Irresistible Red Velvet Cinnamon Rolls

A decadent twist on a classic favorite, these Red Velvet Cinnamon Rolls bring together the rich flavors of cocoa and cinnamon, intertwined with the iconic red hue of red velvet. Topped with a smooth cream cheese glaze, they’re perfect for brunch, special occasions, or whenever you’re craving something indulgent.

Why You’ll Love This Recipe

• Unique and eye-catching: vibrant red velvet dough makes every bite memorable.

• Layered flavor experience: the pairing of cocoa and cinnamon creates a rich, comforting taste.

• Creamy finish: a silky cream cheese glaze adds sweetness and smoothness.

• Dessert-meets-breakfast versatility: ideal for holidays, brunches, or dessert tables.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• all-purpose flour

• red velvet cake mix or cocoa powder + red food coloring

• yeast

• granulated sugar

• salt

• milk

• unsalted butter

• eggs

• ground cinnamon

• brown sugar

• cream cheese

• powdered sugar

• vanilla extract

directions

1. Prepare the dough

   • Warm milk to about 110 °F and combine with yeast and a pinch of sugar. Let it bloom.

   • In a mixing bowl, combine flour, sugar, a bit of salt, cocoa or cake mix, red food coloring, melted butter, and beaten eggs. Add the yeast mixture and knead until you get a soft, slightly sticky dough.

2. First rise

   • Place dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size—approximately 1 to 1½ hours.

3. Shape the rolls

   • Roll the dough into a rectangle about ¼-inch thick.

   • Spread softened butter evenly, then sprinkle it with the cinnamon and brown sugar mixture.

   • Roll it tightly into a log and cut it into equal-sized rolls (typically 12–15).

4. Second rise

   • Place the cut rolls in a greased baking dish, cover, and allow a second rise of about 30–45 minutes, until puffy.

5. Bake

   • Preheat the oven to 350 °F (175 °C).

   • Bake the rolls for 20–25 minutes, until the tops are lightly golden and cooked through.

6. Prepare the glaze

   • While the rolls are baking, whisk cream cheese, powdered sugar, melted butter, and vanilla until smooth.

7. Finish

   • When the rolls come out, let them cool for about 5 minutes. Drizzle or spread the cream cheese glaze over the warm rolls. Serve immediately.

Servings and timing

• Yields: 12–15 rolls

• Active prep time: ~30 minutes

• Rise time: Total ~1 hour 45 minutes (plus baking)

• Bake time: 20–25 minutes

• Total time: ~2 hours 30 minutes

Variations

• Chocolate-lovers: Add mini dark chocolate chips inside the filling before rolling.

• Nutty twist: Sprinkle chopped pecans or walnuts over the butter before the cinnamon–sugar.

• Spiced flavor: Add a pinch of nutmeg or ground cloves to the cinnamon–sugar mixture.

• Vegan option: Use plant-based milk and vegan cream cheese; substitute eggs with flax eggs.

storage/reheating

• To store: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

• To reheat: Microwave individual rolls for 15–20 seconds until warmed through. For multiple rolls, reheat in a preheated oven at 300 °F (150 °C) for 10 minutes.

• To freeze: Once cooled, freeze unglazed rolls in an airtight container for up to 3 months. Thaw overnight in the fridge, reheat, and add fresh glaze.

FAQs

What can I use instead of red food coloring?

You can use natural red food coloring derived from beets or a beetroot powder. These may impart a slight earthy flavor.

Can I make the dough the night before?

Yes. After the first rise, cover and refrigerate the dough overnight. Let it come to room temperature and complete shaping and rising the next morning.

Can I prepare rolls in advance and bake later?

Absolutely. After shaping, place them covered in the fridge overnight and bake the next day. Allow them to rise before baking.

Why didn’t my rolls rise properly?

Possible reasons include expired yeast, water or milk that was too hot or cold, or a drafty environment. Ensure the liquid is around 110 °F and yeast is fresh.

Can I use cake flour instead of all-purpose flour?

Yes, cake flour works well and yields a softer, more tender texture due to lower protein content.

Is it possible to omit cocoa powder?

You can skip it, but cocoa contributes depth and the classic red velvet flavor. Without it, you’ll have red cinnamon rolls.

My glaze is too thin. What should I do?

Add more powdered sugar, 1 tablespoon at a time, until it reaches a spreadable consistency.

Can I bake these in a muffin tin?

Yes—bake at the same temperature for 20 minutes, but check with a skewer to ensure the centers are cooked.

Can I halve the recipe?

Yes. Simply divide all ingredients by two, and adjust the baking pan to fit approximately 6–8 rolls.

How do I reheat a whole batch?

Cover with foil and warm in a preheated oven at 300 °F (150 °C) for about 15 minutes, or until they’re heated through.

Conclusion

These Red Velvet Cinnamon Rolls elevate a classic treat with bold color and flavor. With a smooth cream cheese finish and the comforting warmth of cinnamon, they are sure to impress. Whether made for a festive brunch or a special dessert, they’re bound to become a favorite in your recipe repertoire. Enjoy every sweet, velvety bite!

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