Red Velvet Cinnamon Rolls Recipe
If you’re searching for the ultimate treat to brighten any brunch table or cozy morning, look no further than these Red Velvet Cinnamon Rolls. With their signature crimson swirls, pillowy-soft texture, and luscious cream cheese icing, these rolls are the best of both worlds—melding the classic flavors of red velvet cake and irresistible cinnamon rolls. Each bite is decadently rich, melt-in-your-mouth tender, and generously spiced. Trust me, once you’ve made Red Velvet Cinnamon Rolls at home, you’ll want to bake them again and again!
Ingredients You’ll Need
The magic of Red Velvet Cinnamon Rolls comes down to the simple yet special ingredients below. Each element plays an essential role, creating a stunning, vibrant dough and the perfect gooey, spiced filling. Don’t skip or swap—each ingredient is chosen for optimal taste, color, or that perfect pillowy bite!
- Active dry yeast: This is what gives your rolls the gorgeous rise and airy texture. Make sure it’s fresh for the best results.
- Warm water: Activates the yeast—be sure it’s warm but not hot, or you might kill all that good rising power.
- Raw cane sugar: Adds gentle sweetness and helps boost the yeast’s action in the dough.
- Kosher salt: Used in both the dough and filling to balance flavors and highlight that wonderful sweetness.
- Unsalted butter (softened): Builds richness in the dough and lends melt-in-your-mouth texture.
- Large eggs (slightly beaten): For structure, tenderness, and that telltale enriched dough flavor.
- Red food coloring: Absolutely essential for that show-stopping red velvet color—don’t be shy!
- Vanilla extract: Boosts aroma and rounds out the flavor profile so the cinnamon truly shines.
- Unbleached all-purpose flour: The body of the rolls—with a touch more for kneading to the perfect consistency.
- Natural unsweetened cocoa powder: Adds that classic hint of chocolate you expect in red velvet.
- Light brown sugar: Caramel undertones make the cinnamon filling ooey-gooey and deeply flavorful.
- Cinnamon: No cinnamon roll is complete without a generous helping of this sweet spice.
- Melted unsalted butter: Brushed on the dough before the filling, delivering rich, decadent results.
- Cream cheese: It wouldn’t be red velvet anything without a creamy, slightly tangy icing!
- Powdered sugar: Melts into the icing for silky-smooth sweetness that clings to every swirl.
- Butter for icing (softened): Creates a velvety smooth frosting that stays perfectly soft and spreadable.
- Additional vanilla extract and kosher salt (for icing): These final additions tie all the icing flavors together and keep it from being too sweet.
How to Make Red Velvet Cinnamon Rolls
Step 1: Prepping the Dough
To get started, preheat your oven to 170°F and switch it off once it’s warm—this creates the perfect cozy environment for your dough to rise later. In your largest mixing bowl, combine the yeast and warm water, letting it bubble and bloom for about 5 minutes. Next, add your sugar, kosher salt, softened butter, eggs, vibrant red food coloring, vanilla extract, 3 ½ cups of flour, and cocoa powder. Stir everything together until just combined, then slowly add the remaining flour. Once the dough comes together and pulls away from the sides of the bowl, you’re ready for the next step.
Step 2: Kneading and First Rising
Turn your dough onto a lightly floured surface and knead it 40 times—enough to make it smooth but still tender. Form the dough into a ball, then transfer to a greased bowl. Cover with plastic wrap and let it rise in your warm (but off!) oven for about 1 hour. You’ll know it’s ready when it’s doubled in size; this is what gives Red Velvet Cinnamon Rolls their irresistible fluffiness!
Step 3: Mixing the Cinnamon Filling
While the dough is rising, prepare the filling by mixing together the light brown sugar, cinnamon, and a pinch of kosher salt in a small bowl. The blend should be fragrant and sandy—don’t be tempted to taste too much, you need it all for your rolls!
Step 4: Shaping and Filling
When your dough has doubled, punch it down gently to release some air and roll it out on a lightly floured surface. You want a large rectangle, about ¼-inch thick. Brush every inch with melted butter, then scatter the cinnamon filling evenly from edge to edge. Starting on one long side, roll up the dough into a tight log. Using a sharp knife or unflavored dental floss, cut the log into 1-inch slices for beautiful, even Red Velvet Cinnamon Rolls.
Step 5: Second Proof and Baking
Arrange your cut rolls in a generously buttered 9 x 13 baking pan. Cover, then return to that warm (but again, turned off) oven for the second rise—about 40 minutes. When they’re puffed and touching, preheat your oven to 400°F. Bake for 30 minutes, rotating halfway through. If the tops are browning too quickly, tent lightly with foil. By the end, the center roll should reach 175°F and be golden, fragrant, and pillowy. Let them cool for 10 minutes before icing. It’s almost time to enjoy your Red Velvet Cinnamon Rolls!
Step 6: Making and Spreading the Cream Cheese Icing
While your rolls bake, use a hand mixer on medium speed to blend the room-temperature cream cheese. Add the softened butter, then powdered sugar, vanilla, and salt, beating until smooth and thick—but not runny. As soon as the rolls are out of the oven, spread with a generous layer of icing. Wait two minutes, then lavish on as much extra icing as your heart desires. Dive in while they’re still warm for the true Red Velvet Cinnamon Rolls experience!
How to Serve Red Velvet Cinnamon Rolls
Garnishes
A finishing touch elevates these rolls from delicious to unforgettable. Try dusting with a little extra cocoa powder, a shower of chocolate shavings, or even a sprinkle of freeze-dried raspberries for a fancy flourish. Swirl a little extra cream cheese icing just before serving and watch everyone’s eyes light up!
Side Dishes
While Red Velvet Cinnamon Rolls can absolutely star on their own, you can pair them with a fresh fruit salad, crisp bacon, or a bright citrus salad to balance the richness. For brunch, a hot mug of coffee or spicy chai makes a dreamy complement.
Creative Ways to Present
For a showstopper, nestle the rolls in a skillet and serve hot from the oven, or arrange them on a cake stand with extra icing in a little bowl on the side. For parties, slice rolls smaller and skewer with a pick for an eye-catching treat. However you serve, Red Velvet Cinnamon Rolls always make a statement!
Make Ahead and Storage
Storing Leftovers
If you manage to have leftovers, store your Red Velvet Cinnamon Rolls in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Make sure they’re completely cool before covering—this keeps them delightfully soft and moist.
Freezing
For longer storage, freeze unfrosted rolls by wrapping them tightly in plastic wrap, then placing in a freezer-safe bag. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator, and add icing just before serving for a fresh-baked taste.
Reheating
To reheat, pop individual rolls in the microwave for 15-20 seconds or warm a whole pan, covered, in a 300°F oven until heated through (about 10 minutes). If you’ve added the icing already, a quick microwave zap will melt it into gooey perfection. Nothing beats Red Velvet Cinnamon Rolls warm!
FAQs
Can I make Red Velvet Cinnamon Rolls the night before?
Absolutely! After placing the cut rolls in the pan, cover and refrigerate overnight. Bring to room temperature while you preheat the oven, then bake as usual. This is a great way to have fresh rolls in the morning while saving yourself some time.
What kind of red food coloring should I use?
Gel food coloring delivers the boldest color with less liquid, but any high-quality red food coloring will work. If using a natural dye, you may need a bit more for that classic red velvet look.
Can I make these rolls without eggs?
It’s possible! Use a commercial egg replacer, or try a mixture of 1 tablespoon ground flaxseed with 2.5 tablespoons water per egg. The rolls will still be tender, though the texture may differ slightly.
Why do my rolls sometimes bake up dry?
Dry rolls are usually a sign of overbaking or adding too much flour. Adjust baking time as needed, and add flour gradually, just until the dough is smooth and slightly tacky. Proper rising time is important for moist, fluffy Red Velvet Cinnamon Rolls.
Can I use a stand mixer for the dough?
Yes! A stand mixer with a dough hook makes the kneading process a breeze, especially if you double the recipe. Just keep an eye on the dough so it doesn’t become too stiff or overworked.
Final Thoughts
Baking a tray of Red Velvet Cinnamon Rolls isn’t just about crafting a delicious treat—it’s about creating a little moment of joy for everyone at your table. With their vibrant color, rich flavor, and swoon-worthy swirl of icing, they’re impossible to resist. Give them a try and watch these rolls become a cherished tradition in your kitchen!
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Red Velvet Cinnamon Rolls Recipe
- Total Time: 2 hours
- Yield: 12 cinnamon rolls 1x
- Diet: Vegetarian
Description
Indulge in the decadent delight of Red Velvet Cinnamon Rolls, a perfect fusion of the classic cinnamon roll with a vibrant red velvet twist. These soft, fluffy rolls are generously filled with a sweet cinnamon mixture and topped with a luscious cream cheese icing.
Ingredients
Dough:
- 1 package of active dry yeast
- 1 ½ cups warm water
- ½ cup raw cane sugar
- 1 teaspoon kosher salt
- 1 stick unsalted butter (softened)
- 2 large eggs (slightly beaten)
- 2 tablespoons red food coloring
- ½ teaspoon vanilla extract
- 7 cups plus 2 tablespoons unbleached all-purpose flour (plus more for kneading)
- 2 tablespoons natural unsweetened cocoa powder
Cinnamon Filling:
- 1 ½ cups light brown sugar
- 2 tablespoons cinnamon
- ¼ teaspoon kosher salt
- ½ stick melted unsalted butter
Cream Cheese Icing:
- 8 oz. cream cheese
- 1 lb. powdered sugar
- 1 ½ sticks unsalted butter (softened)
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- Red Velvet Cinnamon Rolls: Preheat oven to 170°F. Mix yeast and warm water in a bowl, let it sit for 5 minutes. Add sugar, salt, butter, eggs, food coloring, vanilla, 3 ½ cups of flour, and cocoa. Add remaining flour, knead, let rise for 1 hour.
- Cinnamon Filling: Mix brown sugar, cinnamon, and salt in a bowl.
- Second Proof: Roll out dough, spread melted butter and cinnamon mix, roll up, slice, place in a pan, let rise for 40 minutes.
- Bake Cinnamon Rolls: Preheat oven to 400°F. Bake for 30 minutes until golden brown. Cool for 10 minutes.
- Cream Cheese Icing: Mix cream cheese, butter, sugar, vanilla, and salt until smooth. Ice rolls generously. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 380
- Sugar: 35g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Red Velvet, Cinnamon Rolls, Cream Cheese Icing, Dessert, Baking, Sweet Treat
