Introduction

Red Velvet Cinnamon Rolls combine the classic spice and sweetness of cinnamon rolls with the vibrant color and subtle chocolate flavor of red velvet. These soft, tender rolls are topped with a luscious cream cheese frosting, making them a perfect indulgence for breakfast or dessert.

Red Velvet Cinnamon Rolls Recipe - Recipe Image

Ingredients

3½ cups all-purpose flour
¼ cup granulated sugar
1 packet active dry yeast (2¼ tsp)
1 tsp baking powder
½ tsp salt
1 cup whole milk (warmed)
¼ cup unsalted butter (melted)
1 large egg
2 tbsp red food coloring
1 tsp vanilla extract
½ cup unsalted butter (softened for filling)
¾ cup brown sugar
2 tbsp ground cinnamon
½ cup mini chocolate chips (optional)
8 oz cream cheese (softened for frosting)
½ cup unsalted butter (softened for frosting)
4 cups powdered sugar
2 tsp vanilla extract (for frosting)
2–4 tbsp milk (for frosting)

Instructions

Step 1: In a large bowl, whisk together the flour, granulated sugar, active dry yeast, baking powder, and salt.
Step 2: In another bowl, combine the warmed milk, melted butter, egg, red food coloring, and vanilla extract. Stir this wet mixture into the dry ingredients and add the remaining flour as needed to form a soft dough.
Step 3: Knead the dough on a floured surface for 5 to 7 minutes until smooth and elastic. Place the dough in an oiled bowl, cover, and let it rise for about 1 hour or until doubled in size.
Step 4: Mix the softened butter, brown sugar, and cinnamon to make the filling. Roll out the dough into a 12 by 18-inch rectangle and spread the filling evenly over the surface. Optionally, sprinkle mini chocolate chips on top.
Step 5: Roll the dough tightly into a log and cut it into 12 equal pieces. Place the rolls in a greased baking dish, cover, and let them rise for another 30 minutes.
Step 6: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until they are golden brown and cooked through.
Step 7: For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and milk until the frosting reaches your desired consistency. Spread the frosting over the warm rolls before serving.

Tips & Variations

Use mini chocolate chips in the filling for an extra touch of richness and texture.
Red food coloring can be adjusted to achieve a deeper or lighter red hue depending on preference.
For a dairy-free version, substitute butter and milk with plant-based alternatives and use dairy-free cream cheese for the frosting.
Make sure the milk is warm but not hot to avoid killing the yeast and ensure proper rising.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven until warm before serving, adding a bit more frosting if desired.

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 in the refrigerator overnight. Bring it to room temperature before rolling out and continuing with the recipe.

What can I use instead of red food coloring?

You can use natural alternatives like beet juice or powdered freeze-dried raspberries to achieve a red hue, though the color may be less vibrant.

Red Velvet Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.4 from 92 reviews

Deliciously tender and vibrant Red Velvet Cinnamon Rolls featuring a rich cinnamon-sugar filling, soft cream cheese frosting, and a moist, flavorful dough enhanced with classic red food coloring. Perfect for a special breakfast or dessert treat.

Author: Marco
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Yield: 12 cinnamon rolls 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

3½ cups all-purpose flour
¼ cup granulated sugar
1 packet active dry yeast (2¼ tsp)
1 tsp baking powder
½ tsp salt
1 cup whole milk (warmed)
¼ cup unsalted butter (melted)
1 large egg
2 tbsp red food coloring
1 tsp vanilla extract

Filling

½ cup unsalted butter (softened)
¾ cup brown sugar
2 tbsp ground cinnamon
½ cup mini chocolate chips (optional)

Frosting

8 oz cream cheese (softened)
½ cup unsalted butter (softened)
4 cups powdered sugar
2 tsp vanilla extract
2–4 tbsp milk

Instructions

Prepare dry ingredients: In a large bowl, whisk together the flour, granulated sugar, active dry yeast, baking powder, and salt to ensure even distribution of leavening agents and spices.
Mix wet ingredients and form dough: In a separate bowl, combine the warmed whole milk, melted unsalted butter, egg, red food coloring, and vanilla extract. Stir this wet mixture into the dry ingredients, then gradually add any remaining flour needed to form a soft dough.
Knead and proof dough: On a floured surface, knead the dough for 5–7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until it doubles in size.
Prepare filling and roll dough: Mix the softened butter, brown sugar, and ground cinnamon together for the filling. Roll out the risen dough into a 12×18 inch rectangle. Evenly spread the cinnamon sugar filling over the dough, and sprinkle mini chocolate chips if using.
Shape rolls and second proof: Starting from one long side, roll the dough tightly into a log. Cut the log into 12 equal pieces. Arrange the rolls in a greased baking dish, cover, and allow them to rise for another 30 minutes until puffed.
Bake rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25–30 minutes, or until golden brown on top and cooked through.
Prepare frosting: Beat softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing well. Add 2 to 4 tablespoons of milk to reach the desired consistency.
Frost and serve: Spread the cream cheese frosting over warm cinnamon rolls for the best flavor and texture. Serve immediately.

Notes

For a stronger red velvet flavor, you can add 1 tablespoon cocoa powder to the dough along with the dry ingredients.
Mini chocolate chips in the filling are optional but add a delightful chocolate burst.
Ensure the milk is warm, not hot, to properly activate the yeast without killing it.
The frosting can be adjusted in thickness by varying the amount of milk.
Leftover rolls can be stored in an airtight container in the refrigerator and gently reheated before serving.

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet, cream cheese frosting, sweet rolls, breakfast pastry, baked cinnamon rolls