I still remember the smell the first time I pulled these warm red velvet cinnamon rolls from the oven: a soft, tender dough streaked with deep red, a ribbon of cinnamon-cocoa filling, and a glossy sugar glaze that begged for seconds. These rolls are the kind of holiday indulgence that turns a sleepy Christmas morning into something special without needing days of prep.

Why you’ll love this dish

These red velvet cinnamon rolls combine two all-time favorites: classic cinnamon rolls and the dramatic color and subtle cocoa note of red velvet. They’re a festive centerpiece for holiday brunch, an easy make-ahead treat for hosting, and kid-approved for their eye-catching color and familiar cinnamon-sugar flavor.

They’re also:

Approachable: No specialized equipment required — just a bowl, rolling pin, and oven.
Flexible: Make them ahead, freeze them, or swap the glaze for cream cheese for a richer finish.
Crowd-pleasing: Soft, not-too-sweet dough with a bold filling and simple glaze.

"The perfect Christmas morning treat—soft, festive, and impossible to resist. My family asked for these every holiday after the first batch."

Step-by-step overview

This recipe is straightforward and worth the little extra time for rising. Here’s the short version so you know what to expect:

Bloom yeast in warm milk to activate it.
Mix dry and wet ingredients to form a soft, slightly sticky dough.
Knead until smooth, then proof until doubled.
Roll the dough into a rectangle, spread butter, and sprinkle the cinnamon-cocoa filling.
Roll tightly, slice into 12 rolls, and let rise again.
Bake until golden and top with a simple powdered sugar glaze while warm.

What you’ll need

3 ¼ cups all-purpose flour (plus extra for dusting) — use unbleached for best texture.
2 ¼ teaspoons instant yeast (one packet)
¾ cup warm milk (about 110°F) — not hotter or you’ll kill the yeast
¼ cup granulated sugar
¼ cup unsalted butter, softened (plus ¼ cup for filling)
1 teaspoon salt
1 large egg
2 tablespoons unsweetened cocoa powder
2 teaspoons red food coloring (or more for deeper color)
1 tablespoon buttermilk
½ cup brown sugar, packed
2 tablespoons granulated sugar (for the filling)
2 tablespoons unsweetened cocoa powder (for the filling)
2 teaspoons ground cinnamon
1 cup powdered sugar (for glaze)
2 tablespoons milk (add more if needed)
½ teaspoon vanilla extract

Ingredient notes / substitutions:

Buttermilk adds tenderness; if you don’t have it, stir 1 tbsp vinegar or lemon juice into 1 tbsp milk and let sit 5 minutes.
For a creamier finish, replace the powdered sugar glaze with a cream cheese glaze.
Use gel food coloring for a richer hue without thinning the dough.

Directions to follow

Warm the milk to roughly 110°F. Stir in a teaspoon of sugar, then add the yeast. Let sit 5 minutes until foamy — this proves the yeast is alive.
In a large bowl, whisk together 3 ¼ cups flour, ¼ cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cocoa powder. Stir in 2 teaspoons red food coloring so it distributes evenly through the dry mix.
Add the yeast mixture, ¼ cup softened butter, the egg, and 1 tablespoon buttermilk. Mix until a soft dough forms. If it seems very sticky, add flour 1 tablespoon at a time.
Turn the dough onto a lightly floured surface and knead 7–8 minutes until smooth and elastic. The dough should be tacky but not cling to your hands.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot about 1 hour, or until doubled.
While the dough rises, combine ½ cup packed brown sugar, 2 tablespoons granulated sugar, 2 tablespoons cocoa powder, and 2 teaspoons ground cinnamon in a small bowl. Have ¼ cup softened butter ready for spreading.
Once the dough has doubled, gently punch it down. Roll it out on a floured surface to a 12×16-inch rectangle.
Spread the softened butter evenly over the dough. Sprinkle the cinnamon-cocoa sugar mixture over the top, pressing lightly so the filling sticks.
Starting at the long side, roll the dough tightly into a log. Trim the ends, then cut into 12 equal slices using a sharp knife or unflavored dental floss for cleaner cuts.
Arrange the slices in a greased 9×13-inch baking dish, leaving a little space between each. Cover and let rise 30–40 minutes until puffy.
Preheat the oven to 350°F (175°C). Bake the rolls 20–25 minutes until golden on top and cooked through. Avoid overbaking so they stay soft.
While warm, whisk 1 cup powdered sugar with 2 tablespoons milk and ½ teaspoon vanilla until smooth. Add more milk for thinner glaze or more sugar for thicker. Drizzle generously over the hot rolls and serve immediately.

Best ways to enjoy it

Serve these warm and drippy with:

A mug of strong coffee, espresso, or spiced hot chocolate.
Fresh fruit or a simple green salad to balance the richness.
A smear of softened butter or an extra swirl of cream cheese glaze for decadent mornings.
For a festive table, plate a single roll on a dessert plate with a sprig of mint or edible holly (cranberries) beside it.

Storage and reheating tips

Room temp: Store cooled rolls in an airtight container for up to 2 days.
Refrigerate: Keep them covered for up to 5 days. Reheat briefly in the microwave (15–20 seconds) or in a 300°F oven for 8–10 minutes.
Freeze: Wrap individual rolls tightly in plastic and place in a freezer bag for up to 3 months. Thaw overnight in the fridge, then warm in the oven.
Food safety: If you use a cream-cheese glaze, store refrigerated and consume within 3 days.

Helpful cooking tips

Yeast check: If the yeast doesn’t foam after 5–10 minutes, discard and start with fresh yeast — milk may be too hot or yeast may be old.
Dough texture: Aim for tacky dough. Too dry and rolls are tough; too wet and they won’t hold shape.
Even color: Mix food coloring into the wet ingredients if you prefer more even distribution than adding to dry ingredients.
Cutting clean rolls: Unflavored dental floss wrapped around the log and pulled tight makes neat slices without squashing.
Don’t overbake: Check at 18 minutes — centers should be set but not browned deeply.

Creative twists

Cream cheese glaze: Swap the powdered sugar glaze for 4 oz softened cream cheese + ½ cup powdered sugar + 1 tsp vanilla + splash of milk.
Cocoa-forward: Add 1–2 tbsp cocoa to the dough for a richer chocolate note.
Orange zest: Add 1 tsp orange zest to the glaze for a bright, festive flavor.
Vegan option: Use plant-based butter, a flax egg (1 tbsp flaxmeal + 3 tbsp water), and non-dairy milk. Use vegan sugar if needed.
Bread machine shortcut: Some bakers use a bread machine for the dough cycle, then shape and bake — see linked variations below.

Helpful answers

Q: Can I make these the night before?
A: Yes. Assemble the rolls, cover tightly, and refrigerate overnight for a slow cold proof. In the morning, let them sit at room temp 30–45 minutes, then bake as directed.

Q: How do I get the red color vibrant without too much dye?
A: Use gel food coloring — it’s concentrated, so you’ll use less liquid. Adding a small extra tablespoon of cocoa helps create the classic muted red velvet tone.

Q: Can I freeze after baking?
A: Absolutely. Cool completely, then wrap tightly and freeze up to 3 months. Reheat in a low oven until warmed through.

Conclusion

If you want more inspiration or alternate approaches to red velvet cinnamon rolls, try this version with a tangy cream cheese glaze: Red Velvet Cinnamon Rolls with Cream Cheese Glaze. For a bread-machine method and additional tips on shaping and dough cycles, this guide is helpful: Red Velvet Cinnamon Rolls {Bread Machine}.

Enjoy these on a cozy holiday morning — they’re best served warm, shared with family and friends.