I created a Cinnamon Rolls Recipe that marries red velvet and cinnamon into pillowy soft spirals swirled with cocoa and cinnamon, finished with a tangy cream cheese frosting that keeps the sweetness from overwhelming.

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I always thought red velvet was just for cakes, but these Red Velvet Cinnamon Rolls with Cream Cheese Frosting made me eat my words. The dough soaks up a little whole milk and turns pillowy and slightly bouncy, while chocolatey cinnamon spirals hide inside each roll.

The frosting is tangy enough that it stops things from getting sickening sweet, and yes I messed up the first batch but kept the good parts. My family literally argued over who got the last one.

This Cinnamon Rolls Recipe is perfect for Christmas morning when you want something that looks fancy but is shockingly easy.

Ingredients

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Whole milk: Adds richness and moisture, gives calcium and some protein, makes dough soft.
Active dry yeast: Leavens dough by producing gas, sugar feeds it, gives air.
All purpose flour: Main structure, carbs and some protein, too much makes rolls tough.
Unsweetened cocoa: Adds chocolate flavor, it’s low cal, deepens red velvet taste.
Brown sugar: Sweetens and moistens filling, adds caramel notes and chewiness.
Cinnamon: Warm spice, fragrant and slightly astringent, balances sugar well.
Cream cheese: Tangy frosting base, high in fat, gives smooth rich mouthfeel.
Butter: Adds tenderness and flavor, provides fat for soft flaky texture.

Ingredient Quantities

1 cup whole milk

2 1/4 teaspoons active dry yeast (1 packet)

1/3 cup granulated sugar

3 tablespoons unsalted butter, melted

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

2 tablespoons unsweetened cocoa powder

2 to 3 tbsp red food coloring (liquid)

1 teaspoon white vinegar

3 to 3 1/2 cups all purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, softened (for filling)

3/4 cup packed light brown sugar

2 tablespoons ground cinnamon

2 tablespoons unsweetened cocoa powder (optional in filling for extra chocolate)

1/4 teaspoon salt (for filling)

8 ounces cream cheese, softened

1/4 cup unsalted butter, softened (for frosting)

1 1/2 to 2 cups powdered sugar

1 teaspoon vanilla extract

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

Pinch of salt (for frosting)

How to Make this

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1. Warm 1 cup whole milk to about 105 to 110 F, stir in 1/3 cup granulated sugar until dissolved, sprinkle 2 1/4 teaspoons active dry yeast on top and let sit 5 to 10 minutes until foamy.

2. Whisk the foamy yeast mixture with 3 tablespoons melted unsalted butter, 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, 2 tablespoons unsweetened cocoa powder, 2 to 3 tablespoons red food coloring (start with 2 and add more if you want deeper color), and 1 teaspoon white vinegar.

3. In a large bowl combine 3 to 3 1/2 cups all purpose flour and 1/2 teaspoon salt, add the wet mix and stir until it forms a shaggy dough, then turn onto a floured surface and knead about 6 to 8 minutes until smooth and slightly tacky, adding small pinches of flour if the dough is too sticky.

4. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled about 1 to 1 1/2 hours, dont rush this step it makes them pillowy.

5. While dough rises make the filling: beat 1/2 cup softened unsalted butter with 3/4 cup packed light brown sugar, 2 tablespoons ground cinnamon, 2 tablespoons unsweetened cocoa powder if using, and 1/4 teaspoon salt until spreadable.

6. Punch down risen dough and roll on a lightly floured surface into a roughly 12 by 18 inch rectangle, spread the filling evenly to the edges so every bite has cinnamon chocolate, then roll tightly from the long side into a log and pinch the seam to seal.

7. Chill the log 10 to 15 minutes in the fridge for easier slicing, then cut into 12 even rolls and place them cut side up in a greased 9 by 13 inch baking pan, leave a little room between rolls, cover and let rise again until puffy about 30 to 45 minutes.

8. Preheat oven to 350 F and bake the rolls in the center rack 20 to 25 minutes until set and lightly golden at the edges, dont overbake or they will dry out.

9. While the rolls bake beat together 8 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth, add 1 1/2 to 2 cups powdered sugar gradually, 1 teaspoon vanilla extract and a pinch of salt, thin with 1 to 2 tablespoons milk or heavy cream until spreadable.

10. Let rolls cool about 10 minutes, spread the tangy cream cheese frosting generously so it melts into the swirls, serve warm and eat quick because they wont last long.

Equipment Needed

1. Liquid measuring cup (for warming the milk)
2. Instant read thermometer to hit 105 to 110 F
3. Set of dry measuring cups and measuring spoons
4. Large mixing bowl for the dough rise
5. Medium bowl for the wet mix and another for the filling
6. Whisk plus a rubber spatula for scraping and folding
7. Rolling pin and a bench scraper or sharp knife for slicing rolls
8. 9 by 13 inch baking pan, lightly greased
9. Hand mixer or sturdy wooden spoon for the cream cheese frosting

FAQ

Q: Why is there vinegar in the dough and do I have to use it?
A: The vinegar reacts with the cocoa and the dairy to give a subtle tang and brighter red color, kinda like a quick buttermilk trick. Use the 1 teaspoon called for, it really helps texture and flavor, but if you're out you can skip it and the rolls will still be tasty.

Q: My dough is sticky, what do I do?
A: Sticky is normal. Add flour 1 tablespoon at a time up to the max 3 1/2 cups until the dough is soft and slightly tacky but not clinging to your hands. Don’t overdo it or rolls turn dense. Oil your hands or use a bench scraper to handle it.

Q: How much red food coloring should I use and will it stain everything?
A: Start with 2 tablespoons of liquid red, then add up to the 3rd if you want a bolder color. Gel needs way less. Yes, it stains skin and clothes, so wear an apron and wipe spills quick.

Q: Can I make these ahead or freeze them?
A: Yes. You can shape rolls into the pan, cover tightly and refrigerate overnight, then let them warm and finish proofing before baking. For longer storage freeze unbaked (flash freeze then wrap) up to 1 month, or freeze baked rolls up to 2 months. Reheat baked rolls in a 300 F (150 C) oven for 8 to 12 minutes.

Q: When should I frost the rolls and how do I keep the frosting from being runny?
A: Frost when rolls are warm but not piping hot, about 10 to 15 minutes after baking, so frosting sinks in just a bit. Beat cream cheese and butter until very smooth first, then add powdered sugar. If frosting is too thick add 1 tablespoon milk at a time. If it’s too thin chill briefly. A pinch of salt cuts the sweetness.

Q: How do I know if I overproofed or underproofed the buns and can I fix it?
A: Underproofed dough springs back fast when poked and bakes dense, so give it more time in a warm spot. Overproofed dough won’t bounce back and may collapse in the oven, giving flat rolls. If slightly overproofed try baking right away at a slightly lower temp so they set before collapsing. Severe overproofing is hard to fix, best to reshape and proof again.

Red Velvet Cinnamon Rolls With Cream Cheese Frosting Recipe Substitutions and Variations

Whole milk: Swap with 1 cup buttermilk for extra tang and a softer crumb, omit the 1 teaspoon white vinegar. If you need non dairy use 1 cup unsweetened almond or oat milk plus 1 teaspoon vinegar to sour it.
Active dry yeast (2 1/4 tsp): Use instant yeast the same amount, stir it into the dry ingredients instead of proofing, but expect faster rises so watch the dough.
Unsalted butter (for filling or dough): Use an equal amount of vegan butter or solid coconut oil at room temp for a dairy free option, or browned butter for a nuttier flavor but keep it cooled before spreading.
Cream cheese (8 ounces): Substitute Neufchatel 1 to 1 for a lighter frosting, or mascarpone for extra richness, or a dairy free cream cheese if needed just taste and add a little more powdered sugar if the substitute is tangier.

Pro Tips

1) Check your yeast and milk temp carefully. If the milk is too hot you’ll kill the yeast, too cool and it wont foam; if after 10 to 15 minutes the starter isn’t bubbly, toss it and try again with fresh yeast. No thermometer? Warm to the wrist, not scalding.

2) If you want vivid red rolls use gel or paste food coloring instead of extra liquid drops, and remember cocoa dulls the color. A little vinegar helps the color pop, but if you want a brighter red reduce the cocoa in the dough a hair or boost concentrated red coloring.

3) Aim for a smooth, slightly tacky dough not a dry brick. Knead until you can stretch a bit without tearing (windowpane test), and resist adding too much flour while shaping; under-adding is easier to fix than over-drying. A stand mixer with a dough hook saves time and gives more consistent results.

4) For neat slices chill the rolled log 10 to 20 minutes so the filling firms up, then cut with unflavored floss or a serrated knife to avoid squashing. Press the seam closed and place rolls seam-side down in the pan so they keep their spiral shape while rising and baking.

5) Don’t overbake, and frost at the right moment. Pull the rolls when they are set but still soft, cool 8 to 12 minutes, then spread the cream cheese icing so it melts into the swirls. Leftovers reheat well for 10 to 15 seconds in the microwave. You can also freeze unbaked shaped rolls and bake from thawed for fresh-baked texture later.

Red Velvet Cinnamon Rolls With Cream Cheese Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

477

kcal

Equipment: 1. Liquid measuring cup (for warming the milk)
2. Instant read thermometer to hit 105 to 110 F
3. Set of dry measuring cups and measuring spoons
4. Large mixing bowl for the dough rise
5. Medium bowl for the wet mix and another for the filling
6. Whisk plus a rubber spatula for scraping and folding
7. Rolling pin and a bench scraper or sharp knife for slicing rolls
8. 9 by 13 inch baking pan, lightly greased
9. Hand mixer or sturdy wooden spoon for the cream cheese frosting

Ingredients

1 cup whole milk
2 1/4 teaspoons active dry yeast (1 packet)
1/3 cup granulated sugar
3 tablespoons unsalted butter, melted
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 tablespoons unsweetened cocoa powder
2 to 3 tbsp red food coloring (liquid)
1 teaspoon white vinegar
3 to 3 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, softened (for filling)
3/4 cup packed light brown sugar
2 tablespoons ground cinnamon
2 tablespoons unsweetened cocoa powder (optional in filling for extra chocolate)
1/4 teaspoon salt (for filling)
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened (for frosting)
1 1/2 to 2 cups powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk or heavy cream (to thin frosting if needed)
Pinch of salt (for frosting)

Directions

Warm 1 cup whole milk to about 105 to 110 F, stir in 1/3 cup granulated sugar until dissolved, sprinkle 2 1/4 teaspoons active dry yeast on top and let sit 5 to 10 minutes until foamy.
Whisk the foamy yeast mixture with 3 tablespoons melted unsalted butter, 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, 2 tablespoons unsweetened cocoa powder, 2 to 3 tablespoons red food coloring (start with 2 and add more if you want deeper color), and 1 teaspoon white vinegar.
In a large bowl combine 3 to 3 1/2 cups all purpose flour and 1/2 teaspoon salt, add the wet mix and stir until it forms a shaggy dough, then turn onto a floured surface and knead about 6 to 8 minutes until smooth and slightly tacky, adding small pinches of flour if the dough is too sticky.
Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled about 1 to 1 1/2 hours, dont rush this step it makes them pillowy.
While dough rises make the filling: beat 1/2 cup softened unsalted butter with 3/4 cup packed light brown sugar, 2 tablespoons ground cinnamon, 2 tablespoons unsweetened cocoa powder if using, and 1/4 teaspoon salt until spreadable.
Punch down risen dough and roll on a lightly floured surface into a roughly 12 by 18 inch rectangle, spread the filling evenly to the edges so every bite has cinnamon chocolate, then roll tightly from the long side into a log and pinch the seam to seal.
Chill the log 10 to 15 minutes in the fridge for easier slicing, then cut into 12 even rolls and place them cut side up in a greased 9 by 13 inch baking pan, leave a little room between rolls, cover and let rise again until puffy about 30 to 45 minutes.
Preheat oven to 350 F and bake the rolls in the center rack 20 to 25 minutes until set and lightly golden at the edges, dont overbake or they will dry out.
While the rolls bake beat together 8 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth, add 1 1/2 to 2 cups powdered sugar gradually, 1 teaspoon vanilla extract and a pinch of salt, thin with 1 to 2 tablespoons milk or heavy cream until spreadable.
Let rolls cool about 10 minutes, spread the tangy cream cheese frosting generously so it melts into the swirls, serve warm and eat quick because they wont last long.

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.