Description

Creative Cinnamon Rolls: Red Velvet Edition are a vibrant and delicious twist on classic cinnamon rolls, featuring a tender red velvet dough infused with cocoa and cinnamon, topped with rich cream cheese frosting. Perfect for breakfast, brunch, or special occasions, these soft, fluffy rolls offer a visually stunning and flavorful treat that combines sweetness, tanginess, and a hint of chocolate in every bite.

Ingredients

Scale

Dough Ingredients

3 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 tsp salt
1/4 cup granulated sugar
1 cup warm buttermilk
2 1/4 tsp active dry yeast (one packet)
2 large eggs
1/4 cup unsalted butter, melted
1 tsp vanilla extract
2 tbsp red food coloring

Filling Ingredients

1/2 cup unsalted butter, softened
2 tbsp ground cinnamon
1/2 cup granulated sugar

Frosting Ingredients

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Optional: 1-2 tbsp milk (to thin frosting if needed)

Instructions

Prepare the dough: Combine 1 cup warm buttermilk, 2 1/4 tsp active dry yeast, and 1 tbsp sugar to activate the yeast until bubbly (about 5-10 minutes). In a large mixing bowl, whisk together 3 1/2 cups all-purpose flour, 1/4 cup cocoa powder, 1 tsp salt, and 1/4 cup sugar. Stir in the yeast mixture, 2 large eggs, 1/4 cup melted butter, 1 tsp vanilla extract, and 2 tbsp red food coloring. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Cover with a towel and let it rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
Roll out the dough: Once risen, gently punch down the dough and roll it out on a lightly floured surface into a 12×16 inch large rectangle. Spread 1/2 cup softened butter evenly over the surface. Sprinkle the filling evenly with 2 tbsp ground cinnamon and 1/2 cup sugar to create the cinnamon-sugar layer.
Shape the rolls: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut the log into even slices about 1.5 inches thick using a sharp knife. Place the slices in a greased baking dish, leaving some space between each roll.
Second rise: Cover the rolls loosely with a towel or plastic wrap and let them proof for 30-40 minutes until they are puffy and nearly doubled in size.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until lightly golden and cooked through. Remove from oven and let cool slightly.
Prepare the frosting: While the rolls bake, beat together 8 oz softened cream cheese, 1/4 cup softened butter, 1 1/2 cups powdered sugar, 1 tsp vanilla extract, and a pinch of salt until smooth and creamy. Add 1-2 tablespoons milk if necessary to reach desired consistency.
Frost and serve: Spread the cream cheese frosting generously over the warm cinnamon rolls. Serve immediately for a gooey, sweet, and colorful treat.

Notes

Use fresh yeast for best rising results and soft rolls.
Don’t skimp on kneading to develop gluten for the perfect texture.
Let the dough rise twice for lightness and fluffiness.
Use room temperature ingredients to help yeast activation and dough mixing.
Brush rolls with butter before frosting for extra moisture and richness.
Can refrigerate dough after first rise overnight, then shape, proof, and bake next day for convenience.
Substitute buttermilk with regular milk plus 1 tbsp vinegar or lemon juice, let sit 5 minutes.
Red food coloring is optional but gives signature vibrant red velvet color.
Freeze leftover rolls individually wrapped for up to 3 months; thaw overnight before reheating.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cinnamon roll
Calories: 350
Sugar: 20g
Sodium: 250mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 60mg

Keywords: cinnamon rolls, red velvet, breakfast, brunch, cream cheese frosting, baked goods, soft rolls, sweet rolls