Introduction

These easy red velvet cinnamon rolls combine the rich, chocolaty flavor of red velvet cake with the warm, comforting aroma of cinnamon. Soft, fluffy, and topped with luscious cream cheese frosting, they make a perfect treat for breakfast, brunch, or dessert.

A single red velvet cinnamon roll sits in the center of a white plate on a white marbled surface. It has one thick layer of deep red, moist cake shaped in a spiral, with a smooth, creamy white icing thickly poured on top, dripping down the sides in a few slow spills. The icing is glossy and contrasts with the rough texture of the cake. Small crumbs of red velvet are scattered on the icing, adding texture and color contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Warm the milk to 110°F using a kitchen thermometer, being careful not to overheat it to preserve yeast activity.
Step 2: In a stand mixer bowl, whisk together flour, sugar, instant yeast, salt, and cocoa powder until evenly combined.
Step 3: Add the warmed milk, melted butter, egg, red food coloring, vanilla extract, and white vinegar to the dry ingredients.
Step 4: Using the dough hook, mix on low speed until a shaggy dough forms, about 1 minute, then increase to medium and knead for 6–8 minutes until smooth, elastic, and slightly tacky. If kneading by hand, knead on a floured surface for 10–12 minutes.
Step 5: Shape the dough into a smooth ball, place in a lightly greased bowl, turn to coat all sides, and cover with a kitchen towel or plastic wrap. Let rise in a warm spot for 1 to 1.5 hours until doubled in size.
Step 6: While the dough rises, combine softened butter, brown sugar, cinnamon, and cocoa powder in a bowl; mix until smooth and spreadable. Set aside at room temperature.
Step 7: Punch down the risen dough and roll it out on a floured surface into a 16×12 inch rectangle about ¼ inch thick.
Step 8: Spread the cinnamon filling evenly over the dough, leaving a ½-inch border along the top edge, then tightly roll the dough from the long edge closest to you into a log. Pinch the seam closed and place seam-side down.
Step 9: Cut the log into 12 equal pieces using a sharp knife or dental floss, and arrange them in a greased 9×13-inch baking dish with a little space between each.
Step 10: Cover loosely and let rise for 30–45 minutes until puffy and nearly doubled. Preheat oven to 350°F near the end of this rise.
Step 11: Bake the rolls for 23–27 minutes until set and lightly springy to touch. They should not brown much.
Step 12: While the rolls cool for 10 minutes, prepare the frosting by beating cream cheese and butter until smooth, then mix in powdered sugar, vanilla, salt, and milk to desired consistency.
Step 13: Spread or pipe the frosting over the warm rolls and serve immediately for the best gooey texture.

Tips & Variations

Ensure your yeast is fresh for a proper rise.
Use gel food coloring to keep the dough vibrant without adding extra moisture.
Do not add too much flour when kneading to avoid dense rolls.
Create a warm proofing environment by placing the dough in an oven briefly warmed and then turned off.
Use dental floss to cut rolls cleanly without squashing them.
For a twist, add ½ cup white chocolate chips to the filling for extra sweetness.
Try swirling in cream cheese with sugar in the filling for a rich variation.
Add chopped pecans or walnuts into the filling for added texture and nuttiness.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the microwave for 20–30 seconds or warm in the oven before serving. For longer storage, freeze the unbaked rolls after the second rise, wrapped tightly, for up to 2 months; thaw and bake as directed.

How to Serve

A single red velvet cinnamon roll sits in the center of a white plate, placed on a white marbled surface. The cinnamon roll has a deep red color with a soft, moist texture visible in its spiral layers, which total about three thick whorls. It is topped with a cream cheese glaze that is creamy white, thick, and glossy, slowly dripping down the sides in smooth streams. Some red velvet crumbs are scattered on top of the glaze, adding extra texture and color contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid red food coloring instead of gel?

Liquid food coloring can make the dough too wet and affect the texture, as well as result in a less vibrant red color. Gel food coloring is recommended for best results.

What if my rolls don’t rise properly?

Check that your yeast is fresh and your milk is at the correct temperature (around 110°F). Make sure the dough is kept in a warm, draft-free environment during rising. Cold ingredients or an environment that’s too cool can slow or prevent proper rising.