Red Velvet Cinnamon Rolls
40aprons.com/red-velvet-cinnamon-rolls/This red velvet cinnamon roll recipe features deep red, soft, fluffy rolls swirled with cinnamon-sugar filling and topped with tangy cream cheese; it’s so indulgent and will become everyone's favorite breakfast pastry. Perfect for the holidays, or any time you want something sweet and rich!
Recipe Makes (Approximate):
Equipment
- Stand mixer with dough hook attachment or large mixing bowl for hand kneading
- instant read thermometer
- large mixing bowl
- medium mixing bowl
- 9x13-inch baking dish
- parchment paper 12×18 inches
Ingredients
For the Dough
- 1 cup warm milk (heated to 110°F to 115°F, see Notes)
- 1 packet active dry yeast (2¼ teaspoons)
- ½ cup white sugar
- ½ cup unsalted butter (melted and cooled to 110°F to 115°F)
- 2 large eggs (whisked)
- 1 teaspoon apple cider vinegar
- 3¼ cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon red gel food coloring
- 2 teaspoons baking powder
- ¼ teaspoon salt
For the Cinnamon Filling
- 1 packed cup brown sugar
- 3 tablespoons ground cinnamon
- 6 tablespoons unsalted butter (softened)
For the Cream Cheese Frosting
- 6 tablespoons unsalted butter (softened)
- 8 ounces block cream cheese (at room temperature)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
Activate the Yeast
- Add ½ cup white sugar to bowl of stand mixer and pour 1 cup warm milk (110°F to 115°F) over sugar. Stir to combine.
- Sprinkle 1 packet (2¼ teaspoons) active dry yeast over milk mixture and set aside 5 minutes until bubbly and frothy.
Make the Cinnamon Rolls
- Add ½ cup melted unsalted butter (cooled to 110°F), 2 whisked eggs, and 1 teaspoon apple cider vinegar directly into stand mixer bowl with activated yeast mixture. Stir to combine everything together.
- Add 3¼ cups all-purpose flour, ¼ cup cocoa powder, 1 teaspoon red gel food coloring, 2 teaspoons baking powder, and ¼ teaspoon salt directly into same bowl.
- Attach dough hook to stand mixer and mix on medium speed 5 minutes until dough pulls away from sides of bowl and feels soft and slightly sticky.
- Lightly oil large mixing bowl and transfer dough from stand mixer bowl to oiled bowl. Cover with kitchen towel or plastic wrap.
- Place in warm spot and let rise 1 hour until dough is puffier and leaves indentation when poked.
- Now, make the cinnamon filling. Combine 1 packed cup brown sugar, 3 tablespoons ground cinnamon, and 6 tablespoons softened unsalted butter in medium bowl. Mix with fork until well combined and spreadable.
- Preheat oven to 350°F. Lightly coat 9×13-inch baking dish with softened butter or cooking spray.
- Cut parchment paper to 12×18 inches and lay on counter. Scrape dough onto parchment and press to 12×16 inches rectangle.
- Evenly spread cinnamon filling on dough rectangle, leaving ½ inch bare at one short end.
- Use parchment sheet to tightly roll dough starting from short side with filling to edge. Continue rolling by folding parchment over to other side.
- Cut rolled dough into 12 equal pieces using sharp knife or unflavored dental floss.
- Place 12 rolls evenly spaced in prepared baking dish.
- Bake 20 to 25 minutes until rolls are puffed and set in center but still soft to touch. Do not overbake.
Make the Cream Cheese Frosting and Serve
- Add 8 ounces block cream cheese (room temperature) and 6 tablespoons softened unsalted butter to stand mixer bowl. Beat on medium speed until completely smooth with no lumps.
- Add 2 cups powdered sugar, 1 teaspoon vanilla extract, and ⅛ teaspoon salt. Beat on medium speed until combined and fluffy.
- Remove rolls from oven and let stand 10 minutes.
- Slather tops of warm rolls generously with cream cheese frosting using butter knife or offset spatula. Serve immediately with additional frosting on side.
Recipe Notes
Make it Dairy-Free: Use plant-based milk, dairy-free butter (like Earth Balance), and dairy-free cream cheese in both the dough and frosting. The texture will be slightly different but still delicious.
Temperature Matters: Your milk and melted butter must both be between 110°F and 115°F. Too hot kills the yeast; too cool won't activate it. Use an instant-read thermometer for accuracy.
Milk Options: Any milk works here -- dairy or plant-based like almond, oat, or macadamia milk. Thicker milks like oat might require an extra minute of mixing time.
Fresh Yeast is Essential: Always check your yeast expiration date. If the yeast doesn't bubble and get frothy after 5 minutes in the warm milk mixture, it's dead and you need to start over with fresh yeast.
Food Coloring: Gel food coloring gives the most vibrant color without adding excess liquid. You can use 1-2 teaspoons depending on how red you want your rolls. Liquid food coloring works but requires more and may need slight flour adjustment.
Make Ahead: Prepare rolls through the cutting step, arrange in the baking dish, cover tightly with plastic wrap, and refrigerate overnight. Let sit at room temperature 30 minutes before baking. May need 2-3 extra minutes in the oven.
Storage: Store frosted rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in microwave for 15-20 seconds or in a 300°F oven covered with foil for 10 minutes.
Freezing: Freeze unfrosted baked rolls wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in fridge, warm in 300°F oven for 10 minutes, then frost. Can also freeze unbaked rolls -- thaw overnight, bring to room temperature 30 minutes, then bake.
Use Block Cream Cheese: Spreadable cream cheese in a tub will make your frosting too thin. Use cream cheese from a block and make sure it's at room temperature for smooth, lump-free frosting.
Nutrition Information (Approximate)
Calories: 516calProtein: 8gFat: 21gSaturated Fat: 13gTrans Fat: 1gCholesterol: 80mgSodium: 291mgPotassium: 142mgTotal Carbs: 58gFiber: 3gSugar: 29gNet Carbs: 55gVitamin A: 642IUVitamin C: 0.1mgCalcium: 143mgIron: 2mg
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