Red velvet cinnamon rolls
Red velvet cinnamon rolls are a delightful twist on the classic cinnamon roll, blending the rich, deep flavors of red velvet cake with the warm, spicy sweetness of cinnamon sugar.…
Tip: save now, cook later.Red velvet cinnamon rolls are a delightful twist on the classic cinnamon roll, blending the rich, deep flavors of red velvet cake with the warm, spicy sweetness of cinnamon sugar. These rolls have that soft, tender texture you love, with a beautiful red color that makes them a real treat to look at and enjoy. Topped with creamy, smooth icing, they’re perfect for a special breakfast or a sweet snack any time of the day.
I love making red velvet cinnamon rolls when I want to surprise my family or friends with something a little different but still comforting. The hint of cocoa in the dough combined with the cinnamon swirl makes every bite feel extra cozy. I find they work really well fresh from the oven, warm and gooey, but I also enjoy them reheated for a soft, melt-in-your-mouth experience later on.
My favorite way to serve these rolls is with a hot cup of coffee or tea in the morning or as an afternoon pick-me-up. They’re great for sharing, too—there’s just something about pulling them apart together that makes the moment sweeter. If you like cinnamon rolls but want to add a splash of color and a little fun extra flavor, these red velvet cinnamon rolls are a winner in my book.
Key Ingredients & Substitutions
Yeast: Active dry yeast helps the dough rise and get fluffy. If you don’t have active dry, instant yeast is a good substitute and can be mixed directly with the flour.
Red Food Coloring: This gives the rolls their signature red velvet look. You can substitute with beet juice or powdered beet for a natural color.
Cocoa Powder: Just a little unsweetened cocoa powder adds depth to the dough’s flavor. Dutch-processed cocoa will give a smoother taste.
Butter: Use unsalted butter so you can control the salt flavor. You can replace butter with margarine or coconut oil for a dairy-free option.
Cream Cheese Frosting: The cream cheese adds tanginess to balance the sweetness. For a dairy-free version, try vegan cream cheese or coconut-based frosting.
How Do I Get the Dough Soft and Perfect for Rolling?
Soft, stretchy dough makes rolling easier and bakes into tender rolls. Here’s how to get it just right:
- Warm your milk to about 110°F (warm, but not hot) to activate yeast without killing it.
- Mix your dough well, then knead it for about 6-8 minutes until it’s smooth and elastic.
- Add flour little by little while kneading to keep the dough soft but not sticky.
- Let the dough rise in a warm place, covered, until doubled in size (about 1 to 1.5 hours).
Patience with rising is key—it helps develop flavor and texture. A soft dough will make rolling and slicing much easier!
Equipment You’ll Need
- Mixing bowls – for combining dough and frosting ingredients easily.
- Whisk or wooden spoon – to mix wet and dry ingredients smoothly.
- Stand mixer with dough hook (optional) – makes kneading the sticky dough much easier.
- Rolling pin – helps roll the dough into a thin, even rectangle.
- Sharp knife or dental floss – to cut the rolled dough into clean, even slices.
- 9×13 inch baking pan – just the right size for baking the rolls evenly.
- Measuring cups and spoons – for accurate ingredient portions.
- Cooling rack – to let the rolls cool slightly before icing.
Flavor Variations & Add-Ins
- Swap cinnamon with pumpkin pie spice for a fall twist; great during cooler months.
- Add chopped pecans or walnuts to the filling for crunch and nuttiness.
- Mix mini chocolate chips into the filling for extra gooey chocolate bits.
- Try swapping cream cheese frosting with a simple vanilla glaze for a lighter finish.
- Use white chocolate chips in the filling for a sweeter, creamier touch.
How to Make Red Velvet Cinnamon Rolls
Ingredients You’ll Need:
For the Dough:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup whole milk, warmed (about 110°F / 43°C)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1 tablespoon red food coloring
- 2 1/2 cups all-purpose flour (plus more for dusting)
- 1/4 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
For the Filling:
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
For the Cream Cheese Frosting:
- 4 oz (115g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, to adjust consistency)
For Garnish:
- Red velvet cake crumbs (from reserved crumbs or crushed red velvet cake)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 1 to 1½ hours for the first dough rise, another 30-45 minutes for the second rise after rolling and slicing, and 20-25 minutes to bake. Plus 10 minutes to cool and frost the rolls. In total, plan for about 2.5 to 3 hours from start to finish, making these perfect for a relaxed morning or afternoon baking session.
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm milk and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy. This means the yeast is active and ready to use.
2. Make the Dough:
In a large bowl, whisk together the flour, salt, and cocoa powder. In another bowl, combine the melted butter, egg, and red food coloring. Add the foamy yeast mixture to the wet ingredients and stir well.
Slowly add the wet mixture into the dry ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook until a sticky dough forms. Knead the dough by hand or with the mixer on medium speed for about 6-8 minutes, adding a little flour if needed to keep the dough manageable but soft.
3. First Rise:
Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1½ hours, until it doubles in size.
4. Prepare the Filling:
While the dough rises, mix the brown sugar and ground cinnamon together. Set aside the softened butter for spreading later.
5. Roll Out and Fill:
Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Roll it into a 12 by 16-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top, covering the surface uniformly.
6. Roll Up and Cut:
Starting from the longer side, carefully roll the dough up tightly into a log shape. Pinch the seam to seal properly. Use a sharp knife or dental floss to cut the log into 9 equal slices, each about 1.5 to 2 inches thick.
7. Second Rise:
Place the rolls cut-side up in a greased 9×13-inch pan, leaving a little space between each. Cover loosely with plastic wrap and let them rise for another 30 to 45 minutes until puffy.
8. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until they are set and lightly golden on top.
9. Make the Frosting:
While the rolls bake, beat together the softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, and beat until creamy. If the frosting is too thick, stir in milk a tablespoon at a time until you reach the desired spreadable consistency.
10. Finish and Serve:
Remove the rolls from the oven and let them cool for about 10 minutes. Spread the cream cheese frosting generously over the warm rolls. Sprinkle with red velvet cake crumbs or crushed red velvet cake for a pretty and festive finish. Serve warm and enjoy!
Can I Use Frozen Dough for Red Velvet Cinnamon Rolls?
Yes! You can prepare the dough ahead and freeze it after rolling it into a log. Wrap tightly in plastic wrap and freeze. When ready to bake, thaw overnight in the fridge, slice, let rise, then bake as usual.
What Can I Substitute for Red Food Coloring?
If you prefer natural alternatives, beet juice or beet powder work well to give a reddish tint. Keep in mind the color may be less vibrant than store-bought food coloring.
How Should I Store Leftover Cinnamon Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving.
Can I Make These Gluten-Free?
Yes, use a reliable gluten-free all-purpose flour blend and add a binding agent like xanthan gum if your blend doesn’t include it. The texture may be slightly different but still delicious!
