Red Velvet Cinnamon Rolls combine the classic comfort of cinnamon rolls with the luxurious richness of red velvet cake. These rolls are soft, fluffy, and swirled with a sweet, cinnamon-infused filling, all topped off with a luscious cream cheese frosting.

Perfect for special occasions or a decadent weekend breakfast, they’re a colorful twist on a beloved classic. The vibrant red color not only makes these rolls visually stunning but adds a hint of chocolate flavor that’s synonymous with red velvet.

Ingredients Needed for This Recipe

For the Dough:

1 cup warm milk (about 110°F or 45°C)
2 and 1/4 teaspoons instant yeast (1 packet)
1/4 cup granulated sugar

1/4 cup unsalted butter, melted
2 tablespoons cocoa powder
1 teaspoon salt

1 teaspoon vanilla extract
2 to 3 cups all-purpose flour (start with 2 cups and add more as needed)
2 tablespoons red food coloring (or to desired color)

1 large egg, room temperature

For the Filling:

1/2 cup unsalted butter, softened
1 cup brown sugar, packed

2 tablespoons ground cinnamon
1/2 teaspoon vanilla extract

For the Cream Cheese Frosting:

4 ounces cream cheese, softened

1/4 cup unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

1 to 2 tablespoons milk (as needed for desired consistency)

Instructions for Making Red Velvet Cinnamon Rolls

Prepare the Dough: In a large bowl, mix the warm milk, yeast, and sugar. Let sit for about 5 minutes, or until it becomes frothy. Add the melted butter, cocoa powder, salt, vanilla extract, egg, and red food coloring, mixing until combined. Gradually add in the flour, starting with 2 cups, and knead until the dough is soft, elastic, and slightly sticky. You may need to add more flour, but be careful not to make the dough too dry.
First Rise: Place the dough in a greased bowl, turning it once to coat all sides. Cover with a clean towel and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

Prepare the Filling: While the dough is rising, mix the softened butter, brown sugar, cinnamon, and vanilla extract in a bowl until well combined.
Form the Rolls: Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into a rectangle about 1/4 inch thick. Spread the filling evenly over the dough, leaving a small margin at the edges. Starting from the long side, roll the dough into a tight log. Cut into 12 equal pieces and place them in a greased 9×13 inch baking pan.
Second Rise: Cover the pan with a clean towel and let the rolls rise again until nearly doubled in size, about 30 minutes to 1 hour.

Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are slightly golden on top.
Prepare the Frosting: While the rolls are baking, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth. If the frosting is too thick, add milk a tablespoon at a time until it reaches a spreadable consistency.
Finish: Once the rolls are done, allow them to cool for a few minutes before spreading the cream cheese frosting over the warm rolls. Serve and enjoy!

Tips for Perfecting the Recipe

Yeast Proofing: Ensure your yeast is active for the dough to rise properly. The milk should be warm but not hot, around 110°F, to activate the yeast without killing it. If the mixture doesn’t foam after 5 minutes, your yeast may be expired.

Dough Consistency: The key to soft, fluffy cinnamon rolls is in the dough’s consistency. It should be slightly tacky but not overly sticky. Adding flour gradually allows you to achieve the perfect texture without making the dough too dry.

Red Food Coloring: For that signature red velvet look, use a high-quality red food coloring. Gel food coloring provides a more vibrant color with less product compared to liquid food coloring.

Cocoa Powder: Choose a good quality cocoa powder for the best flavor. It should be unsweetened and sifted to avoid lumps in your dough.

Rolling the Dough: When rolling out your dough, aim for an even thickness to ensure uniform baking. A rolling pin with adjustable rings can help you achieve the perfect thickness.

Spreading the Filling: Soften the butter for the filling so it spreads easily without tearing the dough. Leaving a small margin at the edges of the dough will prevent the filling from leaking out as you roll it up.

Cutting the Rolls: Use a serrated knife or unflavored dental floss to cut the rolls. These methods allow for cleaner cuts without squashing the dough.

Second Rise: Don’t rush the second rise. A warm, draft-free area will help your rolls puff up to the perfect size before baking.

Oven Calibration: Oven temperatures can vary, so consider using an oven thermometer to ensure the accuracy of your oven’s settings. Baking the rolls until they’re just golden on top prevents them from becoming too dry.

Applying the Frosting: Spread the frosting on while the rolls are still warm. This allows it to melt slightly, seeping into the rolls for extra moistness and flavor.

Serving Suggestions

Classic Style: Serve the Red Velvet Cinnamon Rolls warm from the oven for the ultimate comfort food experience. The warmth enhances the flavors and softens the frosting, creating a melt-in-your-mouth texture.

Breakfast Platter: Pair these cinnamon rolls with savory breakfast items like bacon, scrambled eggs, or fruit for a balanced breakfast. The contrast between sweet and savory will delight your taste buds.

Dessert Option: Transform these rolls into a decadent dessert by adding a scoop of vanilla ice cream on top of a warm roll. The cold ice cream melting into the warm, gooey cinnamon roll is irresistible.

Holiday Breakfast: Make these rolls a festive holiday breakfast tradition. Their striking red color is perfect for Valentine’s Day, Christmas, or Fourth of July, bringing a vibrant and delicious start to any celebration.

Coffee Pairing: Serve these rolls with a robust coffee or a creamy latte. The bitterness of the coffee balances the sweetness of the rolls, making for a perfect pairing.

Storage Tips

Room Temperature Storage: Store leftover cinnamon rolls covered at room temperature for up to 2 days. This will help retain their moisture and softness. Avoid storing them in the refrigerator, which can dry them out.

Refrigerating for Longer Storage: If you need to store the rolls for longer than a couple of days, refrigerate them in an airtight container for up to 5 days. Bring them to room temperature or warm them slightly in the microwave before serving.

Freezing: Red Velvet Cinnamon Rolls freeze well, either baked or unbaked. For baked rolls, allow them to cool completely, then wrap them individually in plastic wrap and place in a freezer bag. Thaw overnight in the refrigerator and warm in the oven or microwave. For unbaked rolls, freeze them after the second rise, then thaw, let rise again if necessary, and bake as directed.

Reviving Leftovers: Refresh day-old cinnamon rolls by warming them in the microwave for 20-30 seconds or in the oven at 300°F for 5-10 minutes. This will help restore their original softness and warmth.

Frequently Asked Questions

Can I make the dough ahead of time? Yes, you can prepare the dough in advance. After the first rise, punch down the dough, cover tightly, and refrigerate overnight. The next day, let the dough come to room temperature and continue with the recipe as directed.

Can I use all-purpose flour instead of bread flour? Yes, all-purpose flour is actually preferred for this recipe to ensure the rolls are soft and tender. Bread flour has a higher protein content, which could make the rolls chewier.

What can I use if I don’t have red food coloring? If you prefer not to use food coloring, you can leave it out. The rolls will still have a delicious chocolatey flavor from the cocoa powder, but they won’t have the red velvet color. Beet powder is a natural alternative that can provide color and subtle flavor.

Can I add nuts or raisins to the filling? Absolutely! Chopped pecans or walnuts can add a delightful crunch, and raisins will add a burst of sweetness. Sprinkle them over the cinnamon-sugar butter mixture before rolling up the dough.

My rolls didn’t rise. What went wrong? There could be several reasons: the yeast was expired, the milk temperature was too hot or too cold, or the dough was placed in a drafty area. Ensure your yeast is fresh, your liquids are the right temperature, and your rising spot is warm and free from drafts.

Can I make these gluten-free? Yes, you can use a gluten-free all-purpose flour blend designed to substitute for regular flour. Keep in mind, the texture may vary slightly from the original recipe.

Red Velvet Cinnamon Rolls

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Red Velvet Cinnamon Rolls combine the classic comfort of cinnamon rolls with the luxurious richness of red velvet cake.

Ingredients

For the Dough:

1 cup warm milk about 110°F or 45°C
2 and 1/4 teaspoons instant yeast 1 packet
1/4 cup granulated sugar

1/4 cup unsalted butter melted
2 tablespoons cocoa powder
1 teaspoon salt

1 teaspoon vanilla extract
2 to 3 cups all-purpose flour start with 2 cups and add more as needed
2 tablespoons red food coloring or to desired color

1 large egg room temperature

For the Filling:

1/2 cup unsalted butter softened
1 cup brown sugar packed

2 tablespoons ground cinnamon
1/2 teaspoon vanilla extract

For the Cream Cheese Frosting:

4 ounces cream cheese softened

1/4 cup unsalted butter softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

1 to 2 tablespoons milk as needed for desired consistency

Instructions

Prepare the Dough: In a large bowl, mix the warm milk, yeast, and sugar. Let sit for about 5 minutes, or until it becomes frothy. Add the melted butter, cocoa powder, salt, vanilla extract, egg, and red food coloring, mixing until combined. Gradually add in the flour, starting with 2 cups, and knead until the dough is soft, elastic, and slightly sticky. You may need to add more flour, but be careful not to make the dough too dry.
First Rise: Place the dough in a greased bowl, turning it once to coat all sides. Cover with a clean towel and let rise in a warm place until doubled in size, about 1 to 1.5 hours.

Prepare the Filling: While the dough is rising, mix the softened butter, brown sugar, cinnamon, and vanilla extract in a bowl until well combined.
Form the Rolls: Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into a rectangle about 1/4 inch thick. Spread the filling evenly over the dough, leaving a small margin at the edges. Starting from the long side, roll the dough into a tight log. Cut into 12 equal pieces and place them in a greased 9×13 inch baking pan.
Second Rise: Cover the pan with a clean towel and let the rolls rise again until nearly doubled in size, about 30 minutes to 1 hour.

Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are slightly golden on top.
Prepare the Frosting: While the rolls are baking, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth. If the frosting is too thick, add milk a tablespoon at a time until it reaches a spreadable consistency.
Finish: Once the rolls are done, allow them to cool for a few minutes before spreading the cream cheese frosting over the warm rolls. Serve and enjoy!