Red Velvet Cinnamon Rolls are a delightful twist on the classic breakfast treat that combines the rich, velvety flavor of red velvet cake with the warm, comforting essence of cinnamon rolls. As a lover of both desserts and breakfast pastries, I can confidently say that these rolls are a match made in heaven. The vibrant red color not only makes them visually stunning but also adds a touch of festivity to any occasion, making them perfect for holidays or special gatherings.
Originating from the Southern United States, red velvet cake has a rich history that dates back to the 1920s, often associated with celebrations and indulgence. People adore Red Velvet Cinnamon Rolls for their soft, pillowy texture and the perfect balance of sweetness and spice. The cream cheese frosting drizzled on top adds a luscious finish that elevates these rolls to a whole new level. Whether you’re enjoying them fresh out of the oven or as a delightful treat later in the day, Red Velvet Cinnamon Rolls are sure to become a favorite in your household!
Ingredients:
- For the Dough:
- 4 cups all-purpose flour
- 1 cup whole milk, warmed to about 110°F (43°C)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
- 1/2 teaspoon salt
- For the Cinnamon Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup chopped pecans or walnuts (optional)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
Preparing the Dough
- In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is activated and ready to go!
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, and salt. Make a well in the center of the dry ingredients.
- In another bowl, mix the melted butter, eggs, vanilla extract, and red food coloring. Once the yeast mixture is frothy, add it to this bowl and stir to combine.
- Pour the wet ingredients into the well of the dry ingredients. Using a wooden spoon or your hands, mix until a dough begins to form. It should be slightly sticky but manageable.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Preparing the Cinnamon Filling
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined. If you’re using nuts, fold them in at this stage.
- Set the filling aside until the dough is ready. It should be spreadable but not too runny.
Rolling and Shaping the Cinnamon Rolls
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
- Roll the dough out into a rectangle, about 16×24 inches in size and about 1/4 inch thick. Make sure to keep the edges as straight as possible for even rolls.
- Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border around the edges.
- Starting from one long edge, carefully roll the dough tightly into a log. Pinch the seam to seal it.
- Using a sharp knife or a piece of dental floss, cut the log into 12 equal pieces. Each piece should be about 1.5 inches thick.
- Place the rolls in a greased 9×13 inch baking dish or on a parchment-lined baking sheet, leaving some space between each roll for them to expand.
- Cover the rolls with a kitchen towel and let them rise again for about 30-45 minutes, or until they have puffed up.
Cooking the Cinnamon Rolls
- Preheat your oven to 350°F (175°C).
Conclusion:
In summary, these Red Velvet Cinnamon Rolls are an absolute must-try for anyone looking to elevate their breakfast or brunch game. The combination of rich, velvety red velvet cake flavor with the warm, gooey cinnamon filling creates a delightful treat that is both visually stunning and irresistibly delicious. Whether you’re celebrating a special occasion or simply indulging in a cozy weekend morning, these rolls are sure to impress. For serving suggestions, I recommend drizzling a generous amount of cream cheese frosting over the top for that classic red velvet experience. You can also sprinkle some crushed pecans or walnuts for added texture and flavor. If you’re feeling adventurous, try adding a hint of espresso powder to the cinnamon filling for a mocha twist, or swap out the traditional cream cheese frosting for a chocolate ganache for a decadent variation. I encourage you to give this recipe a try and experience the joy of baking these delightful Red Velvet Cinnamon Rolls yourself. Don’t forget to share your experience with friends and family, and let me know how they turned out for you! Your feedback and creativity can inspire others to dive into this delicious recipe as well. Happy baking! Print
Red Velvet Cinnamon Rolls: A Delicious Twist on a Classic Treat
- Total Time: 150 minutes
- Yield: 12 rolls 1x
Description
Enjoy these soft and fluffy Red Velvet Cinnamon Rolls, featuring a delicious cocoa flavor and a sweet cinnamon filling, all topped with a creamy frosting. Perfect for breakfast or dessert, they are sure to impress!
Ingredients
Scale- 4 cups all-purpose flour
- 1 cup whole milk, warmed to about 110°F (43°C)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup chopped pecans or walnuts (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- In a small bowl, combine the warm milk and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, and salt. Make a well in the center of the dry ingredients.
- In another bowl, mix the melted butter, eggs, vanilla extract, and red food coloring. Once the yeast mixture is frothy, add it to this bowl and stir to combine.
- Pour the wet ingredients into the well of the dry ingredients. Using a wooden spoon or your hands, mix until a dough begins to form. It should be slightly sticky but manageable.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- While the dough is rising, prepare the cinnamon filling. In a medium bowl, mix together the softened butter, brown sugar, and ground cinnamon until well combined. If you’re using nuts, fold them in at this stage.
- Set the filling aside until the dough is ready. It should be spreadable but not too runny.
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
- Roll the dough out into a rectangle, about 16×24 inches in size and about 1/4 inch thick. Make sure to keep the edges as straight as possible for even rolls.
- Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border around the edges.
- Starting from one long edge, carefully roll the dough tightly into a log. Pinch the seam to seal it.
- Using a sharp knife or a piece of dental floss, cut the log into 12 equal pieces. Each piece should be about 1.5 inches thick.
- Place the rolls in a greased 9×13 inch baking dish or on a parchment-lined baking sheet, leaving some space between each roll for them to expand.
- Cover the rolls with a kitchen towel and let them rise again for about 30-45 minutes, or until they have puffed up.
- Preheat your oven to 350°F (175°C).
- Bake the rolls in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through.
- While the rolls are baking, prepare the cream cheese frosting by beating together the softened cream cheese, butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
- Once the rolls are done baking, let them cool for a few minutes before drizzling the cream cheese frosting over the top.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- You can substitute the nuts in the filling with your favorite mix-ins or leave them out entirely.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
