Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls are soft, decadent, and absolutely stunning! With their gorgeous red swirls, warm cinnamon filling, and luscious vanilla bean cream cheese icing, these rolls are the perfect combination of classic comfort and show-stopping elegance.

Love More Red Velvet Desserts? Try My Hershey’s Red Velvet Blossoms Cookies or this Red Velvet Crinkle Cookies next.

Why You’ll Love This Recipe

Red Velvet Cinnamon Rolls combine the rich flavor of red velvet cake with the gooey sweetness of classic cinnamon rolls. Soft, tender, and beautifully swirled with cinnamon sugar, they’re topped with a luscious cream cheese glaze for a decadent breakfast or dessert that feels extra special.

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Ingredient List

For the Dough:

• 2.25 teaspoons (1 packet) active dry yeast
• 1/2 cup granulated sugar
• 1 cup whole milk, warmed to 110°F
• 1/2 cup unsalted butter, melted
• 2 large eggs, room temperature (seriously, don’t skip this)
• 4.25 cups all-purpose flour, plus more for dusting
• 3 tablespoons Dutch-process cocoa powder (regular works but color’s lighter)
• 1 tablespoon nonfat milk powder (trust me on this one)
• 1 teaspoon kosher salt
• 2-3 teaspoons red food coloring (liquid or gel)

For the Filling:

• 1/4 cup unsalted butter, softened to room temperature
• 1 cup dark brown sugar (light brown works too)
• 2 tablespoons ground cinnamon
• 1/4 teaspoon kosher salt

For the Vanilla Bean Cream Cheese Icing:

• 1/4 cup unsalted butter, softened to room temperature
• 4 ounces block-style cream cheese, softened to room temperature (not the spreadable tub kind)
• 1.5 cups powdered sugar, sifted if lumpy
• 1 tablespoon vanilla bean paste (or 2 teaspoons vanilla extract)

Yield: 12 generous cinnamon rolls

Why These Ingredients Work

The milk powder is what took me forever to figure out. I kept trying to make bakery-quality rolls at home and something was always missing. Turns out milk powder adds this creamy richness that regular milk alone can’t match. It’s in the baking aisle and one box lasts me months.

Dutch-process cocoa is darker and less bitter than regular, which matters when you want red velvet flavor instead of chocolate cake. I’ve used regular cocoa in a pinch and it works, but the color comes out more brownish.

Room temperature ingredients are annoying to remember but worth it. Cold eggs seize up the butter and you get lumpy dough. I set everything out when I start my coffee and by the time I’m ready to bake, it’s all perfect temp.

Dark brown sugar has more molasses than light, so the filling tastes deeper and stickier. The vanilla bean paste costs more than extract but those little specks make people think you’re fancy.

Essential Tools and Equipment

Here’s what you’ll need:

• Stand mixer with dough hook (or plan to knead by hand for 10 minutes)
• Large mixing bowl for the first rise
• Rolling pin
• 13×9-inch baking dish
• Parchment paper
• Sharp knife or unscented dental floss (floss cuts cleaner)
• Instant-read thermometer (for checking milk temp)
• Plastic wrap and kitchen towel
• Offset spatula (makes frosting easier)
• Paddle attachment for making the icing

How To Make Red Velvet Cinnamon Rolls

Step 1 – Activate the Yeast

Warm your milk to 110°F. I stick mine in the microwave for 45-50 seconds, but always check with a thermometer because too hot kills the yeast and too cold does nothing.

Mix the yeast, sugar, and warmed milk in your stand mixer bowl. Stir it once and walk away for 7-10 minutes. When you come back, it should be foamy and smell yeasty. If it’s still flat, your yeast is dead—toss it and start over with fresh.

Step 2 – Make the Dough

Add the melted butter, eggs, flour, cocoa powder, milk powder, salt, and 2 teaspoons of red food coloring. Hook up your dough attachment and run it on medium for 6-8 minutes.

Watch for the dough to pull away from the bowl sides and get smooth. If it’s a sticky mess, add flour one tablespoon at a time. Want it redder? Toss in another teaspoon of coloring now.

No mixer? Knead by hand on a floured counter for 10 minutes. Your arms will feel it but it works fine.

Step 3 – First Rise

Shape the dough into a ball and drop it in a greased bowl. Cover it tight with plastic wrap and a towel so it doesn’t dry out.

Stick it somewhere warm until it doubles—usually 1.5 hours. I put mine in the oven with just the light on. Works every time.

Step 4 – Roll Out the Dough

Punch down the dough (feels good, doesn’t it?) and dump it on a floured counter.

Roll it out to about 15×10 inches. Don’t stress about exact measurements. Just get it even so everything bakes right.

Step 5 – Add Filling

Spread the softened butter everywhere except a tiny border. I use my hands with gloves because it’s faster and more even than a spatula.

Dump the brown sugar on top and press it into the butter with your hands. Sprinkle the cinnamon and salt over everything. Pat it down gently so it sticks.

This is where it starts smelling incredible. You’re not allowed to eat it yet though.

Step 6 – Roll and Seal

Start from the long side (the 15-inch one) and roll it up tight. Keep the seam on the bottom and pinch it closed as you go.

If the ends look skimpy, cut them off. Each roll should be nice and full.

Step 7 – Cut the Rolls

This is where dental floss saves the day. Slide it under the log, cross the ends on top, and pull. Clean cut, no squishing.

A sharp knife works too if you use a sawing motion. Cut 12 equal pieces. Mark them first if you want them all the same size.

Step 8 – Second Rise (Overnight Method)

Line your 13×9 pan with parchment and lay the rolls in cut-side up. Give them a little space.

Cover tight with plastic wrap and refrigerate 8-10 hours. They’ll rise slow in the cold and taste even better.

Doing same-day? Skip the fridge. Let them rise somewhere warm for 1-2 hours until puffy.

Step 9 – Prepare for Baking

Pull the rolls from the fridge and let them sit out for 1-2 hours until they’re puffy and room temp.

Heat your oven to 350°F about 20 minutes before you’re ready to bake.

Step 10 – Bake

Peel off the plastic wrap and bake for 30 minutes. They’re done when the tops are light golden brown.

Your house is going to smell like a bakery exploded. Enjoy it.

Step 11 – Make the Icing

While the rolls bake, beat the butter and cream cheese together until it’s fluffy—takes about 3-4 minutes. Don’t rush this part.

Add the powdered sugar slowly and beat until smooth. Mix in the vanilla bean paste last.

Too thick? Add a splash of milk. Too thin? More powdered sugar.

Step 12 – Ice and Serve

Let the rolls cool 5 minutes. You want them warm but not lava-hot or the frosting melts into nothing.

Spread the icing with an offset spatula. Be generous.

You Must Know

Temperature matters here. Your eggs, butter (for filling and frosting), and cream cheese need to be room temp. Set them out an hour before, or dunk cold eggs in warm water for 5-10 minutes. Cold stuff makes lumpy frosting and tough dough.

Don’t leave unbaked rolls in the fridge past 10 hours. They dry out and won’t rise right when you bake them.

Check your yeast expiration date. Old yeast is the number one reason these fail. Dead yeast = flat, dense rolls.

Personal Secret: I add 1/4 teaspoon instant espresso powder to the dough. You won’t taste coffee but it makes the chocolate flavor deeper and the red color more intense.

Pro Tips & Cooking Hacks

The dental floss trick changed my life. A knife squishes and drags through the dough. Floss slices clean every time. Just make sure it’s unscented or your rolls will taste like mint.

Measure your cuts before slicing. I eyeball 12 marks with a knife first. Makes them all the same size so they bake evenly.

Use a thermometer for the milk. 110°F is the sweet spot. Too hot kills yeast, too cold does nothing. This is why most homemade rolls fail.

Knead until it bounces back. Properly kneaded dough should be smooth, elastic, and slightly tacky. Poke it—if it slowly bounces back, you’re good. This builds the gluten that makes them fluffy.

Keep the end pieces. Roll them into mini bonus rolls or bake them as snacks. Nothing goes to waste.

Flavor Variations / Suggestions

Want to mix things up? Try these:

Chocolate Loaded: Toss 1/2 cup mini chocolate chips into the filling before rolling. Ridiculous.

Orange Red Velvet: Add 1 tablespoon orange zest to the dough and 1 teaspoon orange extract to the frosting. The citrus cuts through the richness.

Cream Cheese Stuffed: Spread sweetened cream cheese over the butter layer before adding cinnamon sugar. Over the top good.

Espresso Red Velvet: Mix 1 tablespoon instant espresso powder into the dough for mocha vibes.

White Chocolate Drizzle: Melt white chocolate and drizzle it over the frosted rolls.

Nutty: Sprinkle 1/2 cup chopped pecans or walnuts over the filling.

Make-Ahead Options

The overnight method is honestly my favorite way to make these.

Night Before: Do steps 1-8 and stop after the cut rolls are in the pan. Cover tight and refrigerate 8-10 hours. Morning of, let them warm up for 1-2 hours, then bake. Hot rolls with zero morning stress.

Freeze Unbaked: After cutting, freeze the rolls in the pan (wrapped tight) for up to a month. Thaw overnight in the fridge, warm to room temp, then bake.

Freeze Baked: Bake without frosting. Cool completely, wrap tight, freeze up to 2 months. Thaw, warm in a 300°F oven for 10 minutes, then frost.

Dough Only: Make the dough through the first rise, then refrigerate it (covered tight) for up to 24 hours before rolling out.

Recipe Notes & Baker’s Tips

Dutch-process vs regular cocoa: Dutch-process is treated to be less acidic, so it’s darker and milder. Regular cocoa works but the color won’t be as deep. Use what you’ve got.

Food coloring strength: Gel is way more concentrated than liquid. Start with less if you’re using gel. I like 3 teaspoons for really deep color, but 2 works fine too.

Why milk powder? It adds richness and improves texture. Makes the rolls taste more bakery-level. It’s in the baking aisle. You can skip it but I wouldn’t.

Filling butter consistency: It needs to be soft enough to spread but not melted. Too hard? Microwave for 5-10 seconds max.

Pan size: 13×9 is the right size for spacing. Too small and they’re cramped, too big and they don’t get fluffy.

Serving Suggestions

These rolls don’t need much help but here are some ideas:

Breakfast or Brunch: Serve with bacon, fruit, and coffee or mimosas.

Dessert: Warm them and add vanilla ice cream. Insane.

Holidays: Perfect for Valentine’s Day, Christmas morning, or any time you want something red and special.

Coffee Pairing: The cocoa notes work great with dark roast or a latte.

Extra Toppings: Fresh raspberries or strawberries on top, or chopped pecans for crunch.

How to Store Your Red Velvet Cinnamon Rolls

Room Temperature: Keep frosted rolls covered at room temp for up to 2 days. Best within 24 hours.

Refrigerator: Store in an airtight container in the fridge for up to 5 days. The cream cheese frosting needs cold storage after day 2.

Freezer: Wrap individual rolls in plastic wrap, then stick in a freezer bag. Good for 2 months. Thaw at room temp or in the fridge overnight.

Reheating: Microwave single rolls for 20-30 seconds, or warm the whole pan at 300°F for 10-15 minutes. Add more frosting after reheating if you want that fresh-baked taste.

Allergy Information

Common Allergens:

• Dairy (milk, butter, cream cheese)
• Eggs
• Gluten (wheat flour)

Substitutions:

Dairy-Free: Use plant milk (oat milk works great), vegan butter, and dairy-free cream cheese. Everything needs to be room temp.

Egg-Free: Try flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, sit 5 minutes). Texture will be slightly different.

Gluten-Free: Use 1:1 gluten-free baking flour. Texture might be different and you might need more liquid. I haven’t nailed this version yet so you’ll be experimenting.

Questions I Get Asked A Lot

My yeast didn’t foam—what went wrong?

Either your yeast was expired, or your milk was too hot (over 120°F kills it) or too cold (under 100°F won’t activate it). Milk needs to be right around 110°F—use a thermometer. Also check your yeast expiration date first.

Why are my rolls dense instead of fluffy?

Usually it’s old yeast that didn’t activate, not kneading long enough, not letting them rise enough, or using ingredients that were too cold. Follow the rising times and use room temp eggs and dairy.

How do I know when the rolls are done baking?

They should be light golden brown on top and spring back when you press them gently. If you have a thermometer, internal temp should be around 190°F. Don’t overbake or they dry out.

💬 Tried this recipe? Leave a comment and rating below! Tell me how your Red Velvet Cinnamon Rolls turned out.