Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls are the kind of baked good that instantly turns an ordinary morning into something unforgettable. They’re rich, soft, fluffy, deeply comforting, and just indulgent enough to feel special without being overwhelming. With their signature red hue, subtle cocoa flavor, buttery cinnamon filling, and luxurious vanilla bean cream cheese icing, these rolls strike the perfect balance between classic cinnamon rolls and the iconic flavor of red velvet.

This post is a complete, in-depth guide to making Red Velvet Cinnamon Rolls from scratch, designed to be SEO-optimized around the keyword “Red Velvet Cinnamon Rolls” while also giving you the confidence, technique, and understanding needed to achieve bakery-quality results at home. Whether you’re baking for a holiday breakfast, Valentine’s Day brunch, a weekend treat, or just because the craving hit hard, this recipe delivers every time.

Unlike shortcuts that rely on boxed cake mix, these Red Velvet Cinnamon Rolls are made entirely from scratch. That means real yeast dough, real cocoa powder, real butter, and real cream cheese icing—no artificial flavors masking mistakes, no shortcuts stealing flavor or texture. Just honest baking, done right.

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Why Red Velvet Cinnamon Rolls Are So Special

Red velvet isn’t just about color—it’s about balance. Traditional red velvet desserts are known for a mild cocoa flavor, slight tang, and ultra-tender crumb. When that flavor profile is transformed into cinnamon rolls, something magical happens.

Here’s why Red Velvet Cinnamon Rolls stand out:

• The cocoa-enriched dough adds depth without tasting like chocolate rolls

• The red color makes them visually stunning and perfect for special occasions

• The cinnamon-sugar filling adds warmth and contrast

• The cream cheese icing ties everything together with richness and tang

They’re festive, cozy, and indulgent all at once. One bite gives you fluffy bread, gooey cinnamon filling, and silky icing—layered textures that keep you coming back for more.

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Recipe Overview

Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 12 rolls
Category: Breakfast / Brunch
Method: Baking
Cuisine: Southern

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Ingredients Breakdown (And Why Each One Matters)

For the Dough

• Active Dry Yeast (2¼ tsp):
  The backbone of fluffy cinnamon rolls. Yeast creates lift, structure, and flavor.

• Granulated Sugar (½ cup):
  Sweetens the dough and feeds the yeast, encouraging a strong rise.

• Whole Milk (1 cup, warmed):
  Adds richness and tenderness. Whole milk gives a softer crumb than lower-fat milk.

• Unsalted Butter (½ cup, melted):
  Adds flavor and softness. Butter also helps keep the rolls moist.

• Eggs (2 large, room temperature):
  Provide structure, richness, and elasticity to the dough.

• All-Purpose Flour (4¼ cups):
  Creates structure while still keeping the rolls tender.

• Dutch-Process Cocoa Powder (3 tbsp):
  Adds the signature red velvet flavor—subtle, smooth, and not bitter.

• Nonfat Milk Powder (1 tbsp):
  Enhances softness and improves browning.

• Kosher Salt (1 tsp):
  Balances sweetness and enhances flavor.

• Red Food Coloring (2–3 tsp):
  Gives the rolls their classic red velvet appearance.

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For the Filling

• Unsalted Butter (¼ cup, softened):
  Acts as the glue that holds the cinnamon sugar in place.

• Dark Brown Sugar (1 cup):
  Adds deep molasses flavor and moisture.

• Ground Cinnamon (2 tbsp):
  Warm, aromatic spice that defines cinnamon rolls.

• Kosher Salt (¼ tsp):
  Prevents the filling from tasting overly sweet.

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For the Vanilla Bean Cream Cheese Icing

• Unsalted Butter (¼ cup, softened)

• Cream Cheese (4 oz, block-style):
  Tangy, rich, and essential for classic red velvet flavor.

• Powdered Sugar (1½ cups):
  Sweetens and thickens the icing.

• Vanilla Bean Paste (1 tbsp):
  Adds depth and those beautiful vanilla specks. Vanilla extract works too.

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Step-by-Step Instructions

1. Activate the Yeast

Warm the milk to about 110°F (43°C). It should feel warm, not hot. Combine the milk, yeast, and sugar in the bowl of a stand mixer. Let it sit for 7–10 minutes until foamy and fragrant.

Why this matters:
Foam = active yeast. If it doesn’t bubble, the yeast is dead and won’t rise.

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2. Make the Dough

Add melted butter, eggs, flour, cocoa powder, milk powder, salt, and red food coloring to the yeast mixture. Using the dough hook, knead on medium speed for 6–8 minutes until smooth and elastic.

The dough should be soft, slightly tacky, but not sticky.

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3. First Rise

Shape the dough into a ball and place it in a greased bowl. Cover and let rise in a warm spot for about 1½ hours, or until doubled in size.

Pro tip:
A warm oven (turned off) with the light on works perfectly.

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4. Prepare the Filling

Roll the dough into a 15×10-inch rectangle. Spread softened butter evenly over the surface. Sprinkle brown sugar, then gently rub it into the butter. Finish with cinnamon and salt.

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5. Roll and Cut

Roll the dough tightly from the long side into a log. Trim the ends if needed. Cut into 12 equal rolls using a sharp knife or dental floss.

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6. Second Rise

Place the rolls into a parchment-lined 9×13-inch baking dish.

• Same-day: Let rise 1–2 hours until puffy

• Overnight: Refrigerate 8–10 hours for deeper flavor

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7. Bake

Preheat oven to 350°F (175°C). Bake for 30 minutes until lightly golden and cooked through.

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8. Make the Icing

Beat butter and cream cheese until fluffy. Add powdered sugar and vanilla bean paste, then beat until smooth and creamy.

Spread icing over warm rolls after cooling for about 5 minutes.

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Tips for Perfect Red Velvet Cinnamon Rolls

• Milk temperature matters: Too hot kills yeast

• Don’t overflour: Soft dough = fluffy rolls

• Use dental floss: Clean cuts without squishing

• Overnight rise improves flavor: Always worth it

• Ice while warm: For that melt-into-every-crevice finish

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Variations to Try

• Chocolate Chip Red Velvet Cinnamon Rolls

• Orange Cream Cheese Icing

• Mini Red Velvet Cinnamon Rolls

• Nutella-Swirled Filling

• White Chocolate Drizzle Finish

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Storage & Reheating

• Room temperature: 1 day

• Refrigerated: Up to 4 days

• Freezer: Freeze uniced rolls up to 2 months

Reheat individual rolls in the microwave for 20–30 seconds.

Print

Nutrition (Per Roll – Approximate)

• Calories: 465 kcal

• Carbohydrates: 62 g

• Protein: 7 g

• Fat: 21 g

• Saturated Fat: 12 g

• Sugar: 38 g

• Sodium: 290 mg

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Final Thoughts

Red Velvet Cinnamon Rolls are more than just a recipe—they’re an experience. From the moment the dough starts rising to the second that warm rolls meet creamy vanilla bean icing, this bake delivers comfort, indulgence, and joy in every step. They’re visually stunning, deeply flavorful, and unbelievably soft, making them perfect for holidays, brunch spreads, or any morning that deserves something extra special.

What makes these Red Velvet Cinnamon Rolls truly shine is the balance: not too chocolatey, not overly sweet, and rich without being heavy. The cocoa-kissed dough pairs beautifully with the cinnamon filling, while the tangy cream cheese icing brings everything together in a way that feels classic, nostalgic, and indulgent all at once.