Irresistible Red Velvet Cinnamon Rolls Recipe

I still remember the first time I rolled out dough at 2 a.m., flour up to my elbows, chasing the idea of a perfect cinnamon roll. The batch? A disaster. But I was hooked. Years later, I found myself folding red velvet into the mix—part desperation, part inspiration—and what came out of the oven was something else entirely. A swirl of velvet cake and warm spice that made grown adults fall silent at the table.

This is not your average breakfast pastry. These Red Velvet Cinnamon Rolls hit different. They’re soft and sultry, with a rich cocoa-laced dough, cinnamon-sugar buttered layers, and a tangy cream cheese glaze that melts right into the crevices. It’s dessert pretending to be breakfast, and nobody minds.

Ingredients & Substitutions

For the dough:

• 4 cups bread flour (or all-purpose in a pinch, but bread flour gives that chewier texture)
• 1/4 cup granulated sugar
• 2 1/4 tsp (1 packet) instant yeast
• 1/2 cup whole milk, warm (100–110°F, not hot or you’ll murder the yeast)
• 1/4 cup buttermilk (adds that Southern tang—sub with 1/4 cup milk + 1 tsp vinegar if you must)
• 2 large eggs, room temp
• 1/4 cup unsalted butter, softened
• 2 tbsp unsweetened cocoa powder (Dutch-process preferred for depth)
• 1 tbsp red food coloring (gel-based gives better color without watering the dough)
• 1/2 tsp salt

For the filling:

• 1/2 cup brown sugar (dark for molasses-y richness)
• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon
• 1/4 tsp nutmeg (optional, but it plays nicely with cocoa)
• 1/3 cup unsalted butter, melted

For the cream cheese glaze:

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1/2 tsp vanilla extract
• 1–2 tbsp milk or heavy cream (to loosen the glaze as needed)

Substitutions and notes:
Gluten-free? Swap flour with a 1:1 baking blend, but your rise will be gentler.
Vegan? Use almond milk, plant butter, flax eggs, and vegan cream cheese. Works, but flavor leans milder.
Red food coloring? Beet powder’s a natural stand-in, though the color won’t be as bold.

Step-by-Step Instructions

1. Red Velvet Cinnamon Rolls Begin with the Dough.
In the bowl of a stand mixer, combine warm milk, sugar, yeast. Let sit 5–10 mins till foamy. If nothing happens—toss it. Dead yeast. Don’t argue.
Add buttermilk, eggs, butter, cocoa powder, red food coloring, and salt. Mix on low. Slowly add flour till dough forms. Knead with a dough hook 6–8 mins until smooth, elastic, and pulls from sides. Should be tacky, not sticky. If it clings to your fingers like ex drama, add a bit more flour.

2. Let it rise.
Place dough in a greased bowl, cover, and let rise in a warm spot until doubled—usually 1.5 hours. Drafty kitchen? Turn on your oven light, stick the bowl in there.

3. Mix the cinnamon filling.
Stir together both sugars, cinnamon, nutmeg (if using). Add melted butter. It should be spreadable but not runny.

4. Roll & fill.
Punch down dough. Roll out to 16×12 inch rectangle on a lightly floured surface. Spread filling evenly, right to the edges. It’s messy, and that’s fine.

5. Slice the rolls.
Roll dough up, jellyroll-style, from the long end. Slice into 12 pieces using dental floss (yes, unflavored—don’t laugh, it’s cleanest). Knife squashes everything.

6. Second rise.
Arrange rolls in a buttered 9×13 baking dish. Cover with a towel and let rise again for 30–45 mins. They should puff up and look like they mean it.

7. Bake.
Bake at 350°F (175°C) for 20–25 minutes. Tops should be just lightly golden. Don’t overbake—dry rolls are a crime.

8. Make the glaze.
While baking, beat cream cheese and butter till smooth. Add powdered sugar, vanilla, and enough milk to reach drizzly heaven.

9. Glaze them hot.
Slather rolls with glaze straight from the oven so it seeps into the spirals. Then more once cooled, because you can.

Cooking Techniques & Science

Red Velvet Cinnamon Rolls Use Enriched Dough.
This dough is enriched—eggs, butter, milk—which slows fermentation but gives that tender bite. Bread flour holds structure; cocoa tightens gluten a little, so expect a firmer knead.

Yeast is Alive. Treat It Kindly.
Instant yeast doesn’t need proofing, but I still bloom it in warm milk to make sure it’s alive. Don’t use hot liquid—above 115°F and you’ve basically committed yeast manslaughter.

Why the Second Rise Matters.
Skipping the second proof flattens your roll’s layers. That second rise is what gives you that pillow-soft crumb and that satisfying pull-apart effect. Wait for it.

Cream Cheese Glaze Isn’t Optional.
You could go sugar glaze or skip it altogether, but you’d be robbing the dish of contrast. That tang from the cream cheese is what keeps all the sweetness from being one-note.

Tools that Help.
A bench scraper makes rolling neat and painless. A stand mixer saves your arms. And yes, dental floss gives clean cuts—better than serrated knives 9 times outta 10.

Serving & Pairing Suggestions

Presentation for Red Velvet Cinnamon Rolls Is Half the Game.
Serve warm, on a platter dusted with cocoa powder. Drizzle extra glaze before serving and toss on crushed pecans if you’re feeling Southern.

Perfect With:

• A bitter espresso or a creamy cappuccino
• Fresh strawberries macerated in a splash of orange liqueur
• Thick-cut bacon or sausage patties to balance the sweet

For Brunch Parties:
Serve alongside mini frittatas or smoked salmon crostini for a full spread that doesn’t just shout brunch—it screams it with jazz hands.

Conclusion

Red Velvet Cinnamon Rolls aren’t just a recipe—they’re a moment. They’re what happens when dessert dares to show up at breakfast with no apologies. That cocoa-laced dough, the cinnamon butter swirl, the unapologetically rich glaze—each bite hits differently.

The key? Respect the dough. Don’t rush the rise. Don’t skimp on butter. These aren’t everyday rolls—they’re occasion-worthy, crowd-stopping, conversation-starting rolls. And once you’ve made them once, you’ll find any excuse to do it again.

FAQs

Can I make Red Velvet Cinnamon Rolls ahead of time?

Yep. Assemble the rolls, cover tightly, and refrigerate overnight. In the morning, let them come to room temp (about 1 hour), then bake.

What’s the best way to store leftovers?

Keep rolls in an airtight container at room temp for 2 days or in the fridge for up to 5. Reheat gently in the microwave or oven before serving.

Can I freeze these?

Sure can. Freeze unbaked rolls after shaping. Let them thaw and rise before baking. You can also freeze baked, unfrosted rolls—just add glaze after reheating.

Why is my dough too sticky or too dry?

Humidity, flour type, and kitchen temperature affect dough. Start with less flour and add more if needed. Dough should be tacky, not clingy.

Can I skip the red food coloring?

You can. It won’t be red velvet, but the flavor holds up. Beet juice or powder can give natural coloring, but it’s more muted.