Red Velvet Cinnamon Rolls

These are yeast-raised cinnamon rolls with a red velvet dough, made with cocoa powder and red food coloring, rolled up with a brown sugar and cinnamon filling and topped with cream cheese frosting while still warm. The recipe makes 12 rolls. The total time is 1 hour 55 minutes, but most of that is rising, with 30 minutes of prep and 25 of baking.

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The dough rises twice: an hour in the bowl, then 30 minutes in the baking dish. The frosting is made while the rolls bake.

What Goes into the Dough, Filling and Frosting

Amounts are in the recipe card at the bottom. This is how the pieces fit together.

• All-purpose flour (2 ¾ cups): the structure of the rolls.
• Unsweetened cocoa powder (¼ cup): adds the rich flavor that goes with red velvet.
• Active dry yeast (2 ¼ teaspoons, 1 packet): leavens the dough for a soft, fluffy texture. It is woken up in warm milk and granulated sugar (¼ cup).
• Whole milk (1 cup, warmed to about 110°F): gives a tender dough.
• Baking powder, baking soda, salt and cinnamon: 1 teaspoon of baking powder, ½ teaspoon each of baking soda and salt, and 1 teaspoon of ground cinnamon go in with the dry ingredients.
• Egg, melted butter and red food coloring: 1 large egg, 2 tablespoons of melted butter and 1 tablespoon of red food coloring make up the wet mixture.
• The filling: ½ cup of packed brown sugar, 2 tablespoons of ground cinnamon and ¼ cup of softened butter.
• The frosting: 4 ounces of cream cheese, ¼ cup of butter, 1 teaspoon of vanilla extract, 1 ½ cups of powdered sugar and 2 tablespoons of milk.

Getting the Dough Right

Check the milk temperature. Warm it to about 110°F before it goes onto the yeast. If it is too hot it can kill the yeast, and if it is too cold the yeast will not activate properly. Let the milk, sugar and yeast sit for about 5 minutes, until foamy.

Build the dough in order. Whisk the dry ingredients in a large bowl. Mix the egg, melted butter and red food coloring in another bowl, stir in the yeast mixture, then add the dry ingredients gradually until a dough forms. Knead on a floured surface for about 5 to 7 minutes, until smooth and elastic.

Let it rise. Put the dough in a greased bowl, cover it with a kitchen towel and leave it in a warm place for about 1 hour, until doubled.

Rolling, Baking and Frosting

Roll the risen dough on a floured surface into a rectangle about ¼ inch thick, so the filling spreads evenly, and spread the filling over it. Starting from one long side, roll it up tightly to avoid gaps, which can lead to uneven baking. Cut the log into 12 equal pieces and put them in a greased 9×13 inch baking dish. Cover and let them rise for another 30 minutes.

Heat the oven to 350°F and bake for 20 to 25 minutes, until lightly golden. While they bake, beat the cream cheese, butter, vanilla, powdered sugar and milk until smooth. Let the rolls cool for a few minutes, then spread the frosting over them. If you want a less sweet frosting, reduce the powdered sugar to taste.

If you are baking red velvet for the holidays, these red velvet trifle cups turn a box of cake mix into 12 make-ahead desserts.

Variations

• Chocolate chips or nuts: sprinkle chocolate chips into the filling, or add chopped walnuts or pecans for crunch.
• Dried fruit: dried cranberries or chopped dates in the filling.
• Other frostings: a vanilla bean frosting, a chocolate frosting, or a swirl of peanut butter in the cream cheese frosting.
• Mini rolls: roll the dough out thinner and cut it into smaller pieces for bite-sized rolls.

Serving and Storing

Fresh strawberries or raspberries sit well beside the rolls, and so do chamomile or peppermint tea and coffee with unsweetened almond milk or a sprinkle of cinnamon. A light salad of greens and avocado with a tangy vinaigrette suits a brunch spread.

Store leftover rolls in an airtight container at room temperature for up to two days. For longer storage, wrap them tightly in plastic wrap and freeze. Thaw and reheat in the oven for a few minutes to restore their softness.

Nutrition per Roll

Each roll has approximately 250 calories, 10 grams of fat (5 grams saturated), 30 grams of carbohydrates, 1 gram of fiber, 15 grams of sugar, 4 grams of protein and 200 milligrams of sodium.

FAQ

Can I make the rolls ahead of time?

Yes. Make the dough and let it rise, then shape the rolls and put them in the baking dish. Cover and refrigerate overnight. In the morning, let them come to room temperature and rise for about 30 minutes before baking.

Can I store leftover rolls?

Yes, at room temperature in an airtight container for up to two days, or frozen, wrapped tightly in plastic wrap. Thaw and reheat in the oven for a few minutes.

Can I replace the cream cheese frosting?

Yes. A vanilla glaze made from powdered sugar and milk works, as does a chocolate ganache for a richer flavor. Whipped coconut cream gives a dairy-free option.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us