Description

These Red Velvet Cinnamon Rolls combine the classic cinnamon roll flavors with a festive red velvet twist. Soft, tender dough is filled with a sweet cinnamon-sugar mixture, rolled, baked to golden perfection, and topped with a creamy cream cheese frosting. Perfect for a special breakfast or dessert treat with a rich, colorful appearance and decadent taste.

Ingredients

Scale

Dough

3½ cups all-purpose flour
¼ cup granulated sugar
1 packet active dry yeast (2¼ tsp)
1 tsp baking powder
½ tsp salt
1 cup whole milk (warmed)
¼ cup unsalted butter (melted)
1 large egg
2 tbsp red food coloring
1 tsp vanilla extract
Additional flour for kneading

Filling

½ cup unsalted butter (softened)
¾ cup brown sugar
2 tbsp ground cinnamon
½ cup mini chocolate chips (optional)

Frosting

8 oz cream cheese (softened)
½ cup unsalted butter (softened)
4 cups powdered sugar
2 tsp vanilla extract
2–4 tbsp milk

Instructions

Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, baking powder, and salt to create a uniform dry mix.
Combine wet ingredients: In another bowl, stir together the warmed whole milk, melted butter, egg, red food coloring, and vanilla extract until well mixed. Gradually add the wet mixture into the dry ingredients along with any remaining flour to form a soft dough.
Knead the dough: Turn the dough onto a floured surface and knead for 5 to 7 minutes until smooth and elastic. Place the dough in an oiled bowl, cover it, and allow it to rise in a warm place for about 1 hour or until it has doubled in size.
Prepare the filling and roll dough: Mix the softened butter, brown sugar, and ground cinnamon until combined. Roll out the risen dough into a 12 by 18 inch rectangle and spread the cinnamon-sugar filling evenly over the surface. Optionally, sprinkle mini chocolate chips on top of the filling.
Shape the rolls: Starting from one long edge, tightly roll the dough into a log shape. Cut the log into 12 equal pieces and place them in a greased baking dish with space to expand. Cover and let them rise for another 30 minutes.
Bake the rolls: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes or until they turn golden brown.
Make the frosting: Beat the softened cream cheese and butter together until smooth. Gradually incorporate the powdered sugar and then vanilla extract. Add 2 to 4 tablespoons of milk as needed to reach a creamy, spreadable consistency.
Frost and serve: Spread the cream cheese frosting over the warm rolls right after baking. Serve immediately for best taste and texture.

Notes

Warming the milk helps activate the yeast effectively but make sure it is not too hot to avoid killing the yeast.
Red food coloring gives the dough its signature red velvet color; adjust amount for desired vibrancy.
Mini chocolate chips in the filling add optional bursts of chocolate flavor complementing the cinnamon sugar.
Ensure the dough rises in a warm draft-free environment for proper fermentation.
Frost the cinnamon rolls while warm so the frosting melts slightly and seeps into the rolls.
For a dairy-free version, substitute milk, butter, and cream cheese with plant-based alternatives.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days, reheat gently before serving.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet Cinnamon Rolls, cinnamon rolls recipe, red velvet dessert, cream cheese frosting, sweet rolls, breakfast pastry