Red Velvet Cinnamon Rolls Recipe | Soft & Gooey

Combining the deep, cocoa-infused flavor of a classic cake with the comforting, pillowy texture of a breakfast pastry, these treats are a unique twist on a bakery staple. The striking crimson hue makes them a show-stopping centerpiece for holiday brunches or special weekend mornings.

Because they balance the slight bitterness of unsweetened cocoa with a sweet, tangy cream cheese frosting, red velvet cinnamon rolls offer a sophisticated flavor profile that stands apart from traditional spiced versions. You will appreciate how the dough remains tender, while the swirls of cinnamon sugar melt into a rich, buttery filling that pairs perfectly with a hot cup of coffee.

Jump to Recipe

• Prep time: 25 minutes
• Cook time: 25 minutes
• Total time: 1 hour 40 minutes
• Servings: 10
• Calories: 485 per serving

Why You’ll Love This Recipe

• The vibrant color provides an impressive visual appeal for holidays and celebrations.
• The combination of cocoa powder and tangy cream cheese frosting creates a complex, professional-grade flavor.
• The dough is forgiving and easy to handle, making it suitable for home bakers of all skill levels.
• You can prepare the rolls the night before and let them rise in the refrigerator for a stress-free morning.
• Each roll delivers a perfect ratio of soft, bready crumb to gooey cinnamon filling.

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 cup warm whole milk (110°F)
• 1/2 cup granulated sugar, divided
• 4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 large egg, room temperature
• 1 tablespoon red gel food coloring
• 1/2 cup unsalted butter, softened (for filling)
• 1 cup light brown sugar, packed
• 2 tablespoons ground cinnamon
• 4 ounces cream cheese, softened (for frosting)
• 1/4 cup unsalted butter, softened (for frosting)
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon whole milk (for frosting consistency)

Equipment Needed

• Large mixing bowl
• Stand mixer with dough hook attachment
• Measuring cups and spoons
• Rubber spatula
• Rolling pin
• Sharp serrated knife or unflavored dental floss
• 9×13 inch baking dish
• Whisk
• Plastic wrap or clean kitchen towel

How To Make

1. In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the granulated sugar, and the yeast. Let it sit for 5 to 10 minutes until it becomes foamy.
2. Add the remaining granulated sugar, flour, cocoa powder, salt, melted butter, egg, and red food coloring. Use the dough hook on low speed to mix until a shaggy dough forms.
3. Increase speed to medium-low and knead for 6 to 8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
4. Cover the bowl with a damp cloth and let the dough rise in a warm spot for about 60 minutes, or until it has doubled in size.
5. While the dough rises, mix the brown sugar and cinnamon in a small bowl.
6. Punch the risen dough down and roll it out on a lightly floured surface into a 12×18 inch rectangle.
7. Spread the 1/2 cup of softened butter evenly over the dough, leaving a thin border at the edges. Sprinkle the cinnamon-sugar mixture over the butter.
8. Roll the dough tightly into a log starting from the long edge. Cut into 10 even rolls using a sharp knife or dental floss.
9. Place the rolls into a greased 9×13 inch baking dish. Cover and let rise for another 30 minutes.
10. Preheat your oven to 350°F. Bake the rolls for 20 to 25 minutes, or until they are puffed and set in the center.
11. While the rolls bake, whisk together the cream cheese, 1/4 cup butter, powdered sugar, vanilla, and milk until smooth. Spread over the warm rolls immediately after taking them out of the oven.

Expert Cooking Tips

• Use gel food coloring rather than liquid drops; gel provides a much more intense, deep red color without thinning out the dough.
• To prevent the rolls from drying out, ensure the dough is still slightly tacky to the touch before the first rise; adding too much flour creates a tough, dense texture.
• For make-ahead convenience, prepare the rolls through the cutting stage, place them in the baking dish, cover tightly with plastic wrap, and refrigerate overnight. Let them come to room temperature for 45 minutes before baking in the morning.
• If you prefer a softer roll, add a splash of heavy cream over the top of the rolls just before putting them in the oven; this creates a steam-bath effect during baking.
• Check for doneness by pressing the center of the middle roll. It should feel firm and spring back rather than feeling doughy or collapsing.

Frequently Asked Questions

Can I make these without a stand mixer?

Yes, you can knead the dough by hand on a floured surface. It will take about 10 to 12 minutes of active kneading to develop the gluten properly. Look for a smooth, elastic texture that bounces back when poked.

How long will these stay fresh?

These are best enjoyed warm on the day they are baked. If you have leftovers, store them in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. Reheat briefly in the microwave to restore the soft texture.

Can I freeze the unbaked rolls?

You can freeze the rolls after you have cut them and placed them in the baking dish. Cover them tightly with plastic wrap and foil. When ready to bake, thaw them in the refrigerator overnight, then bring to room temperature before baking as directed.

Is it possible to use a different frosting?

While cream cheese frosting is the classic pairing for red velvet, you can use a simple vanilla bean glaze or a whipped mascarpone frosting if you prefer a lighter, less tangy finish.

Conclusion

Mastering this recipe allows you to bring a touch of bakery-level indulgence into your own kitchen with minimal stress. By focusing on the quality of your cocoa and ensuring the yeast is properly activated, you can achieve a result that is both visually stunning and deeply satisfying to eat. Whether you are preparing these for a holiday morning or just a quiet weekend treat, the effort is always rewarded by the aroma that fills your home.

As you experiment with your own batch of red velvet cinnamon rolls, feel free to adjust the amount of cinnamon or add a sprinkle of toasted pecans for extra crunch. Everyone has a unique preference for sweetness and spice levels, so do not hesitate to make the recipe your own. I would love to hear how your rolls turned out or if you discovered a favorite variation that makes them even better. Share your results or any questions you have in the comments below.