Introduction
Wake up to these showstopping Red Velvet Cinnamon Rolls that combine the best of two beloved treats! Imagine fluffy, cocoa-kissed red dough swirled with cinnamon sugar, topped with lush cream cheese frosting – it’s Christmas morning meets Valentine’s Day in one unforgettable breakfast. These vibrant rolls make any occasion feel special, whether it’s a holiday brunch, Galentine’s party, or just because you deserve something extraordinary.
Why These Rolls Will Become Your New Tradition
Visually stunning – deep red swirls under white frosting
Perfect flavor balance – subtle chocolate with cinnamon spice
Make-ahead friendly – prepare night before for easy baking
Crowd-pleasing – impresses guests of all ages
The magic happens when the rich cocoa notes of red velvet dough meet the warmth of cinnamon, all wrapped up in that signature soft, pillowy texture that makes cinnamon rolls irresistible.
Ingredients for Bakery-Quality Rolls
For the Red Velvet Dough
- 3 ¼ cups all-purpose flour (plus extra for dusting)
- 2 tbsp cocoa powder
- 1 tsp salt
- 1 cup warm milk (110°F)
- 2 ¼ tsp instant yeast
- ½ cup granulated sugar
- 1 large egg
- ¼ cup unsalted butter (melted)
- 2 tbsp red food coloring
- 1 tsp vanilla extract
For the Cinnamon Filling
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar
- 2 tbsp cinnamon
For the Cream Cheese Frosting
- 4 oz cream cheese (softened)
- ¼ cup unsalted butter (softened)
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
Baker’s Secret: Use gel food coloring for vibrant red color without altering texture
Step-by-Step Baking Guide
1. Make the Dough
- Whisk flour, cocoa, and salt in bowl
- In stand mixer, combine warm milk, yeast, and sugar
- Add egg, melted butter, food coloring, and vanilla
- Gradually add dry ingredients until dough forms
- Knead 5 minutes until smooth and elastic
2. First Rise
- Place dough in greased bowl, cover
- Let rise 1-1.5 hours until doubled
3. Assemble Rolls
- Roll dough into 12×18″ rectangle
- Spread softened butter over surface
- Mix brown sugar and cinnamon, sprinkle evenly
- Roll tightly from long edge
- Cut into 12 even slices
4. Second Rise & Bake
- Arrange in greased 9×13″ pan
- Cover, rise 30-45 minutes until puffy
- Bake at 350°F for 25-30 minutes
5. Frost & Serve
- Beat frosting ingredients until smooth
- Spread over warm rolls
- Serve immediately
Professional Tips for Perfect Rolls
Wear gloves when handling dyed dough
Use instant-read thermometer for milk temperature
Dental floss trick for clean slices
Bake until just set – they’ll continue cooking
Serving Suggestions
Holiday Presentation:
- Arrange on festive platter
- Dust with extra cocoa powder
- Garnish with white chocolate curls
Make-Ahead Options:
- Refrigerate shaped rolls overnight
- Freeze before baking for future use
Common Mistakes to Avoid
Using cold ingredients (hampers rise)
Overbaking (dries out rolls)
Skipping second rise (affects texture)
Substituting liquid food coloring (changes dough)
Creative Variations
For Different Occasions:
- Christmas version: Add peppermint extract to frosting
- Valentine’s twist: Shape into hearts before baking
- Chocolate lovers: Add chocolate chips to filling
FAQs
Q: Can I make these without food coloring?
A: Yes, but they’ll be brown velvet rolls instead.
Q: How do I store leftovers?
A: Cover at room temp 2 days or freeze unfrosted.
Q: Can I use active dry yeast?
A: Yes, but proof in warm milk first.
Q: Why are my rolls not bright red?
A: Gel coloring works better than liquid.
Conclusion
These Red Velvet Cinnamon Rolls reinvent a breakfast classic with stunning color and irresistible flavor. Whether you’re serving them for a holiday brunch or just to brighten an ordinary weekend morning, they’re guaranteed to spark joy with every gooey, creamy bite.
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Red Velvet Cinnamon Rolls: A Stunning Holiday Twist on a Classic
- Total Time: 40 mins
Description
Combine the classic flavors of red velvet cake and cinnamon rolls into a decadent treat that’s perfect for any special occasion. These red velvet cinnamon rolls are soft, fluffy, and drizzled with a rich cream cheese glaze.
Ingredients
3 1/2 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/2 cup warm milk
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1 large egg
2 tablespoons unsweetened cocoa powder
1 teaspoon red food coloring
1/2 teaspoon salt
Filling:
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
2 tablespoons ground cinnamon
Cream Cheese Glaze:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk
Instructions
In a small bowl, dissolve active dry yeast in warm milk. Let it sit for about 5 minutes until foamy.
In a large mixing bowl, combine granulated sugar, melted butter, egg, cocoa powder, red food coloring, and salt. Add the yeast mixture and stir to combine.
Gradually add all-purpose flour, mixing until a soft dough forms. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
Roll out the dough on a floured surface into a 15×9 inch rectangle.
Spread softened butter over the rolled-out dough. Mix brown sugar and ground cinnamon together, then sprinkle evenly over the buttered dough.
Roll up the dough tightly, starting from the long edge. Cut into 12 even rolls and place them in a greased 9×13 inch baking dish.
Cover and let the rolls rise for another 30 minutes.
Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown.
While the rolls are baking, prepare the cream cheese glaze. Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and milk, mixing until a smooth glaze forms.
Drizzle the cream cheese glaze over the warm rolls before serving.
Prep Time: 30 minutes, plus rising time
