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Red Velvet Cinnamon Rolls

Red velvet cinnamon rolls are soft, cocoa-swirled yeast rolls filled with cinnamon and brown sugar, then topped with creamy frosting. They bake in a 9x13-inch dish until puffed and set in the center.
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Prep Time 45 minutes
Cook Time 30 minutes
Rising 2 hours 15 minutes
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 nonstick cooking spray for the bowl and baking dish
  • 1 cup whole milk warmed to 105–110°F
  • 1 packet (1/4-ounce) active dry yeast
  • 0.25 cup granulated sugar
  • 3.5 cups flour all-purpose, plus more for dusting
  • 2 tablespoons cocoa powder unsweetened
  • 1 teaspoon salt fine
  • 1 egg large, room temperature
  • 1 egg yolk large, room temperature
  • 0.33 cup unsalted butter melted and cooled
  • 1 tablespoon red gel food coloring
  • 1 teaspoon vanilla extract
Filling
  • 0.75 cup brown sugar packed light
  • 1 tablespoon cocoa powder unsweetened
  • 1 tablespoon cinnamon ground
  • 0.25 teaspoon salt fine
  • 0.5 cup unsalted butter softened
Frosting
  • 4 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon whole milk

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Spray a large bowl and a 9x13-inch baking dish with nonstick cooking spray.
  2. Stir the warm milk, yeast, and granulated sugar together in a measuring cup.
  3. Let stand for 5 minutes, until foamy.
  4. Whisk the flour, cocoa powder, and salt together in a large bowl.
  5. Whisk the egg, egg yolk, melted butter, red food coloring, and vanilla into the yeast mixture.
  6. Pour the yeast mixture into the flour mixture.
  7. Stir until a shaggy dough forms.
  8. Knead the dough on a lightly floured surface for 8–10 minutes, until smooth, elastic, and slightly tacky.
  9. Put the dough in the greased bowl and cover it.
  10. Let rise in a warm place for 1–1 1/2 hours, until doubled in size.
Fill and bake the rolls
  1. Stir the brown sugar, cocoa powder, cinnamon, and salt together in a small bowl.
  2. Roll the dough on a lightly floured surface into a 12x18-inch rectangle.
  3. Spread the softened butter evenly over the dough, leaving a 1/2-inch strip bare along one long edge.
  4. Sprinkle the sugar mixture evenly over the butter.
  5. Roll the dough tightly from the opposite long edge toward the bare strip.
  6. Pinch the seam closed.
  7. Cut the roll into 12 equal pieces.
  8. Arrange the pieces cut-side up in the prepared baking dish.
  9. Cover the rolls and let rise for 30–45 minutes, until puffy.
  10. Preheat the oven to 350°F during the final 15 minutes of the rise.
  11. Bake for 25–30 minutes, until the rolls are puffed and set in the center.
  12. Let cool in the dish for 10 minutes.
Make the frosting
  1. Beat the cream cheese and softened butter in a medium bowl until smooth.
  2. Beat in the powdered sugar, vanilla, and milk until creamy.
  3. Spread the frosting over the warm rolls.
  4. Serve.

Notes

For soft rolls, avoid adding more flour than needed while kneading and shaping. Store covered in the refrigerator for up to 3 days; freezer-friendly for up to 2 months. For a dairy-free variation, use plant-based milk, butter, and cream cheese.