Name: Red Velvet Cinnamon Rolls From Scratch Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: ½ cup (120ml) whole milk; 1 teaspoon granulated sugar (for yeast); 2 ¼ teaspoons (1 packet) active dry yeast; ½ cup (113g) unsalted butter, melted; ½ cup (120ml) buttermilk, room temperature; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 1 tablespoon unsweetened cocoa powder; 1 ½ tablespoons red food coloring (gel recommended); 1 teaspoon white vinegar; 4 ½ cups (540g) all-purpose flour; ½ cup (100g) granulated sugar; 1 teaspoon salt; ½ cup (113g) unsalted butter, softened; 1 cup (200g) light brown sugar, packed; 2 tablespoons unsweetened cocoa powder; 8 ounces (226g) full-fat cream cheese, softened; ½ cup (113g) unsalted butter, softened; 4 cups (480g) confectioners’ sugar, sifted; 1 teaspoon pure vanilla extract; 1-2 tablespoons whole milk or heavy cream (optional)

Introduction

These red velvet cinnamon rolls combine the classic flavors of cinnamon and cocoa with a vibrant red hue for a stunning breakfast or dessert treat. Made entirely from scratch, they offer a tender, fluffy texture topped with a rich cream cheese frosting. Perfect for special occasions or a cozy weekend brunch.

A close-up of a red velvet cinnamon roll with three visible layers, starting with a moist, deep red dough base, followed by a darker red cinnamon swirl layer in the middle, topped with a thick layer of smooth white cream cheese frosting swirled in a spiral from the center outward, slightly dripping down the sides. Crumbs are scattered around it on a white plate, which sits on a white marbled texture surface. The background is softly blurred with hints of red fabric and small spices sprinkled around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (120ml) whole milk

1 teaspoon granulated sugar (for yeast)

2 ¼ teaspoons (1 packet) active dry yeast

½ cup (113g) unsalted butter, melted

½ cup (120ml) buttermilk, room temperature

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 tablespoon unsweetened cocoa powder

1 ½ tablespoons red food coloring (gel recommended)

1 teaspoon white vinegar

4 ½ cups (540g) all-purpose flour

½ cup (100g) granulated sugar

1 teaspoon salt

½ cup (113g) unsalted butter, softened (for filling)

1 cup (200g) light brown sugar, packed

2 tablespoons unsweetened cocoa powder (for filling)

8 ounces (226g) full-fat cream cheese, softened

½ cup (113g) unsalted butter, softened (for frosting)

4 cups (480g) confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

1-2 tablespoons whole milk or heavy cream (optional, for frosting)

Instructions

Step 1: Warm the milk to 105-115°F, then stir in 1 teaspoon sugar and the active dry yeast. Let the mixture foam for 5-10 minutes until bubbly. In a large bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract, then add the foamy yeast mixture.

Step 2: Stir the unsweetened cocoa powder, red food coloring, and white vinegar into the wet ingredients. In a separate bowl, whisk together the flour, granulated sugar, and salt. Gradually add the dry ingredients to the wet mixture until a shaggy dough forms.

Step 3: Knead the dough by mixer for 8-10 minutes or by hand for 10-15 minutes until smooth and elastic.

Step 4: Lightly grease a large bowl, place the dough inside, cover it, and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.

Step 5: Prepare the filling by combining the softened butter, light brown sugar, and 2 tablespoons cocoa powder in a medium bowl until it forms a thick paste.

Step 6: Punch down the risen dough and roll it out on a floured surface into an 18×12-inch rectangle. Evenly spread the filling over the dough, leaving a ½-inch border on one long side. Tightly roll the dough into a log.

Step 7: Slice the log into 12 rolls about 1.5 inches thick. Arrange the rolls cut side up in a greased 9×13-inch baking dish. Cover loosely and let rise for 30-45 minutes until puffed.

Step 8: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes or until golden brown. Let them cool in the pan for 10-15 minutes.

Step 9: To make the frosting, beat the softened cream cheese and butter until smooth. Gradually add the sifted confectioners’ sugar and vanilla extract, beating until creamy. Add 1 to 2 tablespoons of milk or heavy cream if needed to reach your desired consistency.

Step 10: Generously spread the cream cheese frosting over the warm rolls. Serve immediately for best flavor and texture.

Tips & Variations

Use gel food coloring for a more vibrant red without thinning the dough.

For a spicier filling, add a pinch of cinnamon or cayenne pepper to the filling mixture.

Allow rolls to cool slightly before frosting to prevent the frosting from melting too much.

Try swapping buttermilk with whole milk plus 1 tablespoon lemon juice if you don’t have buttermilk on hand.

FAQs

Can I prepare the dough the night before?

Yes, you can make the dough, let it rise once, then cover and refrigerate overnight. Allow it to come to room temperature and rise again before shaping and baking for best results.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of whole milk. Let it sit for 5 minutes before using.