Description
These Red Velvet Cinnamon Rolls from scratch combine the rich, classic flavor of red velvet cake with the soft, fluffy texture of cinnamon rolls. Made with a tender dough infused with cocoa and vibrant red food coloring, filled with a luscious cocoa-brown sugar mixture, and topped with a creamy full-fat cream cheese frosting, they make a perfect indulgent breakfast or dessert treat.
Ingredients
Scale
Dough
- 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
Filling
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- 2 tablespoons unsweetened cocoa powder
Frosting
- 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)
Instructions
- Activate the yeast: Warm the whole milk to 105-115°F, then stir in 1 teaspoon granulated sugar and the active dry yeast. Let the mixture sit for 5-10 minutes until it becomes foamy, indicating that the yeast is active.
- Prepare the dough mixture: In a large bowl, whisk together the melted butter, room temperature buttermilk, egg, and vanilla extract. Add the foamy yeast mixture to this wet blend. Stir in the cocoa powder, red food coloring, and white vinegar until evenly combined. In a separate bowl, whisk together the all-purpose flour, granulated sugar, and salt. Gradually add these dry ingredients to the wet mixture to form a shaggy dough.
- Knead the dough: Knead the dough either in a stand mixer fitted with a dough hook for 8-10 minutes or by hand for 10-15 minutes until the dough is smooth, elastic, and no longer sticky.
- First rise: Lightly grease a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp cloth and let the dough rise in a warm, draft-free place for 1 to 1.5 hours, until it has doubled in size.
- Prepare the filling: In a medium bowl, combine the softened butter, packed light brown sugar, and unsweetened cocoa powder. Mix until it forms a thick, spreadable paste.
- Shape the rolls: Punch down the risen dough to release air. On a floured surface, roll the dough into an 18×12-inch rectangle. Evenly spread the prepared filling over the dough, leaving a ½-inch border on one long side. Starting from the side with the filling, tightly roll the dough into a log.
- Cut and second rise: Slice the log into 12 equal rolls, each about 1.5 inches thick. Arrange the rolls snugly in a greased 9×13-inch baking dish. Cover lightly with plastic wrap or a towel and let them rise for another 30-45 minutes, until puffed and nearly doubled.
- Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they turn golden brown on top and are cooked through. Remove from the oven and allow them to cool in the pan for 10-15 minutes.
- Make the frosting: Using a mixer, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted confectioners’ sugar and vanilla, beating until the frosting is smooth. If the frosting is too thick, add 1-2 tablespoons of whole milk or heavy cream to reach the desired consistency.
- Frost and serve: Generously spread the cream cheese frosting over the warm cinnamon rolls. Serve immediately for the best experience. Store any leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
Notes
- Ensure the milk temperature is between 105-115°F when activating yeast to avoid killing the yeast with excessive heat.
- Gel food coloring is recommended for a vibrant red color without affecting the dough’s texture.
- Kneading time is important to develop the gluten for soft, fluffy rolls.
- If you don’t have buttermilk, mix ½ cup milk with ½ tablespoon white vinegar and let it sit for 5 minutes.
- Allow rolls to cool slightly before frosting to prevent frosting from melting too much.
- Store leftover rolls in an airtight container to maintain softness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cinnamon Rolls, Homemade Cinnamon Rolls, Cream Cheese Frosting, Red Velvet Dessert, Breakfast Rolls
