If you’re on the hunt for a show-stopping breakfast or a glamorous brunch treat, this Red Velvet Cinnamon Rolls Recipe is exactly what your kitchen needs. Imagine tender, fluffy rolls with that iconic vibrant red hue, layered with a warm cinnamon-sugar swirl and topped with a luscious cream cheese icing that melts beautifully on warm rolls. This recipe takes the classic cinnamon roll to a whole new level, combining the velvety cocoa and striking color of red velvet cake with the comforting, spicy swirl that cinnamon lovers crave. Once you try these rolls, they’ll easily become your go-to dessert or morning indulgence that instantly puts a smile on any face.
Ingredients You’ll Need
Every ingredient in this recipe plays a big role in creating the perfect texture, flavor, and that signature red velvet color. Don’t let the list intimidate you – these are simple staples and special touches that come together beautifully to give you that magical cinnamon roll experience.
- 1 cup Milk (warmed to 110°F): The warmth activates the yeast and gives the dough a perfect rise.
- 2 1/4 tsp Active dry yeast (or 1 full packet): The key for that fluffy, airy dough.
- 2 Large eggs (room temperature): Eggs enrich the dough, adding tenderness and structure.
- 1 tsp Red gel food dye (I used Americolor Super Red): Gives those iconic red velvet rolls their vibrant, eye-catching color.
- 4 1/4 cup All-purpose flour: The foundation of your dough; gives structure and chew.
- 1/3 cup Unsweetened cocoa powder: Adds that rich, subtle cocoa flavor classic to red velvet without overpowering.
- 1 tsp Salt: Balances flavor and controls yeast activity.
- 1/4 cup White granulated sugar: Sweetens just enough for balanced dough flavor.
- 10 TBSP Unsalted butter (room temperature): Blended into dry ingredients for tender, flaky dough layers.
- 1/2 cup Unsalted butter (room temperature): For the cinnamon filling, adds richness and moistness to the swirl.
- 3/4 cup Brown sugar (packed light or dark): Brings warm, caramel undertones that perfectly complement cinnamon.
- 1 TBSP Ground cinnamon: The soul of the filling, fragrant and spicy.
- 1/3 cup Heavy cream: Poured over rolls before baking to keep them moist and tender.
- 4 oz Cream cheese (room temperature): The star of the icing, delivering tangy creaminess.
- 4 TBSP Unsalted butter (room temperature): Combined with cream cheese for smooth, dreamy icing texture.
- 1 cup Powdered sugar (sifted): Sweetens and thickens the icing to perfection.
- 2 tsp Pure vanilla extract: Adds depth and warmth to the cream cheese frosting.
- 2 TBSP Milk: Adjusts icing consistency to just the right spreadability.
How to Make Red Velvet Cinnamon Rolls Recipe
Step 1: Activate the Yeast and Prepare the Dough
Start by warming your milk gently to 110°F, the perfect temperature to wake up the yeast without killing it. Pour in the active dry yeast and let it sit for 10 minutes until it becomes frothy and bubbly—this little bubbly batch is your sign that the yeast is alive and ready. Meanwhile, in a large bowl, whisk together your flour, cocoa powder, salt, and sugar. Cube the softened butter and blend it into the dry mixture until the butter bits are about the size of peas. This ensures your dough will have lovely flaky layers when baked.
Step 2: Combine Wet and Dry Ingredients
Using a stand mixer with a dough hook (or mixing by hand if you prefer), add the milk and yeast mixture to the flour blend along with the gently beaten eggs and brilliant red gel food dye. Mix on low speed to bring the dough together, then crank up to medium speed and knead for 5 minutes. The dough will develop a smooth texture with that striking bright red hue you’re aiming for—a total feast for the eyes!
Step 3: First Rise
Spray a large bowl with nonstick spray and place your dough ball inside. Cover it with a clean kitchen towel and let it rise for 1 hour in a warm spot until it doubles in size. Watching that dough grow is always a little magic and a sign your rolls will be perfectly soft and airy.
Step 4: Prepare the Cinnamon Filling
While the dough rises, whip together the cinnamon filling by beating softened butter, brown sugar, and cinnamon into a smooth, thick paste. This spread will create the luscious spirals that everyone loves in cinnamon rolls.
Step 5: Shape the Rolls
Once the dough has doubled, roll it out on a lightly floured surface into a large rectangle about 1/4 inch thick. Spread the cinnamon filling evenly all over the dough to the edges. Then, roll the dough up tightly from the short side—this technique ensures you get as many gorgeous cinnamon swirls as possible in each sticky roll.
Step 6: Slice and Second Rise
Use unflavored dental floss or a serrated knife to cut off the uneven ends and then slice the log into 12 equal rolls. Place them in a well-greased 9×14 inch pan, cover them with a towel, and let them rise for another 20 minutes. They will puff up beautifully, getting ready to bake into fluffy heaven.
Step 7: Bake with Cream
Preheat the oven to 375°F. Pour heavy cream gently around the rolls in the pan before sliding them into the oven. This step keeps the rolls ultra-moist and tender while baking for about 25 to 27 minutes, until the tops turn lightly golden and the centers reach 160°F.
Step 8: Cream Cheese Icing
While baking, whip the cream cheese and butter with a hand mixer until silky smooth. Add powdered sugar gradually, mixing on low speed until fully combined, then stir in vanilla and milk until the icing is luscious and spreadable. Once your rolls come out of the oven, slather them immediately with the cream cheese frosting so it melts into every crack and swirl. Pure bliss!
How to Serve Red Velvet Cinnamon Rolls Recipe
Garnishes
For a little extra wow factor, sprinkle the warm rolls with some crushed pecans or toasted white chocolate shavings before serving. A dusting of extra cocoa powder around the edges can add a dramatic touch, appealing both visually and flavor-wise. Fresh berries on the side are also a delightful complement.
Side Dishes
These rolls are a star on their own but pairing them with some fresh fruit salad or a light yogurt parfait balances the richness perfectly. If you’re serving for brunch, crispy bacon or a side of scrambled eggs can round out the meal for those who want savory alongside sweet.
Creative Ways to Present
Think beyond the pan and consider making mini Red Velvet Cinnamon Rolls baked in cupcake tins for portable treats. You can also drizzle additional cream cheese icing in creative patterns or pipe it on for a professional look. Serving them stacked on a pretty cake stand invites guests to dig in and enjoy.
Make Ahead and Storage
Storing Leftovers
Keep leftover red velvet cinnamon rolls in an airtight container at room temperature for up to two days. They remain soft and scrumptious, perfect for grabbing a sweet bite any time.
Freezing
Wrapped tightly in plastic wrap and placed in a freezer bag, these cinnamon rolls freeze beautifully for up to 3 months. Defrost overnight in the fridge before reheating to keep their shape and taste intact.
Reheating
Warm your rolls gently in the microwave for 20-30 seconds or pop them in a 350°F oven for about 10 minutes, tented loosely with foil to prevent drying out. Reapply a bit of cream cheese frosting if needed for that fresh-out-of-the-oven feeling!
FAQs
Can I make this recipe without red food coloring?
You can omit the red food coloring, but keep in mind that the rolls won’t have the iconic red velvet color. The cocoa powder will still give a rich flavor, but the visual impact will be different.
What if I don’t have a stand mixer?
No worries! You can mix and knead the dough by hand. Use your fingers to blend the butter into dry ingredients, then stir in wet ingredients and knead the dough on a floured surface for about 8 to 10 minutes until smooth and elastic.
How do I know when the rolls are fully baked?
The rolls are done when their tops are lightly golden and a thermometer inserted in the center reads 160°F. They should be puffed and set but still soft to the touch.
Can I use regular cinnamon instead of ground cinnamon in the filling?
Ground cinnamon is necessary for the filling’s smooth, even sweetness. Whole cinnamon sticks won’t melt into the butter and sugar blend properly, so stick with ground cinnamon for the best results.
Is the cream cheese frosting necessary?
While you can skip the frosting, it’s highly recommended because it adds that tangy richness which balances the sweetness and enhances the red velvet flavor. The rolls are delightful coated, but even better with icing!
Final Thoughts
This Red Velvet Cinnamon Rolls Recipe is truly a labor of love that pays off in every bite. With its perfect balance of color, flavor, and texture, it elevates a simple cinnamon roll into something extraordinarily special. Whether you’re baking for family, friends, or just treating yourself, these rolls will fill your kitchen with irresistible warmth and smiles. Trust me, once you make these, they’re going to be a beloved classic in your recipe collection. Happy baking!
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Red Velvet Cinnamon Rolls Recipe
- Prep Time: 45 minutes
- Cook Time: 27 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these indulgent Red Velvet Cinnamon Rolls, featuring vibrant red dough infused with cocoa and a rich cinnamon-sugar filling. Topped with luscious cream cheese icing, these soft, fluffy rolls are perfect for a special breakfast or brunch treat, combining classic cinnamon roll flavors with a festive red velvet twist.
Ingredients
Red Velvet Dough
- 1 cup Milk (warmed to 110°F)
- 2 1/4 tsp Active dry yeast (or 1 full packet)
- 2 Large eggs (room temperature)
- 1 tsp Red gel food dye (I used americolor super red)
- 4 1/4 cups All-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 1 tsp Salt
- 1/4 cup White granulated sugar
- 10 TBSP Unsalted butter (room temperature)
Cinnamon Filling
- 1/2 cup Unsalted butter (room temperature)
- 3/4 cup Brown sugar (packed light or dark)
- 1 TBSP Ground cinnamon
Baking and Finishing
- 1/3 cup Heavy cream
- 4 oz Cream cheese (room temperature)
- 4 TBSP Unsalted butter (room temperature)
- 1 cup Powdered sugar (sifted)
- 2 tsp Pure vanilla extract
- 2 TBSP Milk
Instructions
- Activate Yeast: In a small bowl, warm the milk to 110°F and stir in the yeast. Let it sit for 10 minutes until it becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a large bowl, combine the flour, cocoa powder, sugar, and salt. Cube the butter and use a pastry blender or your fingers to blend it into the flour mixture until pea-sized pieces form.
- Combine Wet and Dry Ingredients: Using a stand mixer fitted with a dough hook, add the milk/yeast mixture, beaten eggs, and red gel food dye to the dry ingredients. Mix on low speed until a dough forms.
- Knead the Dough: Increase mixer speed to medium and knead the dough for 5 minutes until bright red and smooth.
- First Rise: Preheat the oven to 200°F. Spray a large mixing bowl with nonstick spray. Shape the dough into a ball and place it in the bowl. Cover with a kitchen towel and let it rise for 1 hour, until doubled in size.
- Prepare Cinnamon Filling: In a small bowl, beat the butter, brown sugar, and cinnamon with a hand mixer until smooth and creamy.
- Roll Out Dough: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick.
- Spread Filling: Use an offset spatula to evenly spread the cinnamon filling over the entire dough, including the edges.
- Form Roll: Starting from the short side, roll the dough tightly into a log to create multiple swirls.
- Cut Rolls: Using unflavored dental floss or a serrated knife with gentle sawing motions, cut off uneven ends then slice the log into 12 even rolls.
- Second Rise: Spray a 9×14 inch pan with nonstick spray, place the rolls inside, cover with a towel, and let them rise for 20 minutes.
- Preheat Oven & Add Cream: Preheat the oven to 375°F. Pour the heavy cream around the rolls in the pan to keep them moist during baking.
- Bake: Bake the rolls for 25-27 minutes until tops are lightly golden and the internal temperature reaches 160°F.
- Prepare Cream Cheese Icing: While the rolls bake, beat cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, and milk, mixing until spreadable.
- Ice the Rolls: Remove rolls from oven and immediately spread the cream cheese icing over the warm rolls so it melts into the cracks, creating a luscious topping.
Notes
- If mixing by hand, knead dough on a floured surface for about 10 minutes until smooth and elastic.
- Letting the dough rise in a warm, draft-free place will yield best results.
- Using dental floss to cut rolls prevents squishing and keeps roll edges neat.
- Ensure milk is warmed correctly to avoid killing the yeast; it should feel like warm bath water.
- For a deeper red, use a high-quality gel food coloring like Americolor.
