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Green Velvet Cinnamon Rolls

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These Green Velvet Cinnamon Rolls are a festive twist on the classic, featuring a soft, fluffy dough with a hint of cocoa and a vibrant green hue, perfect for St. Patrick’s Day brunch or any special occasion. Topped with a luscious cream cheese icing, they’re sure to be a crowd-pleaser.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour (plus extra for dusting)
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 1/3 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup whole milk, warmed to 110°F
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 teaspoon salt
  • 1 tablespoon green gel food coloring (or to desired vibrancy)
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup brown sugar, packed (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • Pinch of salt (for filling)
  • 4 oz cream cheese, softened (for icing)
  • 2 tablespoons unsalted butter, softened (for icing)
  • 1 cup powdered sugar, sifted (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • 1–2 tablespoons milk (for icing)
  • Pinch of salt (for icing)

Instructions

  1. Warm 1 cup milk until just lukewarm (about 110°F). Pour into a large mixing bowl.
  2. Sprinkle yeast and 1 tablespoon sugar over the milk. Stir gently, then let sit for 5–10 minutes until foamy.
  3. Add remaining sugar, melted butter, eggs, cocoa powder, salt, vanilla, and green gel food coloring. Mix until combined.
  4. Add flour, 1 cup at a time, mixing with a wooden spoon or dough hook. Dough should be soft, slightly sticky, but clearing the bowl. Add more flour a tablespoon at a time if too wet.
  5. Turn onto a lightly oiled surface and knead for 5–7 minutes (or use mixer for 4–5 minutes) until smooth and elastic.
  6. Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm spot for 60–75 minutes, until doubled in size.
  7. While dough rises, mix together softened butter, brown sugar, cinnamon, and a pinch of salt for the filling.
  8. Punch down risen dough. Turn onto a lightly floured surface and roll into a 16×12 inch rectangle, about 1/4-inch thick.
  9. Spread filling evenly over dough, leaving a 1/2-inch border on the long side furthest from you.
  10. Roll up dough from the long side, keeping it tight. Pinch seam closed.
  11. Cut log into 12 equal pieces using a sharp knife or bench scraper.
  12. Arrange rolls, cut side up, in a greased 9×13 inch baking pan. Cover and let rise for 30–40 minutes, until puffed and touching.
  13. Preheat oven to 350°F. Bake rolls for 22–26 minutes, until tops are golden and centers are cooked through.
  14. While rolls bake, beat together cream cheese, butter, powdered sugar, vanilla, and a pinch of salt until smooth. Add milk as needed for spreadable consistency.
  15. Let rolls cool for 5–10 minutes, then spread with icing. Serve warm.

Notes

For best color, use gel food coloring. Dough should be soft and slightly sticky for fluffiest rolls. You can prep the rolls the night before and bake in the morning. For a dairy-free or gluten-free version, see substitutions in the blog. If using liquid food coloring, add a bit more flour to balance moisture.

Nutrition

Keywords: green velvet cinnamon rolls, St. Patrick's Day, brunch, cinnamon rolls, cream cheese icing, festive breakfast, holiday baking

Find it online: https://zorbmeal.com/green-velvet-cinnamon-rolls-recipe-easy-fluffy-st-patricks-brunch-treat/