Description
Red Velvet Cinnamon Rolls are a decadent twist on the classic breakfast treat, combining the soft, tender texture of cinnamon rolls with the rich cocoa flavor and vibrant color of red velvet cake. Perfect for cozy weekend mornings, festive brunches, or special occasions, these rolls are filled with a sweet cinnamon-cocoa mixture and topped with creamy, luscious cream cheese frosting. The combination of warm, fluffy dough and velvety frosting makes each bite irresistible, turning a simple breakfast into a celebratory experience. This recipe is ideal for bakers of all levels who want to create something both visually stunning and deliciously comforting.
Ingredients
For the Dough:
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1 cup warm milk (110°F/43°C)
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2 1/4 tsp active dry yeast (1 packet)
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1/3 cup granulated sugar
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1/2 cup unsalted butter, melted
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2 large eggs
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1 tsp vanilla extract
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1/2 tsp salt
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3 1/2 cups all-purpose flour
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2 tbsp cocoa powder
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Red food coloring (2–3 tbsp)
For the Filling:
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1/2 cup unsalted butter, softened
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1 cup brown sugar, packed
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2 tbsp cocoa powder
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1 1/2 tsp ground cinnamon
For the Cream Cheese Frosting:
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4 oz cream cheese, softened
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1/4 cup unsalted butter, softened
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1 1/2 cups powdered sugar
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1/2 tsp vanilla extract
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1–2 tbsp milk (as needed for consistency)
Instructions
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In a small bowl, combine warm milk and granulated sugar. Sprinkle the yeast on top and let it sit 5–10 minutes until foamy.
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In a large bowl, whisk together melted butter, eggs, vanilla extract, red food coloring, and cocoa powder. Stir in the yeast mixture.
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Gradually add flour and salt, mixing until a soft dough forms.
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Knead the dough on a floured surface for 6–8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5 minutes.
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Place dough in a greased bowl, cover, and let rise in a warm place 1–2 hours until doubled in size.
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Mix butter, brown sugar, cocoa powder, and cinnamon for the filling until smooth.
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Roll dough into a 16×12-inch rectangle. Spread filling evenly over dough, leaving a small border.
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Roll dough from the long side into a tight log, pinch the seam, and cut into 12 equal pieces.
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Place rolls in a greased 9×13-inch baking dish. Cover and let rise 30–45 minutes until puffy.
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Preheat oven to 350°F (175°C).
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Bake rolls 25–30 minutes until tops are lightly golden.
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Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then milk as needed for a pourable frosting.
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Spread frosting over warm rolls and serve immediately.
Notes
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Adjust red food coloring for desired intensity; gel coloring works best.
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Make-ahead: Assemble up to the second rise and refrigerate overnight. Bake in the morning.
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Frosting variations: Add a pinch of cinnamon or lemon extract for extra flavor.
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Storage: Store in an airtight container 2 days at room temperature or 5 days in the fridge. Reheat gently.
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Freezing: Freeze baked rolls individually or unbaked after shaping. Thaw and bake before serving.
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes