Soft, fluffy, and infused with a hint of chocolate, these red velvet cinnamon rolls are topped with a rich cream cheese icing.

Perfect for special occasions or whenever you’re craving a sweet treat!

Ingredients

For the dough:

½ cup warm milk (about 110°F)
¼ cup sugar
2 ¼ tsp (1 packet) active dry yeast
2 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
1 large egg
¼ cup butter, softened
1 tsp vanilla extract
1 tbsp red food coloring

For the filling:

½ cup brown sugar, packed
1 tbsp ground cinnamon
¼ cup butter, softened

For the icing:

4 oz cream cheese, softened
2 tbsp butter, softened
1 tsp vanilla extract
1 ½ cups powdered sugar

Instructions

Step 1: In a small bowl, mix warm milk and sugar. Sprinkle yeast over the top, stir, and let sit for 5-10 minutes until foamy.

Step 2: In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.

Add the yeast mixture, egg, butter, vanilla extract, and red food coloring to the dry ingredients. Stir until a dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp towel, and let it rise for 1 hour or until doubled in size.

Step 3: In a small bowl, mix brown sugar and cinnamon.

Roll out the risen dough into a 12×18-inch rectangle. Spread softened butter over it, then sprinkle with the cinnamon-sugar mixture.

Roll the dough tightly from the long side and cut into 12 equal pieces. Place rolls into a greased 9×13-inch baking dish.

Cover and let the rolls rise for another 30 minutes, until puffy.

Step 4: Preheat oven to 350°F (175°C). Bake for 20-25 minutes until golden brown.

Step 5: In a bowl, beat cream cheese, butter, and vanilla extract until smooth. Gradually add powdered sugar and beat until fluffy.

Step 6: Let the rolls cool slightly, then spread the cream cheese icing over the warm cinnamon rolls.

Frequently Asked Questions (FAQs)

1. Can I make these ahead of time?

Yes! Assemble the rolls and refrigerate overnight. Let them sit at room temperature for 30 minutes before baking.

2. Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Skip the proofing step and mix it directly into the dry ingredients.

3. How do I store leftover cinnamon rolls?

Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

4. Can I freeze these cinnamon rolls?

Yes! Freeze baked rolls without icing. Thaw and warm in the oven before adding the icing.

5. What pairs well with red velvet cinnamon rolls?

They’re perfect with a hot cup of coffee, tea, or a glass of cold milk!