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Red Velvet Cinnamon Rolls with Cream Cheese Frosting

Delight in the soft, velvet texture of these Red Velvet Cinnamon Rolls, enriched with cocoa and topped with a creamy frosting. Perfect for cozy mornings and festive occasions.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 tbsp all purpose flour
  • 3/4 cup whole milk (warm, 100 to 110F)
  • 2 1/4 tsp active dry yeast
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter (melted)
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 tbsp red gel food coloring
  • 2 tbsp unsweetened cocoa powder
  • 1 1/4 tsp salt
  • 2 1/2 cups all purpose flour
  • 1 cup bread flour
Filling Ingredients
  • 5 tbsp unsalted butter (softened, added after kneading)
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup brown sugar
  • 1 tbsp cinnamon
  • 1 pinch of salt
Frosting Ingredients
  • 6 oz cream cheese (softened)
  • 1/4 cup unsalted butter (softened)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 to 2 tsp milk (if needed for spreading)

Method
 

Making the Dough
  1. Whisk flour and milk in a small saucepan over medium heat until thickened into a paste (2 to 4 minutes). Cool to room temperature.
  2. In a bowl, mix warm milk and sugar, sprinkle yeast, and let sit for 5 minutes until foamy.
  3. In a stand mixer, combine tangzhong, yeast mixture, melted butter, eggs, vanilla, cocoa powder, food coloring, salt, and both flours. Mix until a soft dough forms.
  4. Knead for 5 to 8 minutes until smooth, then gradually add softened butter 1 tbsp at a time until incorporated.
  5. Place dough in a greased bowl, cover, and let rise for 1 to 2 hours until doubled. Chill for 1 to 4 hours.
Preparing the Filling
  1. In a medium bowl, mix the cinnamon, softened butter, salt, and brown sugar until smooth.
Rolling and Baking
  1. Roll dough into a 16 by 12 inch rectangle.
  2. Spread softened sugar butter filling evenly, sprinkle brown sugar mixture.
  3. Cut into 12 strips and roll each strip into a spiral, then place into a greased 9 by 13 inch pan.
  4. Cover and let rise for 45 to 60 minutes until puffy.
  5. Bake at 325F (165C) for 25 to 30 minutes until centers reach about 190F. Let cool for 10 minutes.
Making the Frosting
  1. Beat cream cheese and butter until smooth.
  2. Add powdered sugar, vanilla, and salt. Thin slightly with milk if needed.
Serving the Rolls
  1. Spread frosting over warm rolls and top with heart sprinkles.
  2. Serve warm, paired with black coffee, latte, or a glass of cold milk.

Notes

Measure flours by spooning into the cup and leveling; too much flour will dry the dough. Keep milk at 100–110°F for yeast activation; too warm will kill the yeast. Gradually add softened butter during kneading for a tender crumb.