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Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls

These Red Velvet Cinnamon Rolls are a warm, gooey expression of love, blending the comforting taste of a cinnamon bun with the sophisticated flavor of red velvet cake. The dough is pillowy soft with a subtle chocolatey note, and the vibrant red color makes it a stunning centerpiece for any occasion, particularly Valentine's Day. This recipe transforms the classic cinnamon roll into something truly spectacular and memorable.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 1/2 teaspoon salt
  • 3/4 cup warm milk (105–115°F or 40–46°C)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Equipment

  • Stand mixer
  • Large mixing bowl
  • dough hook
  • Wooden spoon
  • lightly oiled bowl
  • plastic wrap
  • damp towel
  • Small bowl
  • Rolling Pin
  • 9x13 inch baking pan
  • Sharp knife
  • unflavored dental floss
  • medium bowl

Method
 

Instructions
  1. Activate the Yeast: In a small bowl, gently stir the yeast into the warm milk with a pinch of the granulated sugar. Let it sit for about 5-10 minutes until it becomes frothy. This lets you know the yeast is alive and ready to work its magic.
  2. Combine Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, cocoa powder, the remaining granulated sugar, and salt.
  3. Mix the Dough: Pour the yeast mixture, melted butter, egg, vanilla extract, and red food coloring into the dry ingredients. Mix with a dough hook on low speed (or with a wooden spoon) until a shaggy dough begins to form.
  4. Knead to Perfection: Increase the mixer speed to medium-low and knead for 5-7 minutes, or knead by hand on a lightly floured surface for about 8-10 minutes. The dough should be smooth, elastic, and slightly tacky.
  5. First Rise: Form the dough into a ball and place it in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until it has doubled in size.
  6. Prepare the Filling: While the dough is rising, mix the packed brown sugar and ground cinnamon together in a small bowl.
  7. Roll and Fill: Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, about 12x18 inches. Spread the softened butter evenly over the surface, leaving a small border along one of the long edges. Sprinkle the cinnamon-sugar mixture evenly over the butter.
  8. Shape the Rolls: Starting from the long edge, roll the dough up into a tight log. Pinch the seam to seal it shut. For clean cuts, use a sharp knife or unflavored dental floss to slice the log into 12 even rolls.
  9. Second Rise (Proofing): Arrange the rolls in a greased 9x13 inch baking pan. Cover them loosely and let them rise again for another 30-45 minutes until they look puffy.
  10. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are lightly golden and cooked through.
  11. Make the Frosting: While the rolls are baking, beat the softened cream cheese, powdered sugar, milk, and vanilla extract together in a medium bowl until smooth and creamy.
  12. Frost and Serve: Let the cinnamon rolls cool for about 10 minutes before spreading the cream cheese frosting over the top. Serve them warm for the ultimate gooey treat.

Notes

For best results, ensure milk is between 105–115°F (40–46°C) to activate yeast. Use unflavored dental floss for clean cuts. To ensure a soft texture, avoid overbaking; rolls are done when lightly golden or at an internal temperature of 190°F (88°C). The rolls can be prepared ahead by refrigerating overnight before the second rise. Vegan substitutions include flax egg, plant-based milk, vegan butter, and vegan cream cheese. Beet powder can be a natural alternative to red food coloring.