Name: Red Velvet Cinnamon Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 cup warm milk (105-115°F); 2 ¼ teaspoons active dry yeast (1 standard packet); ½ cup granulated sugar, divided; ½ cup (1 stick) unsalted butter, softened, plus 2 tbsp melted for filling; 1 large egg; 1 teaspoon vanilla extract; 1-2 tablespoons red gel food coloring (or more, to preference); 2 tablespoons unsweetened cocoa powder; 4-4 ½ cups all-purpose flour; ½ teaspoon salt; For the Filling:; ½ cup (1 stick) unsalted butter, melted; ¾ cup packed light brown sugar; 2 tablespoons ground cinnamon; For the Cream Cheese Frosting:; 8 ounces full-fat cream cheese, softened; ¼ cup (½ stick) unsalted butter, softened; 3-4 cups powdered sugar, sifted; 1 teaspoon vanilla extract

Description

These glorious red velvet cinnamon rolls are incredibly soft, moist, and bursting with that signature cocoa tang, all smothered in rich cream cheese frosting. This recipe guides you to perfect, pillowy rolls every time.

Ingredients

1 cup warm milk (105-115°F)
2 ¼ teaspoons active dry yeast (1 standard packet)
½ cup granulated sugar, divided
½ cup (1 stick) unsalted butter, softened, plus 2 tbsp melted for filling
1 large egg
1 teaspoon vanilla extract
1–2 tablespoons red gel food coloring (or more, to preference)
2 tablespoons unsweetened cocoa powder
4–4 ½ cups all-purpose flour
½ teaspoon salt
For the Filling:
½ cup (1 stick) unsalted butter, melted
¾ cup packed light brown sugar
2 tablespoons ground cinnamon
For the Cream Cheese Frosting:
8 ounces full-fat cream cheese, softened
¼ cup (½ stick) unsalted butter, softened
3–4 cups powdered sugar, sifted
1 teaspoon vanilla extract

Instructions

1. Activate Yeast & Create Dough Base: In a large bowl, combine warm milk, yeast, and 1 tbsp granulated sugar. Let foam (5-10 mins). Stir in softened butter, remaining granulated sugar, egg, vanilla, red food coloring, and cocoa powder until combined.
2. Form & Knead Dough: Gradually add flour and salt. Mix until shaggy. Knead for 8-12 minutes (stand mixer or by hand) until smooth and elastic, slightly tacky.
3. First Rise: Place dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for 1-1.5 hours until doubled.
4. Roll, Fill & Slice: Punch down dough. Roll into an 18×12 inch rectangle. Mix melted butter, brown sugar, and cinnamon for filling; spread evenly. Tightly roll into a log. Slice into 12-15 rolls with dental floss or a knife.
5. Second Rise & Bake: Place rolls in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes until puffy. Preheat oven to 375°F (190°C). Bake for 18-25 minutes until golden brown.
6. Make & Frost: While rolls bake, beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar and vanilla; beat until fluffy. Frost warm rolls immediately for a melty glaze.

Prep Time: 30 mins
Cook Time: 20 mins