Red Velvet Cinnamon Rolls

These Red Velvet Cinnamon Rolls are made entirely from scratch (no cake mix here) and are topped with a rich and creamy homemade cream cheese icing. Make your holiday breakfast extra special with these bright and festive sweet rolls.

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Red Velvet Cinnamon Rolls Recipe

Ingredients List

Red Velvet Dough

  • whole milk
  • unsalted butter, cold
  • granulated sugar
  • active dry yeast
  • large eggs
  • Red food coloring
  • all-purpose flour
  • unsweetened cocoa powder
  • salt

Filling

Frosting

Red Velvet Cinnamon Rolls Recipe

How to Make This Recipe – Video

Cinnamon Rolls FAQ

How warm does the water need to be for the yeast?

Never put yeast in liquid that is hotter than 115º or you'll risk killing it before it raises the dough. A good rise to your dough will make all the difference between fluffy, heavenly cinnamon rolls and cinnamon rolls that are tough and dense as soon as they cool down.

Keep your ingredients room temperature.

Yeast likes to be warm. Which means it will rise better if you aren't adding cold ingredients to a mixture that contains yeast.

How much flour is too much flour?

Don't add too much flour. And don't add too little.

I know, I know– it's a delicate balance and can be difficult to know exactly how much flour you should use when making cinnamon rolls. Here's a general guideline: stop measuring flour about 1 cup before you've added the amount of flour the recipe calls for. Add the remaining flour gradually, and evaluate the dough in between additions. 

The dough should be pulling away from the bowl slightly, but it should still be a little sticky. If I'm ever unsure, I always err on the side of too sticky. You can always incorporate a little more flour by hand once you've got it on the counter for rolling, but there's no taking flour out of the mixture once it's in!

Can I let the dough rise overnight?

Did you know you can let the dough rise overnight? Simply put it in the refrigerator in a greased bowl, lightly covered with plastic wrap.

How thin should I roll the dough?

If you're looking for thick, fluffy cinnamon rolls (who isn't?!), don't make the yeast do all the work– because it can't. Keep the dough at about 3/4-inch thick when you roll it out. That thickness will create pillowy, delicious spirals in your rolls.

What's the best way to cut cinnamon rolls?

You can use a knife in a pinch, but cutting the rolls with a knife (as opposed to slicing with twine) will smush the rolls and seal off edges that would otherwise expand and rise during baking. It's not the end of the world– but cinnamon rolls are SO MUCH better when properly sliced. See my video in this post to see the process (but use a thinner twine than you see me use in the video… do as I say, not as I do haha).

Red Velvet Cinnamon Rolls Recipe

Red Velvet Cinnamon Rolls Recipe

Yield: 9 Large Cinnamon Rolls
Prep Time: 1 hour
Cook Time: 35 minutes 30 seconds
Total Time: 1 hour 35 minutes 30 seconds

These Red Velvet Cinnamon Rolls are made entirely from scratch (no cake mix here) and are topped with a rich and creamy homemade cream cheese icing.

Ingredients

Red Velvet Dough

  • whole milk
  • unsalted butter, cold
  • granulated sugar
  • active dry yeast
  • large eggs
  • Red food coloring
  • all-purpose flour
  • unsweetened cocoa powder
  • salt

Filling

  • unsalted butter, melted
  • Dixie Crystals Light Brown Sugar
  • Dixie Crystals Extra Fine Granulated Sugar
  • ground cinnamon

Frosting

Instructions

Click here for the FULL RECIPE on the Dixie Crystal's website.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 95mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 4g

 

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