Red Velvet Cinnamon Rolls

Oh wow—red velvet cinnamon rolls! They look bright and cozy. You’ll want one right now.

They have a soft red swirl and a hint of cocoa. Then you add that sweet cream cheese icing. Every bite feels like a hug.

Perfect for breakfast, snack time, or just because. They’re easy to make and so fun to eat. Everyone will smile when they see them.

Grab your dough and red food coloring. Let’s roll, bake, and drizzle that icing now!

Why You’ll Love This Recipe

• Elegant Twist on a Classic: The rich red velvet base brings a touch of chocolatey decadence to the cozy cinnamon roll.
• Incredibly Soft and Fluffy: Thanks to a perfectly balanced dough that’s tender and melts in your mouth.
• Perfect for Special Occasions: Ideal for holidays, brunch parties, Valentine’s Day, or simply treating yourself.
• Easy to Make Ahead: Prep them the night before and bake fresh the next morning.

What You Need to Know Before You Start

• Prep Time: 30 minutes (plus rise time)
• Cook Time: 25 minutes
• Total Time: About 3 hours (including proofing and baking)

Servings:
Makes 12 generous rolls, enough for a small gathering or big family breakfast.

Difficulty:
Intermediate — but very doable if you follow each step carefully.

Required Kitchen Tools

• Stand mixer with dough hook (or a large mixing bowl and wooden spoon)
• Rolling pin
• Measuring cups and spoons
• Sharp knife or unflavored dental floss (for slicing rolls)
• 9×13-inch baking dish
• Small saucepan
• Wire rack
• Plastic wrap or clean kitchen towel

Ingredients for Red Velvet Cinnamon Rolls

For the Dough:

• 1 cup warm whole milk (about 110°F)
• 3 teaspoons active dry yeast
• 1/3 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup unsalted butter, melted
• 1 teaspoon red food coloring
• 3 3/4 cups bread flour
• 1/4 cup cocoa powder
• 1 teaspoon salt

For the Filling:

• 1 cup light brown sugar, packed
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, softened

For the Cream Cheese Icing:

• 6 ounces cream cheese, softened to room temperature
• 4 tablespoons unsalted butter, softened to room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract

Variations for Red Velvet Cinnamon Rolls

• Extra Chocolate: Add mini chocolate chips to the filling for double chocolate goodness.
• Nutty: Sprinkle chopped pecans or walnuts over the cinnamon-sugar layer before rolling.
• Orange Zest: Add a teaspoon of orange zest to the icing for a bright, citrusy twist.
• Berry Flavor: Top finished rolls with fresh raspberries or strawberries for a festive look.
• Gluten-Free: Swap bread flour for a gluten-free all-purpose flour blend designed for yeast baking.

How to Make Red Velvet Cinnamon Rolls Step-by-Step Instructions

1. Prepare the Dough

Warm the milk until just slightly warmer than body temperature (about 110°F). Stir in the yeast and a teaspoon of sugar. Let sit for 5-10 minutes until foamy — this shows the yeast is alive and active.

In a stand mixer bowl, whisk the eggs, melted butter, food coloring, and remaining sugar. Add the foamy yeast mixture.

Attach the dough hook and gradually add bread flour, cocoa powder, and salt. Knead on medium speed for about 5-7 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. If it’s too wet, add a tablespoon of flour at a time.

Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled in size — about 1 to 1.5 hours.

How to Make Red Velvet Cinnamon Rolls (continued)

2. Make the Filling

While the dough is rising, prepare the cinnamon filling.
In a small bowl, mix together the brown sugar and cinnamon. Set aside. Make sure your butter is softened and spreadable — this will make it easier to layer onto the dough later.

3. Roll Out and Fill the Dough

Once the dough has doubled, gently punch it down to release the air.

Turn it out onto a lightly floured surface. Roll into a large rectangle, about 16 inches long and 12 inches wide, roughly 1/4-inch thick.

Spread the softened butter evenly over the surface of the dough, leaving a small border around the edges. Then sprinkle the cinnamon-sugar mixture generously over the butter.

4. Roll Up and Slice

Starting from the long side, tightly roll the dough into a log. Roll gently but firmly so the filling stays inside.

Use a sharp knife or unflavored dental floss to slice the roll into 12 equal pieces.

Tip: If using floss, slide it under the log, cross the ends over each other, and pull to slice cleanly without squishing.

5. Arrange and Second Rise

Grease a 9×13-inch baking dish or line it with parchment paper.

Place the rolls evenly in the dish, cut sides facing up. Cover loosely with plastic wrap or a clean kitchen towel.

Let rise again in a warm place for 30–45 minutes, until puffy.

Meanwhile, preheat your oven to 350°F (177°C).

6. Bake

Once the rolls are puffed up, bake them uncovered for 22–26 minutes, or until they are just lightly golden around the edges and cooked through.
(If you’re unsure, you can gently pull apart two rolls in the center to make sure the dough is cooked.)

Let cool in the pan on a wire rack while you make the cream cheese icing.

How to Make Cream Cheese Icing

In a medium bowl, beat together the cream cheese and butter until smooth and fluffy. Add the powdered sugar and vanilla extract and beat again until creamy.

If you like your icing thinner, add 1–2 teaspoons of milk to loosen it up.

Spread the icing over the warm (but not piping hot) rolls, letting it melt slightly into all the nooks and crannies.

Serving and Decoration

Red Velvet Cinnamon Rolls are best served slightly warm, when the icing is soft and gooey.
For an extra special touch, sprinkle with a few mini chocolate chips or dust lightly with cocoa powder right before serving. A handful of fresh raspberries on the side makes the plate pop beautifully, too.

These rolls make a stunning centerpiece for brunch tables, birthday mornings, or cozy weekends at home.

Storing Red Velvet Cinnamon Rolls

• Room Temperature: If unfrosted, store rolls in an airtight container for up to 2 days.
• Refrigerator: If iced, store them covered in the refrigerator for up to 5 days. Warm individual rolls in the microwave for 15-20 seconds before enjoying.
• Freezing: You can freeze unfrosted rolls tightly wrapped for up to 2 months. Thaw overnight in the fridge, then warm and frost fresh before serving.

Tips and Tricks for Success

• Proofing: Make sure your yeast is active — the milk should be warm but not hot. Dead yeast = dense rolls.
• Rolling Tight: Roll the dough tightly to prevent gaps and uneven rolls.
• Soft Butter: Softened butter spreads easier and creates a uniform cinnamon layer.
• Cutting Cleanly: Use floss, not a knife, for neat, even cuts.
• Don’t Overbake: Slightly underbaking keeps the rolls soft and fluffy. They’ll continue cooking slightly from residual heat.

Nutrition

Serving Size	1 Roll
Calories	340
Total Fat	13g
Saturated Fat	8g
Cholesterol	55mg
Sodium	220mg
Total Carbohydrates	49g
Dietary Fiber	1g
Sugars	26g
Protein	5g

Note: Nutrition values are estimates and can vary based on brands and variations used.

Red Velvet Cinnamon Rolls FAQs

Can I make the dough ahead of time?

Yes! Prepare the rolls, cover tightly, and refrigerate overnight. Let them come to room temperature and rise before baking in the morning.

Can I use all-purpose flour instead of bread flour?

You can, but bread flour gives a slightly chewier, fluffier texture.

What’s the best way to reheat leftover rolls?

Microwave for 15–20 seconds or warm in a 300°F oven for 5–7 minutes.

How do I know if my rolls are fully baked?

The tops should be slightly golden, and if you gently pull apart two rolls in the center, the dough should look cooked, not raw.

Conclusion

These Red Velvet Cinnamon Rolls are a dreamy, decadent treat that looks as beautiful as it tastes. Whether you’re celebrating a holiday or just a cozy Sunday morning, they bring a little extra magic to the table. Once you try them, they might just become your new favorite way to do breakfast. ❤️