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Red Velvet Cinnamon Rolls From Scratch Recipe

★★★★★

5 from 116 reviews
  • Author: Zoe
  • Total Time: 2 hours 45 minutes
  • Yield: 12 cinnamon rolls 1x

Description

Delight in these homemade Red Velvet Cinnamon Rolls from scratch, featuring a tender, vibrant red dough infused with cocoa and cinnamon, filled with a rich brown sugar and cocoa butter mixture, baked to golden perfection, and topped with a creamy full-fat cream cheese frosting. Perfect for a special breakfast or dessert treat.

Ingredients

Scale

Dough

  • 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

Filling

  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 2 tablespoons unsweetened cocoa powder

Frosting

  • 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)

Instructions

  1. Activate Yeast: Warm the whole milk to about 105-115°F, then stir in 1 teaspoon of granulated sugar and the active dry yeast. Allow this mixture to sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract. Add the foamed yeast mixture to this bowl.
  3. Add Color and Cocoa: Stir the unsweetened cocoa powder, red food coloring, and white vinegar into the wet ingredients until fully incorporated.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, granulated sugar, and salt. Gradually add this dry mixture to the wet ingredients, stirring until a shaggy dough forms.
  5. Knead Dough: Knead the dough either in a mixer for 8-10 minutes or by hand for 10-15 minutes until it becomes smooth and elastic.
  6. First Rise: Lightly grease a bowl and place the dough inside. Cover it and let it rise in a warm, draft-free spot for 1 to 1.5 hours until it doubles in size.
  7. Prepare Filling: In a medium bowl, combine the softened butter, light brown sugar, and cocoa powder to form a thick paste.
  8. Roll and Fill Dough: Punch down the risen dough and roll it out on a floured surface into an 18×12-inch rectangle. Spread the filling evenly over the dough, leaving a ½-inch border along one long edge, then tightly roll the dough into a log shape.
  9. Slice Rolls: Cut the rolled dough into 12 equal pieces, about 1.5 inches thick each. Arrange these rolls in a greased 9×13-inch baking dish, cover loosely, and let rise for another 30-45 minutes until puffed.
  10. Bake: Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes until the tops are golden brown. Allow them to cool in the pan for 10-15 minutes.
  11. Make Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the sifted confectioners’ sugar and vanilla extract, beating until creamy. Add 1-2 tablespoons of milk or heavy cream if needed to reach desired frosting consistency.
  12. Frost and Serve: Generously spread the cream cheese frosting over the warm cinnamon rolls. Serve immediately. Store covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Notes

  • Ensure the milk is the right temperature (105-115°F) when activating yeast for optimal rising.
  • Use gel red food coloring for the most vibrant color without watering down the dough.
  • Kneading is critical to develop gluten for soft, elastic dough; be patient.
  • Avoid overfilling the rolls to prevent filling leakage during baking.
  • Frost the rolls while still warm for easier spreading and better absorption.
  • Store leftover rolls in an airtight container to maintain moisture.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: red velvet cinnamon rolls, cinnamon rolls from scratch, red velvet dessert, cream cheese frosting cinnamon rolls, homemade cinnamon rolls

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Find it online: https://cookingwithzoe.com/red-velvet-cinnamon-rolls-from-scratch-recipe/