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red velvet cinnamon rolls - featured image

Red Velvet Cinnamon Rolls

  • Author: Isabella Russo
  • Total Time: 1 hour 30 minutes
  • Yield: 9 rolls 1x

Description

These red velvet cinnamon rolls are soft, fluffy, and packed with cocoa and cinnamon flavor, finished with a creamy glaze. Perfect for fall brunches or cozy mornings, they come together easily and deliver bakery-worthy results at home.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour (plus extra for dusting)
  • 1 packet (2 1/4 tsp) instant yeast
  • 1/2 cup warm milk (whole or 2%, about 110°F)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2–3 tsp red food coloring (gel preferred)
  • 1/3 cup unsalted butter, softened
  • 2/3 cup brown sugar, packed
  • 1 1/2 tbsp ground cinnamon
  • 1 tbsp unsweetened cocoa powder (optional)
  • 3 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1/2 tsp vanilla extract
  • 1–2 tbsp milk
  • Pinch of salt

Instructions

  1. In a large mixing bowl, whisk together warm milk, yeast, and 1 tablespoon of sugar. Let sit for 5 minutes until bubbly.
  2. Add melted butter, remaining sugar, egg, cocoa powder, salt, vanilla, and red food coloring to the yeast mixture. Whisk until well combined.
  3. Gradually stir in flour, 1 cup at a time. Knead on a floured surface for 5-7 minutes (or use a stand mixer with dough hook for 4-5 minutes) until smooth, elastic, and slightly tacky.
  4. Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 45-60 minutes, until doubled in size.
  5. While dough rises, mix softened butter, brown sugar, cinnamon, and cocoa powder in a bowl until combined and spreadable.
  6. Punch down risen dough and turn onto a floured surface. Roll out into a 12×8-inch rectangle, about 1/4-inch thick.
  7. Spread cinnamon filling evenly over dough, leaving a 1/2-inch border on one long edge.
  8. Starting on the opposite long edge, tightly roll up dough into a log. Pinch seam to seal.
  9. Slice log into 9 even pieces (about 1.25 inches thick) using a sharp knife or bench scraper. Place rolls cut-side up in a greased 8×8-inch pan, spaced slightly apart.
  10. Cover pan and let rolls rise for 30 minutes. Preheat oven to 350°F during this time.
  11. Bake rolls for 22-26 minutes, until puffed and lightly golden. Rotate pan halfway through if needed.
  12. While rolls bake, beat together cream cheese, butter, powdered sugar, vanilla, milk, and pinch of salt until smooth and pourable. Adjust milk for desired consistency.
  13. Let rolls cool for 10-15 minutes, then drizzle glaze over warm rolls.

Notes

For best results, use quality cocoa powder and gel food coloring. If making ahead, refrigerate shaped rolls overnight and bake fresh in the morning. For gluten-free or vegan adaptations, see substitution tips. Always grease your pan or line with parchment for easy removal. Rolls are best enjoyed warm and can be reheated in the microwave or oven.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 320
  • Sugar: 22
  • Sodium: 250
  • Fat: 13
  • Saturated Fat: 7
  • Carbohydrates: 45
  • Fiber: 2
  • Protein: 6

Keywords: red velvet, cinnamon rolls, fall brunch, easy breakfast, cream cheese glaze, autumn baking, yeast dough, comfort food

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Find it online: https://theyumdishes.com/red-velvet-cinnamon-rolls-easy-fall-brunch-recipe-youll-love/