Red Velvet Cinnamon Rolls
These red velvet cinnamon rolls are subtly chocolatey and infused with cinnamon, creating a soft, tender texture with a delicious cream cheese frosting on top.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1/4 cup cocoa powder Provides the subtle chocolate backbone
- 1/4 cup sugar
- 1 package active dry yeast (2 1/4 teaspoons)
- 1/2 teaspoon salt
- 3/4 cup warm milk Comfortably warm to the touch
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon red food coloring Creates the signature color
Filling Ingredients
- 1 tablespoon cinnamon
- 1/4 cup brown sugar Adds sweetness to the filling
Frosting Ingredients
- 1/2 cup cream cheese, softened
- 1/2 cup powdered sugar Just enough to sweeten without being too sugary
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a large bowl, whisk together the flour, cocoa powder, sugar, yeast, and salt.
- In another bowl, whisk the warm milk, melted butter, egg, and red food coloring until uniform.
- Pour the wet ingredients into the dry and mix until a shaggy dough forms.
- Turn out the dough onto a floured surface and knead until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour.
- Punch down the risen dough and roll it out into a rectangle.
- Spread melted butter over the dough and sprinkle with the cinnamon and brown sugar mixture.
- Roll the dough tightly from the long edge into a log and slice into rolls.
- Place rolls cut-side up in a greased baking dish and allow to rise for 30 minutes.
Baking
- Preheat the oven to 350°F (175°C).
- Bake the rolls for 20–25 minutes until tops are golden.
- Mix cream cheese, powdered sugar, and vanilla until smooth for frosting.
- Allow rolls to cool for a few minutes before frosting.
- Serve warm, drizzled or spread with the cream cheese frosting.
Notes
For best results, use warm milk to activate the yeast. Don’t over-flour while rolling to maintain the dough’s smooth surface.