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Red Velvet Cinnamon Rolls

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Prep Time 25 minutes
Cook Time 30 minutes
Rise Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 rolls
Calories 370 kcal

Ingredients
  

Dough:

  • 3½ cups all-purpose flour (plus extra for dusting)
  • 1 tbsp unsweetened cocoa powder (Dutch-process preferred)unsweetened cocoa powder (Dutch-process preferred)
  • 2¼ tsp instant yeast (1 standard packet)
  • ¾ cup buttermilk, warmed to 100°F (lukewarm)
  • 2 large eggs, room temperature
  • ¼ cup granulated sugar
  • 4 tbsp unsalted butter, melted
  • 1-2 tbsp red gel food coloring (adjust for depth of color)
  • ½ tsp salt

Filling:

  • 1 cup brown sugar, packed
  • 2 tsp ground cinnamon
  • 4 tbsp unsalted butter, softened

Frosting:

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

Instructions
 

Make the Dough

  • Warm the buttermilk until just lukewarm — about 100°F. Whisk in sugar and yeast (no need to wait if using instant yeast).
  • Add eggs, melted butter, cocoa powder, and red coloring. Mix until smooth. Gradually add flour and salt, kneading 8–10 minutes until the dough feels soft and slightly tacky but not sticky.
  • Transfer to a greased bowl, cover, and let rise in a warm spot for about 1–2 hours — or until doubled in size.

Prepare the Filling

  • Mix brown sugar and cinnamon in a bowl. Roll the dough into a 14×20-inch rectangle. Spread softened butter evenly, then sprinkle the cinnamon-sugar mixture over it.

Roll & Slice

  • Roll the dough tightly from the long side to form a log. Slice into 12 even rolls using unflavored dental floss or a serrated knife (floss keeps the spirals intact).
  • Place the rolls in a greased 9×13-inch pan, leaving a little space between each. Cover and let rise again for 30–45 minutes, or until puffy.

Bake

  • Preheat oven to 350°F (175°C). Bake for 25–30 minutes, or until the tops are lightly golden and the centers read 190°F internally.
  • If they start browning too fast, loosely cover with foil halfway through.

Make the Frosting

  • Beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla, mixing until fluffy.
  • Spread generously over warm rolls so the frosting melts slightly into the crevices.