The first time I made these red velvet cinnamon rolls I thought they were too pretty to eat.
They baked into soft, slightly chocolatey spirals with a cream cheese frosting that melts into every crack.
If you want a showstopping breakfast or a dessert that feels homemade and special, this is it.
Why You’ll Love This Recipe
- Stunning red color without an overpowering artificial taste.
- Tender, pillowy interior thanks to the cake flour and proper kneading.
- Cocoa undertone that balances the cinnamon-sugar swirl.
- Creamy, tangy frosting that cuts through the sweetness.
The texture is what sells these rolls: a soft, tender crumb from the cake flour working with all-purpose flour, with a slight chew from proper kneading. The cocoa adds a subtle chocolate note that makes the cinnamon filling pop, while the cream cheese frosting adds a silky tang that keeps the rolls from tasting cloying. Warm right out of the oven, these are gooey and luxurious; cooled, they hold shape and slice beautifully for brunch platters.
“Made these for a holiday brunch and everyone asked for the recipe — moist, pretty, and just the right amount of sweetness.” — Emma R., reader
Key Ingredients
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Cake flour
Cake flour is lower in protein than all-purpose flour, which creates a finer, more tender crumb in sweet doughs. I like to use a trusted brand like Softasilk for consistent results; if you can’t find cake flour, you can substitute AP flour minus 2 tablespoons per cup and add 2 tablespoons cornstarch. -
Instant yeast
Instant yeast gives a reliable, quick rise and can be mixed straight into dry ingredients. Use a fresh packet — the date on the jar matters — because weak yeast will stall the rise and produce dense rolls. -
Whole milk
Milk adds fat, flavor, and helps activate the yeast when warmed. Whole milk provides the best mouthfeel; if using lower-fat milk, reduce the water in the recipe slightly or add a touch more butter. -
Cream cheese (for frosting)
Full-fat, block-style cream cheese gives a smooth, tangy frosting that holds up on warm rolls. Avoid the spreadable tubs for frosting; they contain stabilizers and more water that can make the icing runny.
Full ingredient list:
- 2 cups all-purpose flour
- 1 cup cake flour
- 1/2 cup sugar
- 1 package instant yeast
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/4 cup unsalted butter, softened (for filling)
- 1 cup cream cheese, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Step-by-Step Instructions
Step 1: Mixing the dry and wet ingredients
In a large bowl whisk together the all-purpose flour, cake flour, sugar, instant yeast, salt, and cocoa powder so everything is evenly distributed. In a separate bowl combine warm milk, melted butter, the egg, red food coloring, and vanilla extract; whisk until smooth and uniformly colored.
Pro Tip: Use milk warmed to about 100–110°F (warm to the touch) to wake the yeast without killing it. The dough should look uniformly red when you pour the wet into the dry.
Step 2: Forming and kneading the dough
Pour the wet ingredients into the dry and stir with a wooden spoon or dough scraper until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 5–7 minutes by hand, or 4–5 minutes in a stand mixer with a dough hook, until the dough is smooth and slightly elastic.
You’ll know it’s ready when the dough springs back slowly when poked and holds together without tearing. If it feels sticky, add a tablespoon of flour at a time; if it feels dry, wet your hands and knead gently.
Step 3: First rise
Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for about 1 hour, or until roughly doubled in size. Gently deflate the dough before shaping.
Pro Tip: If your kitchen is cool, set the bowl in an oven with just the light on for a cozy rising spot. The dough should feel pillowy and airy after rising.
Step 4: Roll, fill, and shape
On a floured surface roll the dough into a rectangle about 12×18 inches, or large enough to fit your filling evenly. Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly over the butter, pressing lightly so the sugar adheres.
Visual cue: The rectangle should be evenly covered without gaps; if you see bare patches, sprinkle a little extra sugar there.
Step 5: Roll up and cut
Starting at the long side, roll the dough tightly into a log, pinching the seam to seal. Using a sharp knife or dental floss, cut the log into 9–12 even slices depending on your pan size and desired roll thickness. Place the slices cut-side up in a greased baking pan.
Pro Tip: Wrap the log in plastic and chill 10 minutes if your filling oozes while cutting. Cold dough slices cut cleaner and hold their spiral shape better.
Step 6: Second rise and baking
Cover the arranged rolls and let them rise another 25–30 minutes until slightly puffy. Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, rotating halfway through, until the tops are set and just starting to brown.
You’ll know they’re done when the centers are set and a toothpick comes out mostly clean; a little goo from the filling is okay.
Step 7: Make the cream cheese frosting
While the rolls bake or cool slightly, beat the softened cream cheese with powdered sugar and vanilla until smooth and spreadable. If the frosting is too stiff, add a teaspoon of milk at a time to reach the desired consistency.
Pro Tip: For glossy frosting, beat until just smooth — overbeating introduces air that can make the icing less stable.
Step 8: Finish and serve
When the rolls are warm, spread the cream cheese frosting over them so it melts into crevices and glazes the tops. Serve warm for the best texture and flavor.
Visual cue: Warm rolls will absorb the frosting slightly and look glossy; if the frosting puddles, it was likely too thin.
Expert Tips for Success
- Temperature matters: Aim for room temperature ingredients and milk at 100–110°F. Yeast thrives in this range and gives a consistent rise.
- Fresh yeast = consistent results: Check the packet date. If your yeast is old, proof a teaspoon in warm water with a pinch of sugar to test activity.
- Weigh if possible: Flour volume varies by scoop method; weighing the flours ensures consistent dough hydration and texture.
- Don’t over-flour during shaping: A light dusting will prevent sticking but too much flour creates dense spots in the dough and dry edges.
- Use room-temperature butter for the filling: Soft butter spreads evenly without melting into large pools, ensuring even sugar distribution.
- Chill the log briefly before slicing if your dough is warm: This firms up the filling and keeps spirals tight.
- Watch oven time, not just color: Because of the cocoa and red coloring, the rolls may not darken like typical cinnamon rolls; rely on set centers and a toothpick test.
- Frost when warm, not hot: Spreading frosting on very hot rolls will cause it to run off entirely; warm rolls allow it to melt into the grooves for ideal texture.
- Use a serrated knife or unflavored dental floss to slice clean, even rolls without squashing layers.
- Scaling tips: For larger batches, keep the dough hydration ratio the same and proof in slightly larger, well-oiled bowls to avoid sticky edges.
Storage & Freezing
Fridge: Place cooled rolls in an airtight container and store in the refrigerator for up to 4 days. If you plan to keep them for several days, store the frosting separately and spread it when reheating to keep texture fresh.
Reheat from fridge: Microwave a single roll for 20–30 seconds, or warm a pan of rolls at 300°F (150°C) covered with foil for 8–10 minutes until heated through. Add frosting after reheating.
Freezer: Freeze unfrosted rolls in a single layer on a baking sheet until solid, then transfer to a freezer bag or airtight container for up to 3 months. You can also freeze fully baked rolls without frosting, or freeze dough slices before the second rise.
Reheat from frozen: Thaw in the refrigerator overnight for best texture. Warm in a 350°F oven covered with foil for 15–20 minutes, then frost. For thaw-and-bake from pre-sliced, let thaw and complete the second rise for 30–45 minutes before baking.
Variations & Substitutions
- Chocolate-pecan: Add 1/2 cup finely chopped toasted pecans to the filling for crunch and nutty flavor. Sprinkle some on top of the frosting for texture.
- Vegan swap: Use a plant-based butter and full-fat non-dairy milk, and replace the egg with a flax "egg" (1 tbsp ground flax + 3 tbsp water). Use vegan cream cheese for frosting. Expect a slightly different crumb.
- Less food coloring: If you prefer less red coloring, reduce to 1/2 tablespoon for a softer hue; the cocoa will still give a rich undertone.
- Spiced filling: Add 1/4 teaspoon ground cardamom or orange zest to the cinnamon-sugar for a bright, seasonal twist.
Frequently Asked Questions
Q: Can I make the dough the night before?
A: Yes. After kneading, place the bowl covered in the refrigerator to slow the rise overnight. In the morning, bring the dough to room temperature, roll out, fill, slice, and allow the second rise before baking. This slow ferment improves flavor.
Q: How do I prevent the rolls from being dense?
A: Use fresh yeast, avoid over-flouring while kneading, and knead until the dough is smooth and slightly elastic. Ensure the dough doubles in the first rise; underproofed dough yields a tighter crumb.
Q: Can I use active dry yeast instead of instant?
A: Yes. If using active dry yeast, proof it first in the warm milk with a pinch of sugar for 5–10 minutes until foamy, then proceed with the recipe. This step isn’t necessary with instant yeast.
Q: Why is my frosting runny?
A: Runny frosting is usually from too-warm frosting or low-quality cream cheese with higher water content. Chill the frosting briefly, or add more powdered sugar to thicken. Also, wait until rolls are warm, not piping hot, before frosting.
Q: Will these freeze well after frosting?
A: Frosted rolls can be frozen, but the texture of the frosting may change. For best results, freeze unfrosted and add fresh cream cheese frosting after reheating.
Final Thoughts
These red velvet cinnamon rolls are a balance of showy color, subtle chocolate, and the comforting swirl of cinnamon-sugar. They take a bit of time but deliver a bakery-style result that’s perfect for special mornings or dessert.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you loved it.
Conclusion
For more variations and inspiration, check this version for a similar festive take on red velvet rolls at Red Velvet Cinnamon Rolls – Butter Be Ready.
If you want a home baker’s step-by-step walk-through with photos, I recommend this detailed guide at Red Velvet Cinnamon Roll Recipe – Lynn’s Way of Life.
And for another perspective on soft red velvet rolls with serving ideas, see Red Velvet Rolls: Soft, Sweet, and Irresistible.
Red Velvet Cinnamon Rolls
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1 cup cake flour Lower protein flour for a tender crumb.
- 1/2 cup sugar
- 1 package instant yeast Ensure it's fresh for optimal rise.
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 3/4 cup whole milk Warm to 100-110°F to activate yeast.
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
Filling Ingredients
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/4 cup unsalted butter, softened For spreading over the dough.
Frosting Ingredients
- 1 cup cream cheese, softened Use block-style for best consistency.
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Mixing the dry and wet ingredients
- In a large bowl, whisk together the all-purpose flour, cake flour, sugar, instant yeast, salt, and cocoa powder.
- In another bowl, combine warm milk, melted butter, egg, red food coloring, and vanilla extract; whisk until smooth.
Forming and kneading the dough
- Pour the wet ingredients into the dry and stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
First rise
- Place the dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled.
- Gently deflate the dough before shaping.
Roll, fill, and shape
- Roll the dough into a 12x18 inch rectangle on a floured surface.
- Spread softened butter over the dough, then sprinkle brown sugar and cinnamon on top.
Roll up and cut
- Starting at the long side, roll the dough tightly into a log and seal the seam.
- Cut the log into 9-12 even slices and place cut-side up in a greased pan.
Second rise and baking
- Cover the rolls and let them rise another 25-30 minutes until slightly puffy.
- Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until the tops are set.
Make the cream cheese frosting
- Beat the softened cream cheese with powdered sugar and vanilla until smooth.
Finish and serve
- Spread cream cheese frosting over warm rolls so it melts into the crevices.
- Serve warm for the best texture and flavor.
