Red velvet cinnamon rolls are a colorful twist on a classic breakfast favorite. They combine the soft, fluffy texture of cinnamon rolls with the rich, cocoa-infused dough and a hint of cinnamon spice. Topped with creamy, tangy cream cheese frosting, these rolls are as beautiful to look at as they are delicious to eat.
I love making these red velvet cinnamon rolls when I want to surprise my family with something special. The red dough always catches their eye, and the cinnamon adds just the right amount of warmth. It’s like getting a little holiday treat anytime you want, and I find the cream cheese frosting ties it all together perfectly.
My favorite way to enjoy these is fresh out of the oven, with a big mug of coffee or hot chocolate. They’re perfect for slow weekend mornings when you can sit and savor every bite. Plus, they make a great gift or a sweet addition to any brunch spread. Trust me, once you try them, you’ll want to make them again and again!
Key Ingredients & Substitutions
- All
- purpose flour: This gives structure to the rolls. For a lighter texture, you can try cake flour, though it may be a bit softer.
- Yeast
- Active dry yeast helps the dough rise and get fluffy. If you prefer, instant yeast works too—just mix it right in with the flour.
- Red food coloring
- This gives the rolls their classic red velvet hue. If you want to avoid artificial dyes, try natural alternatives like beet juice or powder, but the color might be less intense.
- Cocoa powder
- Adds a subtle chocolate flavor that pairs perfectly with cinnamon. Use unsweetened for the best balance.
- Butter and eggs
- They enrich the dough, making it tender and soft. You can substitute melted coconut oil for butter if dairy-free, but the flavor will be different.
- Brown sugar and cinnamon
- The filling’s heart and soul—cinnamon brings warmth while brown sugar adds moist sweetness that melts into the rolls.
- Cream cheese frosting
- This frosting makes red velvet rolls special with its creamy tang. If you want a lighter topping, try whipped cream or a simple powdered sugar glaze.
How Can I Get Soft, Fluffy Red Velvet Cinnamon Rolls Every Time?
Here’s how to master the dough and build those perfect layers:
- Warm the milk: Milk around 110°F wakes up the yeast without killing it. Use a thermometer or test with your finger—it should feel warm, not hot.
- Knead just right: Knead until the dough is smooth and stretchy, about 7-10 minutes. This develops gluten, which gives the rolls structure and chew.
- Let it rise: Give the dough enough time to double in size in a warm spot. This step creates air pockets that make the rolls soft and fluffy.
- Roll tightly: When spreading the filling, keep the roll tight but not squished. Rolling too loose or too tight affects the swirl shape and texture.
- Second rise matters: Letting the shaped rolls rise again before baking helps them stay airy and tender after baking.
- Bake carefully: Watch the rolls closely. They bake fast and should be golden but not overdone to avoid dryness.
Following these tips makes all the difference. I’ve found that a little patience during rising and not rushing the kneading leads to those soft, rich red velvet rolls everyone loves!
Equipment You’ll Need
- Large mixing bowl – perfect for combining and kneading your dough without making a mess.
- Measuring cups and spoons – to get your ingredient amounts just right for the best texture.
- Rolling pin – helps you roll out the dough smoothly into an even rectangle.
- Sharp knife or dental floss – for cleanly cutting your rolled dough into even cinnamon roll slices.
- Baking pan (9×13 inches or similar) – holds your rolls snugly while they rise and bake.
- Hand mixer or stand mixer (optional) – useful for mixing the dough or frosting more easily.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the cinnamon sugar filling for a crunchy texture and nutty flavor.
- Mix mini chocolate chips into the filling for extra chocolatey bites that pair well with the cocoa in the dough.
- Swap the classic cream cheese frosting for a maple glaze to add a warm, sweet twist.
- Try orange zest in the frosting for a bright, fresh flavor that complements the red velvet and cinnamon spices.
Red Velvet Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup whole milk, warmed (about 110°F/43°C)
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 2 tbsp unsweetened cocoa powder
- 1 tbsp red food coloring
- ½ tsp salt
- 1 tsp vanilla extract
For the Filling:
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 1 tbsp unsweetened cocoa powder
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 to 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp milk (optional, for thinning)
How Much Time Will You Need?
The whole process takes about 2 ½ to 3 hours. This includes mixing, kneading, letting the dough rise twice, baking, and adding the frosting. Most of the time is hands-off, waiting for the dough to puff up.
Step-by-Step Instructions:
1. Prepare the Yeast Mixture:
In a small bowl, mix the warm milk with yeast gently. Let it sit for 5-10 minutes until it’s foamy to know the yeast is active.
2. Make the Dough:
In a large bowl, stir together flour, cocoa powder, sugar, and salt. In another bowl, beat eggs, melted butter, vanilla extract, and red food coloring. Pour the yeast mixture and wet mix into the dry ingredients. Stir until a sticky dough forms.
3. Knead and Let Rise:
Turn dough out onto a floured surface. Knead it for 7-10 minutes until smooth and stretchy. Place in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1 ½ hours or until doubled.
4. Prepare and Spread Filling:
While waiting, mix brown sugar, cinnamon, and cocoa powder. After dough has risen, roll it out into a 15×10-inch rectangle. Spread softened butter evenly on the dough, then sprinkle the cinnamon sugar filling all over.
5. Roll and Slice:
Starting from a long side, roll the dough tightly into a log. Cut the log into 12 equal slices about 1.5 inches thick.
6. Second Rise:
Place slices cut side up in a greased or parchment-lined pan, leaving a little space between them. Cover and let rise again for 30 to 45 minutes until puffy.
7. Bake the Rolls:
Heat the oven to 350°F (175°C) and bake rolls for 20-25 minutes until golden and cooked through.
8. Make the Frosting:
While baking, beat cream cheese and butter until smooth. Slowly add powdered sugar, vanilla, and milk (if needed) until creamy and spreadable.
9. Frost and Serve:
Let rolls cool slightly (10 minutes), then spread the frosting on warm rolls. Enjoy the rich, soft, and colorful red velvet cinnamon rolls fresh!
Can I Use Frozen Dough to Make These Cinnamon Rolls?
Yes! After shaping the rolls, place them on the baking pan and freeze until solid. Then cover tightly and store in the freezer up to 2 months. When ready to bake, thaw overnight in the fridge and let them rise again before baking.
What Can I Substitute for Red Food Coloring?
You can use natural alternatives like beet juice or beet powder for color, though the rolls may have a milder red hue. Another option is to omit the coloring and enjoy a rich, chocolatey cinnamon roll instead.
How Should I Store Leftover Cinnamon Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving.
Can I Make the Dough in a Stand Mixer?
Definitely! Use the dough hook attachment to mix and knead the dough. Mix on low speed until ingredients come together, then knead for 7-8 minutes until smooth and elastic, saving your arms some effort.