Description

These Red Velvet Cinnamon Rolls combine the classic cinnamon roll with the rich flavor of red velvet cake, featuring a soft cocoa-infused dough tinted vibrant red, a gooey cinnamon-sugar filling, and a tangy cream cheese frosting. Perfect for special occasions or a decadent brunch treat, these rolls are fluffy, flavorful, and irresistible.

Ingredients

Scale

Dough

3½ cups all-purpose flour
1 tbsp cocoa powder (preferably Dutch-processed for deeper chocolate flavor)
2¼ tsp instant yeast
¾ cup buttermilk (lukewarm, around 100°F)
2 large eggs (room temperature)
¼ cup granulated sugar
½ cup unsalted butter (divided; melted for dough and softened for filling)
Red gel food coloring (enough to achieve deep red color)

Filling

1 cup brown sugar
2 tsp ground cinnamon
½ cup unsalted butter (softened)

Frosting

4 oz cream cheese (softened)
¼ cup unsalted butter (softened)
1 to 1½ cups powdered sugar (to taste)
1 tsp vanilla extract

Instructions

Make the Dough: Warm the buttermilk to lukewarm temperature (around 100°F). Whisk buttermilk with sugar and instant yeast; if using active dry yeast, let sit for 5–10 minutes until foamy. Mix in eggs, red gel food coloring, melted butter, and cocoa powder. Gradually add the all-purpose flour and knead the dough for about 8–10 minutes until it is smooth and slightly tacky. Cover the dough and let it rise in a warm, draft-free place for 1–2 hours until doubled in size.
Prepare the Filling: In a small bowl, combine the brown sugar and ground cinnamon. Roll out the risen dough into a 14×20 inch rectangle. Spread the softened butter evenly over the dough’s surface, then sprinkle the cinnamon-sugar mixture on top.
Roll and Slice: Starting from the long edge, tightly roll the dough into a log shape. Using unflavored dental floss or a serrated knife, slice the log into 12 even pieces.
Proof and Bake: Arrange the rolls evenly in a greased 9×13-inch baking pan. Cover them and let rise again for 30–45 minutes until puffy. Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until the tops are golden brown and an internal temperature of 190°F is reached.
Frost the Rolls: Beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract until the frosting is smooth and creamy. Spread the frosting over the warm, but not hot, cinnamon rolls to achieve a luscious finish.

Notes

Use room temperature ingredients for better dough texture and yeast activity.
Do not overheat the buttermilk; temperatures above 110°F kill the yeast.
Avoid adding too much flour; the dough should remain slightly tacky but pull away from the bowl sides.
Do not skip the second rise after shaping—the rolls need it to become fluffy.
Start checking the rolls at 25 minutes to prevent overbaking and dry texture.
Apply frosting while rolls are warm to achieve the perfect creamy coating.
Store rolls in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Freeze unfrosted rolls for up to 2 months.
Reheat rolls by microwaving for 20 seconds or warming in a 300°F oven for 10 minutes.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast / Brunch / Dessert
Method: Baking
Cuisine: American

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet recipe, cream cheese frosting, brunch recipe, homemade cinnamon rolls