Red Velvet Cinnamon Rolls

square image of a single red velvet cinnamon roll with cream cheese frosting on a white plate

5 from 1 vote

Red Velvet Cinnamon rolls are rich cinnamon rolls that are topped with sweet cream cheese frosting. The entire family will love these.

Prep Time30

Cook Time25

Rise Time1 30

Total Time2 30

Course: Breakfast

Cuisine: American

Servings: Cinnamon Rolls

Calories: 487kcal

Author: Wendy

Equipment

Mixing Bowl
saucepan
stand mixer
dough hook
dishtowel
9x13 Baking Pan

Ingredients

Dough

1 cup milk
⅓ cup unsalted butter
½ cup sugar
½ teaspoon salt
2 ¼ teaspoons active dry yeast
4 cups flour divided
3 tablespoons cocoa powder
2 eggs room temperature
Red food coloring

Filling

2 tablespoons unsalted butter
¼ cup packed light brown sugar
2 teaspoons ground cinnamon
¾ cup sugar
1 tablespoon flour

Icing

8 ounce cream cheese softened
4 tablespoons unsalted butter softened
¼ teaspoon vanilla
1 cup powdered sugar
2 tablespoons milk

Instructions

In a mixing bowl, combine 1 ½ cups flour, cocoa powder, and yeast. Set aside.
In a saucepan, heat the milk, butter, sugar, and salt until 120 degrees F. Remove from heat and stir until the butter is melted. Add to the flour mixture.
Mix on low, using a regular paddle, adding the eggs one at a time. Add the food coloring until it reaches your desired shade. Be mindful that you will be adding more flour and that will soften the color.
Change the mixer attachment to the dough hook. Beat the dough at low, adding the remaining flour a little at a time. Increase speed to medium until a soft dough forms, approximately 3 minutes.
Transfer the dough to a lightly greased bowl, turning once to coat both sides. Cover with a clean dish towel.
Allow the dough to rise in a warm place until doubled, about 1 ½ hours.
Punch the dough down and turn out onto a floured surface. Cover and allow to rest for 5 to 10 minutes.
Combine the filling ingredients until sandy.
Roll the dough into a rectangle, approximately 20 inches by 10 inches. Sprinkle with the filling mixture, leaving a 1-inch space on one long edge without filling.
Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much. Seal the long edge by pinching it shut.
Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half and then the quarters into three slices each.
Place each roll in a large bar pan sprayed with non-stick cooking spray, allowing about one inch between them. Cover and allow to rise in a warm place for about 40 minutes or until doubled.
TIP: Before allowing the final rise, rolls may be tightly covered and placed in the refrigerator for up to 24 hours. Remove from the refrigerator and allow to rise before baking.
Bake at 350 degrees for 25 to 30 minutes.
While the rolls bake, combine the cream cheese, butter, and vanilla, stirring until well blended. Stir in the flour and then add the milk a little at a time until reaching the desired consistency.
Remove rolls from the oven and spread with icing.

Notes

To store cinnamon rolls after baking, keep them at room temperature for a few days.
To reheat the cinnamon rolls, place them on a baking sheet and bake for 5-8 minutes at 350 degrees!
Dough may be refrigerated overnight to save time in the morning; allow the dough to come to room temperature before continuing.
Roll the dough tightly, but not too tight or it will burst open during baking (especially near the ends).
For the icing, adding more liquid will create thinner icing, adding more powdered sugar will create a thicker icing.

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