Description

Delight in these easy-to-make Red Velvet Cinnamon Rolls, boasting a rich cocoa-infused dough with a signature red velvet hue, layered with a spiced cinnamon cocoa filling and topped with creamy, luscious cream cheese frosting. Perfect for festive breakfasts, cozy brunches, or special occasions.

Ingredients

Scale

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 (gel paste preferred)
1 teaspoon vanilla extract
1 teaspoon white vinegar

Filling

½ cup unsalted butter, softened
¾ cup packed light brown sugar
2 tablespoons ground cinnamon
1 tablespoon unsweetened cocoa powder

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

Prepare the Dough: Warm the whole milk to 110°F using a kitchen thermometer for accuracy. In a stand mixer bowl, whisk together the flour, sugar, instant yeast, salt, and cocoa powder until evenly combined. Add the warmed milk, melted butter, egg, red food coloring, vanilla extract, and white vinegar to the dry ingredients. Using the dough hook on low speed, mix until a shaggy dough forms, about 1 minute. Increase to medium speed and knead for 6-8 minutes until dough is smooth, elastic, and slightly tacky but not sticky, pulling away from the bowl’s sides. If kneading by hand, knead on a floured surface for 10-12 minutes.
First Rise: Shape dough into a smooth ball and place in a lightly greased large bowl, turning once to coat all sides with oil to prevent drying. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free spot (such as a turned-off warm oven) for 1 to 1.5 hours until doubled. Check readiness by pressing two fingers; indentations should remain.
Prepare the Filling: In a medium bowl, stir together softened butter, brown sugar, cinnamon, and cocoa powder until a smooth, spreadable paste forms. Set aside at room temperature; if firm, microwave briefly to soften.
Roll Out the Dough: Punch down the risen dough to release air. Turn onto a lightly floured surface and roll into a 16×12-inch rectangle, about ¼ inch thick, maintaining even thickness. Position rectangle with the long side facing you.
Add the Filling and Roll: Spread the cinnamon filling evenly over the dough leaving a ½-inch border along the top long edge. Gently press filling to adhere. Starting from the closest long edge, tightly roll the dough away to form a log. Pinch the seam closed and place seam-side down.
Cut the Rolls: Using a sharp knife or unflavored dental floss, cut the log into 12 equal approximately 1.5-inch pieces. Arrange in a greased 9×13-inch baking dish with space between rolls.
Second Rise: Cover loosely with plastic wrap or a towel and let rolls rise for 30-45 minutes until puffy and nearly doubled, touching each other. Preheat oven to 350°F near the end of rising.
Bake the Rolls: Remove cover and bake rolls for 23-27 minutes until set and tops spring back lightly. The rolls will remain soft and the tops won’t brown much due to their color. Remove and let cool 10 minutes.
Make the Cream Cheese Frosting: Beat the softened cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla extract, and salt; beat on low then high speed until light and fluffy. Add milk one tablespoon at a time until desired spreading or piping consistency is reached.
Frost and Serve: Spread or pipe cream cheese frosting generously over warm (not hot) rolls so frosting melts into them. Serve immediately for warm, gooey enjoyment.

Notes

Use fresh instant yeast to ensure proper rising.
Keep ingredients at specified temperatures for best dough consistency.
White vinegar reacts with cocoa to enhance classic red velvet flavor and helps activate food coloring.
Gel food coloring is recommended for vibrant color without adding excess moisture.
Only add flour as needed to avoid dense rolls.
Create a proofing box by warming oven briefly then turning off if kitchen is cold.
Use dental floss for clean roll cuts that retain swirl integrity.
Apply frosting while rolls are warm to create a delicious melted glaze effect.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Red Velvet Cinnamon Rolls, Red Velvet, Cinnamon Rolls, Cream Cheese Frosting, Breakfast Rolls, Homemade Cinnamon Rolls, Holiday Breakfast