Introduction

Cinnamon rolls are a beloved breakfast treat known for their soft, fluffy texture and sweet, spiced filling. This recipe adds a unique twist with cocoa and red gel food coloring for a festive look and rich flavor. Perfect for special occasions or cozy weekends at home.

A close-up view of a red velvet cinnamon roll with three visible layers spiraled from the center, each layer showing deep red moist cake texture topped generously with thick creamy white icing that drips down the sides. The roll is sprinkled with small red crumbs and a few golden brown specks, resting on a simple white plate with some crumbs scattered around. The plate is set on a white marbled surface, with a blurred cup in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups all-purpose flour (may substitute bread flour)
2 ¼ tsp active dry yeast (1 packet)
1 cup buttermilk (warmed to 110°F)
¼ cup granulated sugar
¼ cup unsalted butter (softened)
2 large eggs (room temperature)
1 tbsp unsweetened cocoa powder
1 tbsp red gel food coloring (adjust for color intensity)
1 tsp vanilla extract
½ tsp fine salt
½ cup light brown sugar (packed)
1 tbsp ground cinnamon
¼ cup unsalted butter (softened)
1 tbsp cocoa powder (optional, for extra depth)
8 oz cream cheese (softened)
¼ cup butter (softened)
1 ½ cups powdered sugar (sifted)
1 tsp vanilla extract
2 tbsp heavy cream (add more for desired texture)
1 tbsp sour cream (optional, adds tanginess)
1 pinch salt (balances sweetness)

Instructions

Step 1: Warm the buttermilk to about 110°F and stir in a pinch of granulated sugar with the yeast. Let it sit until foamy, about 5–10 minutes, to activate the yeast.
Step 2: In a large mixing bowl, combine the flour, cocoa powder, granulated sugar, softened butter, eggs, red gel food coloring, vanilla extract, and salt. Add the activated yeast mixture and mix until a dough forms.
Step 3: Knead the dough on a lightly floured surface until it becomes smooth and elastic, about 8–10 minutes. Place it in a greased bowl, cover, and let it rise in a warm spot until doubled in size—approximately 1 to 1 ½ hours.
Step 4: Prepare the filling by mixing softened butter, light brown sugar, cinnamon, and optional cocoa powder until well combined.
Step 5: Roll the risen dough into a large rectangle on a floured surface. Spread the cinnamon filling evenly over the dough.
Step 6: Roll the dough tightly into a log, then slice into individual rolls. Place them in a greased baking pan, cover, and let rise again until puffed, about 30–45 minutes.
Step 7: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until they are lightly golden and cooked through.
Step 8: While the rolls bake, whip together cream cheese, softened butter, powdered sugar, vanilla extract, heavy cream, sour cream (if using), and a pinch of salt until fluffy to make the frosting.
Step 9: Spread the cream cheese frosting over the warm cinnamon rolls right after they come out of the oven. Serve immediately for the best taste and texture.

Tips & Variations

Use bread flour instead of all-purpose for a chewier texture.
Adjust the amount of red gel food coloring to achieve your preferred shade.
Add a pinch of nutmeg or cardamom to the filling for added spice complexity.
Substitute sour cream in the frosting with Greek yogurt for a lighter tang.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them covered in the refrigerator for up to 5 days. Reheat gently in the microwave or oven, and add a little extra frosting if desired to refresh their moisture and flavor.

How to Serve

A single red velvet cinnamon roll sits on a white plate, showing its two main layers: a deep red cake-like dough spiraled neatly with a light, creamy white frosting generously spread across the top and sides, dripping slowly down the edges. The surface is sprinkled with small crumbs of the red cake, adding texture and detail, while the frosting has a smooth, glossy appearance with some thicker dollops. The plate rests on a white marbled texture, and a red cloth is softly blurred in the background. 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 and allow it to rise once, then refrigerate overnight. Bring it to room temperature before shaping, filling, and baking.

Can I freeze cinnamon rolls?

Absolutely! Freeze the unbaked rolls after shaping and placing them in the pan. Cover tightly and freeze for up to 3 months. Thaw overnight in the fridge, let them rise, then bake as directed.