I love to make Red Velvet Cinnamon Rolls on slow weekend mornings. I write this recipe so you can make soft, red rolls with a warm cinnamon heart and cream cheese top, much like the ones I grew up with and often share at family brunch. I also like to point readers to a favorite holiday version, the Red Velvet Cinnamon Rolls Christmas morning treat when I want something extra festive.
Dad James taught me to keep things simple in the kitchen, and he always loved these rolls warm from the oven with a big mug of coffee.
What You’ll Need
- 2 cups all-purpose flour
- 1 cup cake flour
- 1/4 cup cocoa powder
- 1/2 cup sugar
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- For the filling: 1/2 cup brown sugar
- For the filling: 1 tablespoon cinnamon
- For the filling: 1/4 cup butter, softened
- For the cream cheese frosting: 1/2 cup cream cheese, softened
- For the cream cheese frosting: 1/4 cup butter, softened
- For the cream cheese frosting: 2 cups powdered sugar
- For the cream cheese frosting: 1 teaspoon vanilla extract
My Trusted Kitchen Tools
I use a few simple tools that make these rolls easy to bake. I always pull out my large mixing bowl for the dough. A wooden spoon helps me start the mix, and then I switch to my hands to knead. I use a rolling pin to flatten the dough and a sharp knife or dental floss to cut neat rolls. A greased baking pan holds the rolls as they rise and bake. For the frosting, I like a small electric mixer to get the cream cheese smooth, but you can whisk by hand if you want. Finally, a kitchen thermometer helps me keep the milk warm but not hot.
Bringing It All Together
- Mix both flours, cocoa, sugar, yeast, and salt in a bowl.
- Warm the milk and butter until warm but not hot.
- Stir in eggs, vanilla, and red food coloring into the warm mix.
- Pour the wet mix into the dry mix and stir until a dough forms.
- Knead the dough until it is smooth and soft.
- Let the dough rise in a warm place until doubled, about one hour.
- Roll the dough into a rectangle on a floured surface.
- Spread the softened butter over the dough.
- Mix brown sugar and cinnamon and sprinkle it over the butter.
- Roll the dough tightly into a log.
- Cut the log into even rolls.
- Place the rolls in a greased pan in a single layer.
- Let the rolls rise again for about thirty minutes.
- Preheat the oven to 350°F (175°C).
- Bake the rolls for twenty to twenty-five minutes until set.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth for the frosting.
- Spread the frosting over the warm rolls before you serve.
Making It Your Own (Swaps & Ideas)
You can change small things to match your mood or what you have at home. For a lighter bread feel, swap the cake flour for more all-purpose flour. Try a different sugar for the filling like coconut sugar for a deeper taste. If you want a richer cream cheese top, add a little more cream cheese and less powdered sugar. For a twist, I read a fun take where bakers mix banana into the filling for a soft bite, and a note like that inspired me after I saw a version of banana bread cinnamon rolls with cream cheese frosting on the site. Use dark cocoa for a deeper color and flavor if you like, and swap the red food color for beet juice for a natural tint.
How We Love to Serve It
I like to serve these rolls warm on a large plate for family to pull from. Add fresh fruit on the side and a pot of coffee. For a brunch crowd, I warm a tray in the oven and bring it to the table. You can place the rolls on a pretty board or in a deep dish to catch the frosting as it melts. If you like a cleaner look, spoon a small amount of frosting and leave some rolls plain. My sister Jennifer once layered slices with berries and a drizzle, inspired by a rich red velvet treat I saw similar to chewy red velvet brownies with cream cheese frosting and we loved the mix of textures.
A Few Tips For Success
Keep the milk warm and not hot when you mix in the eggs. Hot milk will kill the yeast and stop the rise. Use room temperature eggs and soft butter so they blend easily. Knead until the dough feels smooth and slightly springy. If your kitchen is cool, let the dough rise in a warm oven with the light on. Cut the rolls with a sharp knife or unflavored floss for clean edges. If the tops brown too fast in the oven, tent the pan with foil for the last ten minutes. Always frost while the rolls are warm so the frosting melts into the swirls. I test one roll by touch to ensure the center is baked but still soft.
Saving Some For Later
I freeze unfrosted rolls after the first rise for quick baking later. Place them on a tray until firm, then wrap them in foil and a seal bag. When you want fresh rolls, thaw in the fridge overnight and let them rise and bake as normal. You can also bake fully, cool, and freeze; then reheat in a low oven for ten to twelve minutes and add fresh frosting. Store baked rolls in an airtight container for two days at room temp or up to five days in the fridge. The frosting holds up well in the fridge for a few days too.
From My Kitchen to Yours
I hope these Red Velvet Cinnamon Rolls bring simple joy to your mornings. I make them when I want a small party at home or a calm weekend treat. I write this recipe to be easy to follow and to bring family together, just like it does for me.
Your Questions, Answered
How long will Red Velvet Cinnamon Rolls take from start to finish?
From the first mix to the frosting, plan on about two and a half to three hours. That includes two rises, rolling, and baking. Active work time is about thirty to forty minutes.
Can I make Red Velvet Cinnamon Rolls ahead of time?
Yes. You can shape the rolls and chill them overnight. Bake them the next morning. You can also freeze shaped rolls and bake from frozen, adding a few extra minutes to the bake time.
Can I use a stand mixer for Red Velvet Cinnamon Rolls?
Yes. A stand mixer with a dough hook will save effort when you knead. Mix on low until a smooth dough forms, then let it rise as the recipe says. I often use my mixer when I make a big batch.
Print
Red Velvet Cinnamon Rolls
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Soft, red rolls with a warm cinnamon heart, topped with cream cheese frosting, perfect for family brunch.
Ingredients
- 2 cups all-purpose flour
- 1 cup cake flour
- 1/4 cup cocoa powder
- 1/2 cup sugar
- 1 packet active dry yeast
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/2 cup brown sugar (for filling)
- 1 tablespoon cinnamon (for filling)
- 1/4 cup butter, softened (for filling)
- 1/2 cup cream cheese, softened (for frosting)
- 1/4 cup butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Mix both flours, cocoa, sugar, yeast, and salt in a bowl.
- Warm the milk and butter until warm but not hot.
- Stir in eggs, vanilla, and red food coloring into the warm mix.
- Pour the wet mix into the dry mix and stir until a dough forms.
- Knead the dough until it is smooth and soft.
- Let the dough rise in a warm place until doubled, about one hour.
- Roll the dough into a rectangle on a floured surface.
- Spread the softened butter over the dough.
- Mix brown sugar and cinnamon and sprinkle it over the butter.
- Roll the dough tightly into a log.
- Cut the log into even rolls.
- Place the rolls in a greased pan in a single layer.
- Let the rolls rise again for about thirty minutes.
- Preheat the oven to 350°F (175°C).
- Bake the rolls for twenty to twenty-five minutes until set.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth for the frosting.
- Spread the frosting over the warm rolls before you serve.
Notes
Serve warm with fresh fruit and coffee. Rolls can be frozen unfrosted after the first rise for future baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 15g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: cinnamon rolls, red velvet, brunch, dessert, holiday baking