Name: Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (Can substitute with 1:1 gluten-free flour, but texture will differ); 1/2 cup unsweetened cocoa powder; 1/4 cup granulated sugar; 1 packet active dry yeast (About 2 1/4 tsp.); 1/2 teaspoon salt; 3/4 cup warm milk (105–115°F / 40–46°C; can use buttermilk for extra tang); 1/4 cup unsalted butter, melted (Can be swapped with melted coconut oil or vegan butter); 1 large egg (For vegan option, use a flax egg: 1 tbsp ground flax + 3 tbsp water); 1 teaspoon red food coloring (Or 1–2 tsp beet powder for natural color); 1 teaspoon vanilla extract; 1 tablespoon ground cinnamon; 1/2 cup brown sugar (packed); Thin layer of softened butter (about 2 tbsp, not specifically quantified but implied); 4 oz cream cheese, softened (Use vegan cream cheese for dairy-free option); 1/4 cup powdered sugar; 1 tablespoon milk (Use plant milk if needed); 1 teaspoon vanilla extract

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Introduction

Red Velvet Cinnamon Rolls are a delightful twist on a classic favorite, combining rich cocoa flavor with a vibrant red hue and warm cinnamon spice. Topped with a creamy cream cheese frosting, these rolls make a perfect treat for brunch or any special occasion.

A close-up view of red velvet cinnamon rolls arranged tightly in a baking tin on a white marbled surface, each roll showing red dough with dark brown cinnamon swirls and a thick layer of creamy white icing dripping over the edges. The rolls are topped with pink, red, and white heart-shaped and round sprinkles, adding a festive touch. One cinnamon roll is slightly pulled away from the rest and bitten into, revealing the soft, moist red interior with a gooey cinnamon layer inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (Can substitute with 1:1 gluten-free flour, but texture will differ.)
1/2 cup cocoa powder (Use unsweetened cocoa for best flavor.)
1/4 cup granulated sugar
1 packet active dry yeast (About 2 1/4 tsp.)
1/2 teaspoon salt
3/4 cup warm milk (Temperature should be 105–115°F (40–46°C); can use buttermilk for extra tang.)
1/4 cup unsalted butter, melted (Can be swapped with melted coconut oil or vegan butter.)
1 large egg (For a vegan option, use a flax egg: 1 tbsp ground flax + 3 tbsp water.)
1 teaspoon red food coloring (Or 1–2 tsp beet powder for natural color.)
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/2 cup brown sugar (Packed.)
4 oz cream cheese, softened (Use vegan cream cheese for dairy-free option.)
1/4 cup powdered sugar
1 tablespoon milk (Use plant milk if needed.)
1 teaspoon vanilla extract (For frosting.)

Instructions

Step 1: Warm the milk to 105–115°F. Stir in the yeast and let it sit for 5 minutes until foamy.
Step 2: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, and salt.
Step 3: Add the yeast mixture, melted butter, egg, red food coloring, and vanilla extract to the dry ingredients. Stir until a rough dough forms.
Step 4: Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and slightly elastic.
Step 5: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for 1 hour or until doubled in size.
Step 6: Punch the dough down and roll it into a rectangle about 12 by 9 inches.
Step 7: Spread a thin layer of softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
Step 8: Starting on a long edge, roll the dough tightly into a log and pinch the seam to seal.
Step 9: Slice the log into 8 to 12 rolls and arrange them in a greased baking dish.
Step 10: Cover and let the rolls rise again for 30 minutes until puffy.
Step 11: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until set and slightly springy in the center.
Step 12: While the rolls bake, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.
Step 13: Drizzle or spread the frosting over the warm rolls as soon as they come out of the oven.

Tips & Variations

For a natural red color, substitute red food coloring with beet powder.
Use buttermilk instead of regular milk for a tangier dough and softer texture.
Try swapping traditional butter with coconut oil or vegan butter for a dairy-free version.
If you prefer a looser frosting, add a little more milk one teaspoon at a time until desired consistency.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven before serving; adding a touch of moisture can help keep them soft.

How to Serve

A close-up image of a single slice of red velvet cake with bright red layers and creamy white frosting spread thickly on top and between layers. The cake slice sits on a simple white plate with a black rim, placed on a white marbled surface. The creamy frosting is swirled smoothly on top with a drizzle falling down the sides, and small red crumbs and candy pieces are scattered around the slice and on the frosting. The colors are rich and vibrant, showing the contrast between the deep red cake and the white frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these rolls vegan?

Yes, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use vegan butter and cream cheese to keep the recipe dairy-free.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffed and airy. You can gently press it with a finger; if the indent remains and doesn’t spring back immediately, it’s ready.