The Best Red Velvet Cinnamon Rolls Recipe

There’s something undeniably magical about the combination of soft, fluffy dough and sweet, indulgent filling. Red Velvet Cinnamon Rolls take that magic a step further, turning an already-loved breakfast classic into a visually stunning and irresistibly decadent treat. Imagine a cozy weekend morning, the smell of warm cinnamon and chocolate wafting through your kitchen, and these vibrant red rolls waiting to be enjoyed with a cup of coffee or hot cocoa. They are perfect for special occasions, from birthdays to Valentine’s Day, or even as a luxurious treat to surprise your loved ones on any ordinary morning.

The inspiration for this recipe comes from the timeless charm of red velvet cake and the comforting nostalgia of cinnamon rolls. By combining these two favorites, you get a sweet, tender roll with a subtle cocoa flavor and a rich cream cheese frosting that makes every bite feel like a celebration. Whether you are baking for your family, hosting brunch with friends, or simply treating yourself, these red velvet cinnamon rolls are sure to impress and delight.

Ingredients

For the Dough:

• 1 cup warm milk (110°F/43°C)

• 2 1/4 tsp active dry yeast (1 packet)

• 1/3 cup granulated sugar

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 tsp salt

• 3 1/2 cups all-purpose flour

• 2 tbsp cocoa powder

• Red food coloring (about 2–3 tbsp for vibrant color)

For the Filling:

• 1/2 cup unsalted butter, softened

• 1 cup brown sugar, packed

• 2 tbsp cocoa powder

• 1 1/2 tsp ground cinnamon

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 1 1/2 cups powdered sugar

• 1/2 tsp vanilla extract

• 1–2 tbsp milk (as needed for desired consistency)

Directions

1. Prepare the Yeast:
   In a small bowl, combine warm milk and granulated sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy. This ensures your dough will rise properly and become light and fluffy.

2. Mix the Dough:
   In a large mixing bowl, whisk together the melted butter, eggs, and vanilla extract. Add the red food coloring and cocoa powder, and stir until evenly incorporated. Pour in the activated yeast mixture and mix well. Gradually add flour and salt, mixing until a soft, slightly sticky dough forms.

3. Knead the Dough:
   Transfer the dough to a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for about 5 minutes. The dough should be soft but not overly sticky.

4. First Rise:
   Place the kneaded dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1–2 hours, or until doubled in size.

5. Prepare the Filling:
   In a small bowl, mix together softened butter, brown sugar, cocoa powder, and cinnamon until smooth and spreadable. Set aside.

6. Roll Out the Dough:
   Once the dough has risen, punch it down gently and roll it out on a floured surface into a rectangle approximately 16×12 inches. Spread the filling evenly over the dough, leaving a small border along the edges.

7. Shape the Rolls:
   Starting from the long side, carefully roll the dough into a tight log. Pinch the seam to seal, then cut the log into 12 equal pieces using a sharp knife or dental floss for clean edges.

8. Second Rise:
   Place the rolls in a greased 9×13-inch baking dish, leaving a little space between them. Cover and let them rise for 30–45 minutes until puffy.

9. Preheat Oven:
   Preheat your oven to 350°F (175°C) while the rolls complete their second rise.

10. Bake the Rolls:
    Bake the rolls for 25–30 minutes or until the tops are lightly golden. Keep an eye on them to avoid over-baking, which can dry them out.

11. Prepare the Frosting:
    While the rolls are baking, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Add milk a little at a time until the frosting reaches a pourable consistency.

12. Frost the Rolls:
    Remove the rolls from the oven and let them cool for 10 minutes. Generously spread the cream cheese frosting over the warm rolls, allowing it to melt slightly and create a luscious coating.

13. Serve and Enjoy:
    Serve the red velvet cinnamon rolls warm for the ultimate indulgence. They pair beautifully with coffee, tea, or a glass of cold milk.

Prep Time, Cook Time, Total Time, Yield

• Prep Time: 30 minutes

• Cook Time: 25–30 minutes

• Total Time: 2 hours 30 minutes (including rises)

• Yield: 12 cinnamon rolls

Notes

• Food Coloring: Adjust the amount of red food coloring depending on your desired intensity. Gel food coloring provides a more vibrant color without altering the dough consistency.

• Make-Ahead Option: You can prepare the rolls up to the second rise and refrigerate overnight. In the morning, let them come to room temperature, bake, and frost.

• Frosting Variations: Add a pinch of cinnamon or a few drops of lemon extract to the cream cheese frosting for a flavor twist.

• Storage: Store leftover cinnamon rolls in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Reheat gently before serving.

• Freezing: Freeze baked and cooled rolls individually, then thaw and warm in the oven. You can also freeze unbaked rolls after shaping; thaw, let rise, and bake as directed.

Frequently Asked Questions

Can I make these cinnamon rolls ahead of time?
Absolutely! Red Velvet Cinnamon Rolls are ideal for make-ahead breakfasts or brunches. One great method is to prepare the rolls completely, up to the second rise, and then cover them tightly with plastic wrap and refrigerate overnight. The cool environment slows down the yeast activity, allowing the dough to develop even more flavor while you sleep. In the morning, simply let the rolls come to room temperature for about 20–30 minutes, then bake as directed. This approach saves time and ensures your rolls are fresh, warm, and perfectly fluffy. If you prefer, you can also bake the rolls entirely in advance. Once baked, allow them to cool slightly, cover, and store in the refrigerator. When ready to serve, gently reheat the rolls in the oven or microwave. This flexibility makes Red Velvet Cinnamon Rolls perfect for busy mornings, holiday gatherings, or special brunches with family and friends.

Can I substitute ingredients?
Yes! There are several ways to customize this recipe to suit your taste or dietary needs. For example, you can replace half of the all-purpose flour with whole wheat flour to add extra fiber and a subtle nutty flavor, though this may make the rolls slightly denser. Brown sugar in the filling can be swapped for coconut sugar for a more delicate sweetness, and unsalted butter can be replaced with plant-based alternatives if desired. For the frosting, Greek yogurt can be used in place of cream cheese to reduce richness while still maintaining a creamy texture, though it will be slightly tangier. Vanilla extract can also be swapped for almond extract or other flavors to complement the red velvet cocoa base. Small substitutions like these allow you to tailor the recipe to your preference without compromising the indulgent experience of these cinnamon rolls.

Can I use a different filling?
Definitely! While the classic filling of cinnamon, cocoa, and brown sugar is irresistible, the recipe is versatile enough to accommodate other flavors. Nutella or chocolate spread adds extra richness, while chopped nuts like pecans or walnuts introduce a satisfying crunch. White chocolate chips or mini chocolate chunks also pair beautifully with the cocoa dough. For a fruity twist, try spreading a thin layer of raspberry, strawberry, or cherry jam before rolling the dough. You can even combine options, such as a chocolate-hazelnut layer with chopped nuts, to create a unique flavor experience. The possibilities are endless, and experimenting with fillings can make this recipe a fun, creative project for any baker.

How do I get the rolls soft and fluffy?
Achieving soft, tender rolls depends on proper yeast activation, kneading, and proofing. Make sure your milk is warm—not hot—when activating the yeast to ensure it blooms correctly. Knead the dough until smooth and elastic; this helps develop gluten, which gives the rolls structure while keeping them light. Don’t rush the second rise; letting the shaped rolls become puffy before baking ensures they remain soft in the center. Baking just until the tops are lightly golden prevents them from drying out while still producing a slightly crisp exterior. Finally, frosting the rolls while warm enhances their moist, melt-in-your-mouth texture, giving you that perfect combination of soft, fluffy bread and rich cream cheese sweetness.

Red Velvet Cinnamon Rolls aren’t just another breakfast item—they’re a statement. Their vibrant color, soft texture, and decadent flavor combine the comforting nostalgia of cinnamon rolls with the luxurious charm of red velvet cake. Whether for a festive brunch, cozy winter morning, or a special occasion, these rolls are guaranteed to delight anyone who tries them, making every bite a memorable experience.

Try this recipe for your next gathering or weekend treat and watch how quickly these vibrant, melt-in-your-mouth rolls disappear from the plate. With their luscious cream cheese frosting and rich, sweet filling, they’re the kind of baked good that turns a simple morning into a special moment.

Red Velvet Cinnamon Rolls Recipe

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• Author: Michelle Davis
• Total Time: 2 hours 30 minutes (including rises)
• Yield: 12 cinnamon rolls 1x

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Description

Red Velvet Cinnamon Rolls are a decadent twist on the classic breakfast treat, combining the soft, tender texture of cinnamon rolls with the rich cocoa flavor and vibrant color of red velvet cake. Perfect for cozy weekend mornings, festive brunches, or special occasions, these rolls are filled with a sweet cinnamon-cocoa mixture and topped with creamy, luscious cream cheese frosting. The combination of warm, fluffy dough and velvety frosting makes each bite irresistible, turning a simple breakfast into a celebratory experience. This recipe is ideal for bakers of all levels who want to create something both visually stunning and deliciously comforting.

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Ingredients

Scale 1x2x3x

For the Dough:

• 1 cup warm milk (110°F/43°C)

• 2 1/4 tsp active dry yeast (1 packet)

• 1/3 cup granulated sugar

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 tsp salt

• 3 1/2 cups all-purpose flour

• 2 tbsp cocoa powder

• Red food coloring (2–3 tbsp)

For the Filling:

• 1/2 cup unsalted butter, softened

• 1 cup brown sugar, packed

• 2 tbsp cocoa powder

• 1 1/2 tsp ground cinnamon

For the Cream Cheese Frosting:

• 4 oz cream cheese, softened

• 1/4 cup unsalted butter, softened

• 1 1/2 cups powdered sugar

• 1/2 tsp vanilla extract

• 1–2 tbsp milk (as needed for consistency)

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Instructions

• In a small bowl, combine warm milk and granulated sugar. Sprinkle the yeast on top and let it sit 5–10 minutes until foamy.

• In a large bowl, whisk together melted butter, eggs, vanilla extract, red food coloring, and cocoa powder. Stir in the yeast mixture.

• Gradually add flour and salt, mixing until a soft dough forms.

• Knead the dough on a floured surface for 6–8 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5 minutes.

• Place dough in a greased bowl, cover, and let rise in a warm place 1–2 hours until doubled in size.

• Mix butter, brown sugar, cocoa powder, and cinnamon for the filling until smooth.

• Roll dough into a 16×12-inch rectangle. Spread filling evenly over dough, leaving a small border.

• Roll dough from the long side into a tight log, pinch the seam, and cut into 12 equal pieces.

• Place rolls in a greased 9×13-inch baking dish. Cover and let rise 30–45 minutes until puffy.

• Preheat oven to 350°F (175°C).

• Bake rolls 25–30 minutes until tops are lightly golden.

• Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then milk as needed for a pourable frosting.

• Spread frosting over warm rolls and serve immediately.

Notes

• Adjust red food coloring for desired intensity; gel coloring works best.

• Make-ahead: Assemble up to the second rise and refrigerate overnight. Bake in the morning.

• Frosting variations: Add a pinch of cinnamon or lemon extract for extra flavor.

• Storage: Store in an airtight container 2 days at room temperature or 5 days in the fridge. Reheat gently.

• Freezing: Freeze baked rolls individually or unbaked after shaping. Thaw and bake before serving.

• Prep Time: 30 minutes
• Cook Time: 25–30 minutes

Michelle Davis