Red Velvet Cinnamon Rolls with Cream Cheese Frosting

A Decadent Twist on a Classic Comfort Dessert

Cinnamon rolls are an enduring symbol of indulgent comfort—a warm, sweet pastry that conjures memories of cozy mornings and shared moments. But when classic cinnamon rolls meet the rich, velvety allure of red velvet cake and the tangy smoothness of cream cheese frosting, the result is nothing short of show-stopping. Enter: Red Velvet Cinnamon Rolls with Cream Cheese Frosting.

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This recipe combines the best of two iconic desserts. It merges the soft, pillowy texture of homemade cinnamon rolls with the rich flavor profile of red velvet, characterized by subtle cocoa notes and a deep, crimson hue. Topped generously with a silky cream cheese glaze, these rolls not only taste luxurious but also make an impressive centerpiece for brunch, holidays, or special occasions.

While store-bought versions may offer a quick fix, nothing compares to the flavor and satisfaction of crafting these red velvet cinnamon rolls from scratch. From activating the yeast and kneading the dough to rolling, slicing, and baking to perfection—this is a recipe that invites you to slow down and savor the process. It’s not only about the final bite; it’s about the love and intention that go into every swirl.

Whether you’re a seasoned home baker or venturing into yeast-based dough for the first time, this guide will walk you through every step in detail. Along the way, we’ll offer tips for troubleshooting common baking challenges, suggestions for make-ahead preparation, and creative variations for customizing your rolls.

Get ready to fill your kitchen with the irresistible aroma of cinnamon, cocoa, and warm baked dough. These Red Velvet Cinnamon Rolls are more than just a treat—they’re an experience. Let’s begin.

Instructions: Step-by-Step Guide to Red Velvet Cinnamon Rolls

Step 1: Preparing the Red Velvet Dough

This dough is enriched and slightly sweet, with cocoa powder and red food coloring for that iconic red velvet flavor and look.

Ingredients for the Dough:

• 4 to 4½ cups all-purpose flour, divided

• 1 packet (2¼ teaspoons) active dry yeast

• ¾ cup whole milk

• ¼ cup granulated sugar

• ⅓ cup unsalted butter, room temperature

• 1 teaspoon salt

• 1 tablespoon unsweetened cocoa powder

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 1 to 1½ tablespoons red food coloring (liquid or gel)

• Optional: ¼ teaspoon apple cider vinegar (enhances the tanginess of red velvet)

Instructions:

1. Activate the Yeast:

   • In a small saucepan, warm the milk over low heat until it reaches about 100°F to 110°F (slightly warm to the touch, not hot).

   • Pour the warm milk into a mixing bowl and stir in the sugar.

   • Sprinkle the yeast over the milk and let it sit for 5 to 10 minutes, until it becomes foamy on the surface. This is called “proofing” the yeast and ensures it’s active.

2. Mix Wet Ingredients:

   • Add the softened butter to the milk mixture. It may not fully incorporate, which is fine at this stage.

   • Add the egg, vanilla extract, cocoa powder, red food coloring, and optional apple cider vinegar. Stir until the mixture is well combined.

3. Combine with Dry Ingredients:

   • In a large mixing bowl, combine 3½ cups of the flour and the salt.

   • Gradually add the wet mixture into the flour, stirring with a wooden spoon or using the dough hook attachment on a stand mixer.

   • Mix until a shaggy dough forms. If the dough is very sticky, add more flour ¼ cup at a time (up to 4½ cups total).

4. Knead the Dough:

   • Transfer the dough to a lightly floured surface.

   • Knead by hand for 8–10 minutes, or with a stand mixer for 6–8 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky.

   • You’ll know it’s ready when it bounces back when gently pressed with a finger.

5. First Rise:

   • Shape the dough into a ball and place it in a lightly oiled bowl. Turn it once to coat.

   • Cover with plastic wrap or a damp towel and place in a warm, draft-free area.

   • Let it rise for 1½ to 2 hours, or until doubled in size.

Step 2: Preparing the Cinnamon Filling

This classic cinnamon sugar filling is the heart of every roll. It melts into the dough during baking and creates that rich, gooey center.

Ingredients for the Filling:

• ¾ cup brown sugar (light or dark), packed

• 2 tablespoons unsweetened cocoa powder (to enhance the red velvet theme)

• 2½ tablespoons ground cinnamon

• ¼ teaspoon salt

• 6 tablespoons unsalted butter, softened

Instructions:

1. Mix Dry Ingredients:

   • In a small bowl, whisk together the brown sugar, cocoa powder, cinnamon, and salt.

2. Soften the Butter:

   • Make sure your butter is very soft but not melted.

   • You’ll spread this over the dough before sprinkling the sugar mixture, so it should be easily spreadable.

Step 3: Rolling Out and Filling the Dough

This is where the rolls begin to take shape.

1. Punch Down the Dough:

   • Once the dough has doubled in size, punch it down gently to release the gas.

   • Turn it out onto a lightly floured surface.

2. Roll Out the Dough:

   • Using a rolling pin, roll the dough into a large rectangle, approximately 16 x 12 inches.

   • The longer side should be facing you horizontally for easier rolling.

3. Spread the Butter:

   • Evenly spread the softened butter over the entire surface of the dough, leaving a ½-inch border around the edges.

4. Sprinkle the Filling:

   • Evenly sprinkle the cinnamon-cocoa-sugar mixture over the buttered dough.

   • Lightly press it down with your hands so it adheres.

Step 4: Rolling and Cutting the Cinnamon Rolls

1. Roll Up the Dough:

   • Starting from the long edge closest to you, roll the dough tightly into a log.

   • Use your hands to gently pull and roll, tucking the dough in as you go.

2. Seal the Edge:

   • Once rolled, pinch the seam along the edge to seal the log.

   • Position the log seam-side down.

3. Cut the Rolls:

   • Using a sharp knife or unflavored dental floss, slice the log into 12 equal pieces.

   • Try to cut gently to avoid squishing the rolls.

   • Each roll should be about 1½ inches thick.

Step 5: Second Rise

1. Arrange the Rolls:

   • Lightly grease a 9×13-inch baking dish or two 9-inch round pans.

   • Place the rolls in the dish, spacing them slightly apart to allow for rising.

2. Let the Rolls Rise:

   • Cover the pan with a clean towel or plastic wrap.

   • Let rise in a warm place for 45 minutes to 1 hour, or until puffy and touching.

Step 6: Baking the Rolls

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C) during the second rise.

2. Bake the Rolls:

   • Place the rolls in the center of the oven.

   • Bake for 22–28 minutes, or until the tops are slightly golden and the centers are cooked through.

   • If the tops are browning too quickly, loosely tent with foil halfway through.

3. Check for Doneness:

   • To ensure they’re done, insert a toothpick into the center of a roll. It should come out clean, and the dough should not look raw.

   • Avoid overbaking to keep the rolls soft and tender.

Step 7: Making the Cream Cheese Frosting

This tangy, rich frosting is essential for red velvet desserts and adds the perfect finish to these rolls.

Ingredients for the Frosting:

• 6 ounces cream cheese, softened

• 3 tablespoons unsalted butter, softened

• 1½ to 2 cups powdered sugar (adjust to taste and consistency)

• 1 teaspoon vanilla extract

• 1–2 tablespoons milk or heavy cream (optional, for thinning)

Instructions:

1. Beat Cream Cheese and Butter:

   • In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.

2. Add Sugar and Vanilla:

   • Gradually add the powdered sugar and continue to beat until incorporated.

   • Mix in the vanilla extract.

3. Adjust Consistency:

   • If the frosting is too thick, add milk or cream 1 teaspoon at a time until spreadable.

   • For a thicker frosting, use less milk or add more powdered sugar.

Step 8: Frosting and Serving

1. Cool Slightly Before Frosting:

   • Allow the cinnamon rolls to cool for 5–10 minutes after baking.

   • If frosted too soon, the icing will melt completely; if that’s your preference, you can frost immediately.

2. Frost Generously:

   • Spread the cream cheese frosting over the warm rolls using an offset spatula or spoon.

   • Let it melt slightly into the swirls for a luscious finish.

3. Serve Warm:

   • Serve fresh and warm for best texture and flavor.

   • Pair with coffee, tea, or cold milk for the ultimate indulgence.