Heavenly Red Velvet Cinnamon Rolls

These rolls are love at first bite. Soft, swirly, and red velvet dreamy. With a cream cheese glaze that melts right in—ugh, so good.

I made them for brunch once, and now they’re a forever favorite. The dough is pillowy and rich with that classic red velvet hint. And the cinnamon sugar swirl? Total perfection.

They’re sweet, soft, and kinda fancy without the fuss. Perfect for holidays, birthdays, or just because. You won’t stop at one—promise.

Let’s roll out some magic. These are easier than you think and taste like a bakery made them. Grab your apron—we’re baking heaven today!

Why You’ll Love This Recipe

• Soft and Unique Dough: This dough is a cross between classic cinnamon rolls and red velvet cake. It’s slightly sweet, easy to work with, and looks stunning.
• Perfect Swirls of Flavor: Each roll has a thick, buttery filling that’s full of brown sugar and cinnamon. The sugar melts into the dough as it bakes, giving it that signature gooey center.
• Cream Cheese Frosting on Top: Once the rolls cool slightly, they get slathered with a tangy cream cheese frosting that complements the cinnamon and cocoa flavors perfectly.
• Great for Holidays or Weekend Mornings: These rolls feel festive, whether it’s Christmas morning, Valentine’s Day, or just a cozy Sunday at home.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 30 minutes
First Rise: 1 to 1½ hours
Second Rise: 30–45 minutes
Bake Time: 25 minutes
Total Time: Around 2½ to 3 hours (most of it is hands-off)

Servings:
Makes 12 rolls — big, bakery-style ones. Great for sharing.

Skill Level:
Beginner to intermediate. If you’ve worked with yeast dough before, this will be straightforward. If it’s your first time, don’t worry — the dough is forgiving, and I’ll walk you through it step-by-step.

Pro Tip: Make sure your milk is warm but not hot — around 100–110°F (like warm bath water). If it’s too hot, it can kill the yeast. Too cold, and it won’t activate.

Required Kitchen Tools

• Large mixing bowl (or stand mixer with dough hook)
• Whisk and spatula
• Measuring cups and spoons
• Rolling pin
• Sharp knife or unflavored dental floss (for slicing rolls cleanly)
• 9×13-inch baking dish (glass or metal)
• Small bowl for the filling
• Offset spatula or spoon for spreading butter
• Cooling rack (optional but helpful)

Ingredients for Heavenly Red Velvet Cinnamon Rolls

These ingredients are easy to find. You’ll be using basic pantry and fridge staples, with a splash of food coloring and a few extras for that red velvet vibe.

For the Dough:

• 3½ cups all-purpose flour – Start with this amount, but have an extra ¼ cup nearby if the dough feels sticky.
• ¼ cup granulated sugar – Sweetens the dough just a bit.
• 2¼ tsp active dry yeast – One packet.
• 1 tsp baking powder – Helps the dough rise a little more evenly and makes it softer.
• ½ tsp salt – Enhances flavor.
• 1 cup whole milk, warmed – The base liquid. Needs to be warm (not hot) to activate the yeast.
• ¼ cup unsalted butter, melted – Adds richness and softness.
• 1 large egg – Binds the dough and adds a little lift.
• 2 tbsp red food coloring – Classic red velvet look.
• 1 tsp vanilla extract – Adds warmth to the flavor.

For the Filling:

• ½ cup unsalted butter, softened – Spreadable texture helps it coat the dough evenly.
• ¾ cup brown sugar, packed – Sweet and rich; pairs beautifully with cinnamon.
• 2 tbsp ground cinnamon – Just the right amount for a warm, cozy taste.
• ½ cup mini chocolate chips (optional) – Adds little bursts of chocolate throughout. You can skip them if you want a more classic flavor.

For the Frosting:

• 8 oz cream cheese, softened – Tangy and rich. Use the block-style cream cheese.
• ½ cup unsalted butter, softened – Blends smoothly with the cream cheese.
• 4 cups powdered sugar – Sifts easily and creates a smooth, fluffy frosting.
• 2 tsp vanilla extract – Rounds out the flavor.
• 2–4 tbsp milk – Add just enough to get the texture you like — thick and spreadable or a bit thinner for drizzling.

Variations for Red Velvet Cinnamon Rolls

• Extra Cocoa: For a deeper cocoa flavor, stir 1 tablespoon of unsweetened cocoa powder into the dough.
• Skip the Food Coloring: Want to go natural? You can leave out the red color entirely. You’ll still get all the flavor.
• Add Nuts: Sprinkle chopped pecans or walnuts over the filling before rolling.
• Frosting Swap: Not a cream cheese fan? Use a simple glaze (powdered sugar + milk + vanilla) or try mascarpone for a milder flavor.
• Mini Version: Slice the rolls thinner and bake them in muffin tins for smaller, grab-and-go portions.

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

1. Activate the Yeast

In a large mixing bowl, whisk together the warm milk, granulated sugar, and yeast. Let it sit for about 5–10 minutes until it looks frothy or bubbly on top. That means the yeast is active and ready to go.
👉 Tip: If it doesn’t bubble, your yeast might be old. Try again with a new packet.

2. Make the Dough

Once the yeast mixture is bubbly, add in the melted butter, egg, red food coloring, and vanilla extract. Whisk until smooth.

In a separate bowl, whisk the flour, salt, and baking powder. Add the dry mixture to the wet ingredients a little at a time, stirring gently. Once it gets too thick to stir, switch to your hands or a stand mixer with a dough hook.

Knead for 8–10 minutes until the dough is soft, elastic, and only slightly sticky. If needed, add more flour 1 tablespoon at a time — but don’t overdo it.

3. Let the Dough Rise

Form the dough into a ball and place it in a clean, greased bowl. Cover with plastic wrap or a towel and let it rise in a warm spot for about 1 to 1½ hours, or until it’s doubled in size.
👉 Tip: If your kitchen is cold, place the bowl in the oven with just the oven light on. It creates a warm, cozy environment.

4. Prepare the Filling

While the dough rises, make the filling. In a small bowl, mix together softened butter, brown sugar, and cinnamon. Stir until it forms a smooth paste. If using, stir in the mini chocolate chips last.

5. Roll Out the Dough

Once the dough has doubled, punch it down to release the air. Lightly flour your counter and roll the dough into a large rectangle — about 16×12 inches. Try to keep the thickness even so the rolls bake uniformly.

6. Spread the Filling

Use a spoon or offset spatula to spread the cinnamon-sugar filling evenly over the dough. Go all the way to the edges, but leave about ½ inch bare on one long edge to help it seal when you roll it up.

7. Roll and Slice

Starting from the long side, roll the dough tightly into a log. Press gently to seal the edge.
Use a sharp knife or unflavored dental floss to slice the log into 12 even pieces.

👉 To use floss: Slide the floss under the roll, pull the ends up and cross them over the top, then pull tight to slice cleanly.

8. Second Rise

Place the rolls in a greased 9×13-inch baking dish. Leave a little space between each roll for rising. Cover loosely and let them rise again for 30–45 minutes, until they’re puffed up and touching each other.

9. Bake

Preheat your oven to 350°F (175°C). Bake the rolls for 22–26 minutes, or until they’re lightly golden on top and cooked through. You can check by gently lifting a center roll with a fork — the dough should look set, not raw.

👉 Don’t overbake — that’s the secret to keeping them soft and gooey inside.

10. Cool Slightly, Then Frost

Let the rolls cool in the pan for about 10–15 minutes before frosting. If you add the frosting too early, it’ll melt into the rolls. If you wait too long, it won’t spread as easily. Right in the middle is perfect.

Serving and Decoration

These rolls are best served warm, when the frosting is soft and just starting to melt into the swirls. You can serve them straight from the pan or transfer to a serving plate for a more polished presentation.

Optional toppings:

• Dust with cocoa powder or grated chocolate.
• Sprinkle crushed freeze-dried raspberries or red velvet cake crumbs for color.
• Add a drizzle of melted white chocolate for a bakery-style touch.

When to serve:

• Breakfast or brunch centerpiece
• Dessert after dinner with coffee or tea
• Festive occasions (Valentine’s, birthdays, holidays)

How to Store Red Velvet Cinnamon Rolls

• Room Temperature (1–2 days): Keep rolls in an airtight container. Best if not frosted yet — frosting can soften the tops too much.
• Refrigerated (3–4 days): Store with or without frosting. Warm in the microwave for 15–20 seconds before serving.
• Freezing (up to 2 months): Freeze unfrosted rolls tightly wrapped in plastic and foil. Thaw overnight in the fridge, then warm and frost before serving.

Tips and Tricks for Success

• Don’t rush the rising time. Yeast dough needs warmth and patience — let it double fully for fluffy rolls.
• Use dental floss for slicing. It helps you cut without squishing the dough.
• Room temp ingredients. Make sure butter, cream cheese, and egg are softened. This ensures even mixing and smooth texture.
• Adjust flour gradually. Add just enough flour to make the dough workable — soft dough makes soft rolls.
• Let frosting sit out. If made ahead, let your frosting soften slightly before spreading for smoother coverage.

Nutrition (Estimated per Roll)

Component	Amount
Calories	410–450 kcal
Carbohydrates	56g
Protein	6g
Fat	20g
Saturated Fat	11g
Cholesterol	55mg
Sodium	190mg
Sugar	32g
Fiber	1g

Note: Nutrition values vary slightly depending on specific ingredients used (like frosting amount or chocolate chips).

Heavenly Red Velvet Cinnamon Rolls FAQs

Can I make the dough ahead of time?
Yes. After the first rise, you can roll, fill, and slice the rolls, then place them in the pan and refrigerate overnight. The next morning, let them rise at room temperature for about 45 minutes before baking.

Can I freeze the rolls?
Definitely. You can freeze them after baking (unfrosted) or freeze the shaped rolls before baking. If freezing unbaked, thaw and let rise fully before baking as usual.

What if I don’t have red food coloring?
You can skip it! The flavor will still be delicious — more like classic cinnamon rolls with a hint of cocoa.

How do I know when they’re done baking?
The tops will be slightly golden, and the centers should feel set, not doughy. You can check doneness by gently lifting a center roll or using a toothpick — it should come out clean.

Can I use instant yeast instead of active dry?
Yes. If using instant yeast, you can skip the step of blooming it in warm milk. Just mix it directly with the dry ingredients.

Can I make these without a stand mixer?
Absolutely. You can knead the dough by hand on a floured surface for about 8–10 minutes. It’s soft and easy to work with.

Conclusion

These Heavenly Red Velvet Cinnamon Rolls are a warm, sweet twist on a classic comfort bake. The dough is soft and fluffy, the cinnamon filling is rich and cozy, and the cream cheese frosting ties it all together with just the right balance of tang and sweetness. Whether you’re making them for a holiday brunch, weekend treat, or just because — they’re the kind of recipe that feels homemade in the best way.

Once you try them, you’ll want to keep this one in your rotation. Bake them fresh, share them warm, and enjoy every bite.