Why You’ll Love Red Velvet Cinnamon Rolls Recipe

I like this recipe because it combines the comfort of classic cinnamon rolls with the rich, slightly chocolatey flavor of red velvet. I enjoy how soft the rolls stay, how balanced the sweetness is, and how perfect they feel for holidays, special breakfasts, or any slow morning that deserves a treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dough
4 cups All-purpose flour – May substitute bread flour
2 ¼ teaspoon Active dry yeast – 1 packet
1 cup Buttermilk – Warmed to 110°F
¼ cup Granulated sugar
¼ cup Unsalted butter – Softened
2 large Eggs – Room temperature
1 tablespoon Cocoa powder – Unsweetened
1 tablespoon Red gel food coloring – Adjust for color intensity
1 teaspoon Vanilla extract
½ teaspoon Fine salt

Filling
½ cup Light brown sugar – Packed
1 tablespoon Ground cinnamon
¼ cup Unsalted butter – Softened
1 tablespoon Cocoa powder – Optional, for extra depth

Cream Cheese Frosting
8 oz Cream cheese – Softened
¼ cup Butter – Softened
1 ½ cups Powdered sugar – Sifted
1 teaspoon Vanilla extract
2 tablespoon Heavy cream – Add more for desired texture
1 tablespoon Sour cream – Optional, adds tanginess
1 pinch Salt – Balances sweetness

Directions

I start by warming the buttermilk and mixing it with the yeast and a pinch of sugar until foamy. I combine the flour, cocoa powder, sugar, salt, butter, eggs, vanilla, food coloring, and yeast mixture to form a soft dough.

I knead the dough until it becomes smooth and elastic, then place it in a greased bowl, cover it, and let it rise until doubled in size.

While the dough rises, I prepare the filling by mixing the softened butter, brown sugar, cinnamon, and cocoa powder.

Once risen, I roll the dough into a large rectangle and spread the filling evenly over the surface. I roll it up tightly and slice it into rolls, placing them into a greased 9×13-inch baking pan. I cover them again and let them rise until puffy.

I bake the rolls at 350°F until lightly golden and fully cooked through.

While the rolls bake, I whip together the cream cheese, butter, powdered sugar, vanilla, heavy cream, sour cream, and salt until fluffy and smooth. I spread the frosting over the warm rolls and serve immediately.

Servings and Timing

I usually get about 12 rolls from this recipe. The prep time takes around 30 minutes, the baking time is about 28 minutes, and the rising time is roughly 1 hour and 30 minutes, bringing the total time to about 2 hours and 28 minutes.

Variations

I sometimes add mini chocolate chips to the filling for extra indulgence. When I want more tang, I increase the sour cream slightly in the frosting. I also enjoy baking these in individual portions for easier serving.

Storage/Reheating

I store leftover rolls covered in the refrigerator for up to 3 days. To reheat, I warm them gently in the microwave or oven until soft and gooey again.

FAQs

Do these rolls taste like chocolate?

I find the cocoa adds depth rather than a strong chocolate flavor.

Can I make them ahead of time?

I often prepare them the night before and bake them in the morning.

Why is my dough sticky?

I add a little flour while kneading if needed, but I keep it soft.

Can I knead by hand?

I knead by hand when I don’t use a mixer, and it works well.

Do I need food coloring?

I use it for the classic look, but the rolls still taste great without it.

How do I get clean slices?

I use dental floss for neat, even rolls.

Can I freeze these rolls?

I freeze them baked or unbaked and thaw before reheating or baking.

Is the frosting very sweet?

I find it balanced by the tangy cream cheese.

What pan works best?

I prefer a 9×13-inch pan for evenly baked rolls.

Are these good for special occasions?

I think they’re perfect for holidays, brunch, or gifting.

Conclusion

I love these red velvet cinnamon rolls because they’re soft, festive, and irresistibly comforting. With their rich color, cozy spices, and creamy frosting, they’re a recipe I turn to whenever I want something warm, beautiful, and unforgettable.