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Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

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★★★★★

4.6 from 74 reviews

These Red Velvet Cinnamon Rolls combine the classic flavors of cocoa and cinnamon with a vibrant red hue, creating a visually stunning and delicious breakfast treat. Soft, tender dough infused with cocoa and cinnamon is rolled with a sweet cinnamon sugar filling, baked to perfection, and topped with a creamy cream cheese frosting. Perfect for special occasions or an indulgent weekend brunch.

Ingredients

Scale

Dough

  • 2 cups all-purpose flour (substitute: 1:1 gluten-free flour can work but texture will differ)
  • 1/2 cup cocoa powder (unsweetened)
  • 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

Filling

  • 1 tablespoon ground cinnamon
  • 1/2 cup brown sugar (packed)
  • Thin layer of softened butter (quantity about 2-3 tbsp for spreading)

Frosting

  • 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

  1. Activate Yeast: Warm the milk to 105–115°F, ensuring it feels warm but not hot to the touch. Stir in the active dry yeast and let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt until evenly combined.
  3. Combine Wet and Dry: Add the yeast mixture, melted butter, the egg, red food coloring, and vanilla extract to the dry ingredients. Stir the mixture until it forms a rough dough.
  4. Knead the Dough: Turn the dough onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and slightly elastic. The dough should be tacky but not sticky to the touch.
  5. First Rise: Place the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel. Let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
  6. Prepare the Roll: Punch down the risen dough to release excess air. Roll it out on a floured surface into a rectangle approximately 12×9 inches.
  7. Add Filling: Spread a thin layer of softened butter evenly over the dough rectangle. Sprinkle the ground cinnamon and packed brown sugar evenly on top of the butter layer.
  8. Shape Rolls: Starting at a long edge of the rectangle, roll the dough tightly into a log shape. Pinch the seam to seal the roll fully.
  9. Cut Rolls: Using unflavored dental floss or a sharp knife, slice the rolled dough into 8 to 12 equal rolls. Arrange the rolls cut-side up in a greased 8×8 inch or 9-inch round baking dish.
  10. Second Rise: Cover the baking dish with a towel or plastic wrap and let the rolls rise again for 30 minutes until they become puffy.
  11. Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they are set, slightly springy to the touch in the center, and lightly browned without overbaking.
  12. Prepare Frosting: While the rolls bake, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until the frosting is smooth and creamy.
  13. Frost & Serve: As soon as the cinnamon rolls come out of the oven, drizzle or spread the cream cheese frosting on top. Serve the rolls warm for the best texture and flavor.

Notes

  • Measure flour by spooning it into your measuring cup and leveling it off to avoid creating dense dough.
  • Use good-quality unsweetened cocoa powder for the best chocolate flavor.
  • Be careful with the milk temperature when activating yeast — too hot will kill yeast, too cold won’t activate it.
  • For a vegan version, substitute the egg with a flax egg and use dairy-free butter and cream cheese alternatives.
  • Unflavored dental floss works well to slice rolls cleanly without squishing them.
  • If using beet powder as a natural coloring, the flavor will be earthier and slightly different from conventional red food coloring.

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet dessert, cinnamon sugar rolls, cream cheese frosting, breakfast rolls

Find it online: https://spiceupwithsophie.com/red-velvet-cinnamon-rolls-with-cream-cheese-frosting-recipe/