Name: Red Velvet Cinnamon Rolls From Scratch Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: ½ cup (120ml) whole milk; 1 teaspoon granulated sugar (for yeast); 2 ¼ teaspoons (1 packet) active dry yeast; ½ cup (113g) unsalted butter, melted; ½ cup (120ml) buttermilk, room temperature; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 1 tablespoon unsweetened cocoa powder; 1 ½ tablespoons red food coloring (gel recommended); 1 teaspoon white vinegar; 4 ½ cups (540g) all-purpose flour; ½ cup (100g) granulated sugar; 1 teaspoon salt; ½ cup (113g) unsalted butter, softened; 1 cup (200g) light brown sugar, packed; 2 tablespoons unsweetened cocoa powder; 8 ounces (226g) full-fat cream cheese, softened; ½ cup (113g) unsalted butter, softened; 4 cups (480g) confectioners’ sugar, sifted; 1 teaspoon pure vanilla extract; 1-2 tablespoons whole milk or heavy cream (optional)

Ingredients

½ cup (120ml) whole milk

1 teaspoon granulated sugar (for yeast)

2 ¼ teaspoons (1 packet) active dry yeast

½ cup (113g) unsalted butter, melted

½ cup (120ml) buttermilk, room temperature

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 tablespoon unsweetened cocoa powder

1 ½ tablespoons red food coloring (gel recommended)

1 teaspoon white vinegar

4 ½ cups (540g) all-purpose flour

½ cup (100g) granulated sugar

1 teaspoon salt

½ cup (113g) unsalted butter, softened (for filling)

1 cup (200g) light brown sugar, packed

2 tablespoons unsweetened cocoa powder (for filling)

8 ounces (226g) full-fat cream cheese, softened

½ cup (113g) unsalted butter, softened (for frosting)

4 cups (480g) confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

1-2 tablespoons whole milk or heavy cream (optional, for frosting)

Instructions

Step 1: Warm the milk to 105-115°F (40-46°C), then stir in 1 teaspoon of granulated sugar and the yeast. Let it sit for 5-10 minutes until foamy. In a large bowl, whisk together melted butter, buttermilk, egg, and vanilla extract, then add the foamy yeast mixture.

Step 2: Stir in the cocoa powder, red food coloring, and white vinegar into the wet ingredients. In a separate bowl, whisk together flour, sugar, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms.

Step 3: Knead the dough either with a mixer equipped with a dough hook for 8-10 minutes, or by hand for 10-15 minutes, until the dough is smooth and elastic.

Step 4: Lightly grease a large bowl, place the dough inside, cover it, and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.

Step 5: Prepare the filling by combining softened butter, brown sugar, and cocoa powder in a medium bowl until it forms a thick paste.

Step 6: Punch down the risen dough. On a floured surface, roll the dough into an 18×12-inch rectangle. Evenly spread the filling over the dough, leaving a ½-inch border on one long side. Starting from the border side, tightly roll the dough into a log.

Step 7: Slice the log into 12 equal rolls roughly 1.5 inches thick. Arrange the rolls in a greased 9×13-inch baking dish. Cover loosely and allow them to rise for 30-45 minutes until puffed.

Step 8: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown. Let them cool in the pan for 10-15 minutes.

Step 9: To make the frosting, beat softened cream cheese and butter together until smooth. Gradually add sifted confectioners’ sugar and vanilla extract, beating until creamy. Add 1-2 tablespoons of milk or cream if needed to reach the desired consistency.

Step 10: Generously spread the frosting over the warm rolls. Serve immediately. Store any leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Tips & Variations

Use gel food coloring for a more vibrant red without affecting dough consistency.

Letting the dough rise in a warm, draft-free place is essential for a light, fluffy texture.

For extra cinnamon flavor, sprinkle a teaspoon of cinnamon into the filling mixture.

To make ahead, shape the rolls and refrigerate overnight before baking the next morning.

Storage

Store the cinnamon rolls covered at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days. Reheat gently in a microwave or warm oven before serving to restore softness. You can also freeze unbaked rolls after shaping; thaw overnight in the refrigerator, then bake as directed.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Typically, use about 25% less instant yeast than active dry yeast, and add it directly to the dry ingredients without proofing in milk.

Why is vinegar added to the dough?

The white vinegar helps enhance the red color by reacting with the cocoa powder and also tenderizes the dough, giving the rolls a soft, fluffy texture.