I reimagined classic cinnamon rolls in vivid crimson, filling them with brown sugar and cinnamon and finishing them with cream cheese frosting, and I added the recipe to my Red Velvet Baking Recipes.

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I made these Heavenly Red Velvet Cinnamon Rolls on a whim and now I cant stop thinking about them. Deep crimson spirals, a sweet spice swirl and a tangy, creamy frosting that somehow makes breakfast feel like a guilty little celebration.

The dough’s foundation is simple stuff like All-purpose flour and a good splash of Red food coloring, but the result looks like something from a bakery window. They fit perfectly into my idea of Best Christmas Bakes, and I swear they stand up next to any Cinnamon Rolls With Icing youve tried.

Theyre not fussy, but they do demand attention.

Ingredients

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All-purpose flour: Gives structure and carbs, little fiber or protein, makes rolls tender and chewy
Granulated sugar: Adds sweetness and caramel notes, mostly empty carbs, boosts browning and flavor
Active dry yeast: Ferments sugars for rise, tiny protein and B vitamins, gives light airy texture
Unsweetened cocoa powder: Adds chocolate depth with antioxidants, low calories, slightly bitter, balances sweetness
Unsalted butter: Rich in fat and calories, adds silkiness and flavor, makes crumb soft
Cream cheese: Tangy, creamy frosting base with fat and protein, gives moist richness and tang
Ground cinnamon: Warm spice, almost no calories, adds aroma and perceived sweetness, pairs with brown sugar

Ingredient Quantities

All-purpose flour (3 1/2 cups)

Granulated sugar (1/4 cup)

Active dry yeast (2 1/4 teaspoons)

Warm whole milk (1 cup)

Unsalted butter for dough (4 tablespoons, melted)

Large egg (1)

Unsweetened cocoa powder (2 tablespoons)

Red food coloring (2 tablespoons)

Salt (1 teaspoon)

Brown sugar, packed (3/4 cup)

Ground cinnamon (2 tablespoons)

Unsalted butter for filling (4 tablespoons, softened)

Cream cheese, softened (8 ounces)

Unsalted butter for frosting (4 tablespoons, softened)

Powdered sugar (1 1/2 cups)

Vanilla extract (1 teaspoon)

Milk or heavy cream (1 to 2 tablespoons, to thin frosting if needed)

How to Make this

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1. Warm 1 cup whole milk to about 105 to 110 F, stir in 1/4 cup granulated sugar and 2 1/4 tsp active dry yeast, let sit 5 to 10 minutes until foamy; don’t overheat the milk or you’ll kill the yeast.

2. In a large bowl whisk together 3 1/2 cups all-purpose flour, 1 tsp salt and 2 tbsp unsweetened cocoa powder. In a separate bowl mix the foamy yeast mixture with 4 tbsp melted unsalted butter, 1 large egg and 2 tbsp red food coloring.

3. Pour the wet into the dry and stir until a shaggy dough forms, then knead 8 to 10 minutes by hand or 5 to 7 minutes in a stand mixer with a dough hook until smooth and slightly tacky; add a little flour only if it’s unmanageably sticky.

4. Lightly oil a bowl, put the dough in, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

5. Meanwhile make the filling: stir together 3/4 cup packed brown sugar, 2 tbsp ground cinnamon and 4 tbsp softened unsalted butter until it’s spreadable; you can chill it a few minutes if it’s too soft.

6. Punch the dough down, roll it on a floured surface into roughly a 12 by 16 inch rectangle, spread the cinnamon-brown sugar filling evenly leaving a 1/2 inch border, then roll tightly from the long side and pinch the seam closed.

7. Cut the log into 9 to 12 rolls using thin dental floss or a sharp serrated knife, place them seam down in a greased 9×13 inch pan with a little space between, cover and let rise 30 to 45 minutes until puffy.

8. Preheat oven to 350 F while they rise, then bake the rolls 25 to 30 minutes until golden at the edges and set in the center; if the tops brown too fast tent loosely with foil.

9. For the frosting beat together 8 oz softened cream cheese and 4 tbsp softened unsalted butter until smooth, add 1 1/2 cups powdered sugar, 1 tsp vanilla, and 1 to 2 tbsp milk or heavy cream to reach a spreadable consistency.

10. Let rolls cool about 10 minutes, spread the frosting so it melts into the warm buns, serve warm. Leftovers keep covered in the fridge 2 to 3 days or freeze un-frosted rolls for up to a month, thaw and warm before frosting.

Equipment Needed

1. Measuring cups and spoons (dry and liquid)
2. Instant read thermometer plus a small saucepan or microwave safe bowl for warming milk
3. Large mixing bowl
4. Whisk and a rubber spatula
5. Stand mixer with dough hook, or a sturdy wooden spoon if you knead by hand
6. Rolling pin and a bench scraper or sharp serrated knife (dental floss also works for cutting)
7. 9×13 inch baking pan
8. Plastic wrap or a clean kitchen towel for covering rises
9. Electric hand mixer or stand mixer for the cream cheese frosting and an offset spatula to spread it

FAQ

Q: How do I know my yeast and milk are the right temp? A: Milk should feel warm not hot, about 105 to 115°F. Too hot will kill the yeast, too cool wont wake it up. If you proof the active dry yeast in warm milk it should get foamy in 5 to 10 minutes. If no foam start over with fresh yeast.

Q: My rolls turn out dense or doughy, what went wrong? A: Usually underproofing or too much flour. Knead until the dough is smooth and slightly tacky, then let it rise in a warm spot until doubled, about 60 to 90 minutes. Don’t overdo the flour when kneading or you’ll get heavy rolls.

Q: Will the red color stay bright even with the cocoa? A: Cocoa will mute the red, so use a gel or paste food coloring if you can, it gives more punch than liquid. The recipe calls for 2 tablespoons which should be pretty vibrant, but add a touch more if you want extra red. Expect some staining on hands and clothes.

Q: Can I make these ahead or freeze them? A: Yes. Make them, then either refrigerate overnight after shaping and bake morning, or freeze unbaked rolls (flash freeze on tray then bag) for up to a month. Baked rolls freeze well too for 1 to 2 months. Thaw overnight in the fridge and warm gently before serving.

Q: How do I get a smooth, stable cream cheese frosting? A: Use room temperature cream cheese and butter, beat them until silky before adding powdered sugar. Add powdered sugar slowly, then thin with 1 to 2 tablespoons milk or cream only if it’s too stiff. If it gets too soft chill for 15 to 30 minutes and then spread.

Q: Best way to slice the rolled dough without squashing it? A: Use unflavored dental floss or thin thread to slice cleanly, or a very sharp serrated knife. Don’t press down, gently pull the floss through to keep the spirals intact.

Heavenly Red Velvet Cinnamon Rolls Recipe Substitutions and Variations

All-purpose flour: Bread flour (use 1:1 for a chewier, taller roll), whole wheat pastry flour (swap up to 50% for a nuttier flavor, add a little extra liquid), or a gluten-free all-purpose blend (1:1 if it contains xanthan gum, otherwise add 1/2 tsp xanthan gum per cup).
Granulated sugar: Packed brown sugar (1:1, gives more moisture and caramel notes), coconut sugar (1:1, slightly less sweet and darker flavor), or honey/maple syrup (use about 3/4 cup syrup for 1 cup sugar and reduce other liquids by ~3 tbsp, lower oven temp 25 degrees F).
Warm whole milk: Unsweetened almond or oat milk (use same volume, add 1 tbsp melted butter for richness), buttermilk (same volume, gives a tang and softer crumb), or reconstituted evaporated milk (dilute 1:1 with water).
Cream cheese (for frosting): Mascarpone (1:1, richer and milder), Neufchatel (1:1, lower fat), or blended silken tofu or dairy-free cream cheese for a vegan option (taste and texture will be a bit different).

Pro Tips

1) Check the milk temp and the yeast like it’s gold. If the milk feels hotter than warm it can kill the yeast, if it feels cool the yeast wont wake up. If the mixture doesnt foam in 8 to 10 minutes toss the yeast and start over, dont try to coax dead yeast. A quick trick: warm a bit of milk and touch the inside of your wrist, it should feel like a warm bath, not hot.

2) Be careful with the red coloring and the cocoa. Cocoa dulls red so you may need more color than you think, but liquid coloring adds extra water which can make the dough sticky. If you have gel or paste food color use that instead, way less volume and stronger color. If you only have liquid, cut the milk by a tablespoon or two and add the color to the wet mix so it disperses evenly.

3) Roll and cut smartly so you dont lose filling. Chill the filling a few minutes if it gets too soft, spread it thin and even leaving that half inch border, then roll snug but not crushing all the air out. For perfect slices use unflavored dental floss or a thin serrated knife, and always place rolls seam-side down in the pan so they hold their shape while rising.

4) Frosting and storage tips that actually save you time. Let the buns cool about 8 to 12 minutes so the cream cheese frosting softens into them without melting into a puddle. If tops brown too fast, tent loosely with foil while baking. To keep extras, freeze unfrosted rolls on a tray then bag them; thaw and warm in the oven before frosting. Reheat single rolls in the microwave 10 to 15 seconds or in a 300 F oven for 8 to 10 minutes for that fresh-baked vibe.

Heavenly Red Velvet Cinnamon Rolls Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I reimagined classic cinnamon rolls in vivid crimson, filling them with brown sugar and cinnamon and finishing them with cream cheese frosting, and I added the recipe to my Red Velvet Baking Recipes.

Servings

servings

Calories

450

kcal

Equipment: 1. Measuring cups and spoons (dry and liquid)
2. Instant read thermometer plus a small saucepan or microwave safe bowl for warming milk
3. Large mixing bowl
4. Whisk and a rubber spatula
5. Stand mixer with dough hook, or a sturdy wooden spoon if you knead by hand
6. Rolling pin and a bench scraper or sharp serrated knife (dental floss also works for cutting)
7. 9×13 inch baking pan
8. Plastic wrap or a clean kitchen towel for covering rises
9. Electric hand mixer or stand mixer for the cream cheese frosting and an offset spatula to spread it

Ingredients

All-purpose flour (3 1/2 cups)
Granulated sugar (1/4 cup)
Active dry yeast (2 1/4 teaspoons)
Warm whole milk (1 cup)
Unsalted butter for dough (4 tablespoons, melted)
Large egg (1)
Unsweetened cocoa powder (2 tablespoons)
Red food coloring (2 tablespoons)
Salt (1 teaspoon)
Brown sugar, packed (3/4 cup)
Ground cinnamon (2 tablespoons)
Unsalted butter for filling (4 tablespoons, softened)
Cream cheese, softened (8 ounces)
Unsalted butter for frosting (4 tablespoons, softened)
Powdered sugar (1 1/2 cups)
Vanilla extract (1 teaspoon)
Milk or heavy cream (1 to 2 tablespoons, to thin frosting if needed)

Directions

Warm 1 cup whole milk to about 105 to 110 F, stir in 1/4 cup granulated sugar and 2 1/4 tsp active dry yeast, let sit 5 to 10 minutes until foamy; don't overheat the milk or you'll kill the yeast.
In a large bowl whisk together 3 1/2 cups all-purpose flour, 1 tsp salt and 2 tbsp unsweetened cocoa powder. In a separate bowl mix the foamy yeast mixture with 4 tbsp melted unsalted butter, 1 large egg and 2 tbsp red food coloring.
Pour the wet into the dry and stir until a shaggy dough forms, then knead 8 to 10 minutes by hand or 5 to 7 minutes in a stand mixer with a dough hook until smooth and slightly tacky; add a little flour only if it’s unmanageably sticky.
Lightly oil a bowl, put the dough in, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
Meanwhile make the filling: stir together 3/4 cup packed brown sugar, 2 tbsp ground cinnamon and 4 tbsp softened unsalted butter until it’s spreadable; you can chill it a few minutes if it’s too soft.
Punch the dough down, roll it on a floured surface into roughly a 12 by 16 inch rectangle, spread the cinnamon-brown sugar filling evenly leaving a 1/2 inch border, then roll tightly from the long side and pinch the seam closed.
Cut the log into 9 to 12 rolls using thin dental floss or a sharp serrated knife, place them seam down in a greased 9×13 inch pan with a little space between, cover and let rise 30 to 45 minutes until puffy.
Preheat oven to 350 F while they rise, then bake the rolls 25 to 30 minutes until golden at the edges and set in the center; if the tops brown too fast tent loosely with foil.
For the frosting beat together 8 oz softened cream cheese and 4 tbsp softened unsalted butter until smooth, add 1 1/2 cups powdered sugar, 1 tsp vanilla, and 1 to 2 tbsp milk or heavy cream to reach a spreadable consistency.
Let rolls cool about 10 minutes, spread the frosting so it melts into the warm buns, serve warm. Leftovers keep covered in the fridge 2 to 3 days or freeze un-frosted rolls for up to a month, thaw and warm before frosting.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.