Red Velvet Cinnamon Rolls: An Amazing Ultimate Recipe

There’s something almost theatrical about the first time you pull these Red Velvet Cinnamon Rolls from the oven: a cloud of warm, cocoa-scented steam, a swirl of glossy frosting slowly melting into soft spirals, and that first bite—tender, pillowy dough yielding to a ribbon of cinnamon-brown sugar and a whisper of chocolate, finished with tangy cream cheese frosting. The crumb is soft but substantial; the aroma is part cocoa, part cinnamon, and all comfort. These rolls invite lingering breakfasts, lazy brunches with friends, and nostalgic holiday mornings when the house needs to smell like celebration.

Make a batch for a cozy weekend morning, a festive brunch, or to impress at gatherings without spending all day in the kitchen. If you love rich, comforting morning treats, you might also enjoy trying a complementary gluten-free breakfast like these gluten-free banana pancakes to serve alongside.

At a Glance

• Prep Time: 35 minutes active (plus 1½–2 hours rising)
• Cook Time: 20–25 minutes
• Total Time: Approximately 2 hours 30 minutes (including rises)
• Servings: 12 rolls
• Difficulty Level: Medium — a little patience for rising and rolling, but very approachable

Nutritional Breakdown

Estimated nutrition per serving (1 roll, recipe makes ~12 rolls). Values are approximate, calculated using ingredient composition data from USDA FoodData Central and cross-checked against general guidance from Mayo Clinic for portioning and dietary context.

• Calories: ~490 kcal
• Protein: ~7 g
• Carbohydrates: ~70 g
  • Sugars: ~35 g
  • Fiber: ~2–3 g
• Fat: ~19 g
  • Saturated Fat: ~10–12 g
• Sodium: ~300–400 mg

Notes: These values are estimates. The final numbers will vary depending on brand choices (especially frosting), exact roll size, and any substitutions. For personalized dietary concerns (sodium, saturated fat), consult resources such as the USDA FoodData Central and Mayo Clinic for guidance on portion control and ingredient swaps.

Why You’ll Love It

• Indulgent, comforting flavor — the cocoa and red velvet notes add depth to the classic cinnamon roll profile, making every bite memorable.
• Social and nostalgic — these rolls conjure breakfast-table conversations and bring family together; they’re perfect for weekend rituals or holiday gatherings.
• Flexible and crowd-pleasing — serve them plain, piled high with frosting, or as part of a spread. They’re substantial enough to stand in for a quick brunch meal.
• Showstopper without being intimidating — the technique is familiar, the rewards are high, and the visual impact (those red swirls!) brings immediate delight.

Step-by-Step Instructions

Ingredients

• 3 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup whole milk, warmed
• ¼ cup unsalted butter, melted
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 tablespoons unsweetened cocoa powder
• 1 ½ teaspoons red food coloring
• ½ cup packed brown sugar
• 2 tablespoons ground cinnamon
• ⅓ cup unsalted butter, softened (for filling)
• Cream cheese frosting (store-bought or homemade)

Optional ingredients and substitutions:

• Swap whole milk for 2% milk or a plant milk (oat milk works well) — note texture may be slightly different.
• For a slightly lighter roll, substitute half whole-wheat pastry flour for up to 1 cup of the all-purpose flour.
• Use natural red food coloring (beet powder) if you prefer to avoid artificial dyes — expect a subtler hue.
• Substitute coconut oil or vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water per egg) to make these vegan (will change texture and flavor).

Directions

1. Activate yeast: In a small bowl, combine warmed milk (about 100–110°F) and 1 teaspoon of the granulated sugar. Sprinkle the yeast over the top and let sit 5–10 minutes until foamy.
2. Make dough: In a large bowl, whisk together flour, remaining sugar, baking powder, and salt. In a separate bowl, mix melted butter, eggs, vanilla, cocoa powder, and red food coloring until smooth. Add the yeast mixture to the wet ingredients, then pour the wet into the dry. Stir until a shaggy dough forms.
3. Knead: Turn the dough onto a lightly floured surface and knead 6–8 minutes until the dough is smooth and slightly springy. Alternatively, knead in a stand mixer with a dough hook for 4–5 minutes.
4. First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled — about 60–90 minutes depending on room temperature.
5. Prepare filling: Mix brown sugar, cinnamon, and softened ⅓ cup butter in a bowl until crumbly and spreadable.
6. Roll and fill: Punch down the dough and roll it into a rectangle roughly 12×16 inches on a floured surface. Spread the cinnamon-brown sugar mixture evenly over the dough, leaving a small margin on the long edge. Starting from the long side, roll the dough tightly into a log.
7. Cut rolls: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 even rolls. Place them seam-side down in a greased 9×13-inch baking pan, leaving small gaps for expansion.
8. Second rise: Cover and let the rolls rise until puffy, about 30–45 minutes. Preheat oven to 350°F (175°C) during the final 15 minutes of rising.
9. Bake: Bake for 20–25 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep them soft.
10. Frost: Remove from oven and let cool 10 minutes. Spread cream cheese frosting over warm rolls so it melts into the swirls.
11. Serve warm, and watch them disappear.

Practical tips:

• Avoid overflouring the dough while rolling; a lightly floured surface prevents toughness.
• Check doneness by feel: rolls will spring back slightly and pull away from the pan edges.
• If your kitchen is cool and the dough takes too long to rise, place the covered bowl in an oven with just the oven light on or on top of a warm (not hot) appliance.
• For easier slicing, chill the rolled log 10–15 minutes before cutting.

Best Pairings

• Classic: A strong, freshly brewed coffee or a cappuccino balances the sweetness and creaminess.
• Tea: Robust black teas (English Breakfast, Assam) or a spiced chai pair beautifully.
• Fruit: Serve with fresh berries or a citrus fruit salad to cut the richness.
• Brunch plate: Pair with scrambled eggs and a simple green salad for a more balanced brunch.
• For a playful twist, warm a single roll and top with a scoop of vanilla ice cream for dessert.

Keeping it Fresh

Room temperature:

• Store covered at room temperature for up to 2 days in an airtight container or tightly wrapped; the frosting may soften and the rolls will remain tender.

Refrigeration:

• Refrigerate for up to 5 days. Keep in an airtight container to prevent drying out. Reheat gently in a low oven (300°F / 150°C) for 8–10 minutes or microwave briefly to revive softness.

Freezer:

• Freeze unbaked (after slicing) or baked rolls. For baked: wrap individual rolls tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator and reheat as above. For unbaked rolls: freeze on a tray until solid, then transfer to a bag; when ready, thaw, let rise, and bake.

Chef’s Advice

• Dough hydration: The exact flour absorption varies. Add flour gradually and stop when the dough is soft and slightly tacky — not dry.
• Even color: Mix the red food coloring fully into the wet ingredients to avoid streaks and to ensure a consistent red velvet tone.
• Filling distribution: Spread the brown sugar mixture evenly and press lightly so it adheres; this prevents loose sugar pockets that can spill during baking.
• Frosting warmth: Frost while rolls are still warm (but not piping hot) so the cream cheese glaze melts just enough to seep into crevices without running off completely.
• Make-ahead: Assemble rolls, cover tightly, and refrigerate overnight for a fresh-baked morning—bring to room temperature and bake as directed.

Creative Twists

• Brown-butter cream cheese frosting: Make browned butter for the frosting to add nutty complexity (increase the appeal for grown-up palates).
• Chocolate chips and nuts: Sprinkle semi-sweet chocolate chips and chopped pecans with the filling for texture and extra chocolate bursts.
• Vegan version: Use a plant-based butter, plant milk, and flax eggs. Use a vegan cream cheese frosting to finish.
• Gluten-free approach: Substitute a high-quality 1:1 gluten-free flour blend and add a tablespoon of xanthan gum if your blend lacks it; rise and texture will vary. For more gluten-free breakfast ideas, consider pairing with these gluten-free banana pancakes.

Frequently Asked Questions

Q: Can I make the dough ahead of time?
A: Yes — after the first rise, punch down, wrap tightly, and refrigerate for up to 24 hours. Bring to room temperature, roll, fill, slice, and proceed with the second rise and bake.

Q: Why are my rolls dense?
A: Common causes are under-kneading (dough needs gluten development), using water that’s too hot and killing the yeast, or not allowing enough rise time. Ensure your yeast is bubbly after activating and give the dough adequate time to double.

Q: Can I skip the red food coloring?
A: Yes — the rolls will have a chocolate-cinnamon appearance rather than the classic red velvet color. To retain visual impact without artificial dye, use beet powder or a natural red dye (color will be subtler).

Q: How can I reduce sugar or calories?
A: Use a lighter frosting or spread it thin; reduce brown sugar in the filling slightly and opt for lower-fat cream cheese frosting. Keep in mind rolls are an indulgent treat and moderation is key.

Q: Can I freeze before baking?
A: Yes. Freeze the unbaked, sliced rolls on a tray until solid, transfer to a freezer bag, and bake from frozen—allow extra time for the center to bake and consider thawing overnight in the fridge for more even results.

Conclusion

If you try this recipe, I’d love to hear how yours turned out—share photos, tips, or tweaks in the comments so we can build a community of home bakers who love indulgent, comforting breakfasts. For another red-velvet-inspired take and a brilliant brown-butter frosting idea, see Le Creme de la Crumb’s red velvet rolls with brown butter cream cheese frosting, and for a slightly different technique and presentation, you might enjoy the version at Butter Be Ready’s Red Velvet Cinnamon Rolls. Happy baking!