Red velvet cinnamon rolls are such a fun twist on a classic breakfast treat! Soft, fluffy dough swirled with cinnamon sugar, all wrapped up in that beautiful, deep red color. They’re topped with a sweet cream cheese frosting that perfectly balances the warm cinnamon flavors and gives each bite that little extra something special.
I love making these rolls when I want to impress friends or family without spending hours in the kitchen. The red velvet adds a festive touch that always gets compliments, and honestly, watching the dough turn that gorgeous color is half the fun. I usually mix a little cocoa powder into the dough to bring out the red velvet flavor, which makes the rolls taste both rich and comforting at the same time.
My favorite way to enjoy these cinnamon rolls is fresh from the oven with a big cup of coffee or milk. They’re warm, sweet, and just the right amount of cinnamon spice to start the day on a happy note. Plus, the cream cheese frosting melts into the swirls, making every bite melt in your mouth. If you want to make a special breakfast or brunch, these rolls are always a winning choice!
Key Ingredients & Substitutions
Yeast: Active dry yeast gives the rolls their light, fluffy texture. If you don’t have it, instant yeast works too—just add it directly to the flour.
Red Food Coloring: This gives the rolls their signature red velvet look. If you prefer natural options, beet juice or powder can add color, but it may be less vibrant.
Cocoa Powder: Unsweetened cocoa adds depth and subtle chocolate flavor. You can use Dutch-processed cocoa for a smoother, less bitter taste.
Butter: Soft butter in the filling and frosting makes everything rich and smooth. For a dairy-free option, substitute with coconut oil or vegan butter.
Cream Cheese: Essential for the frosting’s tangy, creamy finish. For lactose intolerance, try a plant-based cream cheese alternative.
How Do You Get Soft, Fluffy Dough That Rises Perfectly?
Good cinnamon rolls start with well-proofed dough. Here’s how to nail it:
- Warm your milk until it’s about 110°F (43°C) — it should feel like warm bath water, not hot. Too hot, and it can kill the yeast.
- Sprinkle yeast over the milk and wait 5 minutes until it’s bubbly and foamy. This means it’s active.
- Mix ingredients and knead the dough on a floured surface until smooth and elastic, about 6-8 minutes. If it’s sticky, add flour little by little.
- Let the dough rest in a warm spot covered with a towel or plastic wrap. It should double in size — usually about 1 to 1.5 hours.
- After shaping your rolls, allow a second rise before baking. This makes them extra light and fluffy when baked.
Equipment You’ll Need
- Mixing bowls – for combining dough, filling, and frosting ingredients easily.
- Whisk – helps blend the wet ingredients and keeps the frosting smooth.
- Rolling pin – perfect for rolling out the dough evenly into a rectangle.
- Sharp knife or dental floss – lets you cut the rolled dough into clean, even slices without squishing.
- 9×13-inch baking dish – roomy enough to hold the cinnamon rolls while they rise and bake.
- Kitchen towel or plastic wrap – to cover the dough and keep it warm during rising.
Flavor Variations & Add-Ins
- Try adding chopped pecans or walnuts to the cinnamon sugar filling for a nice crunch and nuttiness.
- Mix white chocolate chips into the filling for a sweet and creamy twist that pairs well with the red velvet.
- Swap the classic cinnamon for pumpkin pie spice for a warm, cozy fall flavor.
- For an extra-rich frosting, stir in a splash of maple syrup or a pinch of orange zest to brighten the cream cheese taste.
How to Make Red Velvet Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 3/4 cup whole milk, warmed (about 110°F/43°C)
- 3 tbsp unsalted butter, melted
- 1 large egg, room temperature
- 3 tbsp granulated sugar
- 1/2 tsp salt
- 1 tbsp unsweetened cocoa powder
- 2 3/4 cups all-purpose flour
- 1 tbsp red food coloring
For the Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 tbsp ground cinnamon
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp whole milk (optional, to thin)
Time You’ll Need:
Plan for about 3 hours total, including:
- 15 minutes active prep
- 1 to 1.5 hours for the first dough rise
- 30 to 45 minutes for the second rise after shaping rolls
- 20 to 25 minutes baking time
- A few minutes to prepare the frosting and cooling
Step-by-Step Instructions:
1. Activate the Yeast
Sprinkle the yeast over the warmed milk and let it sit for about 5 minutes until it becomes frothy. This means the yeast is alive and ready to work.
2. Make the Dough
In a large bowl, mix together melted butter, sugar, salt, cocoa powder, red food coloring, and egg. Add the frothy yeast-milk mixture and stir well.
Slowly add flour, half a cup at a time, mixing each time. When the dough pulls away from the bowl sides, turn it onto a floured surface and knead for 6-8 minutes until smooth and elastic.
3. First Rise
Place the dough in a greased bowl and cover it with plastic wrap or a clean towel. Let it rise in a warm spot for about 1 to 1.5 hours, or until it doubles in size.
4. Prepare the Filling
Mix together softened butter, brown sugar, and cinnamon until smooth and combined.
5. Shape the Rolls
After the dough has risen, punch it down gently. Roll it out on a floured surface into a 12×16 inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
Starting from the long side, roll the dough tightly into a log and pinch the seam to seal. Cut into 9-12 equal slices using a sharp knife or dental floss.
6. Second Rise
Place the slices cut-side up into a greased 9×13-inch pan, leaving some space between each. Cover and let them rise again for 30 to 45 minutes until puffy.
7. Baking
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden and cooked through.
8. Make the Frosting
While the rolls bake, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add milk a tablespoon at a time if you want a thinner consistency.
9. Finish and Serve
Remove the rolls from the oven and let them cool for 5-10 minutes. Spread the cream cheese frosting generously on top. If you like, sprinkle with leftover red velvet cake crumbs or a pinch of cinnamon for garnish.
Enjoy your soft, sweet, red velvet cinnamon rolls fresh and warm for the best taste!
Can I Use Frozen Dough for These Cinnamon Rolls?
Yes! You can prepare the dough ahead of time, shape the rolls, and freeze them before the second rise. When ready to bake, thaw them overnight in the fridge, let them rise until puffy, then bake as usual.
What Can I Substitute for Red Food Coloring?
If you prefer natural alternatives, beet juice or beet powder works well to give a red hue, though the color may be less vibrant. Just add a tablespoon or two of beet juice to the dough mixture.
How Can I Store Leftover Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Make the Frosting Ahead of Time?
Definitely! Prepare the cream cheese frosting in advance and store it in the fridge. Before spreading, let it come to room temperature and give it a quick stir to restore its creamy texture.
