Introduction

These easy red velvet cinnamon rolls combine the classic flavors of cinnamon and cocoa with a beautiful red hue for a festive twist. Soft, fluffy, and topped with rich cream cheese frosting, they make a perfect treat for breakfast or dessert.

Easy Red Velvet Cinnamon Rolls Recipe - Recipe Image

Ingredients

3 ½ cups all-purpose flour, plus more for dusting
¼ cup granulated sugar
1 packet (2 ¼ teaspoons) instant yeast
1 teaspoon salt
3 tablespoons unsweetened cocoa powder
1 cup whole milk, warmed to 110°F
¼ cup unsalted butter, melted
1 large egg, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
½ cup unsalted butter, softened (for filling)
¾ cup packed light brown sugar (for filling)
2 tablespoons ground cinnamon (for filling)
1 tablespoon unsweetened cocoa powder (for filling)
4 ounces cream cheese, softened (for frosting)
¼ cup unsalted butter, softened (for frosting)
2 cups powdered sugar (for frosting)
1 teaspoon vanilla extract (for frosting)
2-3 tablespoons milk (for frosting)
Pinch of salt (for frosting)

Instructions

Step 1: Warm the milk to 110°F. In a large bowl, whisk together the flour, sugar, instant yeast, salt, and cocoa powder until evenly combined.
Step 2: Add the warmed milk, melted butter, egg, red food coloring, vanilla extract, and white vinegar to the dry ingredients. Mix with a dough hook on low speed until ingredients form a shaggy dough, about 1 minute.
Step 3: Increase mixer speed to medium and knead for 6-8 minutes until dough is smooth, elastic, and slightly tacky but not sticky. Alternatively, knead by hand on a floured surface for 10-12 minutes.
Step 4: Shape dough into a ball and place in a lightly greased bowl. Turn once to coat all sides with oil, cover with a towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
Step 5: While dough rises, prepare the filling by mixing softened butter, brown sugar, cinnamon, and cocoa powder until smooth and spreadable. Set aside at room temperature.
Step 6: Punch down risen dough and roll out on a floured surface into a 16×12-inch rectangle about ¼ inch thick.
Step 7: Spread the cinnamon filling evenly over the dough, leaving a ½-inch border along one long edge. Roll the dough tightly from the long edge nearest you into a log, pinching the seam closed.
Step 8: Cut the log into 12 equal pieces, about 1.5 inches each, using a sharp knife or unflavored dental floss. Arrange rolls in a greased 9×13-inch baking dish with a little space between each.
Step 9: Cover the dish loosely and let the rolls rise for 30-45 minutes until puffy and nearly doubled. Preheat oven to 350°F near the end of rising time.
Step 10: Bake rolls uncovered for 23-27 minutes until set and tops spring back lightly. Let cool for 10 minutes before frosting.
Step 11: To make frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, beating on low then high until fluffy. Add milk one tablespoon at a time until desired consistency is reached.
Step 12: Spread or pipe frosting over warm rolls. Serve immediately for best flavor and gooey texture.

Tips & Variations

Use a kitchen thermometer to ensure milk is at the correct temperature to activate yeast without killing it.
If you don’t have red food coloring, use beet juice as a natural alternative to achieve red coloring.
For extra flavor, sprinkle chopped pecans or walnuts over the filling before rolling.
Frosting can be made thicker for piping or thinner for spreading by adjusting milk amount.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving. You can also freeze baked rolls without frosting for up to 2 months; thaw and frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly overnight in the refrigerator. Bring it back to room temperature before rolling and filling.

Why are my rolls dense instead of fluffy?

Density can come from using water instead of milk, overly hot milk killing the yeast, or insufficient kneading. Make sure to follow the temperature guidelines and knead the dough well for best results.

Easy Red Velvet Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.9 from 60 reviews

Delight in these easy-to-make Red Velvet Cinnamon Rolls, combining classic cinnamon roll flavors with a vibrant red velvet twist. Soft, fluffy dough infused with cocoa and red food coloring is filled with a rich cinnamon-cocoa sugar mixture, baked to perfection, and topped with a luscious cream cheese frosting. Perfect for breakfast or any special occasion.

Author: Dylan
Prep Time: 30 minutes
Cook Time: 27 minutes
Total Time: 2 hours 45 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Dough:

3 ½ cups all-purpose flour, plus more for dusting
¼ cup granulated sugar
1 packet (2 ¼ teaspoons) instant yeast
1 teaspoon salt
3 tablespoons unsweetened cocoa powder
1 cup whole milk, warmed to 110°F
¼ cup unsalted butter, melted
1 large egg, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the Filling:

½ cup unsalted butter, softened
¾ cup packed light brown sugar
2 tablespoons ground cinnamon
1 tablespoon unsweetened cocoa powder

For the Cream Cheese Frosting:

4 ounces cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk
Pinch of salt

Instructions

Prepare the Dough: Warm the milk to 110°F and combine the flour, sugar, instant yeast, salt, and cocoa powder in a mixer bowl. Add the warm milk, melted butter, egg, red food coloring, vanilla, and vinegar. Mix with a dough hook on low for 1 minute, then knead on medium for 6-8 minutes until smooth and elastic.
First Rise: Shape dough into a ball, place in a greased bowl, turn to coat with oil, cover, and let rise in a warm place for 1-1.5 hours until doubled in size. Test readiness by pressing the dough gently; indentations should remain.
Prepare the Filling: Mix softened butter, brown sugar, cinnamon, and cocoa powder into a smooth paste. Keep at room temperature, soften briefly if too firm.
Roll Out the Dough: Punch down the risen dough and roll out on a floured surface into a 16×12 inch rectangle about ¼ inch thick with even thickness.
Add the Filling and Roll: Spread the cinnamon filling evenly over the dough, leaving a ½-inch border at the top long edge. Roll tightly from the edge closest to you into a log, seal the seam, and place seam-side down.
Cut the Rolls: Slice the log into 12 equal pieces (~1.5 inches each) using a sharp knife or dental floss. Arrange them spaced apart in a greased 9×13-inch baking dish.
Second Rise: Cover loosely and let rolls rise 30-45 minutes until puffy and nearly doubled. Preheat oven to 350°F near the end.
Bake the Rolls: Bake uncovered for 23-27 minutes until set and tops spring back lightly. They will remain soft and not heavily browned. Cool for 10 minutes before frosting.
Make the Cream Cheese Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; mix on low then high until fluffy. Add milk gradually to desired spreading consistency.
Frost and Serve: Spread or pipe frosting generously over warm rolls. Serve immediately for gooey, melt-in-your-mouth delight.

Notes

Make sure the milk is warmed to 110°F to activate the yeast properly without killing it.
Allow the dough sufficient rising time for the best texture; a warm draft-free spot is essential.
If the filling hardens, soften it with a quick microwave burst.
Use dental floss to cut rolls cleanly without squashing.
The rolls won’t brown much due to cocoa and red coloring—this is normal.
Frost the rolls while warm to allow the frosting to slightly melt into the crevices.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet dessert, cream cheese frosting, easy cinnamon rolls, breakfast pastries