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Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls Don’t overflour: A slightly soft dough gives the fluffiest rolls. Overnight rise = more flavor and an easy morning bake. Use dental floss for clean, bakery-style cuts.
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Let’s get into these Red Velvet Cinnamon Rolls, y’all. Soft, fluffy, and beautifully red, these rolls are completely scratch-made—no boxed cake mix anywhere in sight. Rich cocoa dough, a buttery cinnamon-sugar filling, and a creamy vanilla bean cream cheese icing come together to create a truly indulgent breakfast or brunch treat. They’re festive enough for holidays but honestly perfect any day you’re craving something extra special.

Ingredients

Scale

For the Dough

  • 2¼ teaspoons active dry yeast (1 packet)

  • ½ cup granulated sugar

  • 1 cup whole milk, warmed (about 110°F / 43°C)

  • ½ cup unsalted butter, melted

  • 2 large eggs, room temperature

  • 4¼ cups all-purpose flour, plus more for dusting

  • 3 tablespoons Dutch-process cocoa powder

  • 1 tablespoon nonfat milk powder

  • 1 teaspoon kosher salt

  • 2–3 teaspoons red food coloring

For the Filling

  • ¼ cup unsalted butter, softened

  • 1 cup dark brown sugar

  • 2 tablespoons ground cinnamon

  • ¼ teaspoon kosher salt

For the Vanilla Bean Cream Cheese Icing

  • ¼ cup unsalted butter, softened

  • 4 oz block-style cream cheese, softened

  • 1½ cups powdered sugar

  • 1 tablespoon vanilla bean paste

    • (or substitute 2 teaspoons vanilla extract)

Instructions

Make the Dough

Warm the milk until just warm to the touch (not hot). In the bowl of a stand mixer, combine yeast, sugar, and warm milk. Let sit for 7–10 minutes until bubbly and fragrant.

Add melted butter, eggs, flour, cocoa powder, milk powder, salt, and 2 teaspoons red food coloring. Using a dough hook, knead on medium speed for 6–8 minutes until smooth and elastic. Add more food coloring if deeper color is desired.
(If kneading by hand, knead for about 10 minutes on a floured surface.)

Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1½ hours, or until doubled in size.

Prepare the Filling

Punch down dough and roll into a 15×10-inch rectangle.
Spread softened butter evenly over the dough. Sprinkle brown sugar over the butter and rub it in gently. Finish by sprinkling cinnamon and salt evenly on top.

Roll & Cut

Roll the dough tightly from the long side into a log. Pinch the seam to seal. Trim the ends if needed, then cut into 12 equal rolls using a sharp knife or dental floss.

Rest the Rolls

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

  • Overnight option: Refrigerate for 8–10 hours.

  • Same-day option: Let rise again for 1–2 hours until puffy.

Bake

Bring rolls to room temperature if chilled. Preheat oven to 350°F (175°C).
Bake for 30 minutes, until lightly golden.

Make the Icing

Beat butter and cream cheese until fluffy, about 3–4 minutes.
Add powdered sugar and beat until smooth. Mix in vanilla bean paste.

Spread icing over warm rolls after cooling for 5 minutes. Serve and enjoy.

Notes

  • Milk temperature matters: Too hot will kill the yeast; warm is perfect.

  • Don’t overflour: A slightly soft dough gives the fluffiest rolls.

  • Overnight rise = more flavor and an easy morning bake.

  • Use dental floss for clean, bakery-style cuts.

Find it online: https://chocotune.com/red-velvet-cinnamon-rolls/