Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

Introduction

These Red Velvet Cinnamon Rolls combine the classic warmth of cinnamon rolls with a rich red velvet twist. Soft, tender, and topped with a creamy frosting, they make a delightful treat for any occasion. Perfect for breakfast or dessert, they add a colorful, flavorful touch to your baking.

Ingredients

• 2 cups all-purpose flour (Can substitute with 1:1 gluten-free flour, but texture will differ.)
• 1/2 cup cocoa powder (Use unsweetened cocoa for best flavor.)
• 1/4 cup granulated sugar
• 1 packet active dry yeast (About 2 1/4 tsp.)
• 1/2 teaspoon salt
• 3/4 cup warm milk (Temperature should be 105–115°F (40–46°C); can use buttermilk for extra tang.)
• 1/4 cup unsalted butter, melted (Can be swapped with melted coconut oil or vegan butter.)
• 1 large egg (For a vegan option, use a flax egg (1 tbsp ground flax + 3 tbsp water).)
• 1 teaspoon red food coloring (Or 1–2 tsp beet powder for natural color.)
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon
• 1/2 cup brown sugar (Packed.)
• 4 oz cream cheese, softened (Use vegan cream cheese for dairy-free option.)
• 1/4 cup powdered sugar
• 1 tablespoon milk (Use plant milk if needed.)
• 1 teaspoon vanilla extract (For frosting.)

Instructions

1. Step 1: Warm the milk to 105–115°F. Stir in the yeast and let it sit for 5 minutes until foamy.
2. Step 2: In a large bowl, whisk together flour, cocoa powder, granulated sugar, and salt.
3. Step 3: Add the yeast mixture, melted butter, egg, red food coloring, and vanilla extract to the dry ingredients. Stir until a rough dough forms.
4. Step 4: Turn the dough onto a lightly floured surface. Knead for about 5 minutes until smooth and slightly elastic.
5. Step 5: Place the dough in a lightly oiled bowl, cover it, and let rise in a warm spot for 1 hour or until doubled in size.
6. Step 6: Punch the dough down and roll it into a rectangle about 12×9 inches.
7. Step 7: Spread a thin layer of softened butter over the dough and sprinkle evenly with brown sugar and cinnamon.
8. Step 8: Starting on a long edge, roll the dough tightly into a log and pinch the seam to seal.
9. Step 9: Slice into 8–12 rolls and arrange in a greased baking dish.
10. Step 10: Cover and let rise again for 30 minutes until puffy.
11. Step 11: Preheat oven to 350°F. Bake for 20–25 minutes until set and slightly springy in the center.
12. Step 12: While the rolls bake, beat together softened cream cheese, powdered sugar, milk, and vanilla until smooth.
13. Step 13: Drizzle or spread frosting over warm rolls as soon as they come out of the oven.

Tips & Variations

• For a natural red color, substitute red food coloring with beet powder.
• Use buttermilk instead of regular milk for a tangier flavor and softer dough.
• For a dairy-free version, replace butter with coconut oil and cream cheese with vegan cream cheese.
• Ensure your milk is not too hot when activating yeast to avoid killing the yeast.
• Try adding chopped nuts or chocolate chips in the filling for extra texture and flavor.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat by warming in the oven or microwave until soft and warm, adding a little extra frosting if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cinnamon rolls vegan?

Yes, use a flax egg in place of the egg and substitute butter and cream cheese with vegan alternatives. Plant-based milk can replace dairy milk, and the recipe will still turn out delicious.

How do I know when the dough has risen enough?

The dough should double in size and look puffy. Gently press a finger into the dough; if the indentation remains, it’s ready for the next step.

Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

Delight in these decadent Red Velvet Cinnamon Rolls, featuring a tender cocoa-infused dough with a vibrant red hue, swirled with cinnamon and brown sugar, and topped with a luscious cream cheese frosting. Perfect for breakfast or an indulgent snack, these rolls combine classic cinnamon roll flavors with a festive twist of red velvet and chocolate.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 20 minutes
• Yield: 8 to 12 cinnamon rolls 1x
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 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 / 40–46°C; can use buttermilk for extra tang)
• 1/4 cup unsalted butter, melted (Or melted coconut oil/vegan butter)
• 1 large egg (Or flax egg for vegan option: 1 tbsp ground flax + 3 tbsp water)
• 1 teaspoon red food coloring (Or 1–2 tsp beet powder for natural color)
• 1 teaspoon vanilla extract

Filling Ingredients

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

Frosting Ingredients

• 4 oz cream cheese, softened (Use vegan cream cheese for dairy-free option)
• 1/4 cup powdered sugar
• 1 tablespoon milk (Plant milk if preferred)
• 1 teaspoon vanilla extract

Instructions

1. Activate Yeast: Warm the milk to 105–115°F (40–46°C). Stir in the yeast and let it sit for 5 minutes until foamy, indicating the yeast is active.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, unsweetened cocoa powder, granulated sugar, and salt until well combined.
3. Combine Wet and Dry Ingredients: Add the foamy yeast mixture, melted butter, egg, red food coloring, and vanilla extract to the dry ingredients. Stir the mixture until it forms a rough dough.
4. Knead the Dough: Transfer the dough onto a lightly floured surface. Knead it for about 5 minutes until smooth and slightly elastic, which ensures good gluten development.
5. First Rise: Place the dough in a lightly oiled bowl and cover it. Leave it to rise in a warm spot for 1 hour or until it doubles in size.
6. Roll Out the Dough: Punch down the risen dough and roll it into a rectangle about 12 by 9 inches.
7. Add Filling: Spread a thin layer of softened butter evenly over the dough. Sprinkle the brown sugar and ground cinnamon generously over the buttered surface.
8. Form Rolls: Starting from a long edge, roll the dough tightly into a log. Pinch the seam to seal the roll so it doesn’t unravel during baking.
9. Slice and Arrange: Slice the log into 8 to 12 evenly sized rolls. Arrange them in a greased baking dish, leaving slight space for expansion.
10. Second Rise: Cover the rolls and let them rise again for 30 minutes until puffy and light.
11. Preheat Oven and Bake: Heat the oven to 350°F (175°C). Bake the cinnamon rolls for 20 to 25 minutes until set and slightly springy to the touch in the center.
12. Prepare Frosting: While baking, beat together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
13. Frost and Serve: Remove rolls from the oven and immediately drizzle or spread the cream cheese frosting over them so it melts into the warm rolls. Serve fresh and enjoy!

Notes

• To make the rolls vegan, substitute the egg with a flax egg and use vegan butter and cream cheese.
• For a gluten-free option, use a 1:1 gluten-free flour blend, but expect a different texture.
• Using buttermilk instead of regular milk can add a subtle tanginess to the dough.
• Be careful not to overbake; rolls should be slightly springy in the center when done.
• Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat gently in the microwave or oven before serving for best texture and flavor.

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