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Red Velvet Cinnamon Rolls

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Red Velvet Cinnamon Rolls combine the rich, cocoa-infused flavor of red velvet with gooey cinnamon-sugar swirls and a luscious cream cheese glaze. These soft, vibrant rolls are a festive, indulgent treat perfect for brunch or special occasions.

Ingredients

  • For the dough:
  • 3½ cups all-purpose flour (plus more for dusting)
  • ¼ cup granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 2¼ teaspoons (1 packet) active dry yeast
  • ½ teaspoon salt
  • 1 cup whole milk (or plant-based milk)
  • ¼ cup unsalted butter
  • 1 large egg
  • 1–2 tablespoons red food coloring or 1 tablespoon beet powder
  • For the filling:
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ cup unsalted butter, softened
  • For the glaze:
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk or cream (to thin)

Instructions

  1. Warm milk and butter together until butter is melted. Let cool slightly, then whisk in yeast and sugar. Let sit 5–10 minutes until foamy.
  2. Stir in egg and red food coloring, then add flour, cocoa powder, and salt. Mix to form a soft dough.
  3. Knead for 5–7 minutes until smooth. Cover and let rise 1 to 1½ hours until doubled.
  4. Roll out dough into a large rectangle. Spread with softened butter.
  5. Combine brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
  6. Roll dough tightly into a log and slice into 12 even rolls.
  7. Place in a greased baking dish. Cover and let rise another 30–45 minutes.
  8. Bake at 350°F (175°C) for 20–25 minutes until fluffy and lightly golden.
  9. While baking, whisk together cream cheese, powdered sugar, vanilla, and milk until smooth.
  10. Spread glaze over warm rolls right after baking.

Notes

  • Use beet powder instead of red food coloring for a natural option.
  • Add mini chocolate chips or chopped nuts for texture and flavor.
  • A stand mixer or bread machine makes kneading easier.
  • Store leftovers in the fridge and reheat before serving.
  • Freeze unglazed rolls for up to 2 months; glaze after reheating.

Nutrition

Find it online: https://cookedbymaya.com/red-velvet-cinnamon-rolls/