Heavenly Red Velvet Cinnamon Rolls Recipe

I reimagined red velvet as crimson cinnamon rolls filled with sweet cinnamon sugar and topped with cream cheese frosting for my Red Velvet Baking Recipes, so read on for the full recipe.

I never planned to upend a classic, but these Heavenly Red Velvet Cinnamon Rolls sort of happened on a lazy morning. Ive been hooked on that showy crimson, thanks to red food coloring, and a glossy smear of cream cheese takes them over the top.

They feel decadent without trying too hard, and somehow they’d steal the scene at Best Christmas Bakes or make any fan of Cinnamon Rolls With Icing faint with joy. People kept sneaking one more, laughing about the mess, then asking for the recipe.

If you like bold, slightly dramatic sweets, these are your next flex.

Ingredients

• All-purpose flour: Mostly carbs and some protein, builds dough structure, low fiber and nutrients.
• Whole milk: Adds fat, protein and calcium, makes rolls tender and rich.
• Eggs: Good source of protein and fat, helps bind dough and gives moisture.
• Unsalted butter: Pure fat, adds flakiness and flavor, raises calories but great taste.
• Cream cheese: Makes frosting tangy and creamy, adds fat and protein.
• Brown sugar: Sweetens filling adds moisture and slight molasses flavor, mostly simple carbs.
• Cocoa powder: Gives subtle chocolate notes, low fat unsweetened, adds depth without much sugar.
• Ground cinnamon: Warm spice, low calories, adds aromatic sweetness and pairs great with sugar.
• Red food coloring: No nutrition, only color, makes rolls dramatic and fun for celebrations.

Ingredient Quantities

• All-purpose flour, 3½ cups
• Granulated sugar, ¼ cup
• Active dry yeast, 2¼ tsp
• Salt, 1 tsp
• Warm whole milk, 1 cup (about 240 ml)
• Unsalted butter, 4 tbsp melted
• Eggs, 2 large room temp
• Red food coloring, 2 tbsp
• Unsweetened cocoa powder, 2 tbsp
• Vanilla extract, 1 tsp
• Brown sugar, ¾ cup packed
• Ground cinnamon, 2 tbsp
• Unsalted butter, 4 tbsp softened for filling
• Cream cheese, 8 oz (225 g) softened
• Unsalted butter, 4 tbsp softened for frosting
• Powdered sugar, 2 cups sifted
• Pinch of salt
• Milk, 1–2 tbsp optional to thin frosting

How to Make this

1. Warm 1 cup whole milk to about 105 to 115 F, stir in 1/4 cup granulated sugar and 2 1/4 tsp active dry yeast, wait 5 to 10 minutes till foamy — if it doesnt foam your yeast might be dead, start over.

2. In a large bowl mix 3 1/2 cups all purpose flour, 1 tsp salt and 2 tbsp unsweetened cocoa powder; whisk to combine.

3. Add the foamy milk, 4 tbsp melted unsalted butter, 2 large room temp eggs, 2 tbsp red food coloring and 1 tsp vanilla to the dry mix, stir until a shaggy dough forms then turn out and knead 5 to 7 minutes until smooth and slightly tacky; add just a sprinkle more flour only if too sticky.

4. Put dough in a lightly greased bowl, cover with plastic or a towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

5. Meanwhile make the filling by mixing 3/4 cup packed brown sugar, 2 tbsp ground cinnamon and 4 tbsp softened unsalted butter until crumbly and spreadable.

6. Punch down the risen dough, roll on a floured surface into roughly a 16 by 12 inch rectangle, spread the cinnamon brown sugar filling evenly leaving about 1/2 inch border, then roll tightly from the long side and pinch the seam closed.

7. Cut the roll into 12 equal pieces, place them cut side down in a greased 9 by 13 inch pan, cover and let rise again until puffy, about 30 to 45 minutes.

8. Preheat oven to 350 F (175 C) while they rise; bake the rolls 20 to 25 minutes until set and lightly golden on the edges, dont overbake or they’ll lose their soft pillowy texture.

9. While they bake beat together 8 oz softened cream cheese and 4 tbsp softened unsalted butter until smooth, add 2 cups sifted powdered sugar, 1 tsp vanilla and a pinch of salt, mix well and add 1 to 2 tbsp milk only if you need to thin it.

10. Let rolls cool 5 to 10 minutes then slather with the cream cheese frosting so it melts into the swirls a bit, serve warm; tip: warm the pan slightly before frosting if you want extra gooey results.

Equipment Needed

1. Small saucepan or microwave-safe liquid measuring cup to warm the milk, and an instant-read thermometer so you hit 105 to 115 F, don’t guess.
2. Set of dry measuring cups and tablespoons plus a 1-cup liquid measuring cup, you’ll use both.
3. Large mixing bowl (for dough) and a medium bowl (for filling or frosting).
4. Whisk and a silicone spatula or wooden spoon for stirring and spreading.
5. Stand mixer with dough hook, or just strong hands and a sturdy bowl if you wanna knead by hand.
6. Rolling pin and a lightly floured surface, plus a bench scraper or sharp knife (or unflavored floss) to cut the roll.
7. 9×13 inch baking pan, plus parchment or nonstick spray to grease it.
8. Electric hand mixer or stand mixer for the cream cheese frosting, and a rubber spatula to scrape the bowl.
9. Plastic wrap or a clean kitchen towel to cover dough while it rises, plus oven mitts for safety.

FAQ

Heavenly Red Velvet Cinnamon Rolls Recipe Substitutions and Variations

• All-purpose flour: swap with bread flour (more gluten = chewier, might need 1-2 tbsp extra milk) or a 1:1 gluten-free flour mix (add xanthan gum if the mix doesn’t have it) — expect slightly denser rolls.
• Warm whole milk: use warm unsweetened oat or almond milk (same temp and amount, add 1 tbsp neutral oil if you want richer dough) or warm buttermilk (same amount, gives a tangy tender crumb).
• Unsalted butter (filling or frosting): replace with vegan butter or solid coconut oil (use same measure; coconut gives a hint of flavor and may be softer at room temp).
• Cream cheese: swap with mascarpone for an even richer frosting (1:1) or blend silken tofu with a little lemon and powdered sugar for a dairy-free cream cheese alternative.

Pro Tips

1. Proof the yeast like a boss but not with lava milk. If the starter doesnt get foamy in 10 minutes, warm the milk a tad, try again, and always check temp with your wrist or a thermometer. Too hot kills the yeast, too cold and it won’t wake up.

2. Dont keep dumping flour while kneading. Stop when the dough is smooth and just a little tacky, oil your hands if it sticks, and use the windowpane test to know it’s ready. Overflouring makes the rolls dense, and you’ll regret it.

3. For that bright red swirl use gel or paste coloring and add it slowly, especially since the cocoa will mute the color. Wear gloves or oil your hands, and knead until color is even so you dont get streaky spots.

4. Chill the log for 10 minutes before cutting or use thick dental floss to slice without squashing the rolls. Let the cut rolls proof until puffy not overproofed, and frost when slightly warm so the icing melts into the swirls for max gooeyness.