Introduction

These Red Velvet Cinnamon Rolls combine the classic warmth of cinnamon rolls with the rich flavor and vibrant color of red velvet. Topped with a smooth cream cheese frosting, they make an irresistible treat for breakfast or dessert.

A single red velvet cinnamon roll sits on a white plate with one layer of deep red soft cake tightly rolled in a spiral. The top layer is thick white cream cheese frosting spread in a swirl pattern, sprinkled with small red cake crumbs adding texture and color contrast. The roll has a moist, crumbly texture visible at the outer edges next to a fork partially cutting into the bottom right side, with more red crumbs scattered on the plate and fork. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup warm milk
1/4 cup sugar
2 1/4 teaspoons active dry yeast
3 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon salt
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup brown sugar, packed (for the filling)
1 tablespoon ground cinnamon (for the filling)
2 tablespoons cocoa powder (for the filling)
1/2 cup butter, softened (for the filling)
8 oz cream cheese, softened (for the frosting)
1/2 cup powdered sugar (for the frosting)
1 teaspoon vanilla extract (for the frosting)
Pinch of salt (for the frosting)

Instructions

Step 1: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5 to 10 minutes until frothy.
Step 2: In a separate large bowl, mix flour, cocoa powder, and salt. Add the yeast mixture, softened butter, egg, and vanilla extract. Stir until combined, then knead the dough for about 5 minutes until smooth and elastic.
Step 3: Place the dough in a greased bowl, cover, and let it rise for 1 hour or until it doubles in size.
Step 4: Prepare the filling by mixing brown sugar, cinnamon, and cocoa powder in a small bowl.
Step 5: Roll the dough out on a floured surface into a rectangle. Spread softened butter evenly over the dough, then sprinkle the cinnamon filling mixture on top.
Step 6: Roll the dough tightly into a log and slice it into 12 equal pieces. Place the rolls close together in a greased baking pan.
Step 7: Cover and let the rolls rise for 30 to 45 minutes until puffy.
Step 8: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until golden brown.
Step 9: While the rolls bake, beat together cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
Step 10: Once the rolls have cooled slightly, spread the cream cheese frosting over them. Serve warm and enjoy!

Tips & Variations

For a fluffier texture, allow the dough to rise properly during both rising stages.
You can substitute buttermilk with regular milk combined with a tablespoon of lemon juice or vinegar.
If preferred, try a chocolate glaze instead of cream cheese frosting for a different flavor.

Storage

Store leftover cinnamon rolls in an airtight container for up to 2 days at room temperature. For longer storage, freeze them for up to 1 month. Reheat gently in the microwave or oven before serving.

How to Serve

A single red velvet cinnamon roll with a rich dark red color and moist texture sits on a white plate with smooth edges. It has a thick spiral layer of creamy white frosting on top, swirled in a circular pattern, with small bright red crumb pieces sprinkled evenly over the frosting. A silver fork is lifting a bite from the bottom right side, revealing soft layers inside with a light glaze. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 in the refrigerator overnight. Just bring it to room temperature before rolling it out.

What if I don’t have cocoa powder?

Cocoa powder is essential for the red velvet flavor and color, but if unavailable, you can omit it. The rolls will be closer to classic cinnamon rolls without the red velvet twist.