Name: Red Velvet Cinnamon Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 3 ½ cups all-purpose flour; ¼ cup unsweetened cocoa powder; ¼ cup granulated sugar; 1 packet (2 ¼ tsp) instant yeast; ½ teaspoon salt; ¾ cup warm milk (110°F); ¼ cup unsalted butter, melted; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon red food coloring; ½ cup unsalted butter, softened; ¾ cup brown sugar; 2 tablespoons cinnamon; 4 oz cream cheese, softened; ¼ cup unsalted butter, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1–2 tablespoons milk (for consistency)

Ingredients

3 ½ cups all-purpose flour

¼ cup unsweetened cocoa powder

¼ cup granulated sugar

1 packet (2 ¼ tsp) instant yeast

½ teaspoon salt

¾ cup warm milk (110°F)

¼ cup unsalted butter, melted

1 large egg

1 teaspoon vanilla extract

1 tablespoon red food coloring

½ cup unsalted butter, softened (for filling)

¾ cup brown sugar (for filling)

2 tablespoons cinnamon (for filling)

4 oz cream cheese, softened (for frosting)

¼ cup unsalted butter, softened (for frosting)

1 cup powdered sugar (for frosting)

1 teaspoon vanilla extract (for frosting)

1–2 tablespoons milk (for frosting consistency)

Instructions

Step 1: Prepare the dough by whisking together the flour, cocoa powder, sugar, yeast, and salt in a mixing bowl. In another bowl, combine the warm milk, melted butter, egg, vanilla extract, and red food coloring. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

Step 2: Make the filling by mixing the softened butter, brown sugar, and cinnamon in a small bowl until well combined.

Step 3: Roll out the dough on a floured surface into a rectangle about ¼ inch thick. Spread the cinnamon filling evenly over the dough. Roll the dough tightly from one end and slice into 12 even rolls. Place the rolls in a greased baking dish and let rise for another 30 minutes.

Step 4: Preheat your oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until golden brown.

Step 5: While the rolls bake, beat cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth and fluffy. Spread the frosting over the warm rolls and serve immediately.

Tips & Variations

Use warm milk at about 110°F to properly activate the yeast without killing it.

Don’t over-knead the dough; stop once it is smooth and slightly tacky to keep the rolls tender.

Allow the rolls to rise twice for extra fluffy and soft texture.

Spread the cinnamon filling evenly to ensure every bite is flavorful.

Frost the rolls while they are still warm so the frosting melts slightly and seeps into the rolls.

For a chocolate twist, add mini chocolate chips to the cinnamon filling before rolling.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast but be sure to proof it first in warm water with a pinch of sugar until foamy before adding to the other ingredients.

Can I make the dough the night before?

Yes, you can refrigerate the dough overnight after the first kneading. Let it come to room temperature before rolling out and proceeding with the recipe.