Red Velvet Cinnamon Rolls

There’s a warm thrill that comes with pulling a pan of Red Velvet Cinnamon Rolls out of the oven. From the moment you begin mixing that vibrant red dough, you know you’re in for something special. This isn’t your average cinnamon roll; the subtle cocoa undertones and that signature ruby hue combine to create a treat that’s as festive as it is delicious. Whether you’re planning a cozy weekend brunch or just craving a sweet pick-me-up, these rolls deliver a soft, pillow-like texture swirled with rich cinnamon and finished with a dreamy cream cheese frosting.

Beyond the stunning visuals and incredible flavor, these rolls strike the perfect balance between indulgence and comfort. The recipe calls for a bit of kitchen time—about 30 minutes of active prep, 25 minutes in the oven, and roughly 1 hour 30 minutes of resting and rising—but trust me, every minute is worth it. With a difficulty level marked as intermediate, you’ll feel proud mastering yeast activation and dough kneading, and the result is pure home-baked bliss. At approximately 400 calories per roll, these are ideal for sharing at holiday gatherings, birthday brunches, or any moment that deserves a little celebration. As you read through this guide, I’ll walk you through each step, share tips that I’ve picked up over countless bakes, and encourage you to add your personal twist. Get ready to experience cinnamon rolls like never before—vivid, festive, and unforgettable.

KEY INGREDIENTS IN RED VELVET CINNAMON ROLLS

Every ingredient in this recipe plays a starring role, coming together to create that signature red velvet flavor and irresistibly tender crumb. Below, you’ll find a breakdown of the main components and why they’re essential to achieving those fluffy, beautifully colored rolls.

• Warm Milk

Acts as the liquid base to activate the yeast and hydrate the flour. Using milk at about 110°F ensures that the yeast becomes foamy and ready to leaven the dough without killing it.

• Granulated Sugar

Feeds the yeast during the proofing stage, aiding in rise and creating a subtle sweetness in the dough’s background.

• Active Dry Yeast

The leavening agent responsible for that airy, pillowy structure. Proper activation in warm milk and sugar jumpstarts the rising process.

• All-Purpose Flour

Forms the structure of the dough. This versatile flour provides the gluten strength needed to hold gases during fermentation while still yielding a tender roll.

• Unsweetened Cocoa Powder

Infuses a subtle chocolate note that deepens the flavor profile, complementing the cinnamon swirl without overpowering.

• Salt

Balances sweetness, strengthens gluten, and enhances overall flavor. Even a small amount makes a noticeable difference.

• Unsalted Butter (Dough & Filling)

In the dough, contributes richness and tenderness. In the filling, it helps the brown sugar and cinnamon adhere to the dough for those gooey, sweet spirals.

• Egg

Adds structure, moisture, and richness, contributing to the dough’s soft crumb and aiding in proper browning.

• Red Food Coloring

Delivers that iconic red velvet shade and a pop of visual excitement, turning an ordinary cinnamon roll into a festive centerpiece.

• Packed Brown Sugar

With its molasses content, it enriches the filling with deeper caramel notes and extra moisture.

• Ground Cinnamon

Provides that classic warming spice, giving the filling its aromatic, comforting flavor.

• Cream Cheese

The star of the frosting, lending tangy creaminess that pairs perfectly with the sweet rolls.

• Unsalted Butter (Frosting)

Softens and stabilizes the frosting, ensuring a smooth and silky spread.

• Powdered Sugar

Sweetens and thickens the frosting to just the right consistency, allowing it to melt lightly over warm rolls.

• Vanilla Extract

Rounds out the frosting’s flavor with warm, aromatic notes, enhancing the taste of cream cheese and sugar.

HOW TO MAKE RED VELVET CINNAMON ROLLS

Let’s dive into the step-by-step process of bringing these rolls to life. We’ll start by activating our yeast, move on to mixing and kneading a vibrant red dough, and finish with a luscious cream cheese frosting that melts into every swirl. Follow each instruction carefully for best results!

1. In a small bowl, combine the warm milk, granulated sugar, and yeast. Stir gently until the sugar dissolves, then let the mixture sit for about 5 minutes. You’ll know it’s ready when a frothy foam appears on top, indicating active yeast.

2. In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly distributed. This dry blend ensures consistent flavor and color throughout the dough.

3. Add the yeast mixture, softened butter from the dough ingredients, egg, and red food coloring to your dry ingredients. Mix with a spatula or dough hook attachment until the ingredients come together into a shaggy mass.

4. Turn the dough out onto a lightly floured surface and knead for about 5–7 minutes, until it becomes smooth and elastic. The dough should spring back when you press it lightly. Shape it into a ball, place it in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour or until doubled in size.

5. While the dough is proofing, prepare the cinnamon filling. In a small bowl, mix the softened butter, packed brown sugar, and ground cinnamon until you have a smooth, spreadable paste.

6. Once the dough has risen, gently punch it down to release excess air and roll it out on a floured surface into a large rectangle roughly 12×18 inches in size.

7. Spread the cinnamon filling evenly over the dough, leaving about a half-inch border on all sides so the filling stays contained when rolled.

8. Starting from one of the long edges, roll the dough up tightly into a log. Pinch the seam to seal, then cut the log into 12 equal slices using a sharp knife or unflavored dental floss.

9. Arrange the rolls cut-side up in a greased 9×13-inch baking dish. Cover them with a clean towel and let them rise again for about 30 minutes, until puffy.

10. Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes or until the tops are golden brown and the centers feel set.

11. While the rolls bake, prepare the cream cheese frosting. In a bowl, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract until you achieve a smooth, creamy texture.

12. Remove the rolls from the oven and let them cool for a few minutes. Generously spread the cream cheese frosting over each warm roll, allowing it to melt into the swirls for a lusciously gooey finish.

SERVING SUGGESTIONS FOR RED VELVET CINNAMON ROLLS

When it comes to serving your fresh-baked Red Velvet Cinnamon Rolls, there’s room for some creative flair! Whether you’re hosting a brunch, celebrating a special occasion, or simply treating yourself, these suggestions will help you present and enjoy them at their very best. From pairing them with beverages to adding toppings that elevate both flavor and texture, you’ll find plenty of inspiration here to make every bite memorable.

• Warm and Fresh: Serve rolls straight from the oven, while the frosting is still melting into the swirls. The contrast between the warm dough and cool cream cheese creates a delightful texture experience.

• Fruit Topping: Add a handful of fresh berries—like raspberries or strawberries—on top of the frosting for a pop of color and a bright, fruity contrast. The tartness balances the sweet richness of the rolls.

• Savory Pairing: Offer a side of bacon strips or sausage links. The salty, smoky flavors round out the sweetness and make for a well-balanced brunch plate.

• Beverage Match: Pair with a steaming cup of black coffee or a frothy chai latte. The spices and robust flavors in these drinks complement the cinnamon and cocoa notes beautifully.

HOW TO STORE RED VELVET CINNAMON ROLLS

Keeping your Red Velvet Cinnamon Rolls fresh and delicious is all about the right storage methods. Whether you want to enjoy them the next day or plan ahead for a special event, these tips will help you maintain that soft texture and rich flavor. Properly stored rolls can taste almost as good as freshly baked, letting you savor every last swirl.

• Room Temperature: If you plan to eat the rolls within 1–2 days, place them in an airtight container and store at room temperature. This keeps the rolls soft and the frosting smooth without drying out.

• Refrigeration: For storage up to 5 days, cover the pan with plastic wrap or transfer individual rolls to a sealed container and refrigerate. Let them come to room temperature or warm gently in the oven before serving to soften the frosting.

• Freezing Unfrosted Rolls: To freeze for longer storage (up to 2 months), skip the frosting step. Place cooled, unfrosted rolls in a freezer-safe bag or container, separating layers with parchment paper. Thaw overnight in the fridge, warm in the oven, then frost as usual.

• Reheating Tips: For a fresh-baked feel, reheat individual rolls in the microwave for 15–20 seconds or pop them in a 300°F oven for 5–7 minutes. Add a spoonful of frosting afterward to revive that gooey goodness.

CONCLUSION

Baking these Sweet and Festive Red Velvet Cinnamon Rolls that Wow with Every Bite! is more than just following a recipe—it’s creating memories. From mixing that first batch of red-tinged dough to spreading the final swirl of cream cheese frosting, each step brings the irresistible aroma of home-baked goodness. You’ve learned how to activate yeast to perfection, knead a tender dough, prepare a luscious cinnamon filling, and craft a tangy-sweet frosting that melts into every swirl. Whether it’s your first time working with yeast or you’re a seasoned baker looking for something new, this intermediate-level recipe strikes the perfect balance of challenge and reward. At around 400 calories per roll, these beauties are a dessert worth savoring and sharing with family and friends.

Feel free to print out this article and save it for later use—tuck it into your recipe binder or pin it to your kitchen wall. You’ll also find a FAQ section below with even more tips on troubleshooting, ingredient swaps, and creative variations. If you give these rolls a try, I’d love to hear how they turned out—comments, questions, or feedback are always welcome. Did you adjust the food coloring to suit your mood? Maybe you experimented with a hint of orange zest in the frosting? Share your stories and let’s keep the conversation going. Happy baking, and here’s to many more sweet, fluffy moments in your kitchen!

Print Recipe

Red Velvet Cinnamon Rolls

Author: Annie Delgado Courses: Dessert

Difficulty: Intermediate Prep Time 30 mins Cook Time 25 mins Rest Time 1 hr Total Time 1 hr 55 mins

Calories: 400

Description

Experience the soft, pillowy texture of red velvet dough swirled with a rich cinnamon filling, topped with luscious cream cheese frosting the perfect treat for any occasion!

Ingredients

Scale

1/2x 1x 2x 3x

• For the dough:

• - 1 cup warm milk (about 110°F/45°C)

• - 1/4 cup granulated sugar

• - 2 1/4 teaspoons active dry yeast

• - 3 1/2 cups all-purpose flour

• - 1/4 cup unsweetened cocoa powder

• - 1 teaspoon salt

• - 1/4 cup unsalted butter, softened

• - 1 large egg

• - 1 tablespoon red food coloring

• For the filling:

• - 1/2 cup unsalted butter, softened

• - 3/4 cup packed brown sugar

• - 1 tablespoon ground cinnamon

• For the cream cheese frosting:

• - 4 ounces cream cheese, softened

• - 1/4 cup unsalted butter, softened

• - 1 1/2 cups powdered sugar

• - 1 teaspoon vanilla extract

Instructions

1. In a small bowl, combine warm milk, granulated sugar, and yeast. Stir gently and let it sit for about 5 minutes until foamy.
2. In a large bowl, mix together flour, cocoa powder, and salt.
3. Add the yeast mixture, softened butter, egg, and red food coloring to the dry ingredients. Mix until a dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
5. While the dough is rising, prepare the filling by mixing together the softened butter, brown sugar, and cinnamon in a small bowl.
6. Once the dough has risen, punch it down and roll it out into a large rectangle, about 12x18 inches.
7. Spread the cinnamon filling mixture evenly over the dough, leaving a small border around the edges.
8. Carefully roll the dough up tightly, starting from a long edge, to form a log. Cut into 12 even slices.
9. Place the rolls in a greased 9x13 inch baking dish, cover with a towel, and let them rise for another 30 minutes.
10. Preheat the oven to 350°F (175°C).
11. Once the rolls have risen, bake them in the preheated oven for 20-25 minutes or until golden brown on top.
12. While the rolls are baking, prepare the frosting by beating together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
13. Remove the rolls from the oven and let them cool for a few minutes before spreading the cream cheese frosting on top.

Note

• Red velvet flavor adds a unique twist to traditional cinnamon rolls.
• Ensure the milk is warm, not hot, to activate the yeast properly.
• You can adjust the amount of food coloring to get your desired shade of red.
• These rolls can be made ahead of time; just store them unfrosted and add frosting before serving.
• Serve warm for the best taste experience.

Keywords: red velvet, cinnamon rolls, cream cheese frosting, baking, dessert, festive treats