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Vibrantly red and supremely fluffy Red Velvet Cinnamon Rolls complete with the always addictive gooey brown sugar-cinnamon swirl and of course, the rich cream cheese frosting!

Red Velvet Cinnamon Rolls

Vibrantly red and supremely fluffy Red Velvet Cinnamon Rolls complete with the always addictive gooey brown sugar-cinnamon swirl and of course, the rich cream cheese frosting!
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 3 hours 55 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 Rolls

Ingredients
  

For the Dough:

  • ¼ cup warm water*
  • 2 ¼ teaspoon active dry yeast (one 1/4-ounce packet)
  • 1 teaspoon granulated sugar
  • ¼ cup instant chocolate pudding mix
  • 1 cup milk (warmed in microwave for 30-40 seconds)
  • cup unsalted butter melted
  • 1 Tablespoon Greek yogurt
  • 1 egg
  • ½ teaspoon salt
  • 1-2 teaspoons red food coloring**
  • 3-3 ¼ cup all-purpose flour***

For the Filling:

  • cup unsalted butter softened
  • 1 ¼ cup brown sugar
  • 1 Tablespoon cinnamon
  • ½ Tablespoon cocoa powder

For the Icing:

  • 6 ounces cream cheese
  • 4 Tablespoons unsalted butter softened
  • 1 Tablespoon corn syrup
  • 2 teaspoons vanilla
  • Pinch of salt to taste
  • 2 cups powdered sugar

Instructions
 

Make the Dough:

  • In a glass measuring cup, combine the water, yeast, and sugar; set aside to foam for about 5 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat the pudding mix and milk together until combined and thickened. Add the butter, Greek yogurt, egg, salt, and food coloring, beating until fully combined.
  • Switch to the dough hook, and add the yeast mixture and 3 cups of the flour. Mix the dough on low and allow it to knead for about 6-7 minutes. If dough is still too soft, add more flour, 1 Tablespoon at a time, until dough just cleans the bowl, but is very soft. It should still stick to the bottom of the bowl.
  • Coat a large bowl with cooking spray and place dough in bowl. Seal tightly with plastic wrap. Place bowl in a warm place and allow dough to rise until doubled in size, about 2 hours. In the meantime, spray a 9-by-13-inch pan with nonstick cooking spray; set aside.
  • After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. With a rolling pin, roll it out to a 16-by-12-inch rectangle.
  • With a knife (or your fingers), spread butter evenly over the entire surface of the dough. Sprinkle the brown sugar over it, followed by the cinnamon and cocoa powder. Lightly pat it down with your fingertips to help sugar adhere to dough. Roll dough tightly into a log, ending with the seam side down. Pinch the ends to seal.
  • Using plain, unwaxed dental floss (or a bench scraper), slice the rolls into 12 evenly-sized rolls. Arrange the rolls cut side down in the prepared baking pan. Cover tightly with plastic wrap.

*If baking immediately

  • Allow the rolls to rise again in a warm place until doubled in size, about 1 hour.

*Or...If You Want to Bake the Rolls the Next Day

  • Place covered rolls in the refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.

Baking:

  • For either version, bake at 375ºF for 20-25 minutes, or until puffed and lightly browned. While rolls bake, prepare the cream cheese icing.

Make The Cream Cheese Icing:

  • In the bowl of an electric stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium speed for about 1 minute. Add the corn syrup, vanilla, salt, and powdered sugar and beat for 2 minutes. Scrape down sides of bowl, and beat for 1 more minute until light and fluffy.
  • Once rolls have baked, remove from the oven and allow to cool for about 5 minutes. Spread the cream cheese icing over the warm rolls, allowing the icing to melt into every crevice. Serve immediately.
  • Rolls are best eaten fresh, but will keep in an airtight container at room temperature for up to 5 days. Reheat leftover rolls for 10-15 seconds in the microwave before serving.

Notes

*Different brands require different water temperatures for the yeast to react with. Make sure to use a food thermometer to get the correct temperature. You don't want the water too hot, or it will kill the yeast; too cold, and the yeast won't react. Mine had to be anywhere between 110ºF-115ºF.
**Depending on which type of food coloring you use, you might have to add more or less. I used 1 teaspoon of Wilton® Color Right™ Performance Color System RED.
***I ended up using just over 3 cups of flour.