Red Velvet Cinnamon Rolls with Cream Cheese Frosting are a dramatic, decadent twist on two beloved classics—soft, pillowy cinnamon rolls and that iconic red velvet flavor, crowned with a tangy cloud of cream cheese icing.
These rolls merge the rich cocoa-kissed notes and striking color of red velvet with the gooey, spiced-sugar spirals of traditional cinnamon buns, creating a breakfast or brunch centerpiece that looks as magical as it tastes. Each bite is a swirl of soft, buttery dough with hints of cocoa and vanilla, cinnamon-sugar filling, and sweet, creamy frosting melting into every crevice.
Whether you’re planning a holiday breakfast, surprising someone special, or simply want to make a weekend morning feel like a celebration, Red Velvet Cinnamon Rolls deliver both stunning visuals and crowd-pleasing flavor. They’re perfectly at home on Valentine’s Day, Christmas, birthdays, or any occasion that calls for “wow” food—easy to make ahead, showy for sharing, and always greeted with delighted smiles.
Ingredients
Dough
- 4 cups all-purpose flour (plus more for dusting)
- 1/2 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/2 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red gel food coloring (or 2–3 tablespoons liquid red food coloring)
- 1 teaspoon salt
Filling
- 1 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
- 6 tablespoons unsalted butter, softened
Cream Cheese Frosting
- 6 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1–2 tablespoons milk or cream (as needed)
The Allure and History of Red Velvet Cinnamon Rolls
Red velvet cake’s origins are Southern, its flavor profile subtle but iconic—cocoa, vanilla, and slight tang, with its signature red coloring providing both a visual and nostalgic punch. Cinnamon rolls, on the other hand, trace their roots to Swedish and American kitchens, rising from cherished holiday and Sunday brunch traditions.
Putting them together became popular in recent years as bakers sought to reinvent cinnamon buns for holidays, gatherings, and “just because” mornings.
This combination offers all the best of both: a striking, almost festive swirl; soft, fragrant dough spiked gently with cocoa; gooey cinnamon-laced filling; and enough cream cheese frosting to practically turn the rolls into dessert—all best enjoyed straight from the pan, preferably with coffee or a tall glass of milk.
Step-by-Step Guide to Cinnamon Roll Glory
Begin by warming the whole milk (not hot, just warm to the touch) and sprinkling the yeast over the top in a mixing bowl. Let sit for five minutes until frothy. Add sugar, salt, cocoa powder, melted butter, buttermilk, eggs, and red food coloring, whisking to blend.
Mix in about 2 1/2 cups of flour, stirring until a sticky dough forms. Using a stand mixer fitted with a dough hook (or by hand), add the remaining flour a little at a time, kneading until a soft, slightly tacky dough emerges—about 5 minutes. The dough should be smooth and elastic; add more flour only if it’s very sticky.
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1–2 hours.
Make the filling by creaming the softened butter with cinnamon and brown sugar. When the dough has risen, turn it out onto a floured surface and roll into a large rectangle, 16 by 10 inches. Spread filling evenly over the dough, reaching the edges.
Roll up tightly, starting from the long side, then cut into about 12 rolls using a very sharp knife or unflavored dental floss. Arrange rolls, cut-side up, in a buttered 9×13-inch baking dish, leaving a little space between. Cover again and let rise 45–60 minutes, until puffy and nearly doubled.
Bake rolls at 350°F (175°C) for 25–30 minutes, until tops are set and slightly crisp and you can smell the spiced filling. Cool for 10 minutes before frosting generously.
Dreamy Cream Cheese Frosting
For frosting, beat together cream cheese, butter, powdered sugar, vanilla, and salt in a large bowl until smooth and fluffy. Add milk or cream as needed to get a smooth, spreadable consistency. Frost still-warm rolls so the icing melts and runs into the swirls, then finish with an extra dollop once completely cool for a bakery-perfect finish.
Variations and Creative Twists
Red Velvet Cinnamon Rolls are easily adapted—swirl in mini chocolate chips with the filling for more chocolate punch, or flavor the cream cheese frosting with orange zest for a holiday vibe. Add toasted pecans or walnuts to the filling for crunch. Swap brown sugar for maple sugar for a richer, deeper taste, or use less food coloring for a subtler hue.
If you’d rather not use food coloring, increase the cocoa and swap in beet powder or berry juice for a natural color boost. For dairy-free versions, use almond milk and vegan butter/cream cheese.
Overnight rolls: Prepare through the second rise, cover tightly, and refrigerate overnight. Let sit at room temperature while the oven preheats, then bake as directed.
Serving, Storage, and Make-Ahead Tips
Serve these rolls fresh and warm for the best texture and flavor, but they keep at room temperature for up to two days and reheat beautifully in the microwave.
Store in an airtight container or wrap the pan tightly in foil. For longer storage, freeze unfrosted rolls; thaw, warm, then frost before serving.
Red Velvet Cinnamon Rolls make perfect special-occasion brunch fare, but also pack well for gifting, bake sales, or “welcome home” treats. They’re dazzling enough for dessert, too, perhaps with a scoop of vanilla ice cream and a spoonful of chocolate sauce.
Troubleshooting and Baking Tips
Why didn’t my rolls rise? Make sure your yeast is fresh and the milk is warm, not hot. Give the rolls a full second rise—rushing this step means less pillowy texture.
Why are my rolls dry? Knead only until dough is slightly tacky; be careful not to overbake—take out once rolls are just set.
What if my filling leaks out? This is normal and bakes into a delicious caramelized base. Use parchment for easy cleanup.
Can I prep the night before? Yes—assemble and refrigerate after cutting, bring to room temp, and bake as usual the next morning.
Nutrition and Comfort Food Wisdom
These rolls are a sweet, rich treat meant for sharing and savoring—enjoy as part of a festive meal or special breakfast, paired with fruit, eggs, or even a smoothie for balance. Their portioned size helps with sensible indulgence, but don’t be surprised if friends and family reach for seconds.
The Final Swirl
Red Velvet Cinnamon Rolls with Cream Cheese Frosting are more than just an eye-catching treat—they’re a celebration of classic baking, reinvented for anyone who loves a little drama, a lot of comfort, and an unforgettable bite. Whether you’re making memories on a snow day, marking a milestone, or simply surprising your favorite people, these rolls are a guaranteed success. Bring them to your table and enjoy every single spiraled, frosted, delicious bite.
