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Red Velvet Cinnamon Rolls Recipe

Soft, pillowy red velvet cinnamon rolls with a cocoa-kissed crimson dough, gooey cinnamon-sugar swirl, and tangy cream cheese frosting.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings: 10
Calories: 485
Ingredients Equipment Method

Ingredients
  

  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm whole milk 110°F
  • 1/2 cup granulated sugar divided
  • 4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1/4 cup unsalted butter melted
  • 1 large egg room temperature
  • 1 tablespoon red gel food coloring
  • 1/2 cup unsalted butter softened (for filling)
  • 1 cup light brown sugar packed
  • 2 tablespoons ground cinnamon
  • 4 ounces cream cheese softened (for frosting)
  • 1/4 cup unsalted butter softened (for frosting)
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon whole milk for frosting consistency

Equipment

  • Large mixing bowl
  • Stand mixer with dough hook attachment
  • Measuring cups and spoons
  • Rubber spatula
  • Rolling Pin
  • Sharp serrated knife or unflavored dental floss
  • 9x13-inch baking dish
  • Whisk
  • Plastic wrap or clean kitchen towel

Method
 

  1. In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the granulated sugar, and the yeast. Let it sit for 5 to 10 minutes until it becomes foamy.
  2. Add the remaining granulated sugar, flour, cocoa powder, salt, melted butter, egg, and red food coloring. Use the dough hook on low speed to mix until a shaggy dough forms.
  3. Increase speed to medium-low and knead for 6 to 8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  4. Cover the bowl with a damp cloth and let the dough rise in a warm spot for about 60 minutes, or until it has doubled in size.
  5. While the dough rises, mix the brown sugar and cinnamon in a small bowl.
  6. Punch the risen dough down and roll it out on a lightly floured surface into a 12x18 inch rectangle.
  7. Spread the 1/2 cup of softened butter evenly over the dough, leaving a thin border at the edges. Sprinkle the cinnamon-sugar mixture over the butter.
  8. Roll the dough tightly into a log starting from the long edge. Cut into 10 even rolls using a sharp knife or dental floss.
  9. Place the rolls into a greased 9x13 inch baking dish. Cover and let rise for another 30 minutes.
  10. Preheat your oven to 350°F. Bake the rolls for 20 to 25 minutes, or until they are puffed and set in the center.
  11. While the rolls bake, whisk together the cream cheese, 1/4 cup butter, powdered sugar, vanilla, and milk until smooth. Spread over the warm rolls immediately after taking them out of the oven.