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These Red Velvet Cinnamon Rolls are pillow soft, tender, and blessed with creamy cream cheese icing. It's a lovely twist to your regular cinnamon buns!
Here are more cinnamon roll recipes: Classic Cinnamon Rolls, Sweet Potato Cinnamon Rolls, Sticky Buns, and Chocolate Cinnamon Rolls.
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There will be no red velvet cake mix in this recipe. The dough and cream cheese icing are 100% made from scratch.
These cinnamon rolls were my last creation on my cinnamon roll perfection journey. After making the chocolate variation, I used the leftover cocoa powder to make these.
I've been a fan of red velvet anything since I was a kid, and I'm 100% positive it's from the bright red color that always draws me in. I was proud that I knocked these out of the park on the first try, which validated that my cinnamon roll dough recipe was top-tier and flexible for a range of variations.
So, roll up your sleeves and get ready for a sweet-mouthwatering treat.
What is a Red Velvet Roll?
A red velvet roll is a delicious dessert similar to red velvet cake filled with a sweet cinnamon sugar filling and topped with cream cheese icing.
Red velvet cake is said to have originated during the Great Depression with the popularization of red food coloring. It is a popular dessert in the Southern United States.
Key Ingredients
Before you begin making these simple red velvet cinnamon rolls, check the ingredient list to make sure that you have all the necessary items.
Active Dry Yeast
I don't prefer using instant yeast because it saves only a little time, and I enjoy letting my yeast bloom, which enhances the flavor.
Evaporated milk
The natural sweetness in the cooked milk adds a great flavor that cannot be found in whole milk.
Eggs
You'll need a couple of large eggs.
Sugar
I love using granulated sugar for the dough, light brown sugar for the cinnamon filling, and powdered sugar (confectioners sugar) for the icing.
Red Food Coloring
You'll need this to give it the signature bright red color, and plant-based options will yield a color closer to burgundy.
Unsalted Butter
Using softened butter in this dough will make it taste rich and buttery while also helping the cinnamon-brown sugar mixture stick to it.
Unbleached All-Purpose Flour
This flour's higher protein content is why the rolls turn out great. Additionally, why would anyone want to consume bleached food?
Unsweetened Cocoa Powder
This will give our rolls the right hint of chocolate flavor.
Ground Cinnamon
To ensure the best flavor, the key ingredient required for cinnamon rolls is high-quality ground cinnamon, such as Saigon cinnamon.
Cream Cheese Icing
Red velvet and cream cheese icing are a classic pairing; we won't change that.
How To Make Red Velvet Cinnamon Rolls Recipe
I will teach you my recipe for making red velvet cinnamon rolls by emphasizing the importance of utilizing the technique, maintaining patience, and having confidence in your abilities.
Red Velvet Cinnamon Rolls:
Preheat the oven to 170°F, proof or warm; cut the oven off once hot.
In your stand mixer bowl, combine the yeast and warm milk until bloomed, about 5-10 minutes. Add the granulated sugar, kosher salt, butter, eggs, vanilla extract, 3 cups of flour, and cocoa powder, and stir together.
Attach your dough hook attachment, add the remaining flour, and mix on low to medium speed until a soft dough ball forms, about 8-10 minutes. You shouldn't have sticky dough; it should be tacky.
Transfer dough onto a lightly floured surface, and knead the dough 20 times until the dough a smooth dough ball has formed. Add to a lightly greased bowl, cover, and pop in the warm oven to let the dough rise for 1 hour.
Cinnamon Sugar Filling
While the rolls rise, make the cinnamon sugar filling by combining light brown sugar, cinnamon, and kosher salt.
Second Proof
After the dough has doubled in size, punch the dough to release the air. Slowly roll the dough into a rectangular shape on a lightly floured work surface. Brush with melted butter (use any leftover butter to grease a 9 x 13 baking dish).
Evenly spread cinnamon sugar filling over the dough, then roll the dough into a log shape. Cut the log into 12 1-inch slices, place in the baking dish, cover, and pop in a warm oven to let the dough rise one last time.
Bake Cinnamon Rolls
Preheat oven to 400°F; bake red velvet rolls for 25 minutes, until tops are crisp to the touch. Cool completely before icing.
Cream Cheese Icing
While the rolls bake, mix the cream cheese, powdered sugar, salt, milk, and vanilla extract in a medium bowl until smooth. Spread evenly over warm cinnamon rolls.
Pro Recipe Tips & Tricks
Here are a few notes I had from making these finger-licking rolls.
- You can use a plant-based red food coloring to avoid consuming red 40 dye.
- You can keep active dry yeast at room temperature for one year from its production date. However, it can last longer if you store it in the refrigerator for up to six months or in the freezer for three months.
- Depending on the size, you cut, the cinnamon rolls will determine the number of rolls the recipe makes.
- You don't need dental floss to cut the perfect cinnamon roll; use a serrated knife or a sharp knife.
- If you are a beginner in making yeast dough at home, rely on the recipe and feel self-assured while preparing the dough.
- To proof your dough, you can place it in the oven, which provides an ideal warm place for the dough to rise without any temperature change from the air conditioning or ceiling fans
- Using the proofing option available on some ovens is recommended.
- Instead of using warm milk, you can use warm water to mix with your yeast.
- If you do not have unsalted butter, you can use salted butter in the recipe, but make sure to exclude any additional salt from the recipe.
- To check if the cinnamon rolls are baked completely, use an instant-read thermometer to take the temperature of the center roll. Wait until the thermometer reads 165°F.
- Feel free to use mascarpone instead of cream cheese.
- You can use any milk you have, including whole milk.
- You can use a large wooden spoon to make the dough if you don't have a stand mixer with a dough hook attachment. Once the dough becomes hard to stir, transfer it to a lightly floured surface and knead it for 8-10 minutes until it forms a smooth ball. If the dough feels sticky, you can dust your hands with flour while kneading.
- Make your dough 24 hours in advance and keep it covered in the fridge.
- Proofing the cinnamon rolls for a second time in the refrigerator overnight enhances their flavor.
- You can substitute dark brown sugar for light brown sugar.
FAQ
Here are the top questions readers have about making delicious red velvet cinnamon rolls at home.
While the rolls are baking, the cream at the bottom of the pan gets heated, and the liquid seeps into the rolls and makes them more moist. The remaining cream components and milk sugars come together to form a sugary and sticky syrup that covers the bottom of the rolls. When you turn the rolls out of the pan, the bottom becomes the top and is coated with this syrup.
Red velvet anything is typically made with cocoa powder, butter, sugar, eggs, flour, buttermilk, vinegar, and red food coloring. The cake is known for its signature red hue. While cream cheese frosting is the classic pairing, the final dish can be frosted with any type of frosting.
To achieve a bright red color in your red velvet recipe, try using 1 oz. (2 tablespoons) of red food coloring. It is enough food coloring for a large batch of anything red velvet.
Red velvet is not red vanilla; the red color is achieved through red food coloring or natural alternatives like beet juice. The taste of red velvet comes from a combination of cocoa powder, vinegar, and buttermilk, giving it a slightly tangy and mildly chocolatey flavor.
A red velvet cake contains cocoa powder and has a mild chocolate-like flavor, but it is not classified as a chocolate cake since it has a lower amount of cocoa powder than a typical chocolate cake recipe.
To avoid dry and tough rolls, don't use too much flour. On the other hand, be sure to use enough flour to provide structure to the dough for rising.
When nearing the end of mixing, add flour one tablespoon at a time, and assess the dough's texture after each addition. Also, scooping flour out of the container can pack the flour, causing you to add more flour than required.
The association of red velvet with African American culture can be traced back to the 1800s when it gained popularity in the southern United States. While red velvet is enjoyed by people of all backgrounds today, it holds a special place in African American culinary history. It continues to be a popular choice for celebrations like Juneteenth.
For the best results, it is recommended to ice cinnamon rolls when they are almost completely cooled but still a bit warm. This will prevent the icing from melting and becoming too thin while giving you a delicious, gooey coating that sticks to the warm rolls.
When an instant-read thermometer reads 165°F, it's done once inserted in the center roll. You can also use a paring knife to pull up the center roll. If the dough is still sticky and appears raw, bake for an additional ten minutes. Look for golden to dark brown tops and fully baked centers.
Chilling the dough has a dual advantage when making cinnamon rolls. Firstly, it allows you to spread the work over two days, and secondly, it adds more flavor. Thirdly, the dough is easier to roll and shape into closer, well-defined rolls with more delicious cinnamon-and-sugar spirals.
I've tried both, and either will work. Although when making cinnamon rolls, it's better to use softened butter because it sticks to the dough and holds onto the cinnamon sugar filling better, while melted butter can ooze out of the rolls during baking.
Yes, cinnamon rolls typically require two rounds of rising to achieve the desired texture and volume. The first rise happens after the dough is mixed and kneaded. The second rise happens after the rolls are shaped and placed in the baking dish, ensuring they become fluffy and tender before baking.
To keep your baked cinnamon rolls fresh, store them in an airtight container or wrap them tightly with plastic wrap, whether you leave them out at room temperature or refrigerate them.
It's not required, but if you're concerned about the rolls sticking or burning. Line the baking pan with parchment paper before adding the cinnamon rolls.
Baked cinnamon rolls can be stored in an airtight container in the refrigerator for up to 7 days. Store them in the freezer, use a freezer-safe storage bag, and keep them for up to 3 months. Remember to thaw them for 24 hours before reheating.
To reheat the cinnamon rolls, preheat your oven to 300°F, then pop them in for 5-8 minutes or zap them in the microwave for a few seconds.
More Delicious Recipes
Here are some fantastic recipes you can add to your next breakfast or brunch spread.
- Sticky Buns
- Chocolate French Toast
- Peach Cobbler Pancakes
- Belgian Liege Waffles
- Cheese Omelette
- Parmesan Grits
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Preheat the oven to 170°F before pulling the ingredients out.
Step 2: Put everything measured into individual bowls.
Step 3: Place an oven thermometer in the center rack of your oven for 5-10 minutes and check if it's heating to the correct temperature. If not, adjust the temperature by the number of degrees it is off.
Step 4: Start following the recipe and get ready for the best red velvet cinnamon rolls you've ever enjoyed.
Red velvet cinnamon rolls are a delightful way to elevate your baking game and impress your friends and family with a unique twist on a classic treat. Try this recipe, and let me know how it turns out!
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📖 Recipe
Red Velvet Cinnamon Rolls
Ingredients
Red Velvet Cinnamon Rolls:
- 1 package of active dry yeast
- 1 ½ cups warm water
- ½ cup raw cane sugar
- 1 teaspoon kosher salt
- 1 stick unsalted butter softened
- 2 large eggs slightly beaten
- 2 tablespoons red food coloring
- ½ teaspoon vanilla extract
- 7 cups plus 2 tablespoons unbleached all-purpose flour plus more for kneading
- 2 tablespoons natural unsweetened cocoa powder
Cinnamon Filling:
- 1 ½ cups light brown sugar
- 2 tablespoons cinnamon
- ¼ teaspoon kosher salt
- ½ stick melted unsalted butter
Cream Cheese Icing:
- 8 oz. cream cheese
- 1 lb. powdered sugar
- 1 ½ sticks unsalted butter softened
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Instructions
Red Velvet Cinnamon Rolls:
- Preheat oven to 170°F or warm, once hot, cut the oven off. In a large mixing bowl mix the yeast and warm water together, set aside for 5 minutes. Add the sugar, kosher salt, butter, eggs, red food coloring, vanilla extract, 3 ½ cups of flour, and cocoa powder stir together. Add remaining flour and mix until a soft ball of dough forms.
- On a lightly floured surface, knead the dough 40 times until the dough is smooth, form into a ball and transfer to a lightly greased bowl, cover with plastic and pop in a warm oven for 1 hour, dough will double in size.
Cinnamon Filling:
- Meanwhile, make cinnamon filling, in a bowl mix, together brown sugar, cinnamon, and kosher salt.
Second Proof:
- After dough has doubled in size. Punch dough down, on a lightly floured surface roll dough to ¼ inch thickness and into a rectangle shape. Brush with all the melted butter and evenly spread cinnamon mix over dough. Roll dough into a log shape. Cut the log in 1-inch slices, place in a buttered 9 x 13 baking pan, cover and pop in a warm oven for 40 minutes.
Bake Cinnamon Rolls:
- Preheat oven to 400°F; bake for 30 minutes, rotate when you have 10 minutes remaining and cover loosely with foil, if they’re browning fast, until the center roll reaches 175°F golden brown. Center roll should be firm to touch. Cool for 10 minutes before icing.
Cream Cheese Icing:
- While rolls bake, in a medium bowl add the cream cheese and mix for 15 seconds on medium speed with a hand mixer. Add butter, mix for a few seconds, add powdered sugar, vanilla extract, and salt, mix together until smooth. Icing should be thick enough to spread.
- Smear rolls with one semi-generous amount of icing. Wait 2 minutes then spread evenly with as much icing as you like. Enjoy immediately.
Notes
- You can use a plant-based red food coloring to avoid consuming red 40 dye.
- You can keep active dry yeast at room temperature for one year from its production date. However, it can last longer if you store it in the refrigerator for up to six months or in the freezer for three months.
- Depending on the size, you cut, the cinnamon rolls will determine the number of rolls the recipe makes.
- You don't need dental floss to cut the perfect cinnamon roll; use a serrated knife or a sharp knife.
- If you are a beginner in making yeast dough at home, rely on the recipe and feel self-assured while preparing the dough.
- To proof your dough, you can place it in the oven, which provides an ideal warm place for the dough to rise without any temperature change from the air conditioning or ceiling fans
- Using the proofing option available on some ovens is recommended.
- Instead of using warm milk, you can use warm water to mix with your yeast.
- If you do not have unsalted butter, you can use salted butter in the recipe, but make sure to exclude any additional salt from the recipe.
- To check if the cinnamon rolls are baked completely, use an instant-read thermometer to take the temperature of the center roll. Wait until the thermometer reads 165°F.
- Feel free to use mascarpone instead of cream cheese.
- You can use any milk you have, including whole milk.
- You can use a large wooden spoon to make the dough if you don't have a stand mixer with a dough hook attachment. Once the dough becomes hard to stir, transfer it to a lightly floured surface and knead it for 8-10 minutes until it forms a smooth ball. If the dough feels sticky, you can dust your hands with flour while kneading.
- Make your dough 24 hours in advance and keep it covered in the fridge.
- Proofing the cinnamon rolls for a second time in the refrigerator overnight enhances their flavor.
- You can substitute dark brown sugar for light brown sugar.
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