Introduction

Red Velvet Cinnamon Rolls combine the classic flavors of cinnamon rolls with the vibrant color and subtle cocoa undertone of red velvet cake. These soft, sweet, and visually stunning rolls are perfect for a special breakfast or dessert treat.

Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe - Recipe Image

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

Step 1: In a large bowl, whisk together flour, granulated sugar, active dry yeast, baking powder, and salt until well combined.
Step 2: In another bowl, combine the warmed milk, melted butter, egg, red food coloring, and vanilla extract. Stir this mixture into the dry ingredients, then add any remaining flour to form a soft dough.
Step 3: Knead the dough on a floured surface for 5 to 7 minutes until smooth and elastic. Place the dough in an oiled bowl, cover, and let it rise for about 1 hour or until doubled in size.
Step 4: Meanwhile, mix the softened butter, brown sugar, and ground cinnamon to make the filling. Roll out the dough into a 12 by 18-inch rectangle and spread the filling evenly over the surface. Add mini chocolate chips if desired.
Step 5: Roll the dough tightly into a log and cut it into 12 equal pieces. Place the rolls in a greased baking dish, cover, and let rise for another 30 minutes.
Step 6: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until they turn golden brown.
Step 7: For the frosting, beat the cream cheese and softened butter until smooth. Gradually add powdered sugar and milk to reach your desired consistency. Add vanilla extract and mix until incorporated.
Step 8: Spread the frosting on warm rolls and serve.

Tips & Variations

Use room temperature ingredients for better dough consistency and easier mixing.
Substitute red food coloring with natural beet juice for a natural twist.
Add chopped nuts like pecans or walnuts to the filling for extra crunch.
Mini chocolate chips add a delightful surprise, but feel free to omit if preferred.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat rolls in the microwave for 20-30 seconds or warm in the oven before 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 let it rise overnight in the refrigerator. Allow it to come to room temperature before rolling and filling.

What can I use instead of red food coloring?

Natural alternatives like beet juice or powdered freeze-dried raspberries can provide color, but they may alter the flavor slightly.

Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

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5 from 139 reviews

These Red Velvet Cinnamon Rolls combine the classic cinnamon roll with a vibrant red velvet twist, creating a deliciously soft, moist, and colorful treat. Featuring a sweet cinnamon-sugar filling and topped with a rich cream cheese frosting, this recipe is perfect for breakfast, brunch, or dessert.

Author: Lila
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 20 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

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 (for frosting)
2–4 tbsp milk (for frosting)

Instructions

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, baking powder, and salt to combine all the dry ingredients evenly.
Combine Wet Ingredients: In a separate bowl, mix together the warmed whole milk, melted unsalted butter, egg, red food coloring, and vanilla extract until smooth.
Form Dough: Stir the wet ingredients into the dry ingredients gradually, adding any remaining flour as needed, to form a soft dough. Knead the dough on a floured surface for 5 to 7 minutes until smooth and elastic.
First Rise: Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm spot for about 1 hour or until the dough has doubled in size.
Prepare Filling: Mix softened butter, brown sugar, and ground cinnamon thoroughly. Optionally, stir in mini chocolate chips for added flavor.
Roll Out Dough: Roll the risen dough on a floured surface into a 12×18 inch rectangle. Spread the cinnamon sugar filling evenly over the surface.
Shape Rolls: Starting from one long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them into a greased baking dish, spaced evenly.
Second Rise: Cover the rolls and let them rise again in a warm place for about 30 minutes until slightly puffed up.
Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes or until they turn golden brown on top.
Make Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and milk, mixing as you go, until the frosting reaches your desired consistency. Add vanilla extract and mix well.
Frost Rolls: Spread the cream cheese frosting over the warm cinnamon rolls for a creamy, luscious finish before serving.

Notes

Ensure milk is just warm, not hot, to activate yeast properly without killing it.
Red food coloring gives the rolls their signature red velvet color—adjust amount for desired hue.
For a dairy-free version, substitute milk and butter with plant-based alternatives and use dairy-free cream cheese.
Mini chocolate chips in the filling are optional but add a nice chocolatey touch.
Allow rolls to cool slightly before frosting if you prefer thicker frosting that won’t melt immediately.
Store leftovers covered at room temperature up to 2 days or refrigerate for up to a week.

Keywords: red velvet cinnamon rolls, cinnamon rolls, baked cinnamon rolls, red velvet dessert, cream cheese frosting, sweet rolls