Name: Red Velvet Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: For the Dough:; 1 cup (240ml) whole milk, warmed (105-115°F/40-46°C); 2 ¼ teaspoons (1 standard packet) active dry yeast; ¼ cup (50g) granulated sugar, plus a pinch for yeast; ½ cup (113g) unsalted butter, melted and cooled slightly; ½ cup (120ml) buttermilk, room temperature; 1 large egg, room temperature; 1 teaspoon vanilla extract (optional, but recommended); 2 tablespoons unsweetened cocoa powder (not Dutch-processed); 1 teaspoon salt; 1-2 tablespoons red gel food coloring (or more, to desired hue); 4-4 ½ cups (480-540g) all-purpose flour, plus more for dusting; For the Filling:; ½ cup (113g) unsalted butter, softened; ¾ cup (150g) packed light brown sugar; 1 tablespoon ground cinnamon; 1 tablespoon unsweetened cocoa powder; For the Cream Cheese Frosting:; 8 ounces (226g) full-fat cream cheese, softened; ½ cup (113g) unsalted butter, softened; 3-4 cups (360-480g) powdered sugar, sifted; 1 teaspoon vanilla extract; Pinch of salt

Roll Up Some Deliciousness: Why You Need These Red Velvet Cinnamon Rolls
Why This Red Velvet Cinnamon Roll Recipe Works
Ingredients and Smart Substitutions for Perfect Red Velvet Rolls
How to Make Red Velvet Cinnamon Rolls
Expert Tips for Red Velvet Cinnamon Roll Success
What to Serve With Your Red Velvet Cinnamon Rolls
Storing and Reheating Your Red Velvet Cinnamon Rolls
Red Velvet Cinnamon Rolls: FAQs

Roll Up Some Deliciousness: Why You Need These Red Velvet Cinnamon Rolls

Imagine a cinnamon roll so tender it practically melts in your mouth, infused with the subtle cocoa notes and vibrant hue of a classic red velvet cake, all crowned with a luscious, tangy cream cheese frosting. This isn’t just a fantasy; it’s the reality of these incredible red velvet cinnamon rolls. Forget everything you thought you knew about traditional cinnamon rolls; we’re elevating the game, blending two beloved desserts into one unforgettable experience. These aren’t just for special occasions; they’re for any moment you crave a truly distinct treat. For more delightful dessert adventures, See more easy recipes and let your baking journey begin!

Why This Red Velvet Cinnamon Roll Recipe Works

Achieves the Perfect Red Velvet Flavor Profile: We use a careful balance of cocoa powder and buttermilk to ensure that signature red velvet tang and rich undertone really shine through, without overpowering the classic cinnamon roll goodness.
Delivers a Tender, Fluffy Roll: Our dough recipe is designed for ultimate softness. By using melted butter and a precise kneading technique, we guarantee rolls that are never dry, always light, and exquisitely fluffy.
Ensures a Creamy, Tangy Frosting: The cream cheese frosting is the essential crowning glory, providing a beautiful contrast to the sweet roll. It’s perfectly balanced – sweet enough to satisfy but with that essential tangy zip to cut through the richness.
Provides Vibrant Color without Compromising Taste: We’ll guide you on how to achieve that iconic deep red hue without any artificial aftertaste, making these rolls as visually stunning as they are delicious.

Ingredients and Smart Substitutions for Perfect Red Velvet Rolls

Here is what you need and why:

For the Dough: Achieving Softness and Color

All-purpose flour: I always recommend using unbleached all-purpose flour for consistent results. While you could experiment with bread flour for a chewier texture, AP flour gives us the perfect tender crumb we’re aiming for. King Arthur Baking offers excellent insights into flour types.

Granulated sugar: Provides sweetness and helps activate the yeast, contributing to the dough’s softness.

Active dry yeast: The leavening agent that gives our rolls their incredible lift and airy texture. Ensure it’s fresh for optimal rise.

Cocoa powder (unsweetened): This is crucial for the red velvet flavor. Don’t use Dutch-processed here, as regular unsweetened cocoa powder reacts with the buttermilk to enhance the red color and characteristic tang.

Buttermilk: Essential for both flavor and moisture. Its acidity reacts with the cocoa powder and baking soda (if using a small amount in the dough, which some recipes do) to create the signature red velvet taste. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with whole milk to the 1-cup line. Let it sit for 5-10 minutes until it curdles.

Whole milk: Adds richness and helps create a soft, supple dough. Warmed to the right temperature, it activates the yeast beautifully.

Melted unsalted butter: Incorporating melted butter rather than softened butter helps create a more tender, brioche-like dough, ensuring maximum moisture.

Egg: Acts as a tenderizer and enriches the dough, contributing to its beautiful golden color when baked.

Red food coloring (gel or liquid): While gel food coloring provides a more vibrant, concentrated color without adding extra liquid, liquid works too. It’s purely for aesthetics; the flavor comes from the cocoa and buttermilk.

For the Filling: Sweet Heat and Moisture

Unsalted butter (softened): Spreads easily and creates a barrier between the dough layers, keeping the filling moist. Softened and spreadable, not melted.

Brown sugar (light or dark): Provides a deep, caramel-like sweetness and more moisture than granulated sugar, helping the filling stay soft.

Ground cinnamon: The essential spice! Don’t skimp on quality here for the best aroma and flavor.

Cocoa powder (unsweetened): A touch more cocoa powder in the filling enhances the red velvet profile throughout the roll.

For the Cream Cheese Frosting: Tangy Balance

Cream cheese (full-fat, softened): The star of the show. Ensure it’s at room temperature for a lump-free, creamy frosting. Don’t use low-fat; it won’t yield the same rich texture.

Unsalted butter (softened): Adds richness and makes the frosting stable. Again, room temperature is key.

Powdered sugar (confectioners’ sugar): Sweetens the frosting and gives it its smooth, pourable consistency.

Vanilla extract: Enhances all the other flavors. Use pure vanilla extract for the best results.

A pinch of salt: Balances the sweetness and amplifies the flavors.

How to Make Red Velvet Cinnamon Rolls

Follow these step-by-step photos (though here, we’ll provide detailed instructions):

1. Proofing the Yeast: The Foundation of Fluffy Dough

In a large bowl or stand mixer bowl, combine the warm milk, a pinch of sugar (from the dough’s sugar amount), and the active dry yeast. The milk should be between 105-115°F (40-46°C) – warm to the touch but not hot. Stir gently and let it sit for about 5-10 minutes. You’re looking for a foamy layer to appear on top, which indicates the yeast is alive and active. If it doesn’t foam, your yeast might be old, or your milk was too hot or too cold, and you’ll need to start again with fresh yeast.

2. Mixing and Kneading: Developing Gluten for Texture

Once your yeast is frothy, add the remaining sugar, melted butter, buttermilk, egg, cocoa powder, red food coloring, and salt to the bowl. Mix well. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms. Then, knead the dough using a stand mixer with a dough hook on medium-low speed for 8-10 minutes, or by hand on a lightly floured surface for 10-15 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. It should pass the ‘windowpane test’ – where you can stretch a small piece thin enough to see light through it without it tearing. This means the gluten is sufficiently developed, leading to a tender roll.

3. First Rise: Allowing Flavor to Develop

Form the kneaded dough into a ball and place it in a lightly oiled bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place it in a warm, draft-free spot for 1 to 1.5 hours, or until the dough has doubled in size. A slightly warm oven (turned off, with just the pilot light on if you have one, or briefly warmed and then turned off) is an excellent spot. This first rise, also known as bulk fermentation, is crucial for developing the rich flavors and tender texture of the dough.

4. Rolling and Spreading: Crafting the Layers

Once doubled, gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 18×12 inches (or slightly larger, depending on your desired roll size) and about 1/4 inch thick. For the filling, in a small bowl, combine the softened butter, brown sugar, cinnamon, and cocoa powder. Spread this mixture evenly over the entire surface of the rolled-out dough, leaving about a 1/2-inch border along one of the long edges.

5. Slicing and Second Rise: Preparing for Baking

Starting from the long edge opposite the clean border, tightly roll up the dough into a log. Pinch the seam gently to seal. Using a sharp, unflavored dental floss or a very sharp knife, cut the log into 12-15 even slices, about 1.5 inches thick. Arrange the slices cut-side up in a lightly greased 9×13 inch baking dish, leaving a little space between each roll as they will expand. Cover the dish loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for another 30-45 minutes, or until noticeably puffy and nearly doubled in size. This second proofing ensures a light and airy final texture.

6. Baking to Perfection: Golden Brown and Tender

Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, remove the cover and bake for 20-25 minutes, or until the tops are golden brown and the rolls are cooked through. If they start to brown too quickly, you can loosely tent them with aluminum foil. The internal temperature should reach about 200°F (93°C). Let them cool in the pan for about 10 minutes before frosting.

7. Whipping Up the Cream Cheese Frosting: The Essential Topping

While the rolls are baking or cooling, prepare the frosting. In a medium bowl with an electric mixer (or in a stand mixer), beat the softened cream cheese and softened butter together until smooth and creamy, with no lumps. Gradually add the powdered sugar, mixing on low speed until combined, then increase to medium-high and beat until light and fluffy. Stir in the vanilla extract and a pinch of salt. Liberally spread or drizzle the frosting over the warm (but not hot) red velvet cinnamon rolls. The slight warmth will allow the frosting to melt just enough to coat every crevice.

Expert Tips for Red Velvet Cinnamon Roll Success

Measuring Flour Correctly: Avoid Dry Rolls: Always measure flour by weight using a kitchen scale (about 120-125g per cup) for the most accurate results. If measuring by volume, spoon the flour into your measuring cup and level it off with a straight edge; don’t scoop directly from the bag, as this compacts the flour, adding too much and leading to dry, dense rolls.
Don’t Over-knead: Maintain Tenderness: While proper gluten development is key, over-kneading can result in tough rolls. Stop kneading once the dough is smooth, elastic, and passes the windowpane test.
The Importance of Room Temperature Ingredients for Frosting: Ensure your cream cheese and butter are properly softened to room temperature for the frosting. This ensures a silky-smooth, lump-free frosting that’s easy to spread. Cold ingredients will yield a lumpy texture.
Achieving the Right Red Color: Natural vs. Gel Food Coloring: For the most vibrant red, gel food coloring is highly recommended as it’s concentrated and won’t add excess liquid to your dough. Liquid red food coloring works but you might need more, and it can slightly alter dough hydration. Natural options like beet powder or pomegranate powder can be used, but they tend to yield a more subtle, earthy red or even reddish-brown hue rather than the classic bright red.
Use Dental Floss for Cutting: For perfectly clean, squish-free slices, use unflavored dental floss. Slide it under the rolled log, cross the ends over the top, and pull to slice through the dough.

What to Serve With Your Red Velvet Cinnamon Rolls

These decadent red velvet cinnamon rolls are a showstopper on their own, but pairing them with the right accompaniments can elevate the experience even further!

Complementary Beverages: A strong cup of freshly brewed coffee, a rich espresso, or even a creamy latte makes a perfect partner, cutting through the sweetness of the rolls. For a cozy treat, a mug of hot cocoa or spiced chai tea would also be delightful.
Brunch Pairings: Turn your rolls into a full brunch affair! Pair them with fresh fruit salad for a light contrast, or go all out with savory items like crispy bacon, scrambled eggs, or a cheesy quiche. They also make an impressive addition to a holiday breakfast spread alongside mimosas or sparkling cider.

Storing and Reheating Your Red Velvet Cinnamon Rolls

To enjoy your delicious red velvet cinnamon rolls for as long as possible, proper storage is key.

Short-Term Storage Best Practices: Store any leftover frosted rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow them to come closer to room temperature before enjoying, or gently reheat.
Freezing for Later Enjoyment: You can freeze baked and frosted cinnamon rolls! Place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They will keep well for up to 1 month. You can also freeze the unbaked, sliced rolls after their second rise. Arrange them in a foil pan, cover tightly with plastic wrap and then foil, and freeze for up to 2-3 weeks. When ready to bake, thaw overnight in the refrigerator, then let them come to room temperature and rise for an hour before baking as directed.
Reheating for Freshness: To reheat individual rolls, microwave for 15-30 seconds until warm and soft. For multiple rolls, cover them loosely with foil and warm in a preheated oven at 275°F (135°C) for 10-15 minutes, or until heated through.

Red Velvet Cinnamon Rolls: FAQs

Can I make the dough ahead of time?

Yes, absolutely! After the first rise, you can punch down the dough, form it into a ball, place it back in the oiled bowl, cover it tightly, and refrigerate it overnight (up to 24 hours). The cold temperature slows down the yeast. The next day, let the dough come to room temperature for about 30-60 minutes before rolling it out and proceeding with the rest of the recipe.

Why are my cinnamon rolls dry?

Dry cinnamon rolls are often a result of adding too much flour (always weigh your flour!) or over-baking. Ensure you’re measuring flour accurately and keep a close eye on your baking time. Rolls should be golden brown and cooked through, but not hard. An instant-read thermometer should read around 200°F (93°C) when inserted into the center of a roll.

What’s the best way to get a deep red color?

Using gel food coloring is your best bet for a deep, vibrant red. It’s much more concentrated than liquid food coloring and won’t thin out your dough. Add it gradually until you achieve your desired shade.

Can I use natural food coloring?

While you can use natural colorings like beet powder or concentrated beet juice, be aware that the red will likely be a more muted, earthy red or even a reddish-brown, not the bright red associated with classic red velvet. The flavor profile might also be slightly altered depending on the concentration used.

Is unsalted or salted butter better for this recipe?

Unsalted butter is generally preferred for baking because it gives you precise control over the salt content in your recipe. If you only have salted butter, you can use it but reduce the added salt in the dough by about a quarter teaspoon to avoid making your rolls too salty. For the frosting, always use unsalted butter to maintain the delicate balance of sweet and tangy.

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