Name: Red Velvet Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: For the Dough:; 1 cup (240ml) warm buttermilk (105-115°F/40-46°C); 2 ¼ teaspoons (1 packet) active dry yeast; ¼ cup (50g) granulated sugar; ½ cup (113g) unsalted butter, melted; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; 1-2 tablespoons red gel food coloring (to desired shade); 4-4 ½ cups (500-560g) all-purpose flour, spooned and leveled; ½ teaspoon salt; For the Filling:; ½ cup (113g) unsalted butter, softened; ½ cup (100g) light brown sugar, packed; 1 tablespoon unsweetened cocoa powder; 2 teaspoons ground cinnamon; For the Cream Cheese Frosting:; 8 oz (226g) cream cheese, softened; ¼ cup (57g) unsalted butter, softened; 2 cups (240g) powdered sugar, sifted; 1 teaspoon pure vanilla extract; 1-2 tablespoons milk or cream (as needed for consistency)

Get ready to experience pure culinary bliss with these Red Velvet Cinnamon Rolls! Imagine: a soft, pillowy dough, infused with that signature cocoa tang and a vibrant red hue, generously swirled with a rich, buttery brown sugar and cocoa filling, all topped with a luscious, tangy cream cheese frosting that melts into every nook and cranny. These aren’t just any cinnamon rolls; they’re an experience, a symphony of textures and flavors that will have your taste buds singing! See more easy recipes and prepare to ditch those dry, store-bought imposters because once you taste the magic of homemade, there’s no turning back. Baking from scratch might seem daunting, but I promise you, the joy of pulling a warm tray of these beauties from your oven—the aroma filling your home—is an unparalleled reward. Let’s create some baking magic!

Why This Red Velvet Cinnamon Roll Recipe Works
Ingredients Explained: What Each Component Brings
Step-by-Step: Crafting Your Red Velvet Cinnamon Rolls
Expert Tips for Red Velvet Cinnamon Roll Success
Serving Suggestions: What Pairs Best
Storing and Reheating Your Cinnamon Rolls
Red Velvet Cinnamon Rolls FAQ

Why This Red Velvet Cinnamon Roll Recipe Works

There are countless cinnamon roll recipes out there, but this one for red velvet cinnamon rolls stands head and shoulders above the rest. Here’s why you’ll fall in love with it:

Achieving incredibly soft, fluffy rolls: The secret lies in precise dough hydration and gentle handling. We ensure the dough is just soft enough to be pliable without being sticky, allowing for optimal gluten development and an airy crumb. Overworking the dough is the enemy of tenderness!
Deep, rich red velvet flavor: It’s all about balancing that hint of cocoa with the slight tang of buttermilk. This combination creates the signature red velvet profile that isn’t just about color, but about a complex, subtle chocolatey depth.
Perfectly gooey center: We use just the right amount of filling, ensuring it melts into a decadent swirl without oozing out and burning. A generous spread leads to that irresistible, sticky-sweet middle everyone craves.
Cream cheese frosting synergy: The slightly tangy, sweet cream cheese frosting isn’t just an afterthought; it’s a critical component. Its bright flavor cuts through the richness of the roll, creating a harmonious and utterly addictive bite.
Uses quality ingredients for a superior taste: Every component has been chosen to contribute to the overall flavor and texture, from the type of flour to the brand of cocoa powder. This recipe uses melted butter for moisture and a rich taste that permeates every layer.

Ingredients Explained: What Each Component Brings

Here is what you need and why:

For the Dough:

All-Purpose Flour: While bread flour can give a chewier roll, I prefer unbleached all-purpose flour for a softer, more tender crumb that still has enough structure. If using bread flour, you might need a touch more liquid. Always measure flour by weight for accuracy!

Granulated Sugar: Not just for sweetness, sugar feeds the yeast, helping the dough rise beautifully. It also contributes to the tender texture and overall flavor of your red velvet cinnamon rolls.

Active Dry Yeast: This recipe calls for active dry yeast, which needs to be activated in warm liquid. This ensures your dough will rise. Instant yeast can be used directly with dry ingredients, but I find active dry yields a more consistent result when proofing.

Buttermilk: The star of red velvet! Buttermilk’s acidity reacts with the cocoa and baking soda (if using, though not in this dough) to create that classic reddish hue and distinctive tangy flavor. It also tenderizes the dough beautifully, making for super soft rolls. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to equal 1 cup, letting it sit for 5 minutes.

Eggs: Large eggs add richness, structure, and a beautiful golden tint to the dough (apart from the red coloring). They help bind the ingredients and contribute to a softer crumb.

Unsalted Butter: Melted butter makes the dough incredibly rich, moist, and tender. It also adds wonderful flavor. Using unsalted butter gives you control over the salt content.

Red Food Coloring: This is where the red velvet gets its visual appeal! I recommend a high-quality gel food coloring for a vibrant, deep red without adding too much liquid. You can adjust the amount to your desired shade. For alternatives, you can try beet powder for a more natural approach, though the color may be more muted.

For the Filling:

Light Brown Sugar: The molasses in brown sugar provides incredible moisture, depth of flavor, and that characteristic gooey texture. Dark brown sugar can also be used for an even richer molasses note.

Unsweetened Cocoa Powder: Just a touch of cocoa gives the red velvet cinnamon rolls their subtle chocolate background in the filling, complementing the dough’s flavor without overpowering the classic cinnamon taste.

Ground Cinnamon: A generous amount of cinnamon is non-negotiable for cinnamon rolls! It provides warmth, fragrance, and that comforting, classic flavor.

Unsalted Butter: Melted butter binds all the filling ingredients together, creating a spreadable paste that melts into the dough as it bakes, contributing to the gooey center.

For the Cream Cheese Frosting:

Cream Cheese: Full-fat cream cheese is a must for that signature tangy, rich, and creamy frosting texture. Make sure it’s softened to room temperature for a smooth consistency.

Unsalted Butter: Together with cream cheese, softened butter creates a smooth, luscious, and stable frosting. Again, room temperature is key!

Powdered Sugar: Also known as confectioners’ sugar, this provides sweetness and a smooth, lump-free texture to the frosting. Sift it if it’s lumpy.

Vanilla Extract: Pure vanilla extract enhances all the flavors in the frosting, adding a wonderful aroma and comforting sweetness.

Milk or Cream: A tablespoon or two of milk or heavy cream helps adjust the consistency of the frosting, making it perfectly spreadable and drizzle-worthy. Add slowly until desired consistency is reached. For more insights on baking ingredients, check out resources like King Arthur Baking, which offers detailed guides.

How to Make Red Velvet Cinnamon Rolls

Follow these step-by-step instructions to create perfect red velvet cinnamon rolls:

1. Activating the Yeast & Initial Mixing

In a large bowl, whisk together the warm buttermilk (around 105-115°F/40-46°C), granulated sugar, and yeast. Let it sit for 5-10 minutes until foamy. This confirms your yeast is active. Stir in the melted butter, eggs, red food coloring, and vanilla. Gradually add the flour and salt until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not overly sticky. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

2. Preparing the Filling & Rolling the Dough

While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, brown sugar, cocoa powder, and cinnamon. Mix until it forms a thick paste. Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 18×12 inches (45×30 cm). Ensure the thickness is even across the entire rectangle for consistent rolls.

3. Spreading the Filling & Slicing

Evenly spread the prepared filling over the entire surface of the rolled-out dough, leaving about a 1/2-inch border along one of the long edges. Start from the opposite long edge and carefully roll the dough tightly into a log. Once rolled, pinch the seam closed. Using a sharp, un-serrated knife or unflavored dental floss, cut the log into 12 equal slices, about 1.5 inches thick. This ensures clean cuts without squishing your beautiful spirals.

4. Second Rise & Baking

Arrange the sliced red velvet cinnamon rolls cut-side up in a greased 9×13 inch baking dish, leaving a little space between each one to allow for expansion. 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 visibly puffy and almost touching. Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until the rolls are lightly golden brown on top and cooked through. They should feel set but still very soft to the touch.

5. Crafting the Cream Cheese Frosting

While the rolls are baking, make the frosting. In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, beating until fully incorporated and no lumps remain. Stir in the vanilla extract. If the frosting is too thick, add milk or cream one teaspoon at a time until you reach your desired spreadable consistency. As soon as the rolls come out of the oven, generously spread or drizzle the cream cheese frosting over the warm red velvet cinnamon rolls. The warmth of the rolls will slightly melt the frosting, allowing it to seep into every decadent crevice.

Expert Tips for Red Velvet Cinnamon Roll Success

Don’t Over-Flour: Resist the urge to add too much flour during mixing or kneading. A slightly sticky dough makes for softer, more tender rolls. Add just enough flour to prevent extreme stickiness.
Room Temperature Ingredients: Ensure your butter, eggs, and especially buttermilk and cream cheese are at room temperature. This allows for smoother mixing and better emulsion, resulting in a more cohesive dough and frosting.
Proper Proofing: Learn the visual cues for proper rising. The dough should look visibly puffed and doubled, and when gently poked, a slight indentation should remain but spring back slowly. Over-proofing can lead to dense rolls, while under-proofing means less fluffy results.
Sharp Knife/Dental Floss: For perfectly formed spirals, use a very sharp, un-serrated knife or, even better, unflavored dental floss to slice your rolled dough. Slide the floss under the log, cross the ends over the top, and pull firmly to cut.
Don’t Overbake: Keep a close eye on your rolls! Overbaking is the quickest way to dry them out. Look for slight golden edges and a springy feel. They’ll continue to cook slightly from residual heat once out of the oven.
Frosting Application: For maximum melty goodness, apply the cream cheese frosting while the rolls are still warm (but not piping hot). This creates that irresistible gooey top layer.

Serving Suggestions: What Pairs Best

These red velvet cinnamon rolls are a showstopper on their own, but here are some delightful ways to enjoy them:

Coffee & Tea: A classic pairing! A hot cup of freshly brewed coffee or a soothing herbal tea is the perfect companion to these sweet and tangy treats, making for an ideal breakfast or brunch.
Brunch Spreads: Make them the centerpiece of your next brunch! They look stunning on a platter and can be paired with fresh fruit, yogurt parfaits, and savory egg dishes for a balanced spread.
Dessert: Don’t limit them to breakfast! These decadent rolls make an excellent dessert, especially when served slightly warm. A scoop of vanilla bean ice cream on the side wouldn’t hurt either!

Storing and Reheating Your Cinnamon Rolls

To keep your magnificent red velvet cinnamon rolls fresh and delicious, proper storage is key:

Airtight Container: Once cooled, store leftover rolls in an airtight container to prevent them from drying out.
Refrigeration vs. Room Temperature: Because of the cream cheese frosting, it’s best to store frosted rolls in the refrigerator for up to 3-4 days. If they are unfrosted, they can be kept at room temperature for 1-2 days.
Quick Reheating: To enjoy them warm and gooey again, simply pop individual rolls into the microwave for 15-30 seconds. For a whole pan, cover with foil and reheat in an oven preheated to 300°F (150°C) for about 10-15 minutes, or until warmed through.
Freezing Baked Rolls: You can freeze baked and unfrosted rolls for up to 1 month. Wrap each roll tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature and then warm as desired, frosting just before serving.
Freezing Dough: You can also freeze the shaped (but unbaked) rolls. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. When ready to bake, place them in your baking dish, cover, and let them thaw and rise in a warm place for 2-4 hours, or until doubled, before baking as directed.

Red Velvet Cinnamon Rolls FAQ

Can I make these ahead of time?

Absolutely! You can prepare the assembled, unbaked rolls, cover them tightly, and refrigerate overnight (8-12 hours). The next morning, let them sit at room temperature for 30-60 minutes while your oven preheats, then bake as usual. This is a fantastic way to have fresh red velvet cinnamon rolls for breakfast without the early start.

Why are my rolls dry?

Dry rolls are usually a result of too much flour in the dough or overbaking. Ensure you measure flour by weight (if possible) or by spooning it into the measuring cup and leveling off. Also, keep a close eye on the baking time and remove them from the oven as soon as they’re lightly golden and cooked through.

Can I use natural food coloring?

Yes, you can! Beetroot powder or juice can be used to achieve a natural red hue. Be aware that the color may be a more muted, earthy red rather than the vibrant crimson achieved with gel food coloring, and the flavor might be slightly altered depending on the amount used.

How do I know the dough has risen enough?

For the first rise, the dough should visually double in size. For the second rise (after shaping), the rolls should look puffy and feel light. A good test is the ‘poke test’: gently press two fingers into the dough; if the indentations slowly spring back about halfway, it’s ready. If it springs back immediately, it needs more time. If it collapses, it’s over-proofed.

Can I freeze the dough or baked rolls?

Yes to both! You can freeze the shaped, unbaked rolls (as described in the storage section) or freeze the fully baked, unfrosted rolls. Freezing is a great way to enjoy these delightful red velvet cinnamon rolls whenever a craving strikes!

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