Red velvet cinnamon rolls combine two classics into one delicious treat. They have the soft, fluffy texture of cinnamon rolls with a beautiful red velvet twist, which adds a hint of cocoa and a pop of color. Swirled with cinnamon sugar and topped with a smooth cream cheese glaze, these rolls are as pretty as they are tasty.
I love making these when I want something special for breakfast or brunch. The rich red color always feels festive and makes the kitchen smell amazing as they bake. One tip I’ve picked up is to let the rolls rise until they’re nice and puffy before baking—that’s when they become perfectly soft and tender inside.
These rolls are great fresh out of the oven, still warm and gooey, but honestly, I enjoy them even the next day warmed up a little. They’re a fun twist on a Sunday morning favorite that always gets compliments from everyone at the table. If you’re a fan of cinnamon rolls and red velvet cake, I think you’ll really enjoy this combo!
Key Ingredients & Substitutions
Yeast: Active dry yeast helps the dough rise to make soft, fluffy rolls. If you don’t have it, instant yeast works too—just mix it directly with the flour.
Red Food Coloring: This gives the rolls their signature red velvet look. You can use gel food coloring for a richer color without adding extra liquid.
Cocoa Powder: A small amount adds subtle chocolate flavor typical of red velvet. Use natural cocoa powder for best color and taste.
Butter & Sugar: These create richness and moisture in the dough and filling. If dairy-free, try plant-based butter.
Cream Cheese Icing: This classic topping adds tang and creaminess. If you want a lighter option, use plain powdered sugar glaze or skip the butter for softer icing.
How Can I Make the Dough Soft and Fluffy?
Soft dough is key for great cinnamon rolls. Here’s how:
- Use warm milk (not too hot) to activate the yeast.
- Let the dough rise in a warm spot until doubled. This can take up to 1.5 hours.
- Don’t skip the second rise after shaping the rolls—they’ll be much puffier and tender.
- Knead the dough well, about 7-10 minutes, to develop gluten for a good structure and chew.
Following these steps helps your rolls become light, airy, and soft every time.
Equipment You’ll Need
- Stand mixer with dough hook – makes kneading the sticky dough way easier and faster.
- Large mixing bowl – for proofing the dough as it rises and doubles in size.
- Rolling pin – helps you roll out the dough evenly into a rectangle.
- 9×13 inch baking dish – perfect size to bake the rolls snugly so they stay soft and rise well.
- Sharp knife or dental floss – for cutting the rolled dough cleanly into even cinnamon rolls.
- Small mixing bowl and hand mixer – to whip up smooth cream cheese icing without lumps.
Flavor Variations & Add-Ins
- Swap the cinnamon filling for a cream cheese and chopped pecan mix to add a nutty richness.
- Add a teaspoon of instant espresso powder to the filling for a mocha twist that enhances the chocolate flavor.
- Stir mini chocolate chips into the cinnamon sugar spread for melty chocolate spots throughout.
- For a fruity version, sprinkle finely chopped dried cherries or cranberries inside before rolling up the dough.
How to Make Red Velvet Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup warm whole milk (about 110°F / 43°C)
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 tsp salt
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 2 tbsp red food coloring
For the Filling:
- 1/3 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1 tbsp unsweetened cocoa powder
For the Cream Cheese Icing:
- 4 oz (113g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1/2 tsp vanilla extract
- 1-2 tbsp milk (adjust for consistency)
Optional Topping:
- Crumbled freeze-dried raspberries or red velvet cake crumbs for garnish
How Much Time Will You Need?
This recipe takes about 2.5 to 3 hours total. It includes 15 minutes of prep time, 1 to 1.5 hours for the first rise, 30-45 minutes for the second rise, 20-25 minutes baking time, plus a few minutes to prepare and drizzle the icing. Most of the work is waiting for the dough to rise—but it’s worth it for those fluffy, tasty rolls!
Step-by-Step Instructions:
1. Make the Dough:
Start by dissolving the yeast in warm milk in a large bowl or the bowl of a stand mixer. Let it sit for 5-10 minutes until it gets frothy. Add the sugar, melted butter, salt, egg, cocoa powder, and red food coloring. Mix well. Then add the flour little by little, mixing on low speed until the dough forms and feels slightly sticky.
Knead the dough on a floured surface or in the mixer for 7-10 minutes until it’s nice and smooth. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise somewhere warm for about 1 to 1.5 hours, till it doubles in size.
2. Prepare the Filling:
While the dough is rising, mix together the softened butter, brown sugar, cinnamon, and cocoa powder in a small bowl until it’s smooth and spreadable.
3. Roll Out and Cut the Rolls:
Once the dough has risen, gently punch it down. Roll it out on a lightly floured surface into a 16 x 12 inch rectangle. Spread the cinnamon filling evenly across the dough, leaving a small border at one long edge.
Starting at the long edge opposite the border, roll the dough tightly into a log shape. Use a sharp knife to cut the log into 8 equal rolls.
4. Second Rise:
Place each roll into a greased 9×13-inch baking dish. Leave little spaces between them so they can rise. Cover the dish and let the rolls rise again for 30 to 45 minutes until they look puffy.
5. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until cooked through and lightly golden on top.
6. Make the Cream Cheese Icing:
While the rolls are baking, beat together the cream cheese and softened butter until smooth. Add vanilla extract, then gradually mix in powdered sugar until the icing is thick but drizzle-able. Add milk little by little to get the right consistency.
7. Finish and Serve:
Take the rolls out of the oven and immediately drizzle the cream cheese icing on top. Sprinkle with crumbled freeze-dried raspberries or red velvet cake crumbs if you want a fun, festive look. Serve warm and enjoy the rich, tender, and delicious red velvet cinnamon rolls!
Can I Use Frozen Dough for These Rolls?
Yes! You can prepare the dough in advance, shape the rolls, and freeze them before the second rise. When ready to bake, thaw them in the fridge overnight, let them come to room temperature and rise until puffy, then bake as usual.
What Can I Substitute for Red Food Coloring?
If you prefer natural colorings, beet juice or powdered freeze-dried beets can be used to create that vibrant red hue. Keep in mind this may slightly affect the flavor and moisture of the dough.
How Should I Store Leftover Rolls?
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly and reheat gently in the microwave or oven before serving.
Can I Make These Cinnamon Rolls Vegan?
To make them vegan, use plant-based milk and butter alternatives, replace the egg with a flax egg or applesauce, and use dairy-free cream cheese for the icing. The texture may vary slightly but they’ll still be delicious!