If you love classic cinnamon rolls, these Red Velvet Cinnamon Rolls are a delicious twist worth trying. They feature soft, fluffy red velvet dough, a buttery cinnamon-sugar filling, and smooth cream cheese frosting that melts beautifully over the warm rolls.
The cocoa adds a subtle chocolate note, while buttermilk brings a gentle tang and helps create a tender texture. Their beautiful red color makes them especially lovely for Christmas, Valentine’s Day, birthdays, or a special weekend breakfast.
This homemade recipe makes 12 cinnamon rolls from scratch, with simple instructions to help you achieve soft dough, a generous cinnamon filling, and a creamy topping.
What Makes Red Velvet Cinnamon Rolls Special?
- Soft and fluffy dough: Yeast and buttermilk help create a tender, pillowy texture.
- Classic cinnamon filling: Brown sugar, butter, and cinnamon create a delicious gooey center.
- Subtle cocoa flavor: A little cocoa gives the dough its characteristic red velvet taste.
- Cream cheese frosting: A tangy, sweet topping balances the buttery filling.
- Beautiful presentation: Their rich red color makes these rolls perfect for celebrations.
Ingredients for Red Velvet Cinnamon Rolls
For the Red Velvet Dough
- 4 cups (500g) all-purpose flour, plus more for dusting
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup (240ml) warm whole milk (about 110°F/43°C)
- ⅓ cup (75g) granulated sugar
- ¼ cup (57g) unsalted butter, melted
- 1 large egg, at room temperature
- ½ cup (120ml) buttermilk, at room temperature
- 2 tablespoons unsweetened cocoa powder (non-alkalized)
- 1 tablespoon red gel food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ½ teaspoon salt
For the Cinnamon Filling
- ½ cup (113g) unsalted butter, very soft
- 1 cup (220g) packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon nutmeg (optional)
For the Cream Cheese Frosting
- 4 oz (113g) full-fat cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- A pinch of salt
How to Make Red Velvet Cinnamon Rolls
Step 1: Activate the Yeast
Pour the warm milk into the bowl of a stand mixer. Add a small pinch of the measured granulated sugar and sprinkle the active dry yeast over the milk.
Let it stand for 5–10 minutes until foamy. The milk should be warm, not hot, because excessive heat can damage the yeast.
Step 2: Prepare the Red Velvet Mixture
In a separate bowl, whisk together the buttermilk, melted butter, egg, red gel food coloring, vanilla extract, and white vinegar.
Once the yeast mixture becomes foamy, add the red velvet mixture to the mixer bowl.
Step 3: Make and Knead the Dough
Add the cocoa powder, remaining granulated sugar, and salt to the bowl.
Attach the dough hook and mix on low speed. Gradually add the flour, about one cup at a time, until a soft dough forms.
Increase the speed to medium and knead for 5–7 minutes. The dough should feel soft and slightly tacky, but it should not cling heavily to your hands.
If it is excessively sticky, add flour one tablespoon at a time. Avoid adding too much, as this can make the finished rolls dense.
If kneading by hand, work the dough on a lightly floured surface for approximately 8–10 minutes.
Step 4: Let the Dough Rise
Shape the dough into a smooth ball and place it in a lightly greased bowl. Turn it once to coat the surface.
Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1–2 hours, or until doubled in size.
The exact rising time depends on the temperature of your kitchen.
Step 5: Prepare the Cinnamon Filling
In a small bowl, combine the packed brown sugar, ground cinnamon, and optional nutmeg.
Gently punch down the risen dough to release excess air. Transfer it to a lightly floured surface and roll it into a rectangle approximately 16 × 12 inches.
Spread the very soft butter evenly over the dough, leaving a ½-inch border along one long edge.
Sprinkle the cinnamon-sugar mixture evenly over the butter.
Step 6: Roll and Slice
Starting from the long edge opposite the clean border, roll the dough tightly into a log.
Pinch the seam gently to seal it.
Cut the log into 12 equal pieces using a sharp serrated knife or unflavored dental floss. Floss helps create clean cuts without squashing the soft dough.
Step 7: Allow the Rolls to Rise Again
Grease a 9 × 13-inch baking pan and arrange the rolls inside, cut-side up.
Cover the pan and let the rolls rise for 30–45 minutes, or until noticeably puffy and touching one another.
During the final part of the rise, preheat the oven to 350°F (175°C).
Step 8: Bake Until Soft and Fluffy
Bake the rolls for 20–25 minutes, until the centers are set and the edges are lightly baked.
Avoid overbaking, because this can dry out the dough. The rolls should remain soft and tender.
Let them rest briefly while you prepare the frosting.
How to Make Cream Cheese Frosting
Step 9: Beat the Cream Cheese and Butter
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Make sure both ingredients are softened so the frosting does not develop lumps.
Step 10: Add the Remaining Ingredients
Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt.
Beat until the frosting is smooth, creamy, and fluffy.
Step 11: Frost and Serve
Spread the cream cheese frosting generously over the warm cinnamon rolls.
The warmth will soften the frosting slightly, allowing it to settle into the cinnamon swirls.
Let the rolls cool for approximately 15–20 minutes before serving so the filling has time to settle.
Tips for Perfect Red Velvet Cinnamon Rolls
- Check your yeast: Make sure the yeast becomes foamy after sitting in warm milk. If it does not, the yeast may be inactive.
- Use warm, not hot, milk: Aim for approximately 110°F (43°C).
- Measure flour carefully: Too much flour can make the dough heavy and dry.
- Keep the butter soft: Soft butter spreads more easily over the dough without tearing it.
- Roll evenly: A consistent rectangle helps produce rolls of similar size.
- Do not rush the rising process: Allow the dough to become visibly puffy before baking.
- Avoid overbaking: Remove the rolls once the centers are set and the edges are lightly baked.
- Frost while warm: Slightly warm rolls help the cream cheese frosting become soft and glossy.
Common Mistakes and How to Fix Them
Why Did My Cinnamon Rolls Turn Out Dense?
The dough may contain too much flour, may not have been kneaded sufficiently, or may not have risen enough. Measure the flour carefully and allow the dough to double during the first rise.
Why Did My Dough Not Rise?
The yeast may be inactive, the milk may have been too hot, or the kitchen may have been too cold. Check the yeast before adding the remaining ingredients and give the dough enough time to rise.
Why Is the Filling Leaking Out?
Too much filling or a loose roll can cause the cinnamon mixture to escape. Spread the filling evenly, leave the border clean, and roll the dough tightly.
Why Are My Cinnamon Rolls Dry?
Overbaking or adding too much flour can make the rolls dry. Check them near the end of the baking time and keep the dough slightly tacky before its first rise.
Can I Make the Rolls More Vibrant Red?
Yes. Red gel food coloring generally gives a more concentrated color than liquid food coloring. Add the measured amount to the wet ingredients and mix thoroughly.
Make-Ahead Instructions
You can prepare these rolls the night before baking.
After shaping and placing the rolls in the greased baking pan, cover the pan tightly and refrigerate overnight.
The next morning, remove the pan from the refrigerator and let the rolls sit at room temperature until puffy. This may take approximately 45–90 minutes, depending on the temperature of the dough and kitchen.
Bake according to the recipe instructions.
How to Store Red Velvet Cinnamon Rolls
Because the cream cheese frosting contains dairy, refrigerate leftover frosted rolls in an airtight container within 2 hours of serving.
They can be stored in the refrigerator for up to 4 days for best quality.
To reheat, warm an individual roll in the microwave for approximately 15–20 seconds, adjusting as needed.
For longer storage, freeze unfrosted rolls in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and warm gently before adding freshly prepared frosting.
Frequently Asked Questions
Do Red Velvet Cinnamon Rolls Taste Like Chocolate?
They have a mild cocoa flavor rather than a strong chocolate taste. The cinnamon filling and cream cheese frosting remain the main flavors.
Can I Use Liquid Food Coloring Instead of Gel?
Yes. Liquid food coloring can be used, although gel coloring generally produces a richer red color with less added liquid.
Can I Make These Cinnamon Rolls Without a Stand Mixer?
Absolutely. Mix the ingredients in a large bowl and knead the dough by hand on a lightly floured surface for 8–10 minutes.
Can I Make the Dough Ahead of Time?
Yes. Shape the rolls, place them in the baking pan, cover, and refrigerate overnight. Allow them to become puffy before baking the next day.
Can I Freeze Red Velvet Cinnamon Rolls?
Yes. Freeze the baked rolls without frosting for the best texture. Wrap them well and store in a freezer-safe container for up to 2 months.
Why Do My Rolls Need Two Rises?
The first rise develops the dough’s volume and structure. The second rise allows the shaped rolls to become light and fluffy before baking.
Red Velvet Cinnamon Rolls Recipe Card
Prep Time: 35 minutes
First Rise: 1–2 hours
Second Rise: 30–45 minutes
Bake Time: 20–25 minutes
Total Time: Approximately 2 hours 30 minutes to 3 hours 45 minutes, depending on rising time
Yield: 12 cinnamon rolls
Category: Breakfast / Sweet Rolls
Method: Baking
Cuisine: American
Ingredients
Red Velvet Dough:
- 4 cups (500g) all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup (240ml) warm whole milk
- ⅓ cup (75g) granulated sugar
- ¼ cup (57g) unsalted butter, melted
- 1 large egg
- ½ cup (120ml) buttermilk
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red gel food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ½ teaspoon salt
Cinnamon Filling:
- ½ cup (113g) unsalted butter, very soft
- 1 cup (220g) packed light brown sugar
- 2 tablespoons ground cinnamon
- ¼ teaspoon nutmeg (optional)
Cream Cheese Frosting:
- 4 oz (113g) full-fat cream cheese
- ¼ cup (57g) unsalted butter
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Combine warm milk, a pinch of sugar, and yeast. Let stand for 5–10 minutes until foamy.
- Whisk together buttermilk, melted butter, egg, red food coloring, vanilla, and vinegar.
- Add the wet mixture to the yeast mixture.
- Mix in cocoa powder, remaining sugar, salt, and flour gradually.
- Knead for 5–7 minutes in a mixer or 8–10 minutes by hand.
- Place the dough in a greased bowl, cover, and let rise until doubled, about 1–2 hours.
- Mix brown sugar, cinnamon, and optional nutmeg.
- Roll the dough into a 16 × 12-inch rectangle. Spread with soft butter and sprinkle with the cinnamon-sugar mixture.
- Roll tightly into a log and cut into 12 equal pieces.
- Arrange in a greased 9 × 13-inch pan, cover, and rise for 30–45 minutes.
- Bake at 350°F (175°C) for 20–25 minutes.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt.
- Spread the frosting over the warm rolls and allow them to rest for 15–20 minutes before serving.
Storage: Refrigerate frosted leftovers in an airtight container for up to 4 days.
Enjoy these soft, sweet, and festive Red Velvet Cinnamon Rolls with their warm cinnamon filling and creamy homemade frosting!
