Introduction

These Red Velvet Cinnamon Rolls offer a delightful twist on a classic favorite, combining the rich flavor of red velvet with warm cinnamon spice. Soft, fluffy, and topped with a creamy frosting, they make a perfect treat 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 (for frosting)
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, yeast, baking powder, and salt until combined.
Step 2: In a separate bowl, mix the warmed milk, melted butter, egg, red food coloring, and vanilla extract. Stir this wet mixture into the dry ingredients, adding any 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 a lightly oiled bowl, cover it, and allow it to rise in a warm place until doubled in size, about 1 hour.
Step 4: While the dough rises, prepare the filling by mixing the softened butter, brown sugar, and cinnamon until well combined. Once risen, roll the dough out into a 12×18 inch rectangle. Spread the cinnamon filling evenly over the surface and sprinkle with mini chocolate chips if using.
Step 5: Roll the dough tightly into a log and cut it into 12 equal pieces. Arrange 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 turn golden brown on top.
Step 7: For the frosting, beat the cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract, then add milk a tablespoon at a time until reaching your desired consistency. Spread the frosting over warm rolls before serving.

Tips & Variations

For extra richness, try adding a teaspoon of cocoa powder to the dough to deepen the red velvet flavor.
If you prefer, substitute dark brown sugar for a more robust molasses note in the filling.
Mini chocolate chips add a lovely touch, but chopped pecans or walnuts also work well for some crunch.
Use gel food coloring for more vibrant red rolls without altering the dough’s texture.

Storage

Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or oven before serving, and add a fresh layer of 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 overnight in the refrigerator. Just bring it to room temperature and let it rise again before rolling and baking.

What if I don’t have red food coloring?

Red food coloring is essential for the classic red velvet look, but if unavailable, you can omit it. The rolls will still taste delicious with the cinnamon filling, though they won’t have the signature red hue.

Red Velvet Cinnamon Rolls Recipe

Print Recipe

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4.6 from 85 reviews

Delight in these irresistible Red Velvet Cinnamon Rolls, a festive twist on the classic cinnamon roll infused with vibrant red color and a hint of cinnamon spice, topped with a rich cream cheese frosting. Perfect for breakfast, brunch, or any special occasion.

Author: Lena
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 20 minutes
Yield: 12 rolls 1x
Category: Breakfast
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 all-purpose flour, granulated sugar, active dry yeast, baking powder, and salt to combine all the dry elements evenly.
Combine Wet Ingredients: In a separate bowl, mix the warmed whole milk, melted unsalted butter, egg, red food coloring, and vanilla extract. Stir this wet mixture into the dry ingredients, then add any remaining flour and mix until a soft dough forms.
Knead the Dough: Transfer the dough to a floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic. Place the kneaded dough in an oiled bowl, cover it, and allow it to rise for about 1 hour or until it doubles in size.
Prepare Filling and Roll Out Dough: While the dough rises, mix the softened butter, brown sugar, and ground cinnamon to make the filling. Once the dough has risen, roll it out on a floured surface into a 12 by 18-inch rectangle, then spread the cinnamon filling evenly over the surface. Optionally, sprinkle mini chocolate chips over the filling.
Form the Rolls: Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them spaced in a greased baking dish. Cover the dish and let the rolls rise for another 30 minutes.
Preheat Oven and Bake: Meanwhile, preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they are golden brown and cooked through.
Make Frosting: While the rolls bake, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and 2 to 4 tablespoons of milk to achieve your desired frosting consistency. Stir in the vanilla extract.
Frost and Serve: Once baked, let the cinnamon rolls cool slightly before spreading the cream cheese frosting generously over the warm rolls. Serve and enjoy!

Notes

Use mini chocolate chips in the filling for an added chocolate twist, or omit for classic cinnamon rolls.
Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
Cover the dough with a clean kitchen towel or plastic wrap during rises to prevent drying out.
For extra fluffy rolls, do not skip the second rise after shaping.
Adjust the amount of milk in the frosting for desired thickness – less milk for thicker frosting, more for thinner glaze.

Keywords: Red Velvet Cinnamon Rolls, cinnamon rolls, breakfast pastries, cream cheese frosting, red velvet dessert