Red Velvet Cinnamon Rolls

These Red Velvet Cinnamon Rolls are a dreamy twist on two classic treats: the rich flavor of red velvet cake and the gooey, sweet layers of a cinnamon roll. I love how the deep red dough contrasts beautifully with the cream cheese glaze, making these rolls just as stunning as they are delicious.

Why You’ll Love This Recipe

I love how indulgent and festive these rolls feel. They’re soft, fluffy, and filled with a cinnamon-sugar swirl that melts into the dough as it bakes. The slight cocoa flavor from the red velvet adds a subtle richness, and the tangy cream cheese glaze takes them over the top. These rolls are perfect for holidays, brunch, or any time I want to bake something extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

• All-purpose flour

• Granulated sugar

• Unsweetened cocoa powder

• Active dry yeast

• Salt

• Whole milk (or plant-based alternative)

• Unsalted butter

• Egg

• Red food coloring or natural beet powder

For the filling:

• Brown sugar

• Ground cinnamon

• Unsalted butter, softened

For the glaze:

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Milk or cream (to thin)

Directions

1. I warm the milk and butter together until the butter melts, then let it cool slightly before mixing with yeast and sugar.

2. I stir in the egg, red food coloring, and a mixture of flour, cocoa powder, and salt to form a soft dough.

3. I knead the dough by hand or with a mixer for about 5–7 minutes, then cover and let it rise for 1–1.5 hours until doubled.

4. Once risen, I roll the dough out into a rectangle and spread the softened butter on top.

5. I sprinkle the cinnamon-sugar filling evenly over the butter, then roll the dough tightly into a log.

6. I slice into even rolls and place them in a greased baking dish, then cover and let them rise again for 30–45 minutes.

7. I bake at 350°F (175°C) for 20–25 minutes, just until golden and fluffy.

8. While the rolls bake, I mix the glaze ingredients until smooth, then spread it over the warm rolls right after baking.

Servings and timing

This recipe makes 12 rolls and takes about 2.5 to 3 hours total, including rising time (20 minutes prep, 20–25 minutes baking, 1.5–2 hours rising).

Variations

• I sometimes add chopped pecans or mini chocolate chips to the filling for extra texture.

• For a lighter glaze, I use a simple vanilla icing instead of cream cheese.

• I swap red food coloring for beet powder when I want a more natural option.

• I make heart-shaped rolls by slicing and pinching the tops of each swirl—perfect for Valentine’s Day.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days, or in the fridge for 4–5 days. To reheat, I warm them in the microwave for 15–20 seconds or in the oven at 325°F (160°C) until soft. I can also freeze them (unglazed) and reheat as needed—just glaze after warming.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough the night before and let it rise slowly in the fridge. I bring it to room temperature before shaping and baking.

What if I don’t have red food coloring?

I’ve made these with natural beet powder or even left them plain—they’re still delicious, just without the red hue.

Can I use a bread machine or stand mixer?

Absolutely. I use the dough hook on my stand mixer or the dough cycle on a bread machine to make things easier.

How do I know when they’re fully baked?

I check that the tops are lightly golden and the centers of the rolls spring back when touched. If unsure, I insert a knife to make sure it comes out clean.

Can I double the recipe for a crowd?

Yes, I double the ingredients and split the rolls between two pans. They’re great for feeding a group!

Conclusion

These Red Velvet Cinnamon Rolls are soft, sweet, and beautifully swirled with flavor. Whether I’m baking for a special brunch, a celebration, or just craving a sweet indulgence, they always hit the mark. With their vibrant color and irresistible glaze, they’re as much a treat for the eyes as they are for the taste buds.

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