Red Velvet Cinnamon Rolls
These soft and tender red velvet cinnamon rolls are filled with a spiced brown sugar mixture and topped with a rich cream cheese frosting.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour Forms the backbone; measure by spooning into the cup for accuracy.
- 1/4 cup cocoa powder Provides depth; Dutch-process or natural both work, but Dutch-process is smoother.
- 1 packet active dry yeast About 2 1/4 teaspoons; proof in warm milk.
- 1/2 cup milk, warm Warms the dough and activates yeast.
- 1/4 cup sugar Feeds the yeast and sweetens the dough.
- 1/4 cup unsalted butter, melted Enriches the dough and softens crumb.
- 1 large egg Adds structure and richness.
- 1 teaspoon alcohol-free vanilla extract Lifts the chocolate and cream cheese notes.
- 1/2 teaspoon salt Balances sweetness and strengthens gluten.
- 1 tablespoon red food coloring Gel concentrated color works best; reduce if you prefer a subtler hue.
Filling Ingredients
- 1/2 cup brown sugar The filling’s molasses note improves caramelization.
- 1 tablespoon cinnamon Warm spice to cut through the richness.
- 1/4 cup unsalted butter, softened Spreadable base for the filling.
Frosting Ingredients
- 8 oz cream cheese, softened For the frosting; room temperature prevents lumps.
- 2 cups powdered sugar Sweetens and thickens the frosting.
- 1 teaspoon alcohol-free vanilla extract Completes the frosting.
Instructions
Dough Preparation
- In a small bowl, combine warm milk (100–110°F), the packet of active dry yeast, and 1/4 cup sugar. Stir gently and let sit for 5 minutes until frothy.
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/4 cup cocoa powder, and 1/2 teaspoon salt until evenly blended.
- Add the milk-yeast mixture, 1/4 cup melted unsalted butter, 1 large egg, 1 teaspoon alcohol-free vanilla extract, and 1 tablespoon red food coloring to the dry ingredients. Mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and slightly elastic.
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for about 1 hour, until roughly doubled.
Rolling and Filling
- Preheat your oven to 375°F (190°C).
- Punch the dough down, roll it out into a roughly rectangular sheet (about 12x8 inches).
- Spread 1/4 cup softened butter evenly over the surface, then sprinkle 1/2 cup brown sugar mixed with 1 tablespoon cinnamon across the butter.
- Roll the dough tightly from the long edge into a log, pinching the seam to seal.
- Cut into 8–10 even rolls and place them in a greased baking dish, seam side down. Cover and let rise another 30 minutes.
Baking and Frosting
- Bake the rolls for 20–25 minutes, until the tops are golden and the centers spring back slightly.
- While the rolls bake, beat together 8 oz softened cream cheese, 2 cups powdered sugar, and 1 teaspoon alcohol-free vanilla extract until smooth and spreadable.
- Spread the cream cheese frosting over the warm rolls so it melts into the layers; serve while still warm for peak texture.
Notes
Allow rolls to cool to room temperature, then cover tightly or transfer to an airtight container. Store at room temperature for up to 2 days or refrigerate for up to 5 days.