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Red Velvet Cinnamon Rolls – Homemade Recipe

Red velvet cinnamon rolls are soft, cocoa-kissed yeast rolls filled with cinnamon brown sugar and topped with creamy frosting. They rise until puffy, then bake at 350°F until set with a tender center.
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Prep Time 35 minutes
Cook Time 28 minutes
rising and resting 2 hours 10 minutes
Total Time 3 hours 13 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk
  • 1 packet (1/4 oz) active dry yeast 2 1/4 teaspoons
  • 0.33 cup granulated sugar
  • 1 egg large, at room temperature
  • 12 tablespoons unsalted butter divided: 4 tablespoons melted for the dough, 6 tablespoons softened for the filling, and 2 tablespoons softened for the frosting
  • 1 tablespoon red liquid food coloring
  • 4.25 cups all-purpose flour
  • 2 tablespoons all-purpose flour for dusting
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon fine salt
  • 1 cooking spray for greasing the bowl and pan
For the filling
  • 0.75 cup light brown sugar packed
  • 1 tablespoon ground cinnamon
For the frosting
  • 4 ounces cream cheese softened
  • 1 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 1 tablespoon milk

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Warm the milk to 105–110°F in a small saucepan or microwave, then pour it into a large bowl.
  2. Stir in the yeast and granulated sugar, and let stand for 5–10 minutes until foamy.
  3. Whisk the egg, 4 tablespoons melted butter, and food coloring into the yeast mixture.
  4. In a medium bowl, whisk together the 4 1/4 cups flour, cocoa powder, and salt.
  5. Add the flour mixture to the yeast mixture and stir until a shaggy dough forms.
  6. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, using the additional 2 tablespoons flour to dust the surface as needed.
  7. Lightly coat a large bowl with cooking spray, add the dough, and turn it to coat.
  8. Cover and let rise in a warm place for 1–1 1/2 hours, until doubled in size.
Fill and bake the rolls
  1. Coat a 9x13-inch baking dish with cooking spray.
  2. Roll the dough into a 12x18-inch rectangle on a lightly floured surface.
  3. Spread 6 tablespoons softened butter over the dough.
  4. Mix the brown sugar and cinnamon in a small bowl, then sprinkle the mixture evenly over the butter.
  5. Starting at a long edge, roll the dough into a log and pinch the seam closed.
  6. Cut into 12 rolls and arrange them cut-side up in the baking dish.
  7. Cover and let rise for 30–45 minutes until puffy.
  8. While the rolls rise, preheat the oven to 350°F.
  9. Bake for 25–30 minutes, until the rolls are set and the center roll reaches about 190°F.
  10. Let the rolls rest in the pan for 10 minutes.
Make the frosting
  1. Beat the cream cheese and remaining 2 tablespoons softened butter in a medium bowl until smooth.
  2. Beat in the powdered sugar, vanilla, and milk until creamy.
  3. Spread the frosting over the warm rolls.

Notes

For evenly shaped rolls, roll the dough into the specified 12x18-inch rectangle before filling. Refrigerate leftovers for up to 3 days; freezer storage is suitable. For a dairy-free option, use plant-based milk, butter, and cream cheese.