Description

These Red Velvet Cinnamon Rolls combine the classic flavors of cinnamon rolls with a festive red velvet twist. Soft, tender dough enriched with red food coloring is layered with a cinnamon-sugar mixture and optional mini chocolate chips, then topped with a creamy homemade cream cheese frosting for the perfect sweet treat.

Ingredients

Scale

Dough

3½ cups all-purpose flour
¼ cup granulated sugar
1 packet active dry yeast (2¼ tsp)
1 tsp baking powder
½ tsp salt
1 cup whole milk, warmed
¼ cup unsalted butter, melted
1 large egg
2 tbsp red food coloring
1 tsp vanilla extract

Filling

½ cup unsalted butter, softened
¾ cup brown sugar, packed
2 tbsp ground cinnamon
½ cup mini chocolate chips (optional)

Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2–4 tbsp milk

Instructions

Mix dry ingredients: In a large bowl, combine 3½ cups of all-purpose flour, ¼ cup granulated sugar, 1 packet active dry yeast, 1 tsp baking powder, and ½ tsp salt. Mix well to ensure even distribution.
Mix wet ingredients: In a separate bowl, whisk together 1 cup warmed whole milk, ¼ cup melted unsalted butter, 1 large egg, 2 tbsp red food coloring, and 1 tsp vanilla extract until smooth and combined.
Combine and knead dough: Stir the wet ingredients into the dry ingredients to form a dough. Transfer the dough to a floured surface and knead for about 5–7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
Prepare filling and roll dough: In a small bowl, mix ½ cup softened unsalted butter, ¾ cup packed brown sugar, 2 tbsp ground cinnamon, and ½ cup mini chocolate chips (if using). Roll the risen dough out into a large rectangle. Spread the filling evenly over the dough.
Roll and slice: Starting from one edge, tightly roll the dough into a log. Slice the rolled dough into individual rolls, about 1 to 1.5 inches thick. Arrange the rolls in a greased baking dish, leaving space between them to allow rising.
Second rise and bake: Cover the rolls and let them rise again for 30 minutes. Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until they are golden brown and cooked through.
Prepare frosting: While the rolls bake, beat together 8 oz softened cream cheese and ½ cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, 2 tsp vanilla extract, and 2 to 4 tbsp milk until you reach a smooth, spreadable consistency.
Frost and serve: Allow the baked rolls to cool slightly before spreading the cream cheese frosting generously over the warm rolls. Serve warm and enjoy!

Notes

Use warm milk but not hot to activate yeast effectively without killing it.
The red food coloring provides the signature red velvet color; use gel food coloring for more vibrant color with less liquid.
Optional mini chocolate chips in the filling add extra sweetness and texture.
Ensure the dough rises in a warm draft-free environment for best results.
Frost the rolls while they are still warm to help the frosting melt slightly and seep into the rolls.
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

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

Keywords: Red Velvet Cinnamon Rolls, cinnamon rolls, red velvet dessert, cream cheese frosting, sweet rolls