Red velvet cinnamon rolls are a fun and delicious twist on classic cinnamon rolls, featuring that beautiful red hue and a touch of cocoa in the dough. They’re soft, fluffy, and filled with the perfect cinnamon-sugar swirl, all topped with a creamy cheese glaze that adds just the right amount of sweetness. These rolls make for a striking breakfast or dessert that’s sure to brighten the day with every bite.
I love making these rolls when I want something a little special but still comforting. The red velvet flavor adds a subtle chocolatey note that plays so well with the warm cinnamon filling. I always find myself sneaking a bite or two while the rolls are still warm from the oven—there’s something so cozy about that melty glaze and soft dough that makes it hard to wait!
One of my favorite ways to enjoy red velvet cinnamon rolls is with a cup of coffee or hot cocoa on a relaxing weekend morning. They’re great for sharing, whether it’s with family around the breakfast table or friends during a casual brunch. If you want to make them extra festive, a sprinkle of colored sugar or little heart-shaped sprinkles on top always adds a cheerful touch. I promise, these rolls are almost too pretty to eat—but not quite!
Key Ingredients & Substitutions
Flour: All-purpose flour works best for a soft, but sturdy dough. If needed, you can swap half with bread flour for a chewier texture. Just add a bit more liquid if the dough feels stiff.
Red Food Coloring: This gives red velvet its striking color. If you prefer natural options, beet juice or powder can work but may alter the shade and flavor slightly.
Cocoa Powder: Unsweetened cocoa adds that classic red velvet hint of chocolate. Dutch-processed cocoa works well here if you want a smoother taste.
Yeast: Active dry yeast is key for that fluffy rise. Instant yeast can be used but skip the proofing step and mix it directly with dry ingredients.
Cream Cheese Frosting: Use full-fat cream cheese for the best creamy, tangy flavor. For a lighter version, blend in some Greek yogurt or swap half the butter for softened ricotta.
How Can I Get Soft, Fluffy Rolls With a Beautiful Red Velvet Color?
The secret lies in several steps that need care:
- Proof Yeast Properly: Warm milk (not too hot) helps activate yeast. Let it sit until foamy, usually 5-10 minutes. This ensures good rise.
- Kneading: Knead the dough until smooth and elastic. This develops gluten, essential for softness and structure. If using a stand mixer, 7-8 minutes on medium speed does the trick.
- Rising Times: Don’t rush the first or second rise. The dough should double in size during the first rise and puff up before baking. This makes rolls tender and airy.
- Rolling the Dough: When spreading the filling, leave a small border along the edges so the cinnamon sugar doesn’t leak out during baking and the rolls hold their shape well.
- Baking Temperature: Bake at 350°F (175°C) to cook the rolls through without browning too fast. Cover loosely with foil if they brown too quickly.
- Frosting While Warm: Spread the cream cheese frosting on warm (not hot) rolls. This helps it melt slightly into the swirls, making them creamy and rich.
Equipment You’ll Need
- Mixing bowls – for combining dough and frosting ingredients easily without mess.
- Stand mixer with dough hook (optional) – makes kneading the sticky dough much easier and faster.
- Rolling pin – helps you roll the dough evenly into a rectangle for perfect cinnamon swirls.
- Sharp knife or dental floss – great for cutting even slices without squishing the rolls.
- 9×13 inch baking dish or sheet pan – to bake the rolls snugly so they rise tall and soft.
- Measuring cups and spoons – for accurate measurements to get the best dough and frosting texture.
Flavor Variations & Add-Ins
- Swap cinnamon filling for a mix of chopped pecans and brown sugar for crunch and nuttiness.
- Add mini chocolate chips with the cinnamon sugar for extra chocolate bursts in every bite.
- Use cream cheese mixed with a bit of orange zest in the frosting for a citrusy twist that brightens flavors.
- Stir in a pinch of ground nutmeg or cardamom to the filling for warm spices that complement the red velvet taste.
Red Velvet Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 1/4 cups all-purpose flour, plus extra for dusting
- 1/2 cup granulated sugar
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 tsp salt
- 1/4 cup unsweetened cocoa powder
- 3/4 cup whole milk, warmed (about 110°F/43°C)
- 1/3 cup unsalted butter, melted
- 1 large egg
- 2 tbsp red food coloring
- 1 tsp vanilla extract
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 tsp salt
For the Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp milk (optional, for desired consistency)
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time, plus around 1 to 1.5 hours for the first dough rise, another 30-45 minutes for the second rise after shaping, and 20-25 minutes for baking. Overall, you should set aside about 2.5 to 3 hours for the entire process.—but most of that time is just waiting as the dough rises.
Step-by-Step Instructions:
1. Prepare the Dough:
Start by mixing the warm milk and yeast in a small bowl. Let it sit for 5-10 minutes until you see it get foamy—that means the yeast is active and ready. While you wait, in a large mixing bowl, whisk together the flour, sugar, salt, and cocoa powder. In another smaller bowl, whisk together the melted butter, egg, red food coloring, and vanilla extract. Once the yeast mixture is foamy, pour it and the wet ingredients into the flour mixture. Stir it all together until a dough forms. Then turn it out onto a lightly floured surface and knead for about 8-10 minutes until it’s smooth and elastic. If you have a stand mixer with a dough hook, you can use that to knead the dough instead. Transfer the dough to a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for about an hour to an hour and a half, until it doubles in size.
2. Make the Filling:
While your dough is rising, mix together your softened butter, brown sugar, cinnamon, and salt in a bowl. This will be the sweet and spicy filling that makes these rolls extra yummy.
3. Roll and Fill the Dough:
After the dough has doubled in size, gently punch it down to release the air. On a floured surface, roll it out to a 12×15 inch rectangle. Spread your cinnamon sugar filling evenly over the dough, leaving a small border around the edges so the filling doesn’t spill out.
4. Shape the Rolls:
Starting from the long edge, tightly roll up the dough into a log. Use a sharp knife or dental floss to cut the log into 9-12 even slices. Arrange the slices in a greased baking dish or on a lined sheet pan, leaving a little space between each one.
5. Second Rise:
Cover the rolls loosely with plastic wrap or a clean towel, and let them rise again for 30-45 minutes, until they puff up.
6. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they’re cooked through and lightly golden on top.
7. Prepare the Cream Cheese Frosting:
While the rolls bake, beat together the softened cream cheese and butter until smooth. Add in the powdered sugar and vanilla extract, and mix until creamy. If the frosting feels too thick, add milk one tablespoon at a time until you reach a spreadable consistency.
8. Finish and Serve:
When the rolls are done, let them cool for 5-10 minutes. Then spread on the cream cheese frosting while the rolls are still warm, so it melts into the swirls and adds extra sweetness. You can also sprinkle red velvet cake crumbs on top for a pretty touch. Serve warm, and enjoy the delicious mix of soft, tender dough with rich cinnamon and red velvet flavor!
Can I Use Frozen Dough for Red Velvet Cinnamon Rolls?
Yes! You can prepare the dough ahead of time, shape the rolls, then freeze them before the second rise. When ready to bake, thaw overnight in the fridge and let them rise at room temperature for about 1 hour before baking.
Can I Substitute the Red Food Coloring?
Absolutely! If you prefer a natural alternative, beet juice or beet powder works well to give that red color, though it may slightly affect the flavor and shade.
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave or oven before serving to restore softness.
Can I Make the Cream Cheese Frosting Ahead?
Yes, the frosting can be made a day in advance. Keep it refrigerated in an airtight container and bring it to room temperature, stirring well before spreading on the rolls.
