I’ve been making a red velvet twist on classic cinnamon rolls for years, and these turn out soft, pillowy, and show-stopping every time. Velvety dough tinted crimson, a buttery cinnamon-sugar swirl, optional chocolate chips, and a tangy cream-cheese glaze make them perfect for holiday mornings, brunches, or when you want a bakery-style treat at home.
Why you’ll love this dish
This recipe combines the nostalgia of Sunday-morning cinnamon rolls with the festive color and subtle cocoa notes of red velvet. It’s surprisingly approachable: basic pantry ingredients, one enriched yeast dough, and a quick cream-cheese frosting that elevates every bite. Make it for holiday brunches, baby showers, Valentine’s morning, or any time you want something impressive but achievable.
“Soft, rich, and beautifully red — these rolls vanished before I finished my coffee. Perfect balance of cinnamon and cream cheese.” — a regular tester
Benefits at a glance:
- Crowd-pleasing appearance and flavor.
- Makes a large batch — ideal for feeding a family or entertaining.
- Flexibility: you can bake fresh or prepare ahead and refrigerate or freeze.
- Optional mini chocolate chips add a fun contrast without overwhelming the cinnamon.
How this recipe comes together
This is a straightforward enriched-dough method with predictable steps so you can plan time:
- Prepare and proof an enriched dough (milk, butter, egg, yeast). Let rise until doubled.
- Prepare the cinnamon-butter filling; mix chocolate chips if using.
- Roll dough into a rectangle, spread filling, roll into a log, and slice into rolls.
- Proof the shaped rolls briefly, then bake until golden and set.
- Whip up a silky cream-cheese frosting and spread while rolls are warm.
Total active hands-on time: ~45–60 minutes. Total time including rises: ~2–3 hours depending on proofing conditions.
Key Ingredients
Gather these items and any optional swaps before you start:
- 3½ cups all-purpose flour (swap: 1:1 gluten-free flour blends may work but expect a different texture)
- ¼ cup granulated sugar
- 1 packet (2¼ tsp) active dry yeast
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk, warmed (110°F/43°C is ideal; swap: 2% milk works; avoid scalding)
- ¼ cup unsalted butter, melted
- 1 large egg
- 2 tbsp red food coloring (use gel for more vivid color with less liquid)
- 1 tsp vanilla extract
- ½ cup unsalted butter, softened (for filling)
- ¾ cup brown sugar, packed
- 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
- 2 tsp vanilla extract
- 2–4 tbsp milk (to adjust frosting consistency)
Ingredient notes:
- Active dry yeast needs warm liquid to bloom; if using instant yeast, reduce proofing time slightly and mix directly with dry ingredients.
- For a mall-style red velvet flavor, you can add 1–2 tbsp unsweetened cocoa powder to the dough or the filling, but that will darken the color slightly.
- If you prefer less sweetness, reduce brown sugar in the filling by 2–3 tablespoons.
Directions to follow
Step 1: Prepare the Dough
- Warm the milk to about 105–115°F (warm to touch). Stir in 1 Tbsp of the granulated sugar and sprinkle yeast over the top. Let sit 5–10 minutes until foamy.
- In a large bowl combine 2½ cups of the flour, remaining sugar, baking powder, and salt.
- Whisk together melted butter, egg, red food coloring, and vanilla. Add the milk/yeast mixture.
- Stir wet into dry until a shaggy dough forms. Add remaining flour ¼ cup at a time and knead (by hand or mixer with hook) until smooth and slightly tacky, about 6–8 minutes.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1½ hours.
Step 2: Prepare the Filling
- Beat ½ cup softened butter with ¾ cup brown sugar and 2 Tbsp cinnamon until spreadable and well combined. Stir in mini chocolate chips if using.
Step 3: Roll and Assemble
- Punch down the dough and roll it out on a lightly floured surface to a 12×18-inch rectangle.
- Spread the cinnamon-butter evenly, leaving a ½-inch border on one long side.
- Starting at the long edge, tightly roll the dough into a log. Pinch seam closed.
- Using unflavored dental floss (or a sharp knife), cut the log into 12 even rolls, about 1½ inches wide.
- Arrange rolls in a greased 9×13-inch pan. Cover and let rise 30–45 minutes until puffy.
Step 4: Bake the Rolls
- Preheat oven to 350°F (175°C).
- Bake rolls 20–25 minutes until golden and cooked through. If the tops brown too quickly, tent with foil.
Step 5: Make the Frosting
- Beat 8 oz softened cream cheese with ½ cup softened butter until smooth.
- Add 4 cups powdered sugar, 2 tsp vanilla, and 2–4 Tbsp milk to reach desired spreading consistency. Beat until silky.
Step 6: Frost and Serve
- Spread frosting over warm rolls so it melts slightly into swirls.
- Serve warm. Enjoy!
Best ways to enjoy it
- Serve with freshly brewed coffee, a latte, or hot cocoa — the cream-cheese icing pairs beautifully with bright coffee notes.
- For a brunch spread, pair with scrambled eggs, fresh fruit, and smoked salmon or yogurt parfaits to balance the sweetness.
- Plate a single roll on a dessert plate, drizzle extra warmed frosting, and dust with cocoa or crushed pistachios for a fancier presentation.
Storage and reheating tips
- Room temp: Store leftover covered at room temperature for up to 24 hours.
- Refrigerate: Keep in an airtight container for 3–4 days. The cream-cheese frosting benefits from refrigeration for food safety.
- Reheat: Warm individual rolls in the microwave 12–20 seconds, or reheat a pan in a 325°F oven covered with foil for 10–12 minutes until warmed through.
- Freeze: Freeze unbaked shaped rolls in the pan wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge, allow to proof, then bake. You can also freeze baked, frosted rolls for up to 2 months; thaw overnight in the fridge and warm slightly before serving.
- Food safety: Discard perishable leftovers left out over 2 hours at room temperature.
Helpful cooking tips
- Temperature matters: Milk should feel warm but not hot. Overheated liquid can kill yeast.
- Knead to develop gluten: Dough should be elastic and slightly tacky; under-kneaded dough may tear when rolling.
- Gel coloring is your friend: Use gel food coloring for vivid red with less added liquid.
- Even slices: Use dental floss under the log and cross over to slice cleanly without squishing the rolls.
- Test for doneness: Rolls are done when an instant-read thermometer reads ~190–200°F in the center or when centers spring back lightly.
- Avoid over-frosting: If you like frosting to soak in, frost while rolls are warm; for a cleaner presentation, cool them slightly first.
Creative twists
- Chocolate-hazelnut: Swap mini chips for chopped toasted hazelnuts and drizzle with melted Nutella.
- Cocoa-forward red velvet: Add 1–2 Tbsp unsweetened cocoa to the dough and a little extra red gel for a classic velvet taste.
- Maple cream-cheese glaze: Replace 1 Tbsp of milk with pure maple syrup in the frosting.
- Vegan version: Use dairy-free butter, plant milk, and a vegan cream cheese. Use a loaf pan or smaller batch to test texture.
- Mini rolls: Make smaller 24-pinwheel rolls for parties; reduce bake time to 12–15 minutes.
FAQ
Q: How long does this recipe take from start to finish?
A: Active hands-on time is about 45–60 minutes. Including two rises, count on 2–3 hours total. Times vary with room temp and yeast activity.
Q: Can I make these the night before?
A: Yes. After shaping, cover and refrigerate the pan overnight. In the morning, let them rest at room temp 30–60 minutes to take the chill off, then bake as directed.
Q: Can I skip the red food coloring?
A: You can, but the signature red velvet look comes from the food coloring. To keep color without food dye, you can increase unsweetened cocoa slightly and add powdered beetroot for natural red hues — results will vary.
Q: What’s the best way to reheat a single roll?
A: Microwave 12–20 seconds on a plate for a soft, warm roll. For better texture, reheat in a 325°F oven for about 8–10 minutes.
Q: Can I make this gluten-free?
A: Gluten-free flours behave differently. Use a commercial cup-for-cup GF blend with xanthan gum and expect a denser texture. Test a small batch first.
Conclusion
If you want more ideas or variations to compare, this version pairs well with other red-velvet takes like the one at Heavenly Red Velvet Cinnamon Rolls – Soft, Fluffy, and Delicious, and you might also enjoy the slightly different technique and tips on Decadent Red Velvet Cinnamon Rolls You Can’t Resist. These resources are great for inspiration and troubleshooting as you perfect your own batch.
Red Velvet Cinnamon Rolls
Ingredients
For the Dough
- 3.5 cups all-purpose flour Swap: 1:1 gluten-free flour blends may work but expect a different texture
- 0.25 cups granulated sugar
- 1 packet active dry yeast 2¼ tsp
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup whole milk warmed (110°F/43°C is ideal; swap: 2% milk works; avoid scalding)
- 0.25 cups unsalted butter melted
- 1 large egg
- 2 tbsp red food coloring use gel for more vivid color with less liquid
- 1 tsp vanilla extract
For the Filling
- 0.5 cups unsalted butter softened
- 0.75 cups brown sugar packed
- 2 tbsp ground cinnamon
- 0.5 cups mini chocolate chips optional
For the Frosting
- 8 oz cream cheese softened
- 0.5 cups unsalted butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2-4 tbsp milk to adjust frosting consistency
Instructions
Prepare the Dough
- Warm the milk to about 105–115°F (warm to touch). Stir in 1 Tbsp of the granulated sugar and sprinkle yeast over the top. Let sit 5–10 minutes until foamy.
- In a large bowl combine 2½ cups of the flour, remaining sugar, baking powder, and salt.
- Whisk together melted butter, egg, red food coloring, and vanilla. Add the milk/yeast mixture.
- Stir wet into dry until a shaggy dough forms. Add remaining flour ¼ cup at a time and knead (by hand or mixer with hook) until smooth and slightly tacky, about 6–8 minutes.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1½ hours.
Prepare the Filling
- Beat ½ cup softened butter with ¾ cup brown sugar and 2 Tbsp cinnamon until spreadable and well combined. Stir in mini chocolate chips if using.
Roll and Assemble
- Punch down the dough and roll it out on a lightly floured surface to a 12x18-inch rectangle.
- Spread the cinnamon-butter evenly, leaving a ½-inch border on one long side.
- Starting at the long edge, tightly roll the dough into a log. Pinch seam closed.
- Using unflavored dental floss (or a sharp knife), cut the log into 12 even rolls, about 1½ inches wide.
- Arrange rolls in a greased 9x13-inch pan. Cover and let rise 30–45 minutes until puffy.
Bake the Rolls
- Preheat oven to 350°F (175°C).
- Bake rolls 20–25 minutes until golden and cooked through. If the tops brown too quickly, tent with foil.
Make the Frosting
- Beat 8 oz softened cream cheese with ½ cup softened butter until smooth.
- Add 4 cups powdered sugar, 2 tsp vanilla, and 2–4 Tbsp milk to reach desired spreading consistency. Beat until silky.
Frost and Serve
- Spread frosting over warm rolls so it melts slightly into swirls.
- Serve warm. Enjoy!
