If you’ve ever wanted to combine the luxurious charm of red velvet cake with the warm, comforting swirl of cinnamon rolls, then this Red Velvet Cinnamon Rolls Recipe is going to be your new obsession. Imagine biting into tender, bright red dough filled with a fragrant cinnamon-sugar blend and topped with luscious cream cheese icing that melts into every curve. These rolls are not only stunningly beautiful but also perfectly balanced between rich cocoa, vibrant red color, and cozy cinnamon warmth. Whether you’re baking for a special occasion or a weekend treat, this recipe will bring joy and wow everyone at your table.
Ingredients You’ll Need
Gathering your ingredients for this Red Velvet Cinnamon Rolls Recipe is delightfully simple, yet each component plays a crucial role in creating the perfect texture, flavor, and color. From the warmth of yeast to the decadent cream cheese icing, every element works together to make these rolls truly unforgettable.
- Milk (1 cup, warmed to 110°F): Activates the yeast and adds moisture for tender rolls.
- Active dry yeast (2 1/4 tsp or 1 packet): The magic behind the fluffy, risen dough.
- Large eggs (2, room temperature): Enrich the dough with moisture and structure.
- Red gel food dye (1 tsp): Provides that iconic, vibrant red color without thinning the dough.
- All-purpose flour (4 1/4 cups): The dough’s foundation, giving structure and chew.
- Unsweetened cocoa powder (1/3 cup): Adds subtle chocolate depth enhancing the classic red velvet profile.
- Salt (1 tsp): Balances sweetness and boosts flavor.
- White granulated sugar (1/4 cup): Adds sweetness to the dough.
- Unsalted butter (10 TBSP, room temperature): Provides richness and tenderness to the dough.
- Unsalted butter (1/2 cup, room temperature): For the cinnamon filling, to create that luscious paste.
- Brown sugar (3/4 cup, packed): Brings deep caramel notes to the cinnamon filling.
- Ground cinnamon (1 TBSP): The star spice for that classic cinnamon roll flavor.
- Heavy cream (1/3 cup): Poured around the rolls to keep them moist and rich during baking.
- Cream cheese (4 oz, room temperature): Key to that tangy, smooth icing.
- Unsalted butter (4 TBSP, room temperature): For the cream cheese icing’s perfect creamy texture.
- Powdered sugar (1 cup, sifted): Sweetens and thickens the icing beautifully.
- Pure vanilla extract (2 tsp): Adds warmth and complexity to the icing.
- Milk (2 TBSP): Adjusts the icing’s consistency for easy spreading.
How to Make Red Velvet Cinnamon Rolls Recipe
Step 1: Preparing the Red Velvet Dough
Start by warming your milk to about 110°F, just warm enough to activate the yeast without killing it. Stir in the active dry yeast and let it sit for 10 minutes. You’ll notice it beginning to bubble slightly, a sign that your dough will rise beautifully. Meanwhile, in a large bowl, whisk together the flour, cocoa powder, sugar, and salt. Cut in the butter until the mixture resembles small peas — this little step is what makes your rolls tender and flaky.
Step 2: Mixing and Kneading the Dough
Pour the yeast mixture, lightly beaten eggs, and red gel food dye into the dry ingredients. Using a stand mixer fitted with the dough hook, mix on low speed until dough forms. Then switch to medium speed and knead for 5 full minutes. The dough will come together into a bright red ball that’s both soft and slightly tacky—exactly what you want for cinnamon rolls that melt in your mouth. Transfer the dough to a greased bowl, cover it with a kitchen towel, and let it rise for one hour, or until doubled in size — patience here is rewarded with fluffy rolls.
Step 3: Making the Cinnamon Filling
While your dough is rising, whip up the irresistible cinnamon filling by beating the 1/2 cup of butter, brown sugar, and cinnamon together until smooth and spreadable. This mixture will create that irresistible gooey center of your rolls, balancing sweet and spice perfectly.
Step 4: Rolling and Shaping
Once the dough has risen, roll it out on a lightly floured surface into a large rectangle about a quarter-inch thick. Spread the cinnamon filling evenly over the dough using an offset spatula, reaching all the edges. Roll the dough tightly from the short end to maximize the number of swirls in each roll — this technique gives you more cinnamon goodness in every bite.
Step 5: Cutting and Final Rise
Use unflavored dental floss or a serrated knife to carefully cut off any uneven ends, then slice the dough log into 12 even rolls. Place these rolls in a greased 9×14-inch pan, cover with a towel, and let them rest for another 20 minutes as they rise slightly — this final proofing ensures an airy and tender crumb.
Step 6: Baking with Creamy Goodness
Preheat your oven to 375°F. Before baking, pour the heavy cream evenly around the rolls in the pan to infuse moisture and richness as they bake. Pop them in the oven for about 25 to 27 minutes, watching for golden tops and an internal temperature of around 160°F to be sure they’re perfectly baked through.
Step 7: Cream Cheese Icing
While your rolls are baking, whip up the dreamiest cream cheese icing by beating cream cheese and butter until smooth. Add powdered sugar slowly, blending on low speed before mixing in vanilla and milk. Once the rolls come out warm, slather this icing generously over the top—it will melt slightly into every crevice, elevating your Red Velvet Cinnamon Rolls Recipe into something truly special.
How to Serve Red Velvet Cinnamon Rolls Recipe
Garnishes
To make your Red Velvet Cinnamon Rolls Recipe even more eye-catching and flavorful, consider adding a few finishing touches. A sprinkling of crushed pecans or walnuts adds delightful crunch and nutty complexity. For a fresh twist, a few fresh raspberries or a light dusting of cocoa powder on top also complements the rich red hue beautifully.
Side Dishes
Pair your cinnamon rolls with simple sides that balance the richness. A cup of strong coffee or a creamy latte works perfectly to cut through the sweetness. For a brunch spread, fresh fruit salads or lightly dressed greens provide a refreshing contrast, keeping your meal balanced and enticing.
Creative Ways to Present
If you want to impress guests, present your rolls in a rustic wooden box or a pretty ceramic dish with linen napkins for a cozy café vibe. For holiday or party occasions, serve individual rolls in mini cast-iron skillets or festive paper liners for a charming, personalized touch everyone will love.
Make Ahead and Storage
Storing Leftovers
These rolls keep beautifully when stored in an airtight container at room temperature for up to two days. This way, they retain their moisture and softness. You can also refrigerate leftovers wrapped tightly in plastic wrap for up to a week if you want to savor them a bit longer.
Freezing
Unbaked and cut rolls freeze wonderfully. After the first rise and cutting into individual rolls, place them on a baking sheet lined with parchment and freeze until solid; then transfer to a freezer-safe container. When ready to bake, thaw overnight in the fridge, let rise for 20 minutes, and bake as instructed. Baked rolls also freeze well—wrap them tightly to prevent freezer burn and thaw gently before reheating.
Reheating
To enjoy your rolls warm and fresh, reheat in a preheated oven at 300°F for about 10 minutes or until heated through. Alternatively, microwave for 20-30 seconds covered with a damp paper towel to keep them moist. Freshen up the icing by adding a little extra cream and quickly stirring if it’s set.
FAQs
Can I make the Red Velvet Cinnamon Rolls Recipe without a stand mixer?
Absolutely! You can mix the dough by hand using a wooden spoon or dough scraper to combine ingredients, then knead on a floured surface for about 8-10 minutes until smooth and elastic. It takes a bit more effort but is definitely rewarding.
What kind of red food dye is best for this recipe?
A gel food dye like Americolor Super Red is recommended because it gives vibrant color without adding extra liquid to the dough, which can affect texture. Gel dyes also blend evenly, producing that true red velvet hue.
Is it necessary to use cocoa powder in the dough?
Yes. The cocoa powder adds a subtle chocolate depth that is essential for authentic red velvet flavor. Without it, the rolls would lack the characteristic taste and complexity.
Can I prepare the rolls the night before baking?
You can assemble the rolls and refrigerate them overnight. Just cover well with plastic wrap to prevent drying out. On baking day, take them out to come to room temperature and rise slightly before baking as directed.
How should I adjust baking time if I use a different pan size?
If your pan is smaller or larger than 9×14 inches, you might need to adjust baking time slightly. Check rolls after 20 minutes for doneness and watch for a golden top and internal temperature near 160°F to ensure they are fully baked without drying out.
Final Thoughts
Now that you’ve got the inside scoop on this incredible Red Velvet Cinnamon Rolls Recipe, I encourage you to gather your ingredients, set aside some time, and dive right in. Baking these stunning, scrumptious treats is a joyful experience that ends with bites full of rich, cinnamon-spiced love. Your friends and family will thank you as the sweet aroma fills the kitchen and those first warm rolls disappear in moments. Happy baking!
Print
Red Velvet Cinnamon Rolls Recipe
- Prep Time: 45 minutes
- Cook Time: 27 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Description
These Red Velvet Cinnamon Rolls combine the rich, vibrant flavors of classic red velvet cake with the warm, spicy swirl of cinnamon filling. Soft, tender dough infused with cocoa and bright red gel food coloring is rolled with a cinnamon-butter sugar blend, baked to golden perfection, and topped with a luscious cream cheese icing. Perfect for a festive breakfast or special brunch treat.
Ingredients
Red Velvet Dough
- 1 cup Milk (warmed to 110°F)
- 2 1/4 tsp Active dry yeast (or 1 full packet)
- 2 Large eggs (room temperature)
- 1 tsp Red gel food dye (Americolor Super Red recommended)
- 4 1/4 cups All-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 1 tsp Salt
- 1/4 cup White granulated sugar
- 10 TBSP Unsalted butter (room temperature)
Cinnamon Filling
- 1/2 cup Unsalted butter (room temperature)
- 3/4 cup Brown sugar (packed light or dark)
- 1 TBSP Ground cinnamon
Baking & Assembly
- 1/3 cup Heavy cream
Cream Cheese Icing
- 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
Instructions
- Prepare Milk and Activate Yeast: Heat the milk in the microwave until it is warm to the touch (110°F). Pour in the yeast and let it sit for 10 minutes to activate until it becomes frothy.
- Mix Dry Ingredients and Butter: In a large bowl, combine flour, cocoa powder, sugar, and salt. Cube the butter and blend it into the dry ingredients using a pastry blender or your fingers until pea-sized crumbs form.
- Form the Dough: Using a stand mixer fitted with a dough hook, add the milk/yeast mixture, lightly beaten eggs, and red gel food dye to the dry ingredients. Mix on low speed until the dough starts to come together.
- Knead the Dough: Increase mixer speed to medium and knead the dough for 5 minutes until it is bright red and smooth.
- First Rise: Spray a large mixing bowl with nonstick spray. Shape the dough into a ball, place it in the bowl, and cover with a kitchen towel. Let it rise in a warm spot for 1 hour or until doubled in size.
- Prepare Cinnamon Filling: In a small bowl, beat butter, brown sugar, and cinnamon with a hand mixer until smooth and thick.
- Roll Out Dough: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick.
- Spread Filling: Use an offset icing spatula to evenly spread the cinnamon filling over the dough, making sure to cover the edges.
- Roll Dough: Starting at the short side, roll the dough tightly into a log to maximize swirls.
- Cut Rolls: Cut off uneven ends, then slice the log evenly into 12 rolls using unflavored dental floss or a serrated knife with gentle sawing motions to avoid squishing.
- Second Rise: Spray a 9×14 inch casserole pan with nonstick spray. Arrange the rolls evenly in the pan, cover with a towel, and let rise for 20 minutes.
- Preheat Oven and Bake: Preheat the oven to 375°F. Pour heavy cream around the rolls in the pan. Bake for 25-27 minutes until tops are lightly golden or internal temperature reaches 160°F.
- Prepare Cream Cheese Icing: While the rolls bake, beat the cream cheese and butter on high speed until smooth. Gradually add powdered sugar and mix on low until combined. Stir in vanilla extract and milk until spreading consistency is reached.
- Ice the Rolls: As soon as the cinnamon rolls come out of the oven, spread the cream cheese icing on top to allow it to melt into the cracks.
Notes
- For mixing the dough by hand, blend the wet ingredients into the dry and knead on a floured surface for about 10 minutes until smooth and elastic.
- Use unflavored dental floss to cut the rolls cleanly without squishing them.
- Make sure milk is not too hot when activating yeast to avoid killing it.
- If the dough feels sticky, sprinkle with a little extra flour but avoid adding too much to keep rolls tender.
- Allow the dough to rise in a warm, draft-free place for best results.
- Check rolls for doneness by a light golden color and an internal temperature of 160°F in the center.
