Introduction

Red Velvet Cinnamon Rolls combine the classic richness of red velvet with the warm spices of cinnamon rolls. These soft, colorful treats topped with creamy frosting make for a perfect indulgent breakfast or dessert. They’re sure to impress family and friends with their vibrant appearance and delicious flavor.

The image shows a slice of layered cake with five distinct layers. The bottom layer is a dark chocolate crumb crust, rough and crumbly in texture. Above it is a thick, smooth red velvet layer with a rich, deep red color. Next comes a denser dark chocolate cake layer with a crumbly texture. This is topped by a creamy, pale yellow cheesecake layer that looks smooth and firm. The top of the slice is covered with a shiny, dark red jelly glaze. On top of the cake are two whole chocolate sandwich cookies placed in the back, behind two large, white swirls of whipped cream decorated with small chocolate crumbs. The slice is on a white plate sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup granulated sugar
1 packet (2 ¼ tsp) instant yeast
½ teaspoon salt
¾ cup warm milk (110°F)
¼ cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1 tablespoon red food coloring
½ cup unsalted butter, softened (for filling)
¾ cup brown sugar (for filling)
2 tablespoons cinnamon (for filling)
4 oz cream cheese, softened (for frosting)
¼ cup unsalted butter, softened (for frosting)
1 cup powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)
1–2 tablespoons milk (for frosting consistency)

Instructions

Step 1: In a mixing bowl, whisk together the flour, cocoa powder, sugar, yeast, and salt. In another bowl, combine warm milk, melted butter, egg, vanilla extract, and red food coloring. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
Step 2: In a small bowl, mix softened butter, brown sugar, and cinnamon until well combined to make the filling.
Step 3: Roll out the dough into a rectangle about ¼ inch thick. Spread the cinnamon filling evenly over the dough. Roll the dough tightly from one end and slice into 12 even rolls. Place the rolls in a greased baking dish and let them rise for another 30 minutes.
Step 4: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown.
Step 5: To make the frosting, beat cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth. Spread the frosting over warm rolls and enjoy!

Tips & Variations

Use gel-based red food coloring for a more vibrant color without thinning the dough.
For a nutty twist, sprinkle chopped pecans or walnuts over the cinnamon filling before rolling.
If you prefer a less sweet roll, reduce the powdered sugar in the frosting by a quarter cup.
Make the dough ahead of time and refrigerate it overnight; bring to room temperature before rolling out.

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 2 months. Reheat by warming in the oven at 300°F (150°C) for about 10 minutes or microwave briefly until warm. Add extra frosting if desired after reheating.

How to Serve

A slice of layered cake with five distinct layers sits on a white marbled surface, each layer showing a different texture and color. The bottom layer is a dark, crumbly crust, followed by a thick layer of bright red creamy filling. Above that is a crumbly dark brown chocolate cake layer, topped by a smooth, pale creamy layer. The top is covered with a shiny, deep red glaze. On top, two Oreo cookies are placed vertically into a swirl of white cream, which is sprinkled with small chocolate crumbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but you’ll need to activate it first by dissolving it in warm milk with a pinch of sugar and letting it sit for 5–10 minutes until foamy before adding to the dry ingredients.

What if I don’t have red food coloring?

You can omit the red food coloring for a chocolate cinnamon roll, but the classic red velvet look will be missing. Alternatively, beet juice powder or natural coloring can be used for a similar effect.