Introduction

These Red Velvet Cinnamon Rolls are a delightful twist on a classic favorite, combining the rich flavor of cocoa and warm cinnamon with a vibrant red dough. Topped with a smooth cream cheese frosting, they’re perfect for a special breakfast or indulgent brunch treat.

The image shows a close-up of soft, red velvet cinnamon rolls on a black baking tray, each roll layered with a smooth, creamy white icing that drips down the sides. The rolls have a rich red color with a slightly moist texture, topped with small red crumbs scattered on top of the icing. The focus is on the front roll, with several other rolls blurred in the background. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour
1 packet active dry yeast (2¼ teaspoons)
¼ cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon salt
¾ cup warm milk (110°F)
¼ cup buttermilk
4 tablespoons butter, softened
2 large eggs
2 tablespoons red food coloring (gel preferred)
1 teaspoon vanilla extract
½ cup butter, softened (for filling)
½ cup brown sugar, packed (for filling)
2 tablespoons ground cinnamon (for filling)
1 tablespoon unsweetened cocoa powder (for filling)
8 oz cream cheese, softened (for frosting)
4 tablespoons butter, softened (for frosting)
2 cups powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)
2-3 tablespoons milk (for frosting)

Instructions

Step 1: Dissolve the yeast in the warm milk with a pinch of sugar. Let it sit until foamy, about 5-10 minutes.
Step 2: In a large bowl, mix together the flour, cocoa powder, granulated sugar, and salt.
Step 3: In a separate bowl, combine the buttermilk, softened butter, eggs, red food coloring, and vanilla extract.
Step 4: Add the wet ingredients and the yeast mixture to the dry ingredients. Stir and then knead until a smooth, elastic dough with vibrant red color forms.
Step 5: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 hour, or until doubled in size.
Step 6: While the dough rises, mix the softened butter, brown sugar, cinnamon, and cocoa powder for the filling until well combined.
Step 7: Roll the risen dough into a large rectangle on a floured surface. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
Step 8: Roll the dough tightly from the long side, pinching the seam to seal it.
Step 9: Cut the roll into 12 equal pieces using a sharp knife or dental floss.
Step 10: Place the cut rolls in a greased baking dish with space between each. Cover and let rise for 45 minutes until puffy and touching.
Step 11: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden on top.
Step 12: While the rolls bake, prepare the cream cheese frosting by beating cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth.
Step 13: Remove the rolls from the oven, let them cool slightly, then drizzle the frosting over warm rolls and serve immediately.

Tips & Variations

Use gel food coloring for a richer red color without altering the dough’s texture.
For extra flavor, add a teaspoon of espresso powder to the dough to enhance the cocoa notes.
Try adding chopped nuts or chocolate chips to the filling for added texture.
If you prefer a less sweet frosting, reduce the powdered sugar or add more cream cheese.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven, adding a few seconds to soften the frosting and refresh the rolls.

How to Serve

A close-up view of red velvet cinnamon rolls arranged closely on a black baking tray set on a white marbled surface. Each roll has multiple visible layers, starting with a deep red spongy cake layer spiraled with a darker red swirl in the center. Thick, creamy white frosting is generously spread over the top, dripping slightly down the sides, contrasting sharply with the red base. Small red crumbs are scattered on the frosting, adding texture and color. The background is softly blurred to keep the focus on the rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and keep it covered in the refrigerator. Let it come to room temperature and rise before rolling out and filling.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix ¼ cup milk with 1 teaspoon lemon juice or vinegar, let it sit for 5 minutes before using.