Introduction

Discover the irresistible charm of red velvet cinnamon rolls, combining the tender, tangy richness of red velvet dough with a buttery cinnamon-cocoa filling. Finished with silky cream cheese frosting, these rolls are perfect for brunch or any special occasion.

A close-up view of a soft red velvet cinnamon roll showing three thick layers, starting with a deep red base layer that looks moist and dense. The second layer is creamy white icing thickly swirled on top, creating a smooth and shiny texture in a spiral shape. The roll is topped with crumbled red velvet and golden oat pieces scattered evenly on the icing. The rolls are placed closely together on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough:

3 cups bread flour, plus extra for dusting
2¼ teaspoons active dry yeast (1 packet)
¾ cup buttermilk, warmed to lukewarm
2 large eggs, room temperature
¼ cup unsalted butter, softened
⅓ cup granulated sugar
2½ teaspoons gel red food coloring (adjust for deeper red)
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
½ teaspoon fine salt

Cinnamon Filling:

½ cup softened butter
1 cup brown sugar (light or dark)
2 tablespoons ground cinnamon
1 tablespoon unsweetened cocoa powder
Pinch of salt

Cream Cheese Frosting:

8 oz full-fat cream cheese, softened
1 cup powdered sugar, sifted
¼ cup butter, softened
1 teaspoon vanilla extract
2–3 tablespoons heavy cream (adjust for desired consistency)

Instructions

Step 1: Warm the buttermilk until lukewarm. In a small bowl, sprinkle the yeast over the buttermilk with a pinch of sugar and let it sit for 5 minutes until frothy.
Step 2: In a stand mixer bowl, combine the bread flour, cocoa powder, and salt. In another bowl, whisk together the eggs, softened butter, granulated sugar, vanilla extract, gel red food coloring, and the activated yeast mixture.
Step 3: Gradually add the wet ingredients to the dry ingredients and mix with the dough hook until a smooth dough forms, about 8–10 minutes. Add extra flour if the dough is too sticky.
Step 4: Shape the dough into a ball, place it in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
Step 5: On a lightly floured surface, roll the dough into a large rectangle about 12×18 inches. Spread the softened butter evenly over the dough.
Step 6: Mix the brown sugar, cinnamon, cocoa powder, and a pinch of salt in a bowl. Sprinkle this cinnamon-cocoa mixture evenly over the buttered dough.
Step 7: Starting from the long side, roll the dough tightly into a log. Use a sharp knife or dental floss to cut the log into 12 equal pieces.
Step 8: Place the rolls cut side up into a buttered 9×13-inch baking dish. Cover again and let them rise for 45 minutes until puffy.
Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes until golden brown and cooked through.
Step 10: While the rolls bake, prepare the cream cheese frosting by beating together cream cheese, powdered sugar, butter, vanilla extract, and heavy cream until smooth and spreadable.
Step 11: Let the rolls cool for about 10 minutes after baking, then generously spread the cream cheese frosting over the warm rolls before serving.

Tips & Variations

Use gel food coloring for a vibrant red color without adding extra moisture to the dough.
Try my cousin’s “ruby paste” method by mixing gel food coloring with cocoa and vanilla before adding it to the dough for even color and flavor.
Substitute buttermilk with plant milk plus vinegar for a dairy-free option.
Make heart-shaped rolls and add crushed freeze-dried strawberries for a festive Valentine’s Day twist.
For Christmas, add white chocolate drizzle and crushed candy cane on top.
Freeze unbaked rolls before frosting to preserve for up to 3 months.

Storage

Store cooled cinnamon rolls in an airtight container at room temperature for up to 2 days to prevent drying out. Reheat individual rolls in the microwave and add extra frosting if desired. For longer storage, freeze unfrosted rolls wrapped in plastic for up to 3 months; thaw overnight in the fridge and bake fresh before frosting. You can also prepare the rolls fully assembled and refrigerate overnight before baking.

How to Serve

A close-up view of a red velvet cinnamon roll with deep red, moist cake layers spiraled into a tight roll. The roll is topped with thick, creamy white icing applied in a smooth, even swirl that follows the shape of the roll. Scattered on top are fine red cake crumbs and small golden oat flakes that add texture and color contrast. The cinnamon roll sits on a white plate, and the background shows more similar rolls out of focus on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do my red velvet cinnamon rolls turn out pink instead of red?

Using liquid food coloring often results in a pink hue because it is less concentrated and adds moisture, affecting dough color and texture. Gel food coloring is more concentrated and will give you the deep red you want without altering the dough consistency.

Can I make these cinnamon rolls without buttermilk?

Yes, you can substitute regular milk mixed with a tablespoon of white vinegar as a buttermilk alternative. However, buttermilk provides a distinct tang and tenderness that is characteristic of red velvet cinnamon rolls and improves the flavor and texture.

How do I know when the rolls are done?

They should be golden brown on top with a slight spring when gently pressed. Tapping the center roll should sound hollow. For extra certainty, insert a toothpick into the center; it should come out clean or with a few dry crumbs.

Is it okay to use cake mix instead of making from scratch?

Using cake mix tends to produce dense, heavy rolls that lack the light, fluffy texture and authentic flavor of homemade dough. While it may seem easier, making the dough from scratch yields far better results.