Red Velvet Cinnamon Rolls with Cream Cheese Frosting

Red Velvet Cinnamon Rolls with Cream Cheese Frosting are a decadent treat that blends the flavors of red velvet cake and cinnamon rolls, topped with a creamy frosting. These rolls are perfect for special occasions or as an indulgent breakfast.

Prep Time 3

Cook Time 22

Servings 12

Ingredients

For the dough:

1 cup whole milk
½ cup 1 stick unsalted butter
½ cup + 1 tablespoon sugar divided
1 ¾-oz. package (2 ¼ teaspoons) active dry yeast
4 cups all-purpose flour plus more for rolling out the dough
3 tablespoons unsweetened cocoa powder
1 teaspoon kosher salt
2 large eggs at room temperature
Red food coloring
Cooking spray

For the filling:

2 tablespoons unsalted butter melted
½ cup packed light brown sugar
¼ cup sugar
1 tablespoon ground cinnamon

For the frosting:

1 8-oz. package cream cheese, at room temperature
½ cup 1 stick unsalted butter, at room temperature
2 teaspoons vanilla extract
2 tablespoons buttermilk
¼ teaspoon kosher salt
1 ⅓ cups confectioners' sugar sifted

Instructions

Make the dough:

In a small saucepan over low heat, combine the milk and butter. Cook until the butter has melted and the mixture reaches a temperature just below 110°F. Stir in 1 tablespoon of sugar and the yeast, then set the mixture aside for 5 minutes.
In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour, cocoa powder, salt, and the remaining ½ cup of sugar. Add the yeast mixture and the eggs to the stand mixer, and beat for 2 minutes. Add red food coloring until the dough reaches your desired color, then continue to beat for another 6 minutes until the dough is well combined. (The dough will be tacky. If it feels too sticky or if you're in a humid environment, gradually add 1 tablespoon of flour at a time until the dough reaches a smooth consistency.)
Grease a large bowl with cooking spray, transfer the dough into the bowl, and cover it with plastic wrap. Let the dough rise in a warm, dark place until it doubles in size, about 2 hours. Grease a 13×9-inch baking pan with cooking spray.
Lightly flour your work surface, then roll the dough into a rectangle that's about ¼-inch thick and measures approximately 12×18 inches.

Make the filling:

Brush the dough evenly with the melted butter. In a medium bowl, whisk together the brown sugar, sugar, and cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the buttered dough.
Starting from the long edge, tightly roll the dough into a log. Slice off the ends, then cut the log into 12 rolls. Arrange the rolls in the greased baking dish, cover them with plastic wrap, and set aside in a warm, dark place to rise until they double in size, about 30 minutes.

Bake the rolls:

Preheat the oven to 350°F. Uncover the rolls and bake for 18 to 22 minutes, or until they are fully baked and no longer doughy. Let the rolls cool.

Make the frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter. Add the vanilla extract, buttermilk, salt, and confectioners' sugar, and beat until fully combined.
Spread the frosting over the cooled cinnamon rolls and serve.

Notes

To make cinnamon roll dough by hand, combine the ingredients in a large bowl using a wooden spoon or spatula until the dough starts to come together. Then transfer it to a floured surface and knead by hand until smooth and elastic, about 5 to 7 minutes.
For a vibrant red color in the cinnamon roll dough, opt for gel food coloring. It’s more concentrated than liquid food coloring, which results in a brighter color. Start with about 3 drops of gel food coloring and add more as needed.
To check if your yeast is active, dissolve about a teaspoon of yeast in half a cup of warm water. After 10 minutes, if the mixture is bubbly, the yeast is still good to use.