Introduction

Red Velvet Cinnamon Rolls combine the rich flavors of classic cinnamon rolls with a festive red velvet twist. Soft, tender, and layered with cinnamon-sugar filling, these rolls are topped with a creamy vanilla bean cream cheese icing that’s simply irresistible.

Red Velvet Cinnamon Rolls Recipe - Recipe Image

Ingredients

2 1/4 teaspoons (1 packet) active dry yeast
1/2 cup granulated sugar
1 cup whole milk, warmed
1/2 cup unsalted butter, melted
2 large eggs, room temperature
4 1/4 cups all-purpose flour, plus more for dusting
3 tablespoons dutch-process cocoa powder
1 tablespoon nonfat milk powder
1 teaspoon kosher salt
2-3 teaspoons red food coloring
1/4 cup unsalted butter, softened to room temperature (for filling)
1 cup dark brown sugar
2 tablespoons ground cinnamon
1/4 teaspoon kosher salt (for filling)
1/4 cup unsalted butter, softened to room temperature (for icing)
4 ounces block-style cream cheese, softened to room temperature
1 1/2 cups powdered sugar, sifted if lumpy
1 tablespoon vanilla bean paste

Instructions

Step 1: Warm the milk to about 110°F, warm enough to feel like bath water but not hot. In a stand mixer bowl, combine yeast, sugar, and warm milk. Let it sit 7-10 minutes until bubbly and fragrant.
Step 2: Add melted butter, eggs, flour, cocoa powder, nonfat milk powder, salt, and 2 teaspoons red food coloring to the yeast mixture. Attach the dough hook and knead on medium speed for 6-8 minutes until the dough is smooth and elastic. Add more red food coloring if a deeper color is desired. If kneading by hand, work the dough for about 10 minutes on a lightly floured surface.
Step 3: Shape the dough into a ball, place it in a lightly greased large bowl, cover tightly with plastic wrap and a towel, and let rise in a warm spot until doubled in size, about 1 1/2 hours.
Step 4: Punch down the risen dough and turn onto a lightly floured surface. Roll it out into a 15 by 10 inch rectangle.
Step 5: Spread the softened butter evenly over the dough, leaving a slight margin around the edges. Sprinkle the brown sugar on top and rub it in gently. Finish by sprinkling cinnamon and salt evenly, then patting it into the mixture.
Step 6: Roll the dough tightly from the longest side, seam side down. Pinch the seam to seal and trim the ends if they are smaller.
Step 7: Using a sharp knife or unscented dental floss, cut the log into 12 equal pieces. Score the dough beforehand for neat slices if desired.
Step 8: Line a 13×9 inch baking dish with parchment paper. Arrange the rolls inside, cover with plastic wrap, and refrigerate overnight for 8-10 hours. To bake the same day, allow the rolls to rise in a warm place for 1-2 hours until puffy before baking.
Step 9: Remove rolls from the fridge and let sit at room temperature for 1-2 hours until puffy. Preheat the oven to 350°F. Remove plastic wrap and bake rolls for about 30 minutes until lightly golden brown.
Step 10: While baking, prepare the icing: beat softened butter and cream cheese together until light and fluffy, about 3-4 minutes. Gradually add powdered sugar, then vanilla bean paste, mixing until smooth and combined.
Step 11: Let baked rolls cool for 5 minutes.
Step 12: Spread the cream cheese icing over the warm rolls using an offset spatula. Serve and enjoy!

Tips & Variations

Use disposable gloves when spreading the red dough and filling to avoid staining your hands with food coloring.
For a chocolate twist, add mini chocolate chips to the filling before rolling up the dough.
If you don’t have vanilla bean paste, substitute with 1 tablespoon of pure vanilla extract.
Allowing the rolls to rest overnight in the fridge enhances flavor and texture, but you can bake them fresh with a longer rise instead.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 20-30 seconds or in a warm oven until warmed through. Icing can be added fresh after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.

What can I substitute for red food coloring?

You can use natural food colorings like beet juice powder or liquid, but keep in mind the color may be less vibrant than synthetic red food coloring.

Red Velvet Cinnamon Rolls Recipe

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★★★★★

4.8 from 105 reviews

These Red Velvet Cinnamon Rolls combine the classic indulgence of cinnamon rolls with the rich, vibrant color and subtle cocoa flavor of red velvet cake. Soft, fluffy, and perfectly spiced, they are topped with a smooth cream cheese frosting that makes them irresistible for breakfast or dessert.

Author: Zane
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 10 hours (including overnight refrigeration and rise times)
Yield: 12 cinnamon rolls 1x
Category: Sweet Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough Ingredients

2 1/4 teaspoons (1 packet) active dry yeast
1/2 cup granulated sugar
1 cup whole milk, warmed
1/2 cup unsalted butter, melted
2 large eggs, room temperature
4 1/4 cups all-purpose flour, plus more for dusting
3 tablespoons Dutch-process cocoa powder
1 tablespoon nonfat milk powder
1 teaspoon kosher salt
2–3 teaspoons red food coloring

Filling Ingredients

1/4 cup unsalted butter, softened to room temperature
1 cup dark brown sugar
2 tablespoons ground cinnamon
1/4 teaspoon kosher salt

Icing Ingredients

1/4 cup unsalted butter, softened to room temperature
4 ounces block-style cream cheese, softened to room temperature
1 1/2 cups powdered sugar, sifted if lumpy
1 tablespoon vanilla bean paste

Instructions

Activate Yeast: Warm the milk to around 110°F (warm but not hot) using a microwave or stovetop. In the bowl of a stand mixer, combine the yeast, sugar, and warmed milk. Let it sit for 7-10 minutes until bubbly and fragrant to activate the yeast.
Make Dough: Add melted butter, eggs, flour, cocoa powder, nonfat milk powder, salt, and 2 teaspoons of red food coloring to the yeast mixture. Attach the dough hook and knead on medium speed for 6-8 minutes until the dough is smooth and elastic. Add the additional teaspoon of red food coloring if you want a deeper red color. Alternatively, knead by hand for 10 minutes on a floured surface.
First Rise: Shape the dough into a ball and place in a lightly greased large bowl. Cover tightly with plastic wrap and a clean cloth. Let rise in a warm spot until doubled in size, about 1 1/2 hours or longer depending on temperature.
Roll Out Dough: After rising, punch down the dough and transfer it to a floured surface. Roll it out into a 15×10 inch rectangle.
Prepare Filling: Evenly spread softened butter over the rolled dough, leaving a small margin around the edges. Sprinkle dark brown sugar over the butter and rub it in gently. Evenly sprinkle cinnamon and salt on top and pat gently into the sugar-butter mixture.
Roll Dough Log: Starting from the longest side, roll the dough tightly into a log with the seam side down. Pinch the seam to seal and trim off uneven ends for uniform rolls.
Cut Rolls: Using a sharp knife or unscented dental floss, cut the log into 12 even pieces. Score the dough beforehand to ensure even slices.
Rest the Rolls: Line a 13×9 inch baking dish with parchment paper. Place the rolls evenly in the dish and cover tightly with plastic wrap. Refrigerate overnight for 8-10 hours. Alternatively, for same-day baking, allow rolls to rise in a warm place until puffy for 1-2 hours before baking.
Bake Rolls: Remove rolls from the fridge and let sit at room temperature until puffy, about 1-2 hours. Preheat the oven to 350°F. Remove plastic wrap and bake until lightly golden brown, about 30 minutes.
Prepare Icing: Using a stand mixer with paddle attachment or hand mixer, beat the softened butter and cream cheese until light and fluffy, about 3-4 minutes. Gradually add powdered sugar and continue beating. Add vanilla bean paste and mix until smooth and combined.
Cool and Ice: Let the baked rolls cool for 5 minutes. Spread the cream cheese icing evenly on top using an offset spatula.
Serve: Serve warm and enjoy your delicious red velvet cinnamon rolls.

Notes

Milk should be warm but not hot to avoid killing the yeast.
If you don’t have Dutch-process cocoa powder, natural cocoa powder can be substituted but may slightly affect flavor.
Red food coloring amount can be adjusted based on desired color intensity.
Using disposable gloves helps spread the filling evenly without mess.
Letting the rolls rest overnight in the fridge develops flavor and makes them easier to handle before baking.
Ensure all dairy ingredients are at room temperature for best texture and mixing.
Use parchment paper to prevent sticking and make cleanup easier.
Optional: Adjust sugar quantities for less sweetness if preferred.

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet dessert, cream cheese frosting, breakfast rolls, sweet rolls