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Red Velvet Cinnamon Rolls Recipe

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★★★★★

4.6 from 94 reviews

Delightfully soft and fluffy Red Velvet Cinnamon Rolls with a rich cocoa flavor and classic cinnamon-sugar filling, topped with a creamy cream cheese frosting. This unique twist on traditional cinnamon rolls offers a visually stunning red hue balanced with warm spices and a smooth, tangy frosting, perfect for breakfast or dessert.

Ingredients

Scale

Dough

  • 2 cups all-purpose flour (Can substitute with 1:1 gluten-free flour, but texture will differ.)
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 1 packet active dry yeast (about 2 1/4 tsp.)
  • 1/2 teaspoon salt
  • 3/4 cup warm milk (105–115°F or 40–46°C; can use buttermilk for extra tang)
  • 1/4 cup unsalted butter, melted (or melted coconut oil or vegan butter)
  • 1 large egg (or flax egg for vegan option)
  • 1 teaspoon red food coloring (or 1–2 tsp beet powder)
  • 1 teaspoon vanilla extract

Filling

  • 1 tablespoon ground cinnamon
  • 1/2 cup packed brown sugar
  • Thin layer of softened butter for spreading

Frosting

  • 4 oz cream cheese, softened (use vegan cream cheese for dairy-free)
  • 1/4 cup powdered sugar
  • 1 tablespoon milk (or plant milk)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the yeast mixture: Warm the milk to 105–115°F (40–46°C) and stir in the active dry yeast. Let it sit for 5 minutes until the yeast becomes foamy, indicating it’s active.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, and salt to evenly combine the dry ingredients.
  3. Form the dough: Add the foamy yeast mixture, melted butter, egg, red food coloring, and vanilla extract to the dry ingredients. Stir until a rough dough forms.
  4. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 5 minutes until the dough is smooth and slightly elastic.
  5. First rise: Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
  6. Shape the rolls: Punch down the risen dough and roll it into a 12×9 inch rectangle. Spread a thin layer of softened butter over the surface.
  7. Add filling: Evenly sprinkle the brown sugar and ground cinnamon over the buttered dough.
  8. Form the log: Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal it securely.
  9. Slice rolls: Cut the dough log into 8 to 12 equal slices and arrange them in a greased baking dish, spaced slightly apart.
  10. Second rise: Cover the rolls and let them rise again for 30 minutes until puffy.
  11. Bake: Preheat the oven to 350°F (175°C) and bake the cinnamon rolls for 20–25 minutes until they are set and slightly springy in the center.
  12. Make frosting: While baking, beat the softened cream cheese, powdered sugar, milk, and vanilla extract together until smooth and creamy.
  13. Frost and serve: Drizzle or spread the frosting over the warm rolls immediately after removing them from the oven for the best flavor and texture.

Notes

  • For a vegan version, substitute the egg with a flax egg and use vegan butter and cream cheese.
  • Warm milk ensures the yeast activates properly; do not exceed 115°F to avoid killing the yeast.
  • The red food coloring can be replaced with beet powder for a natural alternative.
  • Ensure rolls are slightly spaced in the baking dish to allow expansion during the second rise and baking.
  • Store leftover rolls in an airtight container in the refrigerator for up to 3 days and reheat gently before serving.

Keywords: Red velvet cinnamon rolls, cocoa cinnamon rolls, cream cheese frosting rolls, breakfast rolls, red velvet dessert

Find it online: https://heutigemahlzeiten.com/red-velvet-cinnamon-rolls-recipe/