Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls combine two beloved desserts into one irresistible treat. These soft, pillowy cinnamon rolls feature the signature red hue and subtle cocoa flavor of red velvet cake, all swirled with a rich cinnamon-sugar filling. Topped with smooth cream cheese icing, these rolls bring both beauty and indulgence to your table.

Whether you’re preparing a festive brunch, celebrating a special holiday, or simply craving something unique for breakfast, these Red Velvet Cinnamon Rolls are guaranteed to impress. Their vibrant color makes them ideal for Valentine’s Day, Christmas, or even bridal showers. The combination of tender dough, gooey filling, and creamy frosting offers the perfect balance of sweetness and decadence.

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Why You’ll Love This Recipe

There’s so much to love about homemade Red Velvet Cinnamon Rolls. First, the dough is soft and tender, with a hint of cocoa for that authentic red velvet flavor. The filling offers classic cinnamon roll warmth, while the cream cheese icing adds just the right tangy sweetness. This recipe is perfect for beginners looking to elevate their baking game, and it allows for plenty of personal customization.

These rolls are also perfect for make-ahead baking. Prepare the rolls the night before, let them rise in the fridge, and bake them fresh in the morning for a stress-free, bakery-quality breakfast at home.

Essential Tools and Equipment

Before starting, gather the essential tools to ensure your rolls come out perfectly:

• Large mixing bowls
• Stand mixer with dough hook (optional but helpful)
• Pastry blender or your fingers (to cut in butter)
• Rolling pin
• Measuring cups and spoons
• Unflavored dental floss (for clean roll slicing)
• 9×13 baking pan
• Kitchen towel (for covering dough during rising)

Using the right tools helps ensure even mixing, a smooth dough texture, and cleanly sliced rolls with beautiful swirls.

Preparation Tips for Success

• Measure flour accurately. Spoon it into your cup and level it off or use a scale for precision.
• Bring ingredients to room temperature. This helps the dough rise properly and creates a smoother texture.
• Check your yeast. Make sure it’s active by proofing it in warm milk until foamy.
• Don’t skimp on the filling. Spread it all the way to the edges for maximum flavor.
• Use gel food coloring. Liquid dyes may require extra flour, affecting the dough’s texture.

Ingredients List

For the Dough

• 1 cup milk, warmed to 110°F
• 2 ¼ teaspoons active dry yeast
• 2 large eggs, room temperature
• 1 teaspoon red gel food dye
• 4 ¼ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon salt
• ¼ cup granulated sugar
• 10 tablespoons unsalted butter, softened

For the Filling

• ½ cup unsalted butter, softened
• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• ⅓ cup heavy cream (for pouring over rolls)

For the Cream Cheese Icing

• 4 oz cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 cup powdered sugar, sifted
• 2 teaspoons pure vanilla extract
• 2 tablespoons milk

Step-by-Step Instructions

Step 1: Prepare the Dough

• Warm milk to 110°F and stir in yeast. Let sit for 10 minutes until frothy.
• In a large bowl, combine flour, cocoa powder, sugar, and salt.
• Use a pastry blender or fingers to work butter into the dry ingredients until pea-sized crumbs form.
• In a stand mixer (or by hand), mix yeast mixture, eggs, and food dye with dry ingredients until a dough forms.
• Knead for 5 minutes (medium speed) until smooth and elastic.
• Place dough in greased bowl, cover with towel, and let rise in a warm oven (turned off) for 1 hour.

Step 2: Make the Filling

• Mix softened butter, brown sugar, and cinnamon until smooth.

Step 3: Assemble the Rolls

• Roll dough onto floured surface into a rectangle, about ¼-inch thick.
• Spread filling evenly to edges.
• Roll dough tightly into a log. Slice into 12 equal rolls using dental floss for clean cuts.
• Arrange rolls in greased 9×13 baking pan.
• Cover and let rise for 20 minutes.

Step 4: Add Cream and Bake

• Preheat oven to 375°F.
• Pour heavy cream around the rolls.
• Bake for 25-27 minutes until golden brown.

Step 5: Make Cream Cheese Icing

• Beat cream cheese and butter until smooth.
• Add powdered sugar, vanilla, and milk. Mix until smooth.
• Spread icing over warm rolls for an extra gooey finish.

Serving Suggestions

Red Velvet Cinnamon Rolls are at their best when served warm, fresh from the oven. The soft, pillowy dough combined with the gooey cinnamon-sugar filling and creamy cream cheese icing creates a melt-in-your-mouth experience. The slight warmth helps the icing seep into every swirl, giving each bite a perfect balance of sweetness, tanginess, and warmth.

These rolls work beautifully as part of a festive brunch spread for special occasions like Valentine’s Day, Christmas morning, or anniversaries. Their vibrant color also makes them a great choice for bridal showers, baby showers, or holiday breakfasts.

Recommended Pairings

Pairing Red Velvet Cinnamon Rolls with the right drinks and sides elevates the overall experience. Consider these options:

• Freshly brewed coffee. The slight bitterness complements the sweetness of the rolls.
• Hot chocolate. Especially for holiday mornings, a creamy cup of cocoa adds extra indulgence.
• Chai latte. The warm spices enhance the cinnamon filling.
• Fresh berries. The tartness balances the rich rolls.
• Greek yogurt parfaits. Adding some protein helps round out the meal.

For a more complete brunch, pair the rolls with savory dishes like scrambled eggs, crispy bacon, or even a fresh spinach salad to balance the sweetness.

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Common Mistakes to Avoid

Even experienced bakers can run into trouble when making Red Velvet Cinnamon Rolls, especially if they overlook some critical steps. Here are the most common mistakes and how to avoid them:

1. Overworking the Dough

Kneading too long or too roughly can overdevelop gluten, leading to tough rolls. Aim for smooth, elastic dough — soft but not sticky.

2. Using Cold Ingredients

Yeast dough relies on warm, room-temperature ingredients to rise properly. Cold eggs or butter can slow the yeast, resulting in dense rolls.

3. Skipping the Second Rise

It may be tempting to skip the second rise, but this step allows the rolls to become light and airy. Without it, they’ll be denser than desired.

4. Overbaking

Baking too long dries out the rolls. Remove them as soon as they’re lightly golden, and a thermometer inserted into the center reads about 160°F.

5. Underfilling the Rolls

The cinnamon-sugar filling should cover the dough completely, reaching the edges. Skimping on the filling leads to dry, bland rolls.

6. Cutting the Rolls Incorrectly

Using a knife can squish the dough, causing uneven rolls. Instead, use unflavored dental floss or a thin string for clean, sharp slices.

7. Not Checking the Yeast

Always proof your yeast before starting to ensure it’s still active. Expired or inactive yeast results in flat, dense rolls.

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How to Perfect Red Velvet Cinnamon Rolls

1. Use High-Quality Ingredients

The best Red Velvet Cinnamon Rolls start with fresh, high-quality ingredients. Use premium cocoa powder for authentic red velvet flavor and real butter for maximum richness.

2. Balance the Red Velvet Flavor

Red velvet should have a delicate cocoa flavor balanced by slight tang from the cream cheese icing. Avoid overpowering the rolls with too much cocoa, which can make them bitter.

3. Adjust for Altitude

If baking at high altitude, add 2-3 tablespoons extra flour to the dough and slightly reduce the yeast. This prevents the dough from over-proofing in thinner air.

4. Don’t Rush the Rise

The first rise is essential for gluten development and flavor. Let the dough double in size naturally, without shortcuts like over-warming the oven, which can kill the yeast.

5. Use Heavy Cream Trick

Pouring heavy cream around the rolls before baking keeps them soft and gooey. As the cream heats, it infuses the bottom of the rolls with moisture and richness.

6. Rotate the Pan

For even baking, rotate the pan halfway through baking. This ensures all rolls bake to the same golden color and soft texture.

7. Customize the Filling

While cinnamon-sugar is classic, you can experiment by adding:

• Finely chopped pecans or walnuts for crunch
• Mini chocolate chips for extra decadence
• A sprinkle of nutmeg or allspice for added warmth

8. Test the Dough

If you can stretch the dough thin enough to see light through it (windowpane test), it’s been kneaded enough. This ensures the proper gluten development for fluffy rolls.

Recipe Tips and Pro Techniques

Mastering Red Velvet Cinnamon Rolls is all about attention to detail. A few pro techniques can transform good rolls into bakery-quality perfection.

1. Plan Ahead for Overnight Rolls

If you want freshly baked Red Velvet Cinnamon Rolls in the morning, prepare the rolls, cover the pan tightly, and refrigerate overnight. In the morning, let the pan sit at room temperature for about an hour before baking.

2. Use Gel Food Coloring

To achieve the bold red hue without altering the dough’s consistency, stick with gel food dye rather than liquid food coloring. Liquid dyes often require extra flour, which can make the dough too dense.

3. Keep the Filling from Oozing Out

When rolling the dough, roll it snugly but not too tight. Rolling too tightly forces the filling to leak out during baking, while rolling too loosely creates gaps between the layers.

4. Use Heavy Cream for Gooey Rolls

Pouring heavy cream around the rolls before baking creates a rich, gooey texture. As the cream steams, it helps soften the rolls and add moisture to the bottom layer.

5. Customize the Flavor

While classic cinnamon-sugar filling works beautifully, you can add your own twist by incorporating:

• Finely chopped pecans
• A pinch of cardamom or nutmeg
• A drizzle of chocolate ganache after baking

Storage and Reheating Instructions

Short-Term Storage

Red Velvet Cinnamon Rolls are best enjoyed fresh, but they can be stored for short periods with proper care.

• Room Temperature: Keep tightly covered for up to 1 day.
• Refrigerator: Store in an airtight container for up to 5 days. The cream cheese icing requires refrigeration.

Freezing Options

Freezing Unbaked Rolls

• Prepare the rolls and arrange them in the baking pan.
• Cover tightly with plastic wrap and aluminum foil.
• Freeze for up to 2 months.
• When ready to bake, thaw in the refrigerator overnight, then bring to room temperature before baking as usual.

Freezing Baked Rolls

• Let the rolls cool completely.
• Wrap individually or store in an airtight container.
• Freeze for up to 2 months.
• Reheat directly from frozen or after thawing in the fridge.

Best Reheating Methods

To keep the rolls soft and gooey when reheating, follow these methods:

• Microwave: Heat individual rolls for 15-20 seconds.
• Oven: Preheat to 300°F and warm rolls for 5-7 minutes.
• Avoid overheating to prevent drying out the dough or melting the icing completely.

FAQs – Frequently Asked Questions

Can I make Red Velvet Cinnamon Rolls ahead of time?

Yes, you can refrigerate unbaked rolls overnight or freeze them for longer storage. Let them come to room temperature before baking.

Why are my cinnamon rolls dry?

Dry rolls are often caused by too much flour, overbaking, or underfilling. Measure flour correctly and watch baking times closely.

What food coloring works best for red velvet dough?

Gel food coloring, especially brands like Americolor or Wilton, provides vibrant color without adding excess liquid to the dough.

Should I refrigerate cinnamon rolls with cream cheese icing?

Yes, because cream cheese icing contains dairy, it’s safest to store the rolls in the refrigerator if not eating within a few hours.

Can I use instant yeast instead of active dry yeast?

Yes, substitute an equal amount of instant yeast and skip the proofing step. Add the yeast directly to the dry ingredients.

How do I prevent the filling from leaking out?

Ensure the filling reaches all edges of the dough, but avoid overfilling. Roll the dough snugly without pressing too tightly.

Why add heavy cream before baking?

Heavy cream adds moisture and richness, creating gooey, soft rolls with tender edges and caramelized bottoms.

Can I make these without cocoa powder?

Cocoa powder is essential for the red velvet flavor. Without it, you’ll have classic cinnamon rolls instead of Red Velvet Cinnamon Rolls.

Can I use bread flour instead of all-purpose flour?

Bread flour can be used, but the rolls may have a slightly chewier texture. All-purpose flour is preferred for soft, tender rolls.

What’s the best way to cut the rolls?

Unflavored dental floss works best for clean slices without flattening the dough. A sharp serrated knife also works if floss is unavailable.

Conclusion

Red Velvet Cinnamon Rolls bring together the best of two beloved desserts in a stunning, flavorful package. Whether you’re celebrating a holiday or simply craving something indulgent, these rolls are guaranteed to impress. The rich cocoa dough, sweet cinnamon filling, and creamy frosting create layers of texture and flavor in every bite.

With proper planning, you can even make these rolls ahead of time and enjoy freshly baked treats for breakfast or brunch with minimal effort. Paired with coffee, fruit, or savory sides, they’re versatile enough to fit any occasion.

Try customizing the filling with chopped nuts, chocolate chips, or seasonal spices to make them your own. However you choose to serve them, Red Velvet Cinnamon Rolls are sure to become a favorite addition to your baking repertoire.

For more creative baking ideas, check out our Classic Cinnamon Rolls Recipe and Red Velvet Cake with Cream Cheese Frosting. If you’re ready to master perfect cinnamon rolls, this expert guide provides additional tips and techniques to elevate your baking skills.