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If you’ve ever dreamed of a treat that combines the rich, velvety allure of red velvet cake with the warm, comforting swirl of classic cinnamon rolls, then you’re about to fall head over heels for this Red Velvet Cinnamon Rolls Recipe. These rolls are a magical twist on a beloved breakfast classic, boasting a tender, cocoa-infused dough tinged with vibrant red coloring, generous cinnamon sugar filling, and topped with a luscious cream cheese frosting that melts into every bite. They’re perfect for weekend brunches, celebrations, or simply treating yourself to something unforgettable and indulgent.
Ingredients You’ll Need
Gathering the right ingredients is the cornerstone of any successful baking adventure, and this Red Velvet Cinnamon Rolls Recipe is no exception. Each item not only adds flavor and texture but also helps build that signature rich red hue and delightful softness that make these cinnamon rolls irresistible.
- Buttermilk (1 cup, warmed): Adds tangy moisture and tenderness to the dough while activating the yeast.
- Active dry yeast (2 ¼ teaspoons): The essential leavening agent that gives your rolls their perfect fluffy rise.
- Granulated sugar (½ cup, divided): Sweetens the dough and feeds the yeast during proofing.
- Unsalted butter (⅓ cup melted + ⅓ cup softened for filling): Provides richness and a melt-in-your-mouth texture.
- Egg (1 large, room temperature): Binds the dough and contributes to that gorgeous golden interior.
- Vanilla extract (1 teaspoon): Infuses subtle warmth and depth of flavor.
- Red gel food coloring (1-2 tablespoons): Creates the stunning red velvet signature color; adjust to your desired vibrancy.
- Unsweetened cocoa powder (¼ cup): Brings that classic hint of cocoa flavor that whets your appetite.
- All-purpose flour (4 cups plus extra for dusting): The sturdy base that builds structure without weighing the rolls down.
- Salt (½ teaspoon): Balances sweetness and enhances other flavors in the recipe.
- Light brown sugar (¾ cup, packed): Adds caramel notes and moisture to the cinnamon filling.
- Ground cinnamon (2 tablespoons): The star spice that fills these rolls with warmth and aromatic charm.
- Cream cheese (4 oz softened): Forms the creamy, tangy frosting that crowns the rolls perfectly.
- Powdered sugar (2-3 cups sifted): Sweetens and thickens the frosting for that perfect spreadable texture.
- Milk or cream (1-2 tablespoons): Adjusts frosting consistency so it’s just right for glazing.
How to Make Red Velvet Cinnamon Rolls Recipe
Step 1: Proof Yeast and Combine Wet Ingredients
The magic begins by activating the yeast in warm buttermilk sweetened with a little sugar. This foamy mixture ensures a light and airy dough. Once bubbly, whisk in melted butter, remaining sugar, egg, vanilla, and that gorgeous red gel food coloring, blending everything into a smooth, vibrant base that’s both beautiful and flavorful.
Step 2: Knead the Dough
Next, it’s time to incorporate the dry ingredients — flour, cocoa powder, and salt—into the wet mixture. Start mixing until you get a shaggy dough, then knead either by hand or with a stand mixer until the texture feels smooth and elastic. This kneading builds the gluten network that traps air, making your rolls dreamy and chewy.
Step 3: First Rise
Shape the dough into a ball and place it in a lightly oiled bowl, covering it to keep moisture in. Let it rise in a cozy, draft-free spot for about an hour to an hour and a half until it doubles in size. This slow fermentation develops flavor and gives the dough a pillowy texture that’s vital to these red velvet beauties.
Step 4: Roll and Fill
After the dough has risen, punch it down gently to release excess air, then roll it out on a floured surface into a large rectangle. The filling—soft butter blended with brown sugar and cinnamon—is generously spread over this canvas, forming a sweet and spicy layer that creates irresistible swirls once rolled up.
Step 5: Shape the Rolls
Roll the dough tightly from the long edge to create a log. Pinch the seam to seal in the filling and then cut into 12 equal portions. Each roll shows off the vibrant red velvet and cinnamon layers in every mouthwatering spiral.
Step 6: Second Rise and Bake
Place the rolls snugly in a greased baking dish, cover, and let them rise again until puffy and nearly doubled. This final proofing promises softness inside and a tender crumb. Pop them into a preheated 375°F oven and bake for 20 to 25 minutes until the edges are lightly golden and the house smells like heaven.
Step 7: Make the Cream Cheese Frosting
While the rolls cool slightly, whip up the frosting by beating softened cream cheese and butter until fluffy. Gradually incorporate powdered sugar and vanilla, then add milk or cream to achieve your perfect spreadable consistency. The richness of this frosting perfectly balances the sweet and spiced rolls underneath.
Step 8: Frost and Serve
Slather the warm rolls generously with cream cheese frosting, letting it melt into every swirl of the roll. Serve immediately and watch these gorgeous Red Velvet Cinnamon Rolls become the star of your morning or dessert table.
How to Serve Red Velvet Cinnamon Rolls Recipe
Garnishes
To dress up your rolls even more, consider sprinkling a few crunchy pecans or walnuts on top of the cream cheese frosting for a delightful texture contrast. A light dusting of edible glitter or a drizzle of white chocolate can also add that extra wow factor for special occasions.
Side Dishes
These rich rolls pair beautifully with a cup of freshly brewed coffee or a creamy latte to balance their sweetness. For brunch, serve alongside fresh fruit or yogurt parfaits to brighten the meal and add a refreshing component.
Creative Ways to Present
Try arranging individual rolls in colorful muffin tins to bake them as cute, pull-apart portions, perfect for sharing. Alternatively, slice thinner rolls to create mini bites ideal for parties. Serving warm from the oven with a drizzle of extra cream cheese glaze on each plate will guarantee rave reviews.
Make Ahead and Storage
Storing Leftovers
Leftover Red Velvet Cinnamon Rolls can be stored in an airtight container at room temperature for up to two days, though they are best enjoyed fresh and warm. To keep the frosting perfect, store rolls separately from the cream cheese icing and frost just before serving.
Freezing
You can freeze unbaked rolls after shaping and before the second rise; simply cover tightly with plastic wrap and foil, and freeze for up to one month. When ready to enjoy, thaw overnight in the fridge, let rise again until puffy, then bake as directed. Baked rolls can also be frozen, wrapped tightly to preserve moisture.
Reheating
To revive the fluffy softness of your refrigerated or frozen rolls, warm them in a microwave for 20-30 seconds or in a preheated oven at 300°F wrapped loosely in foil. Add a bit of fresh frosting after warming to refresh that luscious creamy layer we all love.
FAQs
Can I use a different food coloring if I don’t have red gel?
While red gel food coloring provides the most vibrant color without altering the dough’s consistency, you can use liquid food coloring or natural alternatives like beet powder. Just be aware the color intensity and texture might vary slightly.
Is buttermilk necessary for this recipe?
Buttermilk adds acidity and moisture that tenderize the dough and help activate the yeast. If you don’t have buttermilk on hand, you can make a substitute by mixing regular milk with a tablespoon of lemon juice or vinegar and letting it sit for 5-10 minutes.
Can I make the dough ahead of time and refrigerate it?
Absolutely! After the first rise, you can refrigerate the dough overnight wrapped tightly. Just take it out, let it come to room temperature, then proceed with rolling, filling, shaping, and the second rise before baking.
What’s the best way to prevent the cinnamon rolls from drying out?
Make sure to cover the rolls tightly during both rises and after baking. Storing them in an airtight container and reheating gently with moisture retention helps maintain softness and freshness.
Can I use whole wheat flour instead of all-purpose flour?
Whole wheat flour can make the rolls a bit denser and less tender because of its higher fiber content. For best results, use a combination of whole wheat and all-purpose flour or stick to all-purpose to preserve that classic soft texture.
Final Thoughts
There’s something truly special about the way this Red Velvet Cinnamon Rolls Recipe blends classic comfort with colorful elegance and rich flavor. Whether you’re starting your weekend with a smile or sharing these rolls with loved ones at your next gathering, each bite is a warm hug. Don’t hesitate — dive into making these beautiful rolls and create a new family favorite that will have everyone coming back for more!
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Red Velvet Cinnamon Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Description
These Red Velvet Cinnamon Rolls combine the classic flavors of cinnamon sugar with a rich red velvet twist, topped with a luscious cream cheese frosting. Perfectly soft and fluffy, they offer a delightful treat that’s both visually stunning and delicious, ideal for breakfast, brunch, or dessert.
Ingredients
For the Dough:
- 1 cup (240ml) buttermilk, warmed (105-115°F / 40-46°C)
- 2 ¼ teaspoons (1 standard packet) active dry yeast
- ½ cup (100g) granulated sugar, divided
- ⅓ cup (75g) unsalted butter, melted
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1–2 tablespoons red gel food coloring (to desired vibrancy)
- ¼ cup (25g) unsweetened cocoa powder
- 4 cups (480g) all-purpose flour, plus more for dusting
- ½ teaspoon salt
For the Filling:
- ⅓ cup (75g) unsalted butter, softened
- ¾ cup (150g) light brown sugar, packed
- 2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
- 4 oz (113g) cream cheese, softened
- ¼ cup (56g) unsalted butter, softened
- 2–3 cups (240-360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (as needed for consistency)
Instructions
- Proof Yeast & Combine Wet Ingredients: In a large bowl, combine warm buttermilk, active dry yeast, and 1 tablespoon of granulated sugar. Let it sit for 5 to 10 minutes, or until the mixture becomes foamy, indicating the yeast is active. Then whisk in the melted butter, remaining granulated sugar, egg, vanilla extract, and red gel food coloring until thoroughly combined.
- Knead Dough: Gradually add the all-purpose flour, unsweetened cocoa powder, and salt to the wet ingredients. Mix until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic, or use a stand mixer fitted with a dough hook for this process.
- First Rise: Shape the dough into a ball and place it into a lightly oiled bowl. Cover the bowl to prevent drafts and let the dough rise in a warm spot for 1 to 1.5 hours, or until it doubles in size.
- Roll & Fill: Once the dough has risen, punch it down gently to release air bubbles. Roll it out on a floured surface into an 18 by 12-inch rectangle. In a small bowl, mix the softened butter, packed light brown sugar, and ground cinnamon together to make the filling. Spread this filling evenly over the rolled-out dough.
- Shape Rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal the edge. Using a sharp knife or dental floss, cut the log into 12 equal slices, each about 1.5 inches thick.
- Second Rise & Bake: Arrange the cinnamon rolls in a greased 9 by 13-inch baking dish, spacing them evenly. Cover the dish and allow the rolls to rise again in a warm place for 30 to 45 minutes, until they become puffy. Meanwhile, preheat the oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until the tops are lightly golden brown.
- Make Frosting: While the rolls are cooling slightly, beat together softened cream cheese and butter until fluffy using a hand mixer or stand mixer. Gradually add the sifted powdered sugar and vanilla extract, beating until smooth. Add milk or cream a tablespoon at a time until the frosting reaches your desired consistency.
- Frost & Serve: Generously spread the cream cheese frosting over the warm red velvet cinnamon rolls. Serve immediately to enjoy their soft texture and rich flavors at their best.
Notes
- Ensure the buttermilk is warmed, not hot, to avoid killing the yeast.
- The amount of red gel food coloring can be adjusted to achieve your preferred color intensity.
- Use fresh yeast for optimal rising results.
- For easier slicing, chill the rolled dough in the refrigerator for 15 minutes before cutting.
- Leftover cinnamon rolls can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
- You can substitute light brown sugar with dark brown sugar for a richer flavor.
