Introduction

Red velvet cinnamon rolls combine the rich, cocoa-infused flavor of classic red velvet cake with a warm cinnamon swirl and creamy frosting. These rolls are soft, tender, and perfect for a special breakfast or indulgent dessert. With their vibrant color and irresistible taste, they’re sure to impress.

A close-up view of six red velvet cinnamon rolls arranged tightly on a white square plate, each roll has thick white cream cheese frosting swirled on top following the spiral shape, with some frosting dripping down the sides; the bright red sponge layers are soft and slightly crumbly, showing a rich texture; the tops of the rolls have a light sprinkle of red velvet crumbs, enhancing the contrast between the red cake and the creamy white frosting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3½ cups all-purpose flour
1 tbsp cocoa powder
2¼ tsp instant yeast
¾ cup buttermilk
2 eggs
¼ cup granulated sugar
½ cup unsalted butter (divided)
Red gel food coloring
1 cup brown sugar
2 tsp ground cinnamon
Cream cheese (for frosting)
Powdered sugar (for frosting)
Vanilla extract (for frosting)

Instructions

Step 1: Warm the buttermilk until lukewarm, about 100°F. Whisk in the granulated sugar and instant yeast. Let sit for 5–10 minutes if using active dry yeast; skip this if using instant yeast.
Step 2: Mix in eggs, red gel food coloring, melted butter, and cocoa powder. Gradually add the flour and knead for 8–10 minutes until the dough is smooth and slightly tacky.
Step 3: Cover the dough and let it rise in a warm place for 1–2 hours until it doubles in size.
Step 4: In a small bowl, combine brown sugar and cinnamon. Roll the dough into a 14×20 inch rectangle. Spread softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top.
Step 5: Roll the dough tightly from the long side and slice it into 12 even pieces using unflavored dental floss or a serrated knife.
Step 6: Arrange the rolls in a greased 9×13 inch pan. Cover and let them rise for 30–45 minutes.
Step 7: Bake the rolls at 350°F (175°C) for 25–30 minutes or until golden on top.
Step 8: Beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth. Spread the frosting over the warm rolls before serving.

Tips & Variations

Use room temperature ingredients to help the dough rise properly.
For a deeper chocolate flavor, use Dutch-processed cocoa powder.
Try adding chocolate chips or a spoonful of berry preserves inside the filling for a fun twist.
Shape rolls into hearts for a romantic presentation perfect for special occasions.
Use plant-based milk, vegan butter, and flax eggs to make a vegan version.
Add toasted nuts like pecans or walnuts for extra crunch.
Make mini rolls for bite-sized treats ideal for parties.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze unfrosted rolls for up to 2 months. Reheat by microwaving for 20 seconds or warming in a 300°F oven for 10 minutes. Always frost warm rolls for the best texture.

How to Serve

A close-up of six red velvet cinnamon rolls arranged on a white plate, each roll having a thick spiral layer of deep red dough with a smooth, glossy cream cheese glaze sitting on top and dripping slightly down the sides; the texture of the red velvet cake is soft with visible crumbs, and the cream cheese layer features swirls that follow the roll’s spiral pattern. The plate rests on a white marbled surface, and the lighting highlights the moistness and richness of the rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the rolls and refrigerate them overnight. Bring them to room temperature and let them rise before baking for fresh, fluffy results.

Do I need a stand mixer for the dough?

No, you can knead the dough by hand. It may take a bit longer, but hand kneading works well and gives you good control over the dough’s texture.