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Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls
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Red Velvet Cinnamon Rolls combine the rich flavors of cocoa and cinnamon with a vibrant red color, creating soft, fluffy rolls perfect for breakfast, brunch, or dessert. This festive treat blends classic cinnamon roll spices with the smooth cocoa undertones of red velvet dough, topped with tangy cream cheese frosting for a deliciously unique twist that impresses every time.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 cup granulated sugar
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 cup warm buttermilk
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 tsp salt
  • 2 tbsp red food coloring

Filling Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 tbsp ground cinnamon
  • Pinch of salt
  • Optional: 1/2 cup chopped pecans or walnuts (for nutty variation)
  • Optional: 1/4 cup mini chocolate chips (for chocolate overload variation)

Frosting Ingredients

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Optional: 1 tsp fresh orange zest (for citrus variation)

Instructions

  1. Prepare the Dough: Activate the yeast by dissolving it in warm buttermilk. In a large bowl, combine flour, cocoa powder, sugar, and salt. Add eggs, melted butter, red food coloring, and the yeast-buttermilk mixture. Mix and knead the dough for 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for about 1 hour until doubled in size.
  2. Make the Filling: While the dough rises, mix softened butter, cinnamon, sugar, and a pinch of salt until combined into a spreadable paste. For optional variations, fold in nuts or mini chocolate chips.
  3. Roll and Fill the Dough: On a lightly floured surface, roll the risen dough into a large rectangle. Spread the cinnamon filling evenly over the dough, ensuring it reaches close to the edges for full flavor coverage.
  4. Shape the Rolls: Starting from the long edge, roll the dough tightly into a log. Slice into 1 to 1.5 inch thick rolls. Arrange the rolls in a greased baking pan, leaving space for a second rise.
  5. Second Rise and Bake: Allow the rolls to rise again for 30-45 minutes until puffy. Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes or until golden brown and cooked through.
  6. Frost and Serve: Let the rolls cool slightly. Spread or drizzle cream cheese frosting over the warm rolls. Optionally, mix orange zest into the frosting for a citrusy note. Serve fresh and enjoy.

Notes

  • Use a kitchen scale to measure flour accurately for best dough consistency.
  • Bring eggs, butter, and buttermilk to room temperature before mixing.
  • Do not skip the second rise to achieve soft, airy rolls with perfect layers.
  • Spread the cinnamon filling close to the edges to avoid dry spots.
  • Watch baking time carefully; overbaking can dry the rolls.
  • Apply frosting while rolls are still warm to allow it to melt slightly into the layers.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
  • Freeze wrapped rolls for up to 3 months; thaw overnight in the fridge before reheating.
  • Reheat rolls in microwave for 20-30 seconds or in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet dessert, cinnamon roll recipe, breakfast rolls, cream cheese frosting, festive rolls

Find it online: https://mealsbymary.com/red-velvet-cinnamon-rolls/