Activate the Yeast: Heat the milk to 100-110°F and mix in the yeast and sugar. Let it sit until foamy (about 5 minutes). This step ensures the yeast is alive and ready to help the dough rise.

Make the Red Velvet Dough: Add melted butter, eggs, and food coloring to the yeast mixture. Mix well. Then, gradually add cocoa powder, flour, and salt. Knead for 8-10 minutes until the dough is smooth and elastic.

First Rise: Place the dough in a greased bowl, cover it with plastic wrap or a kitchen towel, and let it rise for 60-90 minutes, or until it doubles in size. This step allows the yeast to do its job and develop flavor.

Fill: Roll the red velvet cinnamon roll dough out onto a lightly floured surface into a rectangle. Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly over the top.

Cut, Roll, & Second Rise: Slice the dough into 12 equal pieces and roll them up. I prefer doing it this way because i find it a lot easier, but if you prefer to roll then cut then do it!! Then place them in a greased 9×13” baking dish. Cover and let them rise again for 30-45 minutes. This second rise ensures the rolls are extra fluffy.

Bake: Preheat the oven to 350°F (175°C). Bake the red velvet cinnamon rolls for 20-25 minutes, or until lightly golden on top.

Frost & Enjoy! While the red velvet cinnamon rolls cool slightly, make the icing by beating the cream cheese, butter, powdered sugar, and vanilla until smooth. Spread generously over the warm red velvet cinnamon rolls and enjoy!