Name: Red Velvet Cinnamon Rolls Recipe
Prep time: 1 h 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 cup Milk, warmed to 110°F; 2 1/4 tsp Active dry yeast (1 full packet); 2 Large eggs, room temperature; 1 tsp Red gel food dye (Americolor Super Red recommended); 4 1/4 cup All-purpose flour; 1/3 cup Unsweetened cocoa powder; 1 tsp Salt; 1/4 cup White granulated sugar; 10 TBSP Unsalted butter, room temperature; 1/2 cup Unsalted butter, room temperature; 3/4 cup Brown sugar, packed (light or dark); 1 TBSP Ground cinnamon; 1/3 cup Heavy cream; 4 oz Cream cheese, room temperature; 4 TBSP Unsalted butter, room temperature; 1 cup Powdered sugar, sifted; 2 tsp Pure vanilla extract; 2 TBSP Milk

If you’re looking to wow your taste buds with something a little different but totally indulgent, then you are going to love my Red Velvet Cinnamon Rolls Recipe. Imagine soft, fluffy cinnamon rolls with that deep red color and a subtle cocoa flavor, all wrapped up in a sweet cinnamon swirl and topped with silky cream cheese icing. Trust me, these rolls are fan-freaking-tastic and perfect for cozy weekend mornings or special occasions that call for that little extra wow factor.

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Why You’ll Love This Recipe

Beautiful Red Velvet Twist: The subtle cocoa and red hue bring a festive and unique touch to classic cinnamon rolls.
Soft, Fluffy Texture: Thanks to the yeast and a comforting rise time, each roll is tender, pillowy, and dreamy.
Rich Cinnamon Filling: The homemade cinnamon-brown sugar paste is luscious and perfectly balanced with the dough.
Cream Cheese Icing Finale: Topping off warm rolls with silky cream cheese glaze is my secret to irresistible sticky sweetness.

A close-up view of broken red velvet cinnamon roll pieces arranged inside a white rectangular baking dish, showing three distinct layers: a bright red cake layer with a soft, spongy texture; a shiny, dark red filling swirled inside; and a smooth white cream cheese frosting on top, decorated with small red heart-shaped sprinkles scattered over the frosting and edges, all set against a white marbled background. photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Cinnamon Rolls, red velvet cinnamon roll recipe, fluffy cinnamon rolls with red velvet, chocolate cinnamon rolls, easy red velvet breakfast treats

Ingredients You’ll Need

I’ve chosen ingredients that not only create that classic cinnamon roll vibe but also give you that signature red velvet flavor and look—don’t worry, I’ll help you pick the best versions for the tastiest outcome.

Flat lay of a small white ceramic bowl of warm milk, a small white ceramic bowl of active dry yeast granules, two whole brown eggs with clean shells, a small white ceramic bowl with bright red gel food dye, a simple mound of all-purpose flour, a small heap of unsweetened cocoa powder, a small pile of white granulated sugar, a small pile of light brown packed brown sugar, a small white ceramic bowl of ground cinnamon, unsalted butter in two portions: one as a few small cubes and one as a half stick, a small white ceramic bowl of heavy cream, a block of cream cheese, a small white ceramic bowl of sifted powdered sugar, a small white ceramic bowl of pure vanilla extract, and a small white ceramic bowl of milk, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Red Velvet Cinnamon Rolls, red velvet cinnamon roll recipe, fluffy cinnamon rolls with red velvet, chocolate cinnamon rolls, easy red velvet breakfast treats

Milk: Warmed just right to activate the yeast without killing it—temperature really matters here!
Active dry yeast: The magic behind the fluffiness; make sure it’s fresh and not expired for best results.
Eggs: Bring moisture and richness to the dough, room temperature eggs blend perfectly.
Red gel food dye: I use Americolor Super Red for that vibrant color that won’t fade during baking.
All-purpose flour: Spoon and level or use a kitchen scale to avoid dense dough.
Unsweetened cocoa powder: Just enough to complement the red velvet flavor without overpowering.
Salt: Balances the sweetness, don’t skip it.
White granulated sugar: Adds sweetness and helps with browning.
Unsalted butter: Room temperature for easy mixing and maximum richness.
Brown sugar: For the cinnamon filling—it’s all about that molasses touch.
Ground cinnamon: Freshly ground or good quality—it makes a world of difference.
Heavy cream: Poured around the rolls while baking to keep them moist and tender—you’ll see the magic!
Cream cheese: The block kind, softened to spread smoothly in the icing.
Powdered sugar: Sifted to avoid lumps in your frosting.
Pure vanilla extract: Just a splash adds rich aroma and depth.
Milk: A dash to perfect the icing’s texture.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One thing I love about this Red Velvet Cinnamon Rolls Recipe is how easy it is to make your own. Whether you want it more chocolatey, dairy-free, or even a little spicy, there’s room for creativity—and I’ll share a few of my fav twists!

Chocolate Lover’s Version: I sometimes add mini chocolate chips to the filling for extra melty bursts of chocolate—my family goes crazy for it!
Dairy-Free Substitute: Swap heavy cream and butter for coconut cream and dairy-free margarine to make vegan-friendly rolls.
Spiced Up Roll: Add a pinch of nutmeg and cloves to the cinnamon filling for a warm holiday vibe.
Low-Sugar Option: Use coconut sugar instead of brown sugar and a sugar substitute in the icing to reduce sweetness without sacrificing flavor.

How to Make Red Velvet Cinnamon Rolls Recipe

Step 1: Wake Up Your Yeast with Warm Milk

Start by warming your milk to about 110°F—it should feel pleasantly warm to the touch, like a cozy bath. Mix in the yeast and let it sit for 10 minutes. You’ll see bubbles or foam start to form—this means your yeast is alive and kicking! I used to rush this step, but I learned patience here leads to fluffier rolls every time.

Step 2: Make the Red Velvet Dough Base

Meanwhile, combine your flour, cocoa powder, sugar, and salt in a large bowl—make sure to sift the cocoa for that smooth dough texture. Cubed butter goes in next; I like to use my fingers or a pastry cutter to blend it until the chunks are pea-sized. This helps create tender pockets of buttery goodness in the final rolls.

Add your milk-yeast mix, lightly beaten eggs, and that gorgeous red gel food dye to the dry mix. If you have a stand mixer, attach the dough hook and start mixing on low speed until it starts forming a dough—switch to medium speed and knead for 5 minutes. The dough should be vibrant red and a little sticky. If kneading by hand, focus on getting the dough smooth and elastic.

Step 3: First Rise – The Dough’s Time to Shine

Spray a large bowl with nonstick spray and tuck your dough ball inside. Cover it with a kitchen towel and place it somewhere warm (I like the oven with just the light on). Give it about an hour to double in size. This rise is when the magic happens—you’ll notice the dough looks puffier and springier when it’s ready.

Step 4: Mix Up That Cinnamon Filling

While the dough is rising, whip together softened butter, packed brown sugar, and cinnamon until creamy and thick. This cinnamon paste envelopes the rolls with gooey sweetness—make sure to pack that brown sugar for optimum flavor!

Step 5: Roll, Spread, and Shape the Rolls

Once your dough has risen, roll it out on a floured surface into a large rectangle, about ¼ inch thick. Spread the cinnamon filling evenly, right to the edges, using an offset spatula. Then roll the dough tightly starting from the short side—you want those gorgeous, tight swirls in each roll.

Trim off the uneven ends, then use unflavored dental floss or a serrated knife to slice the log into 12 equal rolls. I discovered floss is magic here—no squishing and perfectly clean slices!

Step 6: Second Rise and Bake

Place your rolls in a 9×14 inch pan sprayed with baking spray. Cover again and let them rise for 20 minutes while you preheat the oven to 375°F. Before baking, pour the heavy cream evenly around the rolls in the pan—this keeps them moist and adds richness during baking.

Bake for 25-27 minutes, until the tops are just turning golden and the centers reach 160°F. Watching the temperature really helps avoid overbaking and drying out your rolls.

Step 7: Cream Cheese Icing – The Ultimate Finishing Touch

Mix softened cream cheese and butter on high until absolutely smooth while your rolls bake. Add powdered sugar slowly, then vanilla and milk, until the icing is spoonable but thick enough to spread without dripping everywhere. As soon as the rolls are out of the oven, slather on the icing—warm rolls soak it up and become downright addictive.

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Pro Tips for Making Red Velvet Cinnamon Rolls Recipe

Yeast Activation Matters: Ensuring your milk is the right temperature makes your rolls airy and fluffy every time.
Floss for Slicing: Unflavored dental floss glides through dough without squishing, keeping spirals intact.
Heavy Cream Magic: Pouring cream around the rolls before baking locks in moisture, creating a tender crumb.
Icing Timing: Apply cream cheese icing while rolls are still warm for perfect melting and flavor fusion.

How to Serve Red Velvet Cinnamon Rolls Recipe

This image shows a close-up of a red velvet cupcake with a bite taken out of it, placed on a white speckled plate. The cupcake has two main layers: the rich, moist red cake with a soft crumb texture and a thick white cream cheese frosting spread unevenly on top. Small red heart-shaped sprinkles are scattered on the frosting and the plate. The plate sits on a white marbled surface, and in the background, there is another whole cupcake out of focus. A silver fork with some white frosting on its tip lies in front of the cupcake. Photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Cinnamon Rolls, red velvet cinnamon roll recipe, fluffy cinnamon rolls with red velvet, chocolate cinnamon rolls, easy red velvet breakfast treats

Garnishes

I keep it simple with these rolls—a light dusting of powdered sugar or a few fresh raspberries brightens them up beautifully. Sometimes I sprinkle chopped pecans on top of the icing for an extra layer of crunch and nuttiness that really complements the sweetness.

Side Dishes

I love pairing these red velvet cinnamon rolls with a cup of strong black coffee or a creamy chai latte—the spices in the chai echo the cinnamon perfectly. For brunch, a fresh fruit salad with a touch of mint is a refreshing counterpoint to all that richness.

Creative Ways to Present

For special occasions, I’ve arranged the rolls in a circular pattern on a cake stand to mimic a giant flower—it’s both stunning and practical. You can even drizzle extra cream cheese icing in a pretty zig-zag pattern or add edible flowers for a festive touch that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover rolls store beautifully in an airtight container at room temperature for up to 2 days. I wrap them individually in plastic wrap and pop them in a sealed box to keep them soft without drying out. My family always helps me finish them quickly because they’re just that good!

Freezing

I like to freeze unbaked rolls after slicing but before the second rise—just arrange them on a baking sheet, freeze until firm, then transfer to a freezer bag. When you’re ready, thaw, let them rise, and bake as usual. You’ll get fresh-baked magic any time with minimal effort.

Reheating

Reheat leftover rolls gently in the microwave for about 20 seconds or warm in a 300°F oven wrapped loosely in foil for 10-15 minutes. To revive that fresh-from-the-oven feeling, add a little extra cream cheese icing on top after reheating.

FAQs

Can I use regular red food coloring instead of gel in the Red Velvet Cinnamon Rolls Recipe?

While you can, gel food coloring tends to give a more vibrant and rich red without adding extra liquid to your dough. Regular liquid food coloring can sometimes make the dough slightly wetter, which may affect texture. If you only have liquid coloring, start with less and add as needed to get your desired color.
What if I don’t have a stand mixer—can I make this recipe by hand?

Absolutely! Mix the wet ingredients into the dry using a rubber spatula at first, then knead the dough on a lightly floured surface for about 5-8 minutes until it’s smooth and elastic. A good way to check if it’s kneaded enough is to stretch a small piece—if it lets light through without tearing, you’re good to go.
Why is heavy cream added around the rolls before baking?

Pouring heavy cream around the rolls adds moisture and richness during baking, which helps keep the rolls super soft and tender. It also creates a slight caramelization on the edges that amps up the flavor.
Can I make these cinnamon rolls ahead of time?

You sure can! The best way is to assemble and slice the rolls, then freeze them before the second rise. When you want fresh rolls, let them thaw and rise for about 20 minutes, then bake. This way, you get fresh-baked rolls quickly without sacrificing taste or texture.

Final Thoughts

Making this Red Velvet Cinnamon Rolls Recipe has become one of my favorite baking adventures—it’s festive, comforting, and downright delicious. I love how the classic cinnamon roll gets a beautiful twist with that vibrant red dough and creamy icing that melts in every bite. Give it a try next time you want to impress your family or treat yourself; I promise you’ll be hooked just like me. And hey, if you make a batch, tell me how it turns out—I’d love to hear!