Description
Okay, so someone looked at red velvet cake and cinnamon rolls—two already perfect things—and said “what if we just… smash them together?” And that’s how we got Red Velvet Cinnamon Rolls. These are soft, fluffy cinnamon rolls with cocoa and red food coloring in the dough, a cream cheese filling swirled through the middle, and cream cheese frosting piled on top like your life depends on it. They’re basically red velvet cake pretending to be breakfast, and honestly? We’re here for it. The dough is tender and slightly chocolatey, the filling is tangy and sweet, and the frosting situation is exactly as excessive as it should be. I made these for Valentine’s Day brunch once and my partner proposed again. Okay, that didn’t happen, but they DID say these were better than anything from a bakery. Another time I brought them to a potluck and someone tried to leave with the whole pan. These rolls inspire theft, marriage proposals, and questionable life decisions.
Ingredients
For the Dough:
- 4 cups all-purpose flour (plus more for dusting)
- 1/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 packet (2 1/4 tsp) instant yeast
- 1 tsp salt
- 1 cup whole milk, warmed (110°F)
- 1/4 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1–2 tbsp red gel food coloring
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup unsalted butter, softened
- 2 tsp ground cinnamon
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 2–3 tbsp milk or heavy cream
- Pinch of salt
For Topping:
- Red velvet cake crumbs or red sprinkles (optional but gorgeous)
Equipment:
- Stand mixer with dough hook (or strong arms)
- Rolling pin
- 9x13 inch baking pan
- Parchment paper
- Dental floss or sharp knife for cutting
Instructions
In the bowl of a stand mixer (or large bowl if doing this by hand), combine 2 cups flour, sugar, cocoa powder, yeast, and salt. Whisk to combine.
In a measuring cup, combine warm milk, melted butter, eggs, red food coloring, and vanilla. Mix well. The milk should be warm but not hot—around 110°F. Too hot kills the yeast. Too cold won’t activate it.
Pour the wet ingredients into the flour mixture. Mix on low speed (or with a wooden spoon) until combined.
Add remaining flour, 1/2 cup at a time, mixing between additions. Once the dough starts to come together, switch to the dough hook (or turn it out onto a floured surface to knead by hand).
Knead for 6-8 minutes in the mixer (or 10 minutes by hand) until the dough is smooth, elastic, and slightly tacky but not sticky. If it’s too sticky, add flour 1 tablespoon at a time. If too dry, add milk 1 teaspoon at a time.
The dough should be deep red and feel soft. Form it into a ball.
Grease a large bowl with butter or oil. Place the dough in the bowl, turning once to coat all sides.
Cover with a damp towel or plastic wrap. Let rise in a warm place for 1-1.5 hours until doubled in size.
Pro tip: Turn your oven on to the lowest setting for 1 minute, then turn it off. Put the covered bowl in there—it’s the perfect warm environment for rising.
While the dough rises, make your filling. In a medium bowl, beat together softened cream cheese, sugar, vanilla, butter, and cinnamon until smooth and creamy.
The mixture should be spreadable but not runny. If it’s too stiff, leave it at room temp to soften more. Set aside.
Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface.
Roll the dough into a large rectangle, about 16×12 inches. Try to keep the edges relatively straight—this makes cutting easier later.
The dough should be about 1/4 inch thick. Don’t roll it too thin or the filling will leak out.
Spread the cream cheese filling evenly over the entire surface of the dough, leaving a 1/2-inch border along one long edge (this helps it seal).
Make sure the filling goes all the way to the other three edges. Be generous. This is not the time for restraint.
Starting from the long edge WITHOUT the border, tightly roll the dough into a log. Keep it tight and even as you roll. Loose rolls = gaps and sadness.
When you get to the end, pinch the seam to seal it. Place the log seam-side down.
Here’s where dental floss comes in handy. Slide a piece of unflavored dental floss (or thread) under the log, cross the ends over the top, and pull to slice cleanly through. This prevents squishing.
If using a knife, use a sharp serrated knife and a gentle sawing motion. Don’t press down hard or you’ll squash them.
Cut the log into 12 equal pieces, each about 1.5 inches thick.
Grease a 9×13 inch baking pan or line it with parchment paper. Arrange the rolls in the pan, cut-side up, spacing them slightly apart. They’ll expand and touch during rising/baking.
Cover with a towel and let rise for 30-45 minutes until puffy and nearly doubled. They should look soft and jiggly.
While they rise, preheat your oven to 350°F (175°C).
Bake for 22-27 minutes until the rolls are set and lightly golden on top. The centers should be cooked through but still soft.
Don’t overbake or they’ll be dry. They should look slightly underdone when you pull them out—they continue cooking in the pan.
Let them cool in the pan for 10-15 minutes while you make the frosting.
In a medium bowl, beat together softened cream cheese and butter until smooth and creamy.
Add powdered sugar, one cup at a time, beating on low after each addition. Add vanilla, salt, and 2 tablespoons milk.
Beat on medium-high for 2-3 minutes until light and fluffy. If too thick, add more milk 1 tablespoon at a time. If too thin, add more powdered sugar.
The frosting should be thick but spreadable, like thick pudding consistency.
While the rolls are still warm (not hot), generously spread or pipe the cream cheese frosting over the top. Go heavy. This is not the time for portion control.
If using red velvet cake crumbs or red sprinkles, scatter them over the wet frosting now for that stunning red-on-white contrast.
Serve warm and watch people lose their minds. Try not to eat them all in one sitting. This is extremely difficult.
Notes
These are basically perfect as-is, but here are some ideas:
- Serve warm with coffee or hot chocolate
- Pair with fresh strawberries or raspberries
- Drizzle with extra cream cheese frosting (there’s no such thing as too much)
- Warm individual rolls for 10 seconds in the microwave before eating
- Serve at brunch with champagne or mimosas
- Package individually for Valentine’s Day gifts
- Serve on a pretty platter with fresh flowers for presentation
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~420 kcal
- Sugar: ~32g
- Sodium: ~280mg
- Fat: ~18g
- Carbohydrates: ~58g
- Protein: ~6g