Red Velvet Cinnamon Rolls
Red velvet meets cinnamon rolls in this irresistible mashup that combines the tangy sweetness of red velvet cake with the cozy comfort of classic cinnamon rolls. Soft, pillowy dough swirled with cinnamon sugar, kissed with cocoa and that signature red velvet tang, all topped with cream cheese frosting. These rolls are fancy enough for special occasions but simple enough to make any weekend feel like a celebration.
Equipment
- Stand mixer with dough hook or large mixing bowl for hand kneading
- 9x13-inch baking dish
- Rolling Pin
- Pastry brush
- Sharp knife or dental floss for cutting rolls
- Kitchen thermometer for checking milk temperature
- Clean kitchen towel or plastic wrap
- Medium mixing bowl
- Rubber spatula
Ingredients
For the Dough
- 3 ½ cups all-purpose flour plus more for dusting; 438g
- ¼ cup granulated sugar 50g
- 1 packet instant yeast 2 ¼ teaspoons, 7g
- 1 teaspoon salt 6g
- 3 tablespoons unsweetened cocoa powder 15g
- 1 cup whole milk warmed to 110°F; 240ml
- ¼ cup unsalted butter melted; 57g
- 1 large egg room temperature
- 2 tablespoons red food coloring gel recommended; 30ml
- 1 teaspoon vanilla extract 5ml
- 1 teaspoon white vinegar 5ml
For the Filling
- ½ cup unsalted butter softened; 113g
- ¾ cup packed light brown sugar 165g
- 2 tablespoons ground cinnamon 14g
- 1 tablespoon unsweetened cocoa powder 5g
For the Cream Cheese Frosting
- 4 ounces cream cheese softened; 113g
- ¼ cup unsalted butter softened; 57g
- 2 cups powdered sugar 240g
- 1 teaspoon vanilla extract 5ml
- 2-3 tablespoons milk 30-45ml
- pinch of salt
Instructions
- Warm the milk to 110°F using a thermometer. In your stand mixer bowl, whisk together the flour, sugar, instant yeast, salt, and cocoa powder until evenly distributed.
- Add the warmed milk, melted butter, egg, red food coloring, vanilla extract, and white vinegar to the dry ingredients. Mix on low speed until a shaggy dough forms, about 1 minute.
- Increase speed to medium and knead for 6-8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. If kneading by hand, knead for 10-12 minutes.
- Shape the dough into a smooth ball and place it in a large, lightly greased bowl. Turn once to coat all sides, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free spot for 1-1.5 hours until doubled in size.
- While the dough rises, mix together the softened butter, brown sugar, cinnamon, and cocoa powder in a medium bowl until a smooth, spreadable paste forms with no lumps. Set aside at room temperature.
- Once risen, punch down the dough to release air bubbles. Turn it out onto a lightly floured surface and roll into a large rectangle approximately 16x12 inches and about ¼ inch thick.
- Spread the cinnamon filling evenly over the entire surface of the dough, leaving a ½-inch border along the top long edge. Press the filling gently into the dough to help it adhere.
- Starting from the long edge closest to you, tightly roll the dough away from you into a log. Pinch the seam closed and position it seam-side down.
- Using a sharp knife or unflavored dental floss, mark the log into 12 equal pieces (about 1.5 inches each). Cut cleanly without squashing the rolls and arrange them in a greased 9x13-inch baking dish.
- Cover the baking dish loosely with plastic wrap or a kitchen towel and let the rolls rise for 30-45 minutes until puffy and nearly doubled in size. Near the end of rising time, preheat your oven to 350°F.
- Remove the cover and bake for 23-27 minutes until the rolls are set and the tops spring back lightly when touched. The centers should look cooked through, not doughy.
- Remove from oven and let cool for 10 minutes. Meanwhile, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy, about 2 minutes.
- Add the powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed until combined, then increase to high and beat for 2-3 minutes until light and fluffy. Add milk one tablespoon at a time until desired consistency.
- While the rolls are still warm (but not hot), spread or pipe the cream cheese frosting generously over the top. Serve immediately while warm and gooey for the best experience.
Notes
- Check your yeast: Make sure your instant yeast is fresh and hasn't expired; old yeast won't give you the rise you need.
- Temperature matters: Keep ingredients at the temperatures specified; cold eggs or butter can slow down the rising process.
- Don't skip the vinegar: It reacts with the cocoa to enhance the red velvet flavor and helps activate the food coloring.
- Use gel food coloring: Liquid food coloring will make your dough too wet and gives a less vibrant color.
- Don't over-flour: Add only as much flour as needed; too much makes dense, heavy rolls.
- Create a warm environment: If your kitchen is cold, create a proofing box by turning your oven to its lowest setting for 1 minute, then turning it off before placing the dough inside.
- Cut with confidence: Use dental floss for the cleanest cuts that don't squash your beautiful swirls.
- Frost while warm: Apply the frosting when the rolls are warm so it melts into a delicious glaze.
- Make-ahead option: Prepare rolls through step 9, cover tightly, and refrigerate overnight; let them come to room temperature and complete the second rise before baking.
- Storage: Store frosted rolls in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze unfrosted baked rolls for up to 3 months.
Nutrition
Serving: 1RollCalories: 385kcalCarbohydrates: 56gProtein: 6gFat: 16gSaturated Fat: 10gCholesterol: 55mgSodium: 245mgFiber: 2gSugar: 28g
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