Red Velvet Cinnamon Rolls

There’s a unique charm in red velvet that somehow causes my heart to skip a beat. It could be due to the dark red hue, the mild cocoa flavor, or the fact that it seems upscale even when it’s simple. But when you mix that red velvet wonder with a soft, buttery cinnamon roll? That’s the moment when it shifts from “wow” to “where have you been all my life?”

What Are Red Velvet Cinnamon Rolls?

Imagine your best homemade cinnamon rolls – soft, sticky, and hot – but the same red velvet signature was there. These rolls have a bit of flour from cocoa and a velvety red dough, which enhances every swirl to be beautiful. The center is filled with a mixture of sugar, cinnamon, and butter, while the top has a thick layer of creamy frosting.

Why These Rolls Are Special

These are not the sighthound cinnamon rolls in any way. They are like the “glow-up” version. The dough is soft and rich, but with the added chocolate and a pop of red, they looks and taste extra special. Not to mention that the cream cheese frosting gives that classic red velvet tang, which allures and binds everything together.

Why You’ll Love This Recipe

• They are a treat for the eyes – The vivid red hue gives them an appearance of being directly from a fancy bakery.
• Heavenly soft and fluffy texture – Eating one is like experiencing a warm, buttery heaven of a cloud.
• The frosting of cream cheese – It is sweet, sour, and of such a smooth melt-in-your-mouth quality that it is just perfect.
• Friendly for make-ahead – That is, you could schedule the rolls the previous night and bake them hot the next morning.
• Always a hit – Regardless of the occasion brunch, a birthday, or just because, these rolls never fail to amaze.

Tools You’ll Need

• Mixing bowls (2-3) – One for the dough, one for the filling, and one for the frosting.
• Measuring cups and spoons – For accurate ingredient ratios.
• Stand mixer (optional) – Makes kneading easier, but you can totally do it by hand.
• Rolling pin – Helps spread the dough evenly.
• Sharp knife or dental floss – For cutting the rolls cleanly without squishing them.
• 9×13-inch (23×33 cm) baking dish – The perfect size for even baking.
• Plastic wrap or kitchen towel – To cover the dough while it rises.

Ingredients

For the Dough

• 3 ¼ cups (405 g) all-purpose flour
• 2 ¼ tsp (7 g) active dry yeast
• ¾ cup (180 ml) warm milk (about 110°F/43°C)
• ¼ cup (50 g) granulated sugar
• ¼ cup (60 g) unsalted butter, melted
• 1 large egg + 1 egg yolk, room temperature
• 1 tbsp unsweetened cocoa powder
• 2 tsp red gel food coloring (or more for deeper color)
• ½ tsp salt

For the Filling

• ½ cup (100 g) brown sugar, packed
• 2 tsp ground cinnamon
• ¼ cup (60 g) unsalted butter, softened

For the Cream Cheese Frosting

• 4 oz (115 g) cream cheese, softened
• ¼ cup (60 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar
• ½ tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Activate the Yeast

Warm milk with sugar and yeast put together in small bowls. Wait for 5-10 minutes so it is frothy. If your yeast does not foam, it may be dead. Get some fresh yeast and try again.

2. Make the Dough

In a large mixing bowl (or a stand mixer), combine melted butter, egg, yolk, the color of the red food, cocoa powder, and salt. Pour the yeast mixture in. Flour is to be added gradually while mixing till the dough no longer sticks to the sides of the bowl. For hand kneading, work it on a floured surface for 8-10 minutes until it is smooth and elastic. If it is a bit sticky, that is okay; just don’t add too much flour; otherwise, the soft texture will be gone.

3. First Rise

Put the dough into a bowl that has been lightly greased, cover with a towel, and let it rise in a warm place for one to one and a half hours or until it has doubled in volume.

4. Prepare the Filling

Brown sugar and cinnamon are to be mixed in a bowl. Take the softened butter and spread it evenly over the rolled-out dough, then sprinkle the cinnamon sugar mix all over.

5. Roll It Up

Take the dough and roll it tightly into a log, starting from the longer side. With the use of dental floss (it’s magic for clean cuts), slice into 12 equal rolls.

6. Second Rise

Put the rolls in your baking dish, which is greased. Cover and let rise for another 30-45 minutes, until puffy and doubled in size.

7. Bake

Preheat your oven to 350°F (175°C). Bake the rolls for a total of 22–25 minutes, and at the end of the baking time, check them. The donuts should have a slightly golden top, and their center should still be soft.

8. Make the Frosting

First of all, cream cheese and butter have to be beaten well together to make a smooth mixture, and then other ingredients like powdered sugar, vanilla, and salt have to be added. The frosting has to be spread over the warm rolls to be melted slightly into the swirls.

Serving Ideas

• Double the cream cheese frosting for a bakery-style presentation.
• Add crushed pecans or white chocolate chips on top as a style element and to have different textures.
• Make a choice between a hot cup of coffee or a glass of cold milk for the accompanying drink, as both are perfect for balancing the sweetness.

Variations & Customizations

• Chocolate Drizzle: Melted chocolate thinly drizzled on top, just adds to the luxury.
• Nutty Rolls: The filling can consist of chopped walnuts or pecans.
• Raspberry Twist: Just prior to rolling, add a thin layer of raspberry jam for a fruity surprise.
• Mini Rolls: Cut into smaller pieces and bake in a muffin tin for bite-sized treats.

Storage & Make-Ahead Tips

• Room Temp: Up to 2 days, leftover rolls in an airtight container will be good.
• Fridge: They’ll still be good for 5 days, just reheat before serving.
• Freezer: Freeze the uncooked rolls after shaping. Thaw overnight, let rise, and then bake fresh in the morning.

Pro Tips & Mistakes to Avoid

• Use warm, not hot milk. Hot liquid can kill the yeast.
• Don’t rush the rise. Let the dough double — patience pays off in fluffiness.
• Go easy on flour. Too much makes the dough dense.
• Frost while warm. It helps the frosting seep beautifully into the rolls.
• For a deeper red color, use gel food coloring — liquid ones can make the dough too wet.

Recipe Info

Yield: 12 rolls

Prep Time: 25 minutes

Rise Time: 2 hours

Bake Time: 25 minutes

Total Time: About 2 hours 50 minutes

Nutrition (per roll):

Calories: ~310 | Fat: 12g | Carbs: 45g | Protein: 5g | Sugar: 20g

A Warm Closing

If you’ve never made homemade cinnamon rolls before, this is the one to start with. These Red Velvet Cinnamon Rolls are indulgent without being complicated — a treat that looks like you spent hours in the kitchen but feels surprisingly doable.