilla bean paste

Instructions

  1. Activate Yeast: Warm the milk to about 110°F, then combine it with the yeast and sugar in the bowl of a stand mixer. Let sit for 7-10 minutes until bubbly and fragrant, indicating that the yeast is activated.
  2. Make Dough: Add melted butter, eggs, flour, cocoa powder, nonfat milk powder, salt, and 2 teaspoons of red food coloring to the yeast mixture. Knead the dough with a dough hook on medium speed for 6-8 minutes until smooth and elastic, adding the additional teaspoon of red coloring if a deeper hue is desired. Alternatively, knead by hand for 10 minutes on a floured surface.
  3. First Rise: Shape dough into a ball and place in a greased bowl. Cover with plastic wrap and a towel, then let rise in a warm place until doubled in size, about 1 1/2 hours or longer depending on ambient temperature.
  4. Roll Out Dough: Punch down the risen dough and roll it on a floured surface into a 15 by 10 inch rectangle, preparing for filling.
  5. Add Filling: Spread softened butter evenly over the dough, leaving a slight edge margin. Sprinkle brown sugar on top and rub it in slightly, then evenly sprinkle cinnamon and salt, gently patting into the mixture.
  6. Roll Dough: Roll the dough tightly from the longest side to form a log, seam side down. Pinch the seam to seal and trim the ends of the log for even rolls.
  7. Cut Rolls: Using a sharp knife or dental floss, cut the dough log into 12 equal pieces. Scoring beforehand helps achieve precise cuts.
  8. Rest Rolls: Place rolls in a parchment-lined 13×9 inch baking dish. Cover tightly with plastic wrap and refrigerate overnight (8-10 hours) for a slow rise, or let rise in a warm spot for 1-2 hours for same-day baking.
  9. Bake Rolls: If refrigerated, remove from fridge and let rolls come to room temperature and puff for 1-2 hours. Preheat oven to 350°F. Bake rolls uncovered for about 30 minutes until lightly golden brown.
  10. Prepare Icing: Beat softened butter and cream cheese together until fluffy, about 3-4 minutes. Gradually add powdered sugar and beat until smooth. Mix in vanilla bean paste until fully combined.
  11. Cool Rolls: Let baked rolls cool for 5 minutes before icing.
  12. Ice and Serve: Spread the cream cheese icing evenly over the warm cinnamon rolls using an offset spatula. Serve immediately and enjoy.

Notes

  • Milk should be warm but not hot to properly activate the yeast.
  • Adjust red food coloring amount for desired roll color intensity.
  • Overnight refrigeration allows for better flavor development and easier morning baking.
  • If making same-day, ensure rolls have doubled again during the second rise before baking.
  • Using parchment paper prevents sticking and makes cleanup easier.
  • Use room temperature butter, eggs, and cream cheese for best dough and icing texture.
  • Trim the ends of the dough log to ensure uniformly sized rolls.
  • Scoring the dough log before cutting helps achieve even slices.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet dessert, cream cheese icing, breakfast rolls

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