Red Velvet Cinnamon Rolls with Cream Cheese Icing

Wow, I just made the most amazing treat ever. It’s my Red Velvet Cinnamon Rolls with Cream Cheese Icing. Trust me, you don’t want to miss this. I love how soft and fluffy they are. The bright red color makes me so happy. And oh my, the cream cheese frosting is sweet and tangy. Each bite melts in my mouth like a dream. I can’t stop thinking about them. They make me feel like a baking star. So, let’s whip these up together. Grab your apron now. We can bake this sweet delight right in our kitchen!

Why You’ll Love This Recipe

• Soft, Pillowy Rolls: Fluffy red velvet dough enriched with butter and eggs.
• Classic Cinnamon Flavor: Brown sugar and cinnamon filling gives that warm, cozy taste.
• Stunning Color: Red velvet dough makes these rolls eye-catching and festive.
• Cream Cheese Icing: Smooth, tangy frosting that melts over warm rolls.
• Perfect for Any Occasion: Great for holidays, brunch, or anytime you want to impress.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 30 minutes (plus 1 hour 30 minutes rising time)
• Bake Time: 25 minutes
• Total Time: About 2.5 hours

Servings:
This recipe makes 12 cinnamon rolls, perfect for sharing with family and friends.

Difficulty:
Beginner to intermediate. If you’ve never made cinnamon rolls before, don’t worry — we’ll break it down step by step.

Required Kitchen Tools

Here are the tools you’ll need to prepare these Red Velvet Cinnamon Rolls:

• Large Mixing Bowl: For mixing and kneading dough.
• Stand Mixer with Dough Hook (optional): To make kneading easier, though you can knead by hand.
• Rolling Pin: To roll out the dough evenly.
• Sharp Knife or Dough Cutter: For slicing clean rolls.
• 9×13-inch Baking Dish: To bake the rolls.
• Measuring Cups and Spoons: For accurate measurements.
• Whisk and Spatula: For mixing icing ingredients.

Ingredients for Red Velvet Cinnamon Rolls

Here’s what you’ll need (exact measurements are in the recipe card below):

For the Dough:

• Warm Milk: Activates the yeast and creates a soft dough.
• Active Dry Yeast: Helps the dough rise.
• Granulated Sugar: Feeds the yeast and lightly sweetens the dough.
• Melted Butter: Adds richness and moisture.
• Egg + Egg Yolk: Adds structure and softness.
• All-Purpose Flour: The base of the dough.
• Cocoa Powder: Gives a mild chocolate flavor and darkens the dough.
• Salt: Balances the sweetness.
• Red Food Coloring: For that classic red velvet hue.

For the Filling:

• Unsalted Butter (softened): Helps the filling stick to the dough.
• Brown Sugar: Sweetens and caramelizes while baking.
• Ground Cinnamon: Warm spice that flavors the filling.

For the Cream Cheese Icing:

• Cream Cheese (softened): Creates a smooth and tangy base.
• Powdered Sugar: Sweetens and thickens the icing.
• Vanilla Extract: Adds a rich vanilla flavor.
• Milk: Thins the icing to the right consistency.

Variations for Red Velvet Cinnamon Rolls

• Add Chocolate Chips: Sprinkle mini chocolate chips over the cinnamon-sugar filling for extra chocolate flavor.
• Stuff with Cream Cheese Filling: Add a thin layer of sweetened cream cheese before rolling up the dough for a double cream cheese hit.
• Make It Nutty: Add chopped pecans or walnuts to the filling for crunch.
• Switch the Icing: Instead of cream cheese icing, try a simple vanilla glaze or white chocolate drizzle.
• Festive Touch: Top with crushed candy canes or red and white sprinkles for holiday gatherings.

How to Make Red Velvet Cinnamon Rolls – Step-by-Step Instructions

1. Activate the Yeast

In a large bowl, combine warm milk (about 110°F/43°C), granulated sugar, and active dry yeast. Stir gently and let sit for about 5-10 minutes, until the mixture becomes frothy. This means the yeast is active.

2. Mix the Dough

To the yeast mixture, add melted butter, egg, egg yolk, red food coloring, salt, and cocoa powder. Stir to combine.
Gradually add the all-purpose flour, 1 cup at a time, mixing well after each addition. Once the dough starts to form, transfer to a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. (Or use a stand mixer with a dough hook on medium speed for about 5-6 minutes.)

3. First Rise

Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let it rise in a warm spot for 1 hour to 1 hour 15 minutes, or until doubled in size.

4. Prepare the Filling

While the dough is rising, make the cinnamon filling:
In a small bowl, mix softened butter, brown sugar, and ground cinnamon until well combined into a spreadable paste. Set aside.

5. Roll Out the Dough

Once the dough has doubled, punch it down to release air. Place it on a lightly floured surface and roll it into a rectangle about 14×18 inches, roughly 1/4 inch thick.

6. Spread the Filling

Evenly spread the cinnamon-sugar filling over the rolled-out dough, covering all the way to the edges.

7. Roll and Cut

Starting from the longer side, tightly roll up the dough into a log. Pinch the seam to seal. Using a sharp knife or dough cutter, slice the log into 12 equal rolls.

Baking, Serving, and Storage Instructions

8. Second Rise

Arrange the sliced rolls in a greased 9×13-inch baking dish, leaving a little space between each roll for spreading as they rise and bake.
Cover the pan with a towel and let the rolls rise for another 30 to 40 minutes, until they have puffed up and are touching each other.

9. Bake the Rolls

Preheat your oven to 350°F (177°C) while the rolls are finishing their second rise.
Once ready, bake the rolls for 22-25 minutes, until the tops are slightly golden and the centers are cooked through. You can check doneness by gently pulling apart two rolls — the inside should be soft but not doughy.

10. Make the Cream Cheese Icing

While the rolls are baking, prepare the icing:
In a medium bowl, beat softened cream cheese with powdered sugar, vanilla extract, and milk until smooth and creamy. Add more milk, a teaspoon at a time, if needed to reach a pourable consistency.

11. Frost the Warm Rolls

Once the rolls are done baking, let them cool for about 5-10 minutes — just enough so the icing doesn’t completely melt off.
Spread the cream cheese icing generously over the warm rolls. The icing will slightly melt into the rolls, making them extra gooey and delicious.

How to Serve Red Velvet Cinnamon Rolls

These rolls are best served warm — right after frosting — when they’re soft and the icing is melty. They make an excellent choice for:

• Breakfast or Brunch: A festive addition to any morning meal.
• Holiday Dessert: Especially perfect for Valentine’s Day, Christmas, or birthdays.
• Special Occasions: Great for baby showers, bridal showers, or family gatherings.

To dress them up for a party, sprinkle a few red velvet crumbs or shaved white chocolate on top of the icing.

Storing Red Velvet Cinnamon Rolls

• At Room Temperature: Store leftover rolls in an airtight container for up to 2 days. Reheat slightly before serving to soften.
• In the Refrigerator: Store in an airtight container for up to 5 days. Warm gently in the microwave or oven before serving.
• Freezing Option: You can freeze baked (and cooled) rolls before icing for up to 2 months. Thaw overnight in the refrigerator and warm in the oven before frosting.

Nutrition Information (Per Roll)

Nutrient	Amount (Approximate)
Calories	310
Total Fat	12g
Saturated Fat	7g
Carbohydrates	46g
Sugar	22g
Protein	5g
Fiber	1g
Sodium	180mg
Cholesterol	55mg

Note: Nutrition values are approximate and may vary depending on ingredient brands and serving sizes.

Red Velvet Cinnamon Rolls FAQs

Can I make these rolls ahead of time?

Yes, you can prepare the rolls up to the point of baking. After shaping and placing them in the baking dish, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for about 30-45 minutes before baking.

Do I have to use red food coloring?

No, the food coloring is just for appearance. You can skip it if you prefer, but the rolls will look more like chocolate cinnamon rolls.

Can I freeze Red Velvet Cinnamon Rolls?

Absolutely. You can freeze the baked rolls (without icing) in an airtight container for up to 2 months. When ready to enjoy, thaw overnight in the fridge and warm in the oven. Add fresh icing before serving.

What if I don’t have cream cheese for the icing?

If you’re out of cream cheese, a simple vanilla glaze made from powdered sugar, milk, and vanilla extract will work as a substitute.

Why didn’t my dough rise?

If your dough didn’t rise, check that your yeast was active. The milk should be warm, not hot, and the yeast should foam during the first step. Expired yeast or milk that is too hot can prevent rising.

Conclusion

These Red Velvet Cinnamon Rolls with Cream Cheese Icing are a fun twist on the classic treat — rich, soft, and filled with sweet cinnamon flavor. The tangy cream cheese icing adds just the right balance, making every bite irresistible. Whether you’re baking for a holiday, a brunch gathering, or just treating yourself, these rolls are sure to be a memorable addition to your recipe collection.

Take your time with each step, and enjoy the process — from kneading the dough to spreading the icing on top. Serve them warm for the best experience.