Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe
Introduction
Red Velvet Cinnamon Rolls combine the rich flavors of classic cinnamon rolls with a vibrant red velvet twist. Soft, tender, and topped with creamy frosting, they make a perfect treat for breakfast or dessert. This recipe is sure to impress with its unique color and comforting taste.
Ingredients
- 2 cups all-purpose flour (substitute: 1:1 gluten-free flour can work but texture will differ)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 packet (about 2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk (105–115°F / 40–46°C; can use buttermilk for extra tang)
- 1/4 cup unsalted butter, melted (can swap with melted coconut oil or vegan butter)
- 1 large egg (for a vegan option, use a flax egg—1 tbsp ground flax + 3 tbsp water)
- 1 teaspoon red food coloring (or 1–2 tsp beet powder for natural color)
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 cup packed brown sugar
- 4 oz cream cheese, softened (for frosting; use vegan cream cheese to dairy-free)
- 1/4 cup powdered sugar (for frosting)
- 1 tablespoon milk (for frosting; use plant milk if needed)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Step 1: Warm the milk to 105–115°F (it should feel warm, not hot). Stir in the yeast and let it sit for 5 minutes until foamy.
- Step 2: In a large bowl, whisk together flour, cocoa powder, granulated sugar, and salt.
- Step 3: Add the yeast mixture, melted butter, egg, red food coloring, and vanilla extract to the dry ingredients. Stir until a rough dough forms.
- Step 4: Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and slightly elastic. The dough should be slightly tacky but not sticky.
- Step 5: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let it rise in a warm spot for 1 hour, or until doubled in size.
- Step 6: Punch the dough down and roll it into a rectangle approximately 12×9 inches.
- Step 7: Spread a thin layer of softened butter over the dough. Evenly sprinkle the brown sugar and cinnamon on top.
- Step 8: Starting from a long edge, tightly roll the dough into a log and pinch the seam to seal.
- Step 9: Slice the log into 8–12 rolls using unflavored dental floss for clean cuts. Arrange the rolls in a greased 8×8 or 9-inch round baking dish.
- Step 10: Cover and let the rolls rise again for 30 minutes until puffy.
- Step 11: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until set and slightly springy in the center. Avoid over-browning.
- Step 12: While the rolls bake, beat together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.
- Step 13: Drizzle or spread the frosting over the warm rolls right after removing them from the oven. Serve warm.
Tips & Variations
- Measure flour by spooning it into your measuring cup and leveling it off to prevent dense dough.
- For a vegan option, substitute the egg with a flax egg and use vegan butter and cream cheese.
- Use good-quality cocoa powder for the best chocolate flavor.
- Try beet powder instead of red food coloring for a natural hue.
- For extra richness, use buttermilk in place of the warm milk.
Storage
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat rolls in the microwave for 20-30 seconds or in a warm oven before serving to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough, let it rise once, then refrigerate it overnight. Bring it to room temperature before shaping and baking for best results.
What if I don’t have red food coloring?
You can use beet powder for a natural red color, or omit the coloring altogether if preferred. The rolls will still be delicious, though less vibrant.
PrintRed Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe
Indulge in these soft and flavorful Red Velvet Cinnamon Rolls with a rich cocoa dough, a hint of cinnamon spice, and a luscious cream cheese frosting. Perfect for breakfast or brunch, these rolls combine classic cinnamon roll comfort with the beloved red velvet twist, creating a visually stunning and delicious treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 to 12 cinnamon rolls 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour (or 1:1 gluten-free flour as a substitute)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 packet (about 2 1/4 tsp) active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk (105–115°F / 40–46°C; can use buttermilk for extra tang)
- 1/4 cup unsalted butter, melted (or melted coconut oil/vegan butter)
- 1 large egg (or flax egg for vegan: 1 tbsp ground flax + 3 tbsp water)
- 1 teaspoon red food coloring (or 1–2 tsp beet powder for natural color)
- 1 teaspoon vanilla extract
Filling Ingredients
- 1 tablespoon ground cinnamon
- 1/2 cup packed brown sugar
- Thin layer of softened butter for spreading
Frosting Ingredients
- 4 oz cream cheese, softened (or vegan cream cheese)
- 1/4 cup powdered sugar
- 1 tablespoon milk (or plant milk alternative)
- 1 teaspoon vanilla extract
Instructions
- Activate the yeast: Warm the milk to between 105–115°F (warm but not hot). Stir in the active dry yeast and let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt until well combined.
- Combine wet and dry ingredients: Add the foamy yeast mixture, melted butter, egg, red food coloring, and vanilla extract into the dry ingredients. Stir thoroughly until a rough dough forms.
- Knead the dough: Transfer the dough onto a lightly floured surface and knead for about 5 minutes until the dough is smooth, slightly elastic, and a little tacky but not sticky.
- First rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm area for 1 hour or until it has doubled in size.
- Prepare the filling and roll out: Punch down the risen dough and roll it out into a rectangle approximately 12×9 inches. Spread a thin layer of softened butter evenly across the surface, then sprinkle the brown sugar and cinnamon over it.
- Form the rolls: Starting at one long edge, tightly roll the dough into a log shape, pinching the seam to seal. Slice the log into 8–12 even rolls using unflavored dental floss for clean cuts.
- Second rise: Arrange the rolls in a greased 8×8 or 9-inch round baking dish, cover them, and let rise for another 30 minutes until puffy.
- Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until they are firm to the touch and slightly springy in the center. Avoid over-baking to prevent dryness or excessive browning.
- Prepare frosting: While the rolls bake, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
- Frost and serve: Remove the rolls from the oven and immediately spread or drizzle the cream cheese frosting over the warm rolls. Serve the red velvet cinnamon rolls warm for best flavor and texture.
Notes
- Measure flour by spooning it into the measuring cup and leveling off to avoid dense dough.
- Use high-quality cocoa powder for the best chocolate flavor.
- Warm milk should be comfortably warm to the touch, not hot, to effectively activate the yeast.
- For a vegan version, substitute egg with a flax egg and use vegan butter and cream cheese alternatives.
- Use unflavored dental floss to achieve clean and even slices of the cinnamon rolls.
- Do not overbake to keep rolls soft and moist.
Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet dessert, cinnamon roll recipe, cream cheese frosting, holiday breakfast, brunch recipe
