Red Velvet Cinnamon Rolls Recipe

Okay, I’ve got to put my cards on the table; these red velvet cinnamon rolls might just be among the most decadent, happiness-inducing things I have ever baked. I can still picture taking them out for the very first time: the swirl of cocoa-red dough, the buttery cinnamon sugar filling, and that cream cheese glaze cascading across the top. I thought to myself, “This is a recipe that really isn’t something to bake, it’s something to experience.”

A Short Introduction to the Recipe

Every single element involved just sings: the color of the cocoa-red dough, that fabulous buttery sweetness, the kiss of cinnamon, the cream cheese icing that transforms it into breakfast or dessert, and that glorious taste of heaven all mixed together. That’s red velvet cinnamon rolls for you: a crazily ridiculous fusion between the classic red velvet cake and gooey cinnamon rolls.    

Why This Recipe Is Special

What I love about this recipe is that every batch feels like a mini-celebration in your kitchen. Make them for a holiday, a birthday, or Valentine’s Day, or simply make them for yourself on a Saturday morning; either way, these rolls will certainly impress. They are not too difficult to make; all you need is a great deal of patience with the dough, and the reward is so very worth it.

Why You’ll Love This Recipe

You’re going to fall in love with these rolls, and here’s why:

• It has intense flavours with overtones of cocoa and red velvet dough, and an almost bitter smoothness from the butter and sugar. It feels both indulgent and mellow.
• So very soft and fluffy: The kind of dough that pulls into tender muscles and soft layers.
• Beautiful to look at: That bright red spiral is just something one might expect from a bakery.
• Can be prepared ahead: You can throw these together the night before and pop them in the oven for a fresh bake in the morning.
• Always a hit with the crowd: Great for brunches, holidays, or any time you want to impress an unsuspecting guest.

Tools You’ll Need

Here’s the gear I use every time I make these, and why they matter:

• Large mixing bowl – For mixing your dough and letting it rise.
• Measuring cups and spoons / digital scale – Accuracy is key here, so I always recommend weighing (grams), but cups work too.
• Stand mixer with dough hook (optional) – Saves your arms when kneading, though you can absolutely knead by hand.
• Rolling pin – To roll out the dough into that beautiful rectangle.
• Sharp knife or bench scraper – To cut clean slices of your rolls.
• 9×13-inch baking dish (23×33 cm) – The perfect size to let your rolls rise and bake into each other.
• Plastic wrap or kitchen towel – To cover the dough while rising.

Ingredients

For the Dough:

• 1 cup (240 ml) warm milk (about 110°F / 43°C)
• 2 ¼ teaspoons (7 g) active dry yeast (1 packet)
• ⅓ cup (65 g) granulated sugar
• ⅓ cup (75 g) unsalted butter, melted
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2 tablespoons (15 g) unsweetened cocoa powder
• 2 tablespoons (30 ml) red food colouring (liquid or gel, adjust as desired)
• 4 cups (500 g) all-purpose flour

For the Filling:

• ½ cup (115 g) unsalted butter, softened
• 1 cup (200 g) brown sugar, packed
• 2 ½ tablespoons (20 g) ground cinnamon

For the Cream Cheese Glaze:

• 4 oz (115 g) cream cheese, softened
• ¼ cup (60 g) unsalted butter, softened
• 1 ½ cups (180 g) powdered sugar
• ½ teaspoon vanilla extract
• 2–3 tablespoons (30–45 ml) milk (adjust for consistency)

Step-by-Step Instructions

1. Activate the yeast

In a big basin, combine warm milk, yeast, and one tablespoon of sugar. Stir gently and let sit for 5–10 minutes, till foamy. Make sure not to skip this step; it tells you that your yeast is alive.

2. Mix the dough

Add remaining sugar, melted butter, eggs, vanilla, salt, cocoa powder, and food colouring. Stir to combine, then start adding flour, gradually. The dough should be slightly tacky, not sticky.

3. Knead

Knead by hand for about 8 minutes or with a mixer for about 5 minutes. You should end up with a smooth, elastic dough that springs back when poked.

4. First rise

Grease a bowl, add the dough, cover, and let it rise in a warm place for 1–1.5 hours or until its size doubles. Meanwhile, enough time to make a pretty good cup of coffee and dream about how amazing your kitchen is going to smell.

5. Prepare filling

The dough should then be placed in a greased bowl, covered, and kept in a warm place to rise for 1-1.5 hours, or until doubled. Well, this is the perfect time to go about brewing some coffee while thinking about how wonderful your kitchen will smell.

Fifth, make the filling.

Soften the butter, brown sugar, and cinnamon by mixing them together to form an easily spreadable paste.

Sixth, rolling out the dough.

Punch down the risen dough and roll it into a rectangle measuring 16×12 inches (40×30 cm).

Filling and Rolling:

Spread the filling evenly over the surface, then roll the dough up tightly from the long side. Cut into 12 even rolls.

Second Rise:

Place the rolls into the greased 9×13-inch pan. Cover and allow to rise again for about 30-40 minutes.

Baking:

Preheat the oven to 350°F (175°C) and bake for 25-30 minutes or until golden brown.

Making The Glaze

Combine the cream cheese and butter with an electric mixer until smooth. Add powdered sugar, vanilla, and milk and mix until creamy.

Deciding Factors And Serving:

Drizzle the glaze generously over warm rolls. Serve immediately for maximum gooey bliss.

Serving Ideas

• Serve with hot coffee or a latte for breakfast.
• Add fresh berries on the side for a little tartness.
• For holidays, sprinkle crushed candy canes or festive sprinkles over the glaze.

Variations and Customisation

• Nutty twist: Add chopped pecans or walnuts inside the filling.
• Extra chocolatey: Sprinkle mini chocolate chips inside before rolling.
• Less sweet: Reduce the glaze or drizzle with a simple vanilla icing instead.
• Overnight option: Prepare the rolls, cover, and refrigerate before the second rise. Bake them fresh in the morning.

Storage and Make-Ahead

• Room temp: Store covered for up to 2 days.
• Fridge: Keep in an airtight container for 4–5 days. Warm in the microwave before serving.
• Freezer: Freeze baked rolls (without glaze) for up to 2 months. Thaw and glaze after reheating.

Pro Tips & Mistakes to Avoid

Here’s where I share the little secrets that make a difference:

• Don’t rush the yeast—if it’s not foamy, your rolls won’t rise. Start over if needed.
• Roll the dough tightly so you get neat spirals.
• Use room temperature butter in the filling—too melted, and it’ll leak out.
• Don’t overbake—slightly underdone makes them gooey, while overdone makes them dry.
• Glaze while warm, not hot. Too hot and it melts off, too cold and it won’t spread well.

Recipe Summary

• Yield: 12 rolls
• Prep time: 25 minutes (plus rising time)
• Cook time: 30 minutes
• Total time: About 2.5–3 hours

Nutrition (per roll, approx.)

• Calories: 360
• Carbs: 52 g
• Protein: 5 g
• Fat: 15 g
• Sugar: 24 g

Final Thoughts

If you’ve never baked red velvet cinnamon rolls before, I hope this recipe convinces you to give them a try. They’re warm, sweet, slightly tangy, and just the right kind of over-the-top. Bake them for someone you love—or just for yourself, because honestly, you deserve it.

When you try them, I’d love to hear how they turned out. Did you stick with the classic recipe, or did you add your own twist? Share your experience, and let’s make baking these rolls a tradition we come back to again and again.