If you have a soft spot for classic cinnamon rolls and a love for the visually stunning and delicious allure of red velvet, then this Red Velvet Cinnamon Rolls Recipe is about to become your new obsession. These rolls combine that vibrant, unmistakable red hue with the cozy warmth of cinnamon-spiced filling and a luscious cream cheese frosting that melts right into the swirls. They are perfect for special breakfasts, brunches, or any time you need a little baked happiness. Trust me, once you taste these, you’ll wonder how you ever lived without them.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role, from giving the dough its tender texture to the vibrant red color, the cozy cinnamon sweetness, and the creamy frosting that ties everything together. Nothing complicated here, just pure magic in simple components.
- Milk (1 cup, warmed to 110°F): Activates the yeast and keeps the dough tender and moist.
- Active dry yeast (2 1/4 tsp): The powerhouse that makes your rolls rise beautifully fluffy.
- Large eggs (2, room temperature): Adds richness and binds the dough perfectly.
- Red gel food dye (1 tsp): Delivers that signature red velvet color without watering down the dough.
- All-purpose flour (4 1/4 cups): The base of the dough that gives structure.
- Unsweetened cocoa powder (1/3 cup): Provides subtle chocolate depth making the red velvet flavor truly authentic.
- Salt (1 tsp): Enhances all the sweet and savory flavors.
- White granulated sugar (1/4 cup): Adds a touch of sweetness to the dough itself.
- Unsalted butter (10 TBSP room temperature + 1/2 cup for filling + 4 TBSP for frosting): Key for richness and that melt-in-your-mouth crumb.
- Brown sugar (3/4 cup, packed): Perfect partner for cinnamon to create the filling’s deep caramel flavor.
- Ground cinnamon (1 TBSP): The star spice for that nostalgic roll filling aroma and taste.
- Heavy cream (1/3 cup): Keeps the rolls super tender when baked.
- Cream cheese (4 oz, room temperature): Essential for the creamy, tangy frosting that tops off the rolls spectacularly.
- Powdered sugar (1 cup, sifted): For a smooth, sweet icing texture.
- Pure vanilla extract (2 tsp): Adds warmth and fragrance to the frosting.
- Milk (2 TBSP for frosting): Adjusts the icing’s consistency for easy spreading.
How to Make Red Velvet Cinnamon Rolls Recipe
Step 1: Prepare Your Red Velvet Dough
Start by warming your milk to just about 110°F – warm enough to wake up the yeast, but not so hot it kills it. Sprinkle in the yeast and let the magic happen for 10 minutes. Meanwhile, combine the flour, cocoa powder, sugar, and salt in a large bowl, then cut in butter until the mixture resembles pea-sized crumbs. This butter distribution is what makes your rolls so tender.
Step 2: Mixing the Dough
Next, add your milk-yeast mixture, eggs, and that vibrant red gel food dye to the flour mix. Using a stand mixer with a dough hook, start mixing on low until a dough ball begins to form. Increase the speed to medium and knead for about 5 minutes – your dough should be smooth and bright red. If mixing by hand, just knead until springy and elastic.
Step 3: First Rise
Transfer your dough ball to a lightly greased bowl and cover with a kitchen towel. Let it rest in a warm spot for an hour until it doubles in size. This is the moment where all the yeast does its magic, creating fluffy air pockets that make these rolls light and airy.
Step 4: Make the Cinnamon Filling
While the dough rises, whip together the filling by beating softened butter, brown sugar, and cinnamon until you have a smooth, thick paste. This filling is the heart of that irresistible smell and flavor that will mark your kitchen as a cinnamon haven.
Step 5: Roll Out and Fill
Roll the risen dough on a lightly floured surface into a large rectangle about 1/4 inch thick. Spread your cinnamon filling evenly right to the edges using an offset spatula to ensure every bite is filled with sweetness.
Step 6: Shape and Cut Rolls
Roll the dough tightly from the short end, creating a log with beautiful swirls inside. Trim the uneven ends for neatness, then slice into 12 equal rolls using unflavored dental floss or a gentle sawing motion with a serrated knife. This technique keeps your spirals perfect and intact.
Step 7: Second Rise
Arrange the rolls in a greased 9×14 inch pan, cover again, and let them rest for 20 minutes. This second rise puffs them up just right before baking.
Step 8: Bake to Perfection
Heat your oven to 375°F, pour heavy cream around the rolls to keep them moist, and bake for 25-27 minutes until the tops turn a lovely light golden and the center reaches about 160°F. These rolls will smell heavenly as they bake.
Step 9: Create the Cream Cheese Icing
While baking, whip together cream cheese and butter until silky smooth, incorporate the powdered sugar on low, then finish with vanilla and a splash of milk. This frosting is luscious and just the right balance of sweet and tangy.
Step 10: Ice the Rolls
Spread the cream cheese icing immediately after taking the rolls out of the oven. The warmth helps the frosting melt into every crack and curl, making each roll irresistibly gooey and decadent.
How to Serve Red Velvet Cinnamon Rolls Recipe
Garnishes
For an extra pop of visual and flavor delight, sprinkle a little extra cinnamon or cocoa powder on top of the frosting, or add chopped pecans or walnuts for a crunchy contrast. A few edible rose petals or a dusting of powdered sugar can also make these rolls party-ready.
Side Dishes
Serve these vibrant rolls alongside a fresh fruit salad or a light yogurt parfait to balance the richness. A cup of strong coffee or a creamy latte pairs beautifully to complement the cinnamon and cream cheese flavors.
Creative Ways to Present
If you’re sharing these rolls at a gathering, consider displaying them on a pretty cake stand or inside a rustic basket lined with a colorful cloth napkin. You can also drizzle an extra layer of melted white chocolate or a strawberry glaze over the top for a twist on presentation and taste.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover red velvet cinnamon rolls in an airtight container at room temperature for up to two days. This keeps them soft and fresh without drying out their signature tender crumb.
Freezing
These rolls freeze wonderfully! Wrap individual rolls tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to two months. When you’re ready to enjoy, thaw overnight in the fridge or pop them in the microwave wrapped in a damp paper towel.
Reheating
To bring your rolls back to life, reheat in the microwave for about 20-30 seconds or warm in an oven at 350°F for 10 minutes. Add a little extra cream cheese frosting after reheating to refresh the gooey goodness.
FAQs
Can I make Red Velvet Cinnamon Rolls Recipe without a stand mixer?
Absolutely! While a stand mixer with a dough hook makes kneading easier, you can mix and knead the dough by hand. Just allow more time and knead on a lightly floured surface until smooth and elastic.
Is it necessary to use red gel food dye for authentic color?
Red gel food dye gives that classic vibrant red velvet look without watering down the dough. While liquid food coloring can work, gel or paste provides a more intense color and less alteration to dough texture.
Can I prepare the dough the night before?
Yes, you can refrigerate the dough after the first rise. Cover it tightly and let it rest overnight. Just allow the dough to come to room temperature and rise again briefly before rolling and filling.
What’s the best way to cut the rolls evenly?
Using unflavored dental floss works wonderfully because it glides through the dough cleanly without squishing the rolls, helping you get neat, uniform slices.
Can I substitute the cocoa powder?
The unsweetened cocoa powder is subtle but important for the classic red velvet flavor. You can’t exactly replace it without changing the taste, but Dutch-processed cocoa powder can be used if that’s what you have.
Final Thoughts
Trying the Red Velvet Cinnamon Rolls Recipe is truly a treat for both the eyes and the palate. From the rich color to the warm cinnamon filling and the creamy frosting, these rolls are simply irresistible. Whether you’re making them for a special occasion or a weekend indulgence, I promise they’ll bring smiles and warm hearts all around your table. Go ahead, bake a batch, and create some delicious memories!
Print
Red Velvet Cinnamon Rolls Recipe
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 cinnamon rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Red Velvet Cinnamon Rolls are a delightful twist on the classic cinnamon roll, combining the rich flavors of red velvet cake with a cinnamon-sugar filling and topped with a smooth cream cheese icing. Perfect for a special breakfast or brunch, these rolls feature a soft, tender dough with a vibrant red color and the warmth of cinnamon, finished with a luscious cream cheese glaze for an irresistible treat.
Ingredients
Dough
- 1 cup Milk (warmed to 110°F)
- 2 1/4 tsp Active dry yeast (or 1 full packet)
- 2 Large eggs (room temperature)
- 1 tsp Red gel food dye (I used americolor super red)
- 4 1/4 cups All-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 1 tsp Salt
- 1/4 cup White granulated sugar
- 10 TBSP Unsalted butter (room temperature)
Cinnamon Filling
- 1/2 cup Unsalted butter (room temperature)
- 3/4 cup Brown sugar (packed light or dark)
- 1 TBSP Ground cinnamon
Baking
- 1/3 cup Heavy cream
Cream Cheese Icing
- 4 oz Cream cheese (room temperature)
- 4 TBSP Unsalted butter (room temperature)
- 1 cup Powdered sugar (sifted)
- 2 tsp Pure vanilla extract
- 2 TBSP Milk
Instructions
- Prepare Milk and Yeast: Warm the milk in the microwave until it reaches 110°F. Pour in the yeast and let it sit for 10 minutes to activate.
- Mix Dry Ingredients: In a large bowl, combine all-purpose flour, cocoa powder, sugar, and salt. Add cubed butter and blend into the flour mixture with a pastry blender or fingers until pieces are pea-sized.
- Combine Wet and Dry Ingredients: Add the milk and yeast mixture, lightly beaten eggs, and red gel food dye to the dry ingredients. Mix on low speed using a stand mixer with a dough hook until dough begins to form.
- Knead Dough: Increase mixer speed to medium and knead dough for 5 minutes until it turns bright red and elastic.
- First Rise: Preheat oven to 200°F. Spray a large bowl with nonstick spray. Shape dough into a ball, place it in the bowl, cover with a kitchen towel, and let rise for 1 hour until doubled in size.
- Prepare Cinnamon Filling: In a small bowl, beat butter, brown sugar, and cinnamon with a hand mixer until smooth and paste-like.
- Roll Out Dough: On a lightly floured surface, roll the dough out into a large rectangle about 1/4 inch thick.
- Spread Filling: Use an offset icing spatula to evenly spread the cinnamon filling over the entire dough surface, including the edges.
- Roll Dough Into Log: Starting at the short side, roll the dough tightly into a log to create swirls.
- Cut Rolls: Trim uneven ends and cut the log into 12 even rolls using unflavored dental floss or a serrated knife with gentle sawing motions to avoid squishing.
- Second Rise: Spray a 9×14 inch casserole pan with nonstick spray. Arrange rolls in the pan, cover with a towel, and let rise for 20 minutes.
- Preheat Oven and Prepare for Baking: Preheat oven to 375°F. Pour heavy cream around the rolls in the pan to keep them moist during baking.
- Bake Rolls: Bake for 25-27 minutes until tops are lightly golden and the center reaches 160°F.
- Prepare Cream Cheese Icing: While rolls bake, beat cream cheese and butter on high speed until smooth. Add powdered sugar and mix on low until creamy, then blend in vanilla extract and milk to spreadable consistency.
- Ice Rolls: Immediately after removing rolls from the oven, spread the cream cheese icing over them to allow it to melt into the warm cracks for maximum flavor.
Notes
- For mixing by hand without a stand mixer, knead the dough on a floured surface for about 10-12 minutes until smooth and elastic.
- Ensure milk is not too hot when activating yeast to prevent killing the yeast; 110°F is ideal.
- Use unflavored dental floss for clean, neat cuts without squashing rolls.
- Resting the rolls before baking is crucial for fluffy, tender texture.
- Heavy cream poured around rolls during baking ensures extra moistness and richness.
