Introduction

Velvet Cinnamon Rolls offer a delightful twist on a classic treat, featuring a rich cocoa-infused dough with a vibrant red hue and a luscious cream cheese icing. Perfect for breakfast or a sweet snack, these rolls are soft, flavorful, and sure to impress your family and friends.

A close-up image of a single cinnamon roll showing two main layers: the bottom layer is a golden-brown dough with a slightly crispy texture, and the top layer is a swirl of deep red cinnamon filling that looks grainy and moist. Creamy white icing is drizzled thickly and unevenly in a spiral over the cinnamon filling, with some parts dripping down the sides. Small crumbs of cinnamon and sugar are sprinkled on top, adding texture and color contrast. The roll sits on a flat surface with a rich red background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¼ cups (400 g) all-purpose flour, plus extra for dusting
2 ¼ tsp (1 packet) active dry yeast
½ cup (120 ml) warm milk (110 °F/43 °C)
¼ cup (50 g) granulated sugar
¼ cup (50 g) packed light brown sugar
2 Tbsp unsalted butter, melted and cooled
1 large egg, room temperature
2 Tbsp unsweetened cocoa powder
1 Tbsp red food coloring
½ tsp salt
¼ cup (50 g) granulated sugar (for filling)
¼ cup (50 g) packed light brown sugar (for filling)
1 Tbsp ground cinnamon
3 Tbsp unsalted butter, softened to spreadable consistency (for filling)
4 oz (113 g) cream cheese, softened (for icing)
3 Tbsp unsalted butter, softened (for icing)
1 tsp vanilla extract
1–1 ½ cups (120–180 g) powdered sugar, sifted

Instructions

Step 1: Begin by proofing the yeast: stir the warm milk and a pinch of the granulated sugar together, sprinkle the yeast over the top, and let it sit until foamy (about 5–7 minutes). While the yeast wakes, whisk together flour, cocoa powder, red food coloring, remaining granulated sugar, brown sugar, and salt in a large bowl.
Step 2: Once the yeast is foamy, add it to the dry ingredients along with the melted butter and the egg. Stir until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for about 6–8 minutes, until smooth and elastic. Alternatively, use a stand mixer with the dough hook attachment on medium speed for the same amount of time.
Step 3: Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 1 to 1¼ hours. Meanwhile, mix the filling sugars and cinnamon in a small bowl.
Step 4: When the dough has risen, punch it down gently and roll it out on a floured surface into a 12×18-inch rectangle. Spread the softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture in an even layer.
Step 5: Starting at the long edge, roll the dough tightly into a log. Pinch the seam to seal, then cut the log into 12 even rolls (about 1½ inches thick each). Arrange the rolls cut-side up in a 9×13-inch baking pan lightly greased, leaving a little space between each.
Step 6: Cover the pan with a towel and let the rolls rise a second time until nearly doubled, about 30–45 minutes. While they’re finishing their rise, preheat the oven to 350 °F (175 °C).
Step 7: Bake the rolls for 20–25 minutes, until puffed and just beginning to turn golden at the edges. Remove from the oven and let them cool in the pan for 10 minutes.
Step 8: While the rolls rest, beat together cream cheese, butter, vanilla, and powdered sugar until smooth and thick. Spread the icing over the warm rolls so it melts into the swirls.

Tips & Variations

Use a stand mixer with a dough hook for easier kneading if available.
For a natural color alternative, try using beet juice instead of red food coloring.
To enhance the flavor, add a pinch of nutmeg or cardamom to the filling mixture.
Make the rolls ahead of time by preparing through step 5, then refrigerate overnight before the second rise and baking.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving, adding extra icing if desired.

How to Serve

A close-up of a red velvet cinnamon roll sitting directly on a smooth white marbled surface, featuring one main thick layer of bright red dough spiraled tightly. On top is a glossy cream-colored frosting swirled in parallel with the dough, thick and smooth, slightly dripping at the edges. Small red cake crumbs sprinkled generously over the frosting and dough add texture and a contrast of colors. The overall look is soft and moist with rich colors and a shiny finish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but reduce the amount slightly and add it directly to the dry ingredients without proofing. Adjust rising times as needed.

What if I don’t have red food coloring?

You can omit the red food coloring or replace it with natural alternatives like beet juice or pomegranate juice to add color and a subtle flavor.