Red Velvet Cinnamon Rolls Recipe

Introduction

These Red Velvet Cinnamon Rolls combine the rich flavors of cocoa and cinnamon with a vibrant red hue, making them a stunning and delicious treat. Soft, tender, and topped with a creamy frosting, they’re perfect for a special breakfast or dessert. Baking them at home is easier than you might think!

Ingredients

• 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
• 1 tablespoon ground cinnamon
• 1/2 cup brown sugar (packed)
• 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. Step 1: Warm the milk to 105–115°F (it should feel warm, not hot). Stir in the yeast and let sit for 5 minutes until foamy.
2. Step 2: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, and salt.
3. Step 3: Add the yeast mixture, melted butter, egg, red food coloring, and vanilla to the dry ingredients. Stir until a rough dough forms.
4. Step 4: Turn the dough onto a lightly floured surface and knead about 5 minutes until smooth and slightly elastic. The dough should be slightly tacky but not sticky.
5. Step 5: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size.
6. Step 6: Punch the dough down and roll it into a rectangle about 12×9 inches.
7. Step 7: Spread a thin layer of softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
8. Step 8: Starting on a long edge, roll the dough tightly into a log and pinch the seam to seal.
9. Step 9: Slice the log into 8–12 rolls (using unflavored dental floss helps make clean cuts) and arrange them in a greased 8×8 or 9-inch round baking dish.
10. Step 10: Cover and let the rolls rise again for 30 minutes until puffy.
11. Step 11: Preheat oven to 350°F (175°C). Bake the rolls for 20–25 minutes until set and slightly springy in the center. Avoid over-browning.
12. Step 12: While the rolls bake, beat together softened cream cheese, powdered sugar, milk, and vanilla until smooth.
13. Step 13: Drizzle or spread the frosting over the warm rolls right after they come out of the oven. Serve warm.

Tips & Variations

• Measure flour by spooning it into the cup and leveling off to avoid dense dough.
• Use good-quality cocoa powder for the best chocolate flavor.
• For a vegan version, substitute the egg with a flax egg and use plant-based butter and cream cheese.
• Buttermilk can add a pleasant tang to the dough in place of regular milk.
• If you prefer a natural red color, use beet powder instead of red food coloring.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 15–20 seconds or warm in the oven at 300°F (150°C) for about 5 minutes. For longer storage, freeze the rolls without frosting in a sealed container for up to 2 months and thaw overnight in the fridge before reheating and adding frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and do the first rise, then cover and refrigerate overnight. Let it come to room temperature before rolling out and continuing with the recipe.

What if I don’t have red food coloring?

You can use 1–2 teaspoons of beet powder for a natural red color, or omit it entirely for a rich chocolate cinnamon roll without the red hue.