Step 1: In a large bowl or the bowl of a stand mixer, combine the warm milk (105-115°F / 40-46°C), granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture is foamy. This confirms your yeast is active.
Step 2: Add the melted butter, buttermilk, eggs, vanilla extract, red food coloring, unsweetened cocoa powder, and baking soda to the yeast mixture. Whisk until well combined.
Step 3: Gradually add the all-purpose flour, one cup at a time, mixing on low speed with a dough hook (or by hand with a wooden spoon) until a shaggy dough forms.
Step 4: Increase the speed to medium-low and knead for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should be slightly sticky but not overly so. If kneading by hand, turn it out onto a lightly floured surface and knead for 8-10 minutes.
Step 5: Lightly grease a clean large bowl with a little oil. Transfer the dough to the bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel.
Step 6: Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size. A slightly warm oven (turned off, with the light on) is an ideal spot.
Step 7: While the dough is rising, prepare the filling. In a medium bowl, combine the softened unsalted butter, light brown sugar, granulated sugar, and ground cinnamon. Mix until a smooth, spreadable paste forms.
Step 8: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
Step 9: Using a rolling pin, roll the dough into a large rectangle, approximately 18x12 inches (45x30 cm) and about 1/4 inch (0.6 cm) thick.
Step 10: Evenly spread the cinnamon sugar filling over the entire surface of the dough, leaving a small border (about 1/2 inch) on one of the longer edges.
Step 11: Starting from the longer edge opposite the clean border, tightly roll the dough into a log. Pinch the seam gently to seal it.
Step 12: Use a sharp, unflavored dental floss or a serrated knife to cut the log into 12 equal-sized rolls, approximately 1.5 inches (4 cm) thick each.
Step 13: Lightly grease a 9x13 inch (23x33 cm) baking dish. Arrange the cut rolls, swirl-side up, in the prepared dish, leaving a little space between each as they will expand.
Step 14: Cover the baking dish with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place for another 30-45 minutes, or until they have nearly doubled in size and are puffy.
Step 15: Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
Step 16: Bake the red velvet cinnamon rolls recipe rolls for 20-25 minutes, or until they are golden brown on the edges and cooked through. If they start to brown too quickly, you can loosely tent them with aluminum foil.
Step 17: While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and unsalted butter with an electric mixer until smooth and creamy.
Step 18: Gradually add the powdered sugar, one cup at a time, beating until fully incorporated and smooth. Add the vanilla extract and beat until light and fluffy. If the frosting is too thick, add a tiny splash of milk or cream.
Step 19: Once the red velvet cinnamon rolls recipe rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Then, generously spread the cream cheese frosting over the warm rolls. The warmth will slightly melt the frosting, allowing it to seep into every crevice. Serve immediately and enjoy the ultimate red velvet cinnamon rolls recipe!