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Best Homemade Red Velvet Cinnamon Rolls Recipe

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These red velvet cinnamon rolls combine the classic flavors of red velvet cake with soft, pillowy cinnamon rolls, topped with a tangy cream cheese frosting. Perfect for special occasions or a comforting weekend treat.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 2 tablespoons (10g) unsweetened cocoa powder
  • ¼ cup (50g) granulated sugar
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ¾ cup (180ml) warm milk (110°F)
  • ¼ cup (60ml) buttermilk
  • 4 tablespoons (56g) unsalted butter, melted
  • 1 large egg, room temperature
  • 1 tablespoon (15ml) red food coloring (gel preferred)
  • ½ teaspoon salt
  • ¾ cup (150g) packed light brown sugar
  • 1 ½ tablespoons (12g) ground cinnamon
  • 4 tablespoons (56g) unsalted butter, softened
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm milk (110°F) with 1 tablespoon of granulated sugar. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
  2. Mix wet ingredients: Add melted butter, buttermilk, egg, red food coloring, and remaining sugar to the yeast mixture. Whisk gently until combined.
  3. Add dry ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add to wet mixture, 1 cup at a time, mixing on low with dough hook until shaggy.
  4. Knead dough: Increase speed to medium and knead for 5-7 minutes until dough is smooth and slightly tacky. Add flour or warm milk as needed.
  5. First rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 to 1 ½ hours until doubled in size.
  6. Make filling: Mix brown sugar and cinnamon in a small bowl. Let 4 tablespoons butter come to room temperature.
  7. Roll out dough: Punch down dough and roll on a lightly floured surface into a 12×18-inch rectangle, about ¼-inch thick.
  8. Spread filling: Spread softened butter over dough, leaving a ½-inch border on one long edge. Sprinkle cinnamon-sugar mixture over butter, pressing gently.
  9. Roll it up: Starting from the long edge closest to you, roll dough tightly into a log. Pinch seam to seal.
  10. Cut rolls: Cut log into 12 equal pieces (about 1 ½ inches each) using a sharp knife or unflavored dental floss.
  11. Second rise: Place rolls in a greased 9×13-inch baking dish, cut-side up. Cover and let rise for 30-45 minutes until puffy and touching.
  12. Bake: Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden brown and center rolls feel set. Tent with foil after 15 minutes if browning too quickly.
  13. Make frosting: Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, beat until combined. Add milk 1 tablespoon at a time until spreadable.
  14. Frost and serve: Let rolls cool for 5-10 minutes. Spread cream cheese frosting generously over warm rolls. Serve warm.

Notes

For best results, use a kitchen scale for flour. Let butter and cream cheese come to room temperature. Don’t skip the second rise. Cut rolls with dental floss for clean cuts. Rolls can be made ahead: after cutting, refrigerate overnight, then let sit at room temperature for 30 minutes before baking.

Nutrition

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

Find it online: https://emacrave.com/best-homemade-red-velvet-cinnamon-rolls-recipe/