Red Velvet Cinnamon Rolls are a fun twist on classic cinnamon rolls, featuring soft, fluffy dough infused with red velvet flavor and swirled with cinnamon sugar filling. Topped with a tangy cream cheese frosting, these rolls are delicious and sure to hit the spot.
These cinnamon rolls are perfect for Valentine's Day brunch, Christmas morning, or any special breakfast celebration where you want to impress. While they do require some rising time, the hands-on work is surprisingly easy and uses simple pantry ingredients. The combination of sweet cinnamon filling and cream cheese frosting makes them an instant crowd-pleaser.
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The dough comes together easily in a stand mixer and the rolling process is straightforward, making these accessible even for beginner bakers. The two-hour inactive time allows the yeast to work its magic, resulting in pillowy soft rolls that are worth the wait.
Love red velvet flavor? Try these crumble red velvet cookies or these red velvet cupcakes as well.
Ingredients
For the rolls:
- Active dry yeast
- Warm milk
- Sugar
- Unsalted butter
- Eggs
- Red velvet emulsion
- Salt
- Flour
For the filling:
- Brown sugar
- Cinnamon
- Unsalted butter
For the frosting:
- Unsalted butter
- Cream cheese
- Salt
- Vanilla
- Powdered sugar
See recipe card for quantities.
Instructions
Follow these simple steps to make homemade red velvet cinnamon rolls with cream cheese frosting.
Preparation: Heat the milk in a medium bowl for about 1 minute in the microwave. Stir in yeast and allow to set.
Step one: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, sugar, vanilla and salt. Cream until smooth.
Step two: Add in the eggs and red velvet emulsion. Mix thoroughly, scraping the sides often.
Step three: Add in half of the flour and mix well.
Step four: Add in the warm milk and yeast mixture. Mix well.
Step five: Add in the remaining flour and mix until mostly combined. Transfer the dough to a floured work surface and knead for about five minutes or until elastic and smooth.
Step six: Place in a greased bowl and cover with plastic wrap. Allow to sit at room temperature for about 1-2 hours or until doubled in size.
Step seven: Spray or line an 11x8 or similar sized baking dish, set aside.
Step eight: Roll out the dough on a floured work surface into a rectangular shape about ¼-½ inch thick.
Step nine: Use a pastry brush to spread the melted butter over the surface.
Step ten: In a small bowl, combine the brown sugar and cinnamon. Sprinkle over the surface of the rolled out dough and gently press into the butter.
Step eleven: Roll from the long end, keeping the log tight and pinching the seam to seal.
Step twelve: Use a serrated knife or floss to cut into pieces about 2 inches thick. Place the cut rolls into the prepared baking dish with the cut side up.
Step thirteen: Cover the baking dish with a towel or loosely with plastic wrap. Allow to rise until doubled, about 1 hour.
Step fourteen: Preheat the oven to 350 degrees. Bake in the preheated oven for 20-25 minutes or until slightly browned on the bottom. Allow to cool slightly before coating with frosting.
Step fifteen: Meanwhile, make the frosting. In the bowl of a stand mixer, combine the softened butter, softened cream cheese, salt and vanilla. Cream until smooth.
Step sixteen: Add in the powdered sugar and mix until combined. Bump up the speed to medium and mix until whipped and smooth.
Step seventeen: Spread the frosting over the cinnamon rolls.
Hint: Use unflavored dental floss to cut your cinnamon rolls instead of a knife for cleaner, more even slices. Simply slide the floss under the log, cross the ends over the top, and pull through - this prevents squashing the rolls and keeps their shape perfect.
Recipe Tips for Success
- Make sure your milk is the right temperature (about 110 degrees) when activating the yeast - too hot and it will kill the yeast, too cold and it won't activate properly. Use a thermometer if you have one, or test it on your wrist like baby formula - it should feel warm but not hot. This step is crucial for getting those soft, fluffy rolls.
Storage
These can be kept in the fridge for up to 3 days in an airtight container. Or, they can be frozen up to 3 months.
Red Velvet Cinnamon Rolls
Ingredients
For the rolls:
- 2 ¼ teaspoon active dry yeast
- 1 cup warm milk
- ½ cup sugar
- ⅓ cup unsalted butter softened
- 2 eggs
- 2 teaspoon red velvet emulsion
- 1 teaspoon salt
- 4 cup flour plus more for dusting
For the filling:
- ¾ cup brown sugar
- 2 teaspoon cinnamon
- ⅓ unsalted butter melted
For the frosting:
- ½ unsalted butter softened
- 4 ox cream cheese softened
- ½ teaspoon Salt
- 1 teaspoon Vanilla
- 1 ½ cup Powdered Sugar
Instructions
- Heat the milk in a medium bowl for about 1 minute in the microwave. Stir in yeast and allow to set.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, sugar, vanilla and salt. Cream until smooth.
- Add in the eggs and red velvet emulsion. Mix thoroughly, scraping the sides often.
- Add in half of the flour and mix well.
- Add in the warm milk and yeast mixture. Mix well.
- Add in the remaining flour and mix until mostly combined. Transfer the dough to a floured work surface and knead for about five minutes or until elastic and smooth.
- Place in a greased bowl and cover with plastic wrap. Allow to sit at room temperature for about 1-2 hours or until doubled in size.
- Spray or line an 11x8 or similar sized baking dish, set aside.
- Roll out the dough on a floured work surface into a rectangular shape about ¼-½ inch thick.
- Use a pastry brush to spread the melted butter over the surface.
- In a small bowl, combine the brown sugar and cinnamon. Sprinkle over the surface of the rolled out dough and gently press into the butter.
- Roll from the long end, keeping the log tight and pinching the seam to seal.
- Use a serrated knife or floss to cut into pieces about 2 inches thick.
- Place the cut rolls into the prepared baking dish with the cut side up.
- Cover the baking dish with a towel or loosely with plastic wrap. Allow to rise until doubled, about 1 hour.
- Preheat the oven to 350 degrees.
- Bake in the preheated oven for 2-25 minutes or until slightly browned on the bottom. Allow to cool slightly before coating with frosting.
- Meanwhile, make the frosting. In the bowl of a stand mixer, combine the softened butter, softened cream cheese, salt and vanilla. Cream until smooth.
- Add in the powdered sugar and mix until combined. Bump up the speed to medium and mix until whipped and smooth.
- Spread the frosting over the cinnamon rolls.
Notes
Recipe Tips for Success
- Make sure your milk is the right temperature (about 110 degrees) when activating the yeast - too hot and it will kill the yeast, too cold and it won't activate properly. Use a thermometer if you have one, or test it on your wrist like baby formula - it should feel warm but not hot. This step is crucial for getting those soft, fluffy rolls.
- Use unflavored dental floss to cut your cinnamon rolls instead of a knife for cleaner, more even slices. Simply slide the floss under the log, cross the ends over the top, and pull through - this prevents squashing the rolls and keeps their shape perfect.
Storage
These can be kept in the fridge for up to 3 days in an airtight container. Or, they can be frozen up to 3 months.Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
