Table of Contents
Why You’ll Love These Red Velvet Cinnamon Rolls
- Ultra soft and pillowy, with a tender, enriched dough that feels like it came from a fancy bakery.
- Real cocoa in the dough gives a subtle chocolate flavor that keeps these from tasting like plain dyed rolls.
- Thick, tangy cream cheese icing melts into every swirl for that classic red velvet vibe.
- Make-ahead friendly so you can proof them overnight and bake fresh in the morning with almost zero effort.
- Clean, gorgeous spirals when you use the simple floss trick to slice instead of squishing with a knife.
- Easy to customize with different icing variations, while keeping the heart of these Red Velvet Cinnamon Rolls the same.
Red Velvet Cinnamon Rolls
Discover the blissful indulgence of Red Velvet Cinnamon Rolls with a cocoa twist. Experience bakery-quality freshness at home. Try this recipe now!
Ingredients
Equipment
Method
- In the bowl of a stand mixer fitted with the hook attachment add the milk, sugar, butter, salt, yeast, and food coloring. Mix that to combine everything.
- Add the eggs and sour cream. Mix again to combine.
- Add the flour and cocoa powder, mix well. Turn the stand mixer on medium speed and mix for 5 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time until it comes together and does not stick to the bowl.
- Cover the bowl with plastic wrap and place it in a cool, draft free area for 1.5-2 hours. The dough should double in size.
- Once the dough has doubled in size, empty the bowl onto a well floured counter. Lay the dough out and roll it out to 18 inches by 12 inches.
- For the filling, mix the cinnamon and sugar together. Spread the butter out over the rolled out dough. Sprinkle the cinnamon and sugar mixture evenly over the rolled out dough.
- Butter a 9×13 inch baking pan well with softened butter. Starting with the side closest to you, roll the dough up and away from you to create a log. Cut the log into 12 equal pieces and place them in the pan. If you are baking the cinnamon rolls immediately, let them sit at room temperature for an hour. If you are cooking them the next morning, place them in the refrigerator overnight. In the morning, take out the rolls and let them come to room temperature before you bake them.
- Preheat the oven to 375 degrees. Bake the rolls for 35-40 minutes until the buns are browned and puffy. Let them cool a few minutes while you make the icing.
Cream Cheese Icing
- Beat the 1/4 cup Butter (Room Temperature) and 1/2 cup Cream Cheese (Room Temperature) together until completely smooth and fluffy, with no lumps.
- Add the 1 tsp Vanilla and mix until combined.
- Gradually sift in the 1 1/2 cup Powdered Sugar, mixing on low to avoid clouds of sugar, until thick and smooth.
- Slowly add the 2 Tbsp Milk (Whole or 2%), a little at a time, until the icing is spreadable and creamy. Spread over the warm rolls so it melts into every swirl.
Notes
Indulge in the ultimate dessert-for-breakfast with these Red Velvet Cinnamon Rolls. This recipe guides you through creating an ultra-soft, pillowy dough with a hint of cocoa for that authentic red velvet flavor. Each roll is filled with a buttery cinnamon-sugar swirl and generously topped with a tangy cream cheese icing that melts into every layer, creating a truly decadent treat perfect for any special occasion
Ingredients for Red Velvet Cinnamon Rolls (Dough, Filling, Icing)
Room-temperature ingredients help the dough rise better and make the icing extra smooth and creamy.
Dough
- 1 cup Warm Milk (Whole Milk or 2%)
- 1/2 cup Sugar
- 4 Tbsp Melted Butter (unsalted)
- 1 tsp Salt
- 1 packet Instant Yeast (2 1/4 tsp)
- 2 eggs
- 1/2 cup Full fat sour cream
- 4 1/2 cups All Purpose Flour
- 2 tbsp Unsweetened Cocoa Powder
- 1 Tbsp Red Food Coloring
Filling
- 1/2 cup Butter (Softened)
- 3/4 cup Brown Sugar
- 2 tbsp Cinnamon
Cream Cheese Icing
- 1/4 cup Butter (Room Temperature)
- 1/2 cup Cream Cheese (Room Temperature)
- 1 tsp Vanilla
- 1 1/2 cup Powdered Sugar
- 2 Tbsp Milk (Whole or 2%)
Equipment You Need for Red Velvet Cinnamon Rolls (and Why)
- Stand mixer with dough hook: Handles the kneading for you and keeps the dough smooth and elastic.
- Large mixing bowl: Gives the dough space to rise and keeps everything contained.
- Rolling pin: Helps you roll the dough into an even 18 by 12 inch rectangle for uniform rolls.
- Measuring cups and spoons: Keeps the flour, sugar, and liquids accurate so the dough behaves.
- Plastic wrap: Covers the bowl for the first rise and protects rolls from drying out.
- 9×13 inch pan: Fits 12 rolls snugly so they proof up tall and touch for soft sides.
- Bench scraper or sharp knife: Helps lift and move the rolled dough and tidy edges.
- Kitchen twine or unflavored dental floss: Cuts super clean spirals without squishing the dough. Learn how to make perfectly clean cuts with the floss trick.
- Pastry brush: Makes it easy to butter the pan and spread melted or softened butter evenly.
No Stand Mixer? Here’s How to Knead By Hand
If you do not have a stand mixer, you can absolutely still make these.
- Mix the dough: Stir the wet ingredients, then add flour and cocoa in a large bowl until a shaggy dough forms.
- Turn out and knead: Move the dough to a lightly floured counter and knead with the heels of your hands for about 8 to 10 minutes.
- Look for texture cues: The dough should become smooth, stretchy, and just slightly tacky, not sticky.
- Windowpane test: Gently stretch a small piece of dough. If you can pull it thin enough to see light through without it tearing, it is ready to rise.
Ingredient Science for Better Red Velvet Cinnamon Rolls
Understanding a few basics helps you feel more confident and consistent with this recipe.
- Yeast 101: Instant yeast is used here because it can be mixed directly into the dough with no separate proofing. If you use active dry yeast instead, dissolve it first in the warm milk (about 100 to 110°F) with a pinch of sugar, wait 5 to 10 minutes until it is foamy and bubbly, then continue.
- Cocoa powder choices: Natural cocoa tends to support the classic red velvet flavor and gives a slightly lighter red color. Dutch-processed is richer and darker, which can mute the brightness of the red.
- Room temperature matters: Warm milk and room-temperature eggs, butter, and cream cheese blend more easily, trap air better, and help the dough rise higher. Cold ingredients can slow yeast, make the dough tighter, and give you lumpy icing for your Red Velvet Cinnamon Rolls.
How to Make Red Velvet Cinnamon Rolls (Step-by-Step)
- In the bowl of a stand mixer fitted with the hook attachment add the milk, sugar, butter, salt, yeast, and food coloring. Mix that to combine everything.
- Add the eggs and sour cream. Mix again to combine.
- Add the flour and cocoa powder, mix well. Turn the stand mixer on medium speed and mix for 5 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time until it comes together and does not stick to the bowl.
- Cover the bowl with plastic wrap and place it in a cool, draft free area for 1.5-2 hours. The dough should double in size.
- Once the dough has doubled in size, empty the bowl onto a well floured counter. Lay the dough out and roll it out to 18 inches by 12 inches.
- For the filling, mix the cinnamon and sugar together. Spread the butter out over the rolled out dough. Sprinkle the cinnamon and sugar mixture evenly over the rolled out dough.
- Butter a 9×13 inch baking pan well with softened butter. Starting with the side closest to you, roll the dough up and away from you to create a log. Cut the log into 12 equal pieces and place them in the pan. If you are baking the cinnamon rolls immediately, let them sit at room temperature for an hour. If you are cooking them the next morning, place them in the refrigerator overnight. In the morning, take out the rolls and let them come to room temperature before you bake them.
- Preheat the oven to 375 degrees. Bake the rolls for 35-40 minutes until the buns are browned and puffy. Let them cool a few minutes while you make the icing.
Pro Tips While You Work
- Step 3: The dough should clear the sides of the bowl and feel soft and slightly tacky. Add flour slowly so you do not dry it out.
- Step 4: If your kitchen is cool, let the dough rise in a slightly warm (not hot) oven with the light on or near a sunny window.
- Step 5: Use a ruler if you can. Rolling to about 18 by 12 inches helps you get 12 even rolls that bake at the same rate.
- Step 6: Spread the butter all the way to the edges so the cinnamon sugar has something to cling to and the spirals stay tight.
- Step 7: The rolls should have a little space between them at first. They will expand and touch during the second rise and baking.
- Step 8: If the tops brown too quickly, tent the pan loosely with foil for the last 10 minutes.
The Second Rise for Red Velvet Cinnamon Rolls: What “Puffy and Ready” Looks Like
The second rise in the pan is where the magic happens. The rolls should look noticeably larger, very puffy, and the sides should be touching or almost touching each other in the pan. If you gently jiggle the pan, the dough should wobble softly.
At typical room temperature, this can take around 45 to 60 minutes. A cooler kitchen may take longer, and a warm kitchen will be faster. If the rolls are so overproofed that they start collapsing or smell strongly yeasty, they have gone a bit too far, so aim to bake once they are just fully puffy and filled out.
Cream Cheese Icing for Red Velvet Cinnamon Rolls
For the silkiest icing, start with the soft ingredients.
- Beat the 1/4 cup Butter (Room Temperature) and 1/2 cup Cream Cheese (Room Temperature) together until completely smooth and fluffy, with no lumps.
- Add the 1 tsp Vanilla and mix until combined.
- Gradually sift in the 1 1/2 cup Powdered Sugar, mixing on low to avoid clouds of sugar, until thick and smooth.
- Slowly add the 2 Tbsp Milk (Whole or 2%), a little at a time, until the icing is spreadable and creamy. Spread over the warm rolls so it melts into every swirl.
Icing Variations for Red Velvet Cinnamon Rolls (Optional)
These are fun alternatives if you want to switch up the finish. They are optional and separate from the main cream cheese icing.
| Variation | Ingredients (approximate) | Quick Directions |
|---|---|---|
| Vanilla Glaze | 1 cup powdered sugar, 2–3 tbsp milk, 1 tsp vanilla | Whisk sugar, milk, and vanilla until smooth and pourable. Drizzle over warm rolls. |
| Chocolate Ganache | 1/2 cup chocolate chips, 1/2 cup heavy cream | Warm cream until steaming, pour over chips, rest 2 minutes, then stir smooth and spoon over slightly cooled rolls. |
Create an exciting brunch spread by serving these rolls alongside other indulgent treats like our Creamy Peppermint Cheesecake.
Achieving Vibrant Red Color in Red Velvet Cinnamon Rolls
Food coloring type makes a big difference in how vivid your rolls look.
- Liquid food coloring: Easy to find and simple to use, but you often need more for a bold color which can sometimes add a slight aftertaste.
- Gel food coloring: Much more concentrated, so you can use less for a deeper red with less flavor impact. Start with a small amount and increase until the dough looks slightly brighter than you want, since it will dull a bit after baking.
- Natural options: Beet powder or natural red colorings can tint the dough, but the hue may lean more pink or burgundy and can fade with heat.
Whichever you choose, mix the coloring thoroughly with the wet ingredients so the color distributes evenly before the flour goes in. Scrape the bowl as it mixes so there are no streaky patches.
How to Cut Red Velvet Cinnamon Rolls Cleanly (The Floss Trick)
Clean spirals make these rolls look extra special.
- Slide a long piece of unflavored dental floss or kitchen twine under the log of dough so it sits where you want to cut.
- Bring the ends of the floss up and over the dough, crossing them over the top.
- Pull the ends in opposite directions to tighten and slice through gently. The floss will cut cleanly without squishing.
- For even pieces, lightly mark the top of the log into 12 sections first, then cut at each mark.
- If you prefer a tool, a bench scraper works better than a knife, which can drag filling and smear the spirals.
Make-Ahead Red Velvet Cinnamon Rolls (Overnight Method)
The overnight method is perfect for holidays or slow, cozy mornings.
- Follow the recipe through rolling, filling, and slicing the log into 12 pieces, then place the rolls in the buttered 9×13 inch pan.
- Cover the pan tightly with plastic wrap and refrigerate for up to 12 to 16 hours.
- In the morning, take the pan out, remove the plastic, and let the rolls sit at room temperature until they are puffy and touching. This can take 45 to 90 minutes, depending on how cold your kitchen is.
- Once they look risen and full, bake as directed until browned and cooked through, then ice and enjoy.
Quick & Easy Red Velvet Cinnamon Rolls (Cake Mix Shortcut)
If you are short on time or energy, a cake mix can give you a semi-homemade shortcut.
- Use a red velvet cake mix and prepare a soft dough by combining the mix with yeast, warm liquid, and a bit of flour until it forms a kneadable dough.
- Let the dough rest and puff slightly, then roll it into a rectangle just like the from-scratch version.
- Spread softened butter over the dough, sprinkle with cinnamon sugar, and roll into a log.
- Slice into rolls, proof until puffy, then bake until cooked through.
- Finish with the same cream cheese icing from the main recipe so the flavor still feels homemade and special.
Tips for Success with Red Velvet Cinnamon Rolls
- Spoon and level your flour instead of packing it, or weigh it if you can, so the dough does not turn dry and dense.
- Aim for dough that is soft and slightly tacky, not sticky. Add extra flour only a tablespoon at a time.
- Use warm, not hot, milk so you do not accidentally kill the yeast.
- Let the dough rise in a draft-free, slightly warm spot to help it double in the time range given.
- Roll the dough to about 18 by 12 inches for evenly sized Red Velvet Cinnamon Rolls that bake at the same rate.
- Use floss or twine for cutting to keep the spirals round and prevent the filling from squeezing out.
- Spread the icing over the rolls while they are still warm so it seeps into the layers.
- Check for doneness by looking for browned tops and rolls that feel set in the center, not doughy.
- If the tops brown too fast, tent the pan with foil so the centers can finish baking gently.
- For extra soft rolls the next day, reheat gently and cover so they do not dry out.
What to Serve with Red Velvet Cinnamon Rolls
These rolls are rich and indulgent, so they pair nicely with simple sides.
- Hot coffee, espresso, or a creamy latte to balance the sweetness.
- Chai tea or hot cocoa for a cozier, spice-forward pairing.
- Crispy bacon or sausage to add saltiness and a little protein.
- Soft scrambled eggs or an egg bake to round out the breakfast.
- Fresh fruit salad or berries for a bright, juicy contrast.
- Yogurt parfaits with granola for guests who like a lighter option.
For special occasions, arrange the pan of rolls in the center of a brunch board with small bowls of fruit, bacon, and egg dishes around it. It feels like a bakery spread right at your kitchen table.
How to Store and Reheat Red Velvet Cinnamon Rolls
- Room temperature (same day): If you plan to eat them within a few hours, you can keep the rolls covered at room temperature.
- Refrigerator: Store leftovers in an airtight container in the fridge for 3 to 4 days. This helps keep the cream cheese icing safe and the rolls moist.
- Freezing baked rolls: Wrap individual rolls tightly or place them in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Freezing unbaked rolls: After slicing and placing in the pan, freeze the pan until solid, then wrap well. Thaw in the fridge overnight, bring to room temperature until puffy, then bake.
- Reheating in the microwave: Warm a roll on a microwave-safe plate for 15 to 25 seconds until soft. Add a tiny splash of milk over the top if it seems dry.
- Reheating in the oven: Place rolls in a baking dish, cover with foil, and warm at 300°F for 10 to 15 minutes until heated through. Covering helps keep them tender and prevents drying out.
Troubleshooting Red Velvet Cinnamon Rolls (Comprehensive Guide)
Dough Too Sticky or Too Dry
If the dough sticks heavily to your hands and the bowl, sprinkle in more flour a tablespoon at a time until it just pulls away from the sides. If it feels stiff and cracks when you stretch it, you may have added too much flour, so give it a few extra minutes of kneading to relax the gluten and avoid adding more.
