Red Velvet Cinnamon Rolls Recipe

Introduction

These Red Velvet Cinnamon Rolls combine the classic flavors of cinnamon and cream cheese frosting with a vibrant red twist. Perfect for a special breakfast or brunch, they are soft, sweet, and irresistible.

Ingredients

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet active dry yeast (2¼ tsp)
• 1 tsp baking powder
• ½ tsp salt
• 1 cup whole milk (warmed)
• ¼ cup unsalted butter (melted)
• 1 large egg
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• ½ cup unsalted butter (softened for filling)
• ¾ cup brown sugar
• 2 tbsp ground cinnamon
• ½ cup mini chocolate chips (optional)
• 8 oz cream cheese (softened for frosting)
• ½ cup unsalted butter (softened for frosting)
• 4 cups powdered sugar
• 2 tsp vanilla extract (for frosting)
• 2–4 tbsp milk (for frosting)

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, yeast, baking powder, and salt.
2. Step 2: In another bowl, combine warmed milk, melted butter, egg, red food coloring, and vanilla extract; stir into the dry ingredients and add remaining flour as needed to form a soft dough.
3. Step 3: Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place it in an oiled bowl, cover, and let it rise for about 1 hour or until doubled in size.
4. Step 4: Mix softened butter, brown sugar, and cinnamon for the filling. Roll out the dough to a 12×18 inch rectangle and spread the filling evenly over the surface. Sprinkle mini chocolate chips if using.
5. Step 5: Roll the dough tightly into a log and cut into 12 equal pieces. Arrange the rolls in a greased baking dish, cover, and let rise for another 30 minutes.
6. Step 6: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown.
7. Step 7: For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and milk until desired consistency is reached. Spread the frosting on warm rolls.

Tips & Variations

• For extra flavor, add a pinch of nutmeg or cloves to the cinnamon sugar filling.
• Use beet juice as a natural alternative for red food coloring.
• Swap mini chocolate chips for chopped pecans or walnuts for added texture.
• Make the dough the night before and refrigerate for a slow rise; 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 them for up to 2 months. Reheat gently in the microwave or oven before serving, adding extra frosting if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast using the same amount. Instant yeast can be mixed directly into the dry ingredients without proofing.

How do I get the dough to rise properly?

Make sure the milk is warm (not hot) to activate the yeast effectively. Also, let the dough rise in a warm, draft-free spot covered with a clean towel or plastic wrap until it doubles in size for the best results.

Red Velvet Cinnamon Rolls Recipe

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★★★★★

4.8 from 69 reviews

• Author: Ella
• Total Time: 2 hours 20 minutes
• Yield: 12 rolls 1x

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Description

Delight in these festive Red Velvet Cinnamon Rolls, featuring a soft, tender dough richly colored with red food coloring, filled with a spiced cinnamon-sugar mixture and mini chocolate chips, then topped with a luscious cream cheese frosting. Perfect for special occasions or a luxurious breakfast treat.

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Ingredients

Scale 1x2x3x

Dough

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet active dry yeast (2¼ tsp)
• 1 tsp baking powder
• ½ tsp salt
• 1 cup whole milk (warmed)
• ¼ cup unsalted butter (melted)
• 1 large egg
• 2 tbsp red food coloring
• 1 tsp vanilla extract

Filling

• ½ cup unsalted butter (softened)
• ¾ cup brown sugar
• 2 tbsp ground cinnamon
• ½ cup mini chocolate chips (optional)

Frosting

• 8 oz cream cheese (softened)
• ½ cup unsalted butter (softened)
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2–4 tbsp milk

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Instructions

1. Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, baking powder, and salt to ensure an even mixture.
2. Combine Wet Ingredients: In a separate bowl, mix the warmed whole milk, melted unsalted butter, egg, red food coloring, and vanilla extract thoroughly to blend all liquids and coloring.
3. Form Dough: Stir the wet ingredients into the dry mixture, adding any remaining flour as needed to form a soft, pliable dough.
4. Knead Dough: On a floured surface, knead the dough for 5–7 minutes to develop gluten, then place it in a lightly oiled bowl. Cover and let it rise in a warm place for about 1 hour or until doubled in size.
5. Prepare Filling: Mix the softened butter, brown sugar, and ground cinnamon together until creamy. Optionally, have the mini chocolate chips ready to add later.
6. Roll Out Dough: Once risen, roll the dough into a 12×18 inch rectangle on a floured surface. Spread the cinnamon-brown sugar butter filling evenly across the dough, then sprinkle the mini chocolate chips if using.
7. Shape Rolls: Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal pieces using a sharp knife or dental floss. Place the rolls evenly spaced in a greased baking dish.
8. Second Rise: Cover the rolls and let them rise again for approximately 30 minutes, allowing them to puff up before baking.
9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until they turn golden brown and are cooked through.
10. Prepare Frosting: While the rolls bake, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and 2 to 4 tablespoons of milk, beating until you achieve a creamy smooth consistency.
11. Frost Rolls: Once the rolls are warm from the oven, generously spread the cream cheese frosting over the top and serve while warm for the best flavor and texture.

Notes

• Allow dough to rise in a warm, draft-free area for best results.
• Rolling the dough tightly ensures neat, well-formed rolls.
• Mini chocolate chips are optional but add a delightful chocolate surprise.
• Frost the rolls while still warm to help the frosting melt slightly into the rolls.
• Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: red velvet, cinnamon rolls, cream cheese frosting, breakfast, dessert, holiday recipe, sweet rolls, cinnamon sugar, homemade rolls