Red velvet cinnamon rolls
Red velvet cinnamon rolls are a fun twist on a classic favorite, blending that beautiful red velvet flavor and soft, fluffy dough with the warm, comforting spice of cinnamon. These…
Tip: save now, cook later.Red velvet cinnamon rolls are a fun twist on a classic favorite, blending that beautiful red velvet flavor and soft, fluffy dough with the warm, comforting spice of cinnamon. These rolls are soft, sweet, and topped with a creamy frosting that perfectly balances the slight tang from the red velvet base and the cinnamon’s cozy kick.
I love making these for special mornings when I want to surprise my family with something a little extra. The striking red color always catches everyone’s eye, and the smell of cinnamon fills the house in the best way possible. I find that letting the dough rise just right makes all the difference in getting those soft, pillowy rolls that practically melt in your mouth.
These cinnamon rolls are great served warm right out of the oven with a cup of coffee or hot chocolate. Sometimes I like to sprinkle a few extra cinnamon bits on top of the frosting for an added touch. Whether it’s for a holiday breakfast, brunch with friends, or just a cozy weekend treat, these rolls never fail to bring smiles to the table.
Key Ingredients & Substitutions
Flour: All-purpose flour works best for a soft, fluffy dough. For a healthier twist, try using half whole wheat flour but keep the rise time a bit longer as whole wheat is heavier.
Red food coloring: This gives the classic red velvet look. To avoid artificial colors, use natural beet powder or gel coloring. The taste stays just as good!
Cocoa powder: Just a teaspoon adds a subtle chocolate hint to balance the cinnamon’s spice. Use unsweetened cocoa powder, but Dutch-processed works fine too.
Butter and brown sugar filling: Softened butter spreads smoothly, and brown sugar adds the rich molasses flavor. You can swap brown sugar with coconut sugar for a deeper taste.
Cream cheese frosting: This frosting is a signature for red velvet. Use full-fat cream cheese and unsalted butter for the creamiest taste. If dairy-free, try vegan cream cheese and plant-based butter.
How Do You Make the Dough Soft and Perfect for Rolling?
Soft dough means tender, fluffy rolls that are easy to roll and cut. Here’s how:
- Warm milk: Use milk around 110°F (warm to the touch) to activate the yeast without killing it.
- Kneading: Knead for 8-10 minutes until dough feels smooth and elastic—not sticky. This builds gluten for structure.
- Rising: Let the dough double in size in a warm, draft-free spot. This can take about an hour. Don’t rush this or rolls may turn dense.
- Rolling: Roll the dough evenly into a thin rectangle; this makes sure all rolls are the same size and bake evenly.
- Tight rolling: Roll the dough tight but gentle to avoid squishing out the filling and to keep visible spiral layers.
Following these steps helps get those classic, soft, and fluffy cinnamon rolls with beautiful red velvet color and flavor in every bite!
Equipment You’ll Need
- Large mixing bowl – perfect for combining and rising the dough comfortably.
- Stand mixer with dough hook (optional) – makes kneading easier and faster.
- Rolling pin – helps roll the dough evenly into a rectangle.
- Sharp knife or dental floss – cleanly cuts the cinnamon roll slices without squishing.
- Skillet or 9×13-inch baking pan – ideal for baking the rolls close together for soft edges.
- Small mixing bowls – for preparing filling and frosting separately.
- Whisk or electric mixer – to blend cream cheese frosting smooth and creamy.
Flavor Variations & Add-Ins
- Swap cinnamon with pumpkin pie spice for a fall-inspired twist that pairs well with cream cheese icing.
- Add chopped pecans or walnuts to the filling for a crunchy texture contrast.
- Mix mini chocolate chips into the cinnamon filling to boost the chocolate flavor.
- Top with a drizzle of melted white chocolate instead of cream cheese frosting for more sweetness.
How to Make Red Velvet Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 tsp instant yeast
- ½ tsp salt
- 1 tsp cocoa powder (for subtle chocolate flavor)
- 1 cup whole milk, warmed (about 110°F/43°C)
- 2 large eggs, room temperature
- ¼ cup unsalted butter, melted
- 2 tbsp red food coloring
- 1 tsp vanilla extract
For the Cinnamon Filling:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 2 tbsp ground cinnamon
For the Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 to 1 ½ cups powdered sugar, sifted
- ½ tsp vanilla extract
- 1 to 2 tbsp whole milk (to thin, if necessary)
Time Needed
This recipe takes about 15 minutes for preparation, plus around 1 hour for the first rise. After shaping the rolls, you’ll let them rise again for 30-45 minutes. Baking takes 20-25 minutes. Altogether, plan for about 2.5 to 3 hours from start to finish, including rising times.
Step-by-Step Instructions:
1. Make the Dough:
In a large bowl, whisk together the flour, sugar, yeast, salt, and cocoa powder. In another bowl, mix the warmed milk, eggs, melted butter, red food coloring, and vanilla extract. Slowly add the wet ingredients to the dry and stir until the dough begins to form. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic (or use a stand mixer with a dough hook).
2. First Rise:
Shape the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap or a damp towel and let it rise in a warm spot for about 1 hour, or until doubled in size.
3. Prepare the Filling and Roll the Dough:
Mix the softened butter, brown sugar, and cinnamon together until smooth. Punch down the risen dough and roll it out on a floured surface into a 12×16 inch rectangle about ¼ inch thick. Spread the cinnamon filling evenly over the surface, leaving a small border. Starting at one long side, roll the dough tightly into a log.
4. Cut and Second Rise:
Cut the roll into 9 to 12 slices, about 1 to 1.5 inches thick. Place the slices in a lightly greased baking pan or skillet with a little space between. Cover and let them rise for 30-45 minutes until puffy.
5. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until cooked through and lightly golden on top.
6. Make the Cream Cheese Frosting:
While the rolls bake, beat the cream cheese and butter together until creamy. Add powdered sugar and vanilla, beating well. Add milk a bit at a time until the frosting reaches a spreadable consistency.
7. Frost and Serve:
Let the rolls cool slightly once out of the oven, then spread the frosting generously on top. Serve warm and enjoy your soft, flavorful red velvet cinnamon rolls!
Can I Use Frozen Dough for These Cinnamon Rolls?
Yes! You can prepare the dough ahead, shape the rolls, then freeze them before the second rise. When ready to bake, thaw overnight in the fridge, let them rise at room temperature for 30-45 minutes, and bake as usual.
Can I Substitute Buttermilk for Whole Milk?
Absolutely! Buttermilk adds a nice tang that complements the red velvet flavor. Use the same amount and warm it gently before mixing with the other wet ingredients.
How Should I Store Leftover Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze tightly wrapped for up to 3 months. Reheat gently in the microwave or oven before serving, and add extra frosting if desired.
Can I Make These Cinnamon Rolls Vegan?
Yes! Swap the dairy milk for plant-based milk, use vegan butter, and substitute eggs with flax or chia egg replacers. Use dairy-free cream cheese for the frosting to keep the creaminess without animal products.