These red velvet cinnamon rolls are soft, swirled, and finished with a rich cream cheese glaze that makes every bite feel special. They bring together the cozy flavor of classic cinnamon rolls with the deep cocoa note and gorgeous color of red velvet.

Red Velvet Cinnamon Rolls

Print Recipe Pin Recipe

Prep Time 35

Cook Time 25

Rising Time 2

Total Time 3

Course Breakfast, Brunch, Dessert

Cuisine American

Servings 12 rolls

Equipment

1 Mixing Bowl
1 Rolling Pin
1 9x13 inch baking dish
1 Stand mixer or hand mixer optional

Ingredients

4 cups all-purpose flour plus more as needed for kneading and rolling
1 cup milk warmed
2.25 tsp active dry yeast
0.25 cup granulated sugar
0.33 cup unsalted butter softened
2 eggs large
2 tbsp unsweetened cocoa powder
1 tbsp red food coloring or to desired color
2 tsp vanilla extract alcohol-free
1 tsp salt
0.5 cup unsalted butter softened, for filling
0.75 cup brown sugar packed
2 tbsp ground cinnamon
4 oz cream cheese softened
0.25 cup unsalted butter softened, for glaze
1.5 cups powdered sugar
1 tsp vanilla extract alcohol-free
2 tbsp milk as needed for glaze

Instructions

Warm the milk, then mix it with sugar and yeast until foamy. Add the eggs, softened butter, cocoa powder, red food coloring, vanilla extract, salt, and flour, then knead until the dough is smooth and elastic.
Place the dough in a greased bowl, cover it, and let it rise until doubled in size. This helps create those soft, fluffy layers everyone loves.
Roll the dough into a rectangle, spread on softened butter, then sprinkle with brown sugar and cinnamon. Keep the layer even so every roll bakes with a beautiful swirl.
Tightly roll up the dough from the long side, then slice it into even pieces. Arrange the rolls in a greased baking dish with a little space between each one.
Let the rolls puff up again until noticeably fuller. Bake until set in the center and lightly browned on top, but still soft.
Beat the cream cheese, butter, powdered sugar, vanilla extract, and a splash of milk until smooth, then spread it over the warm rolls so it melts into the spirals.

Notes

Use warm, not hot, milk so the yeast has the best chance to bloom properly. If your kitchen is cool, give the dough extra time to rise, since soft enriched dough often moves a little slower.

For the cleanest slices, use unflavored dental floss or a sharp serrated knife. And if you love a stronger cocoa note, add a little more cocoa powder, but keep the balance so the rolls stay tender.

You can stir mini chocolate chips into the filling for a sweeter twist, or add chopped pecans for a little crunch. If you want a brighter citrus note, a touch of orange zest in the glaze can be lovely.

For a simpler finish, skip the cream cheese glaze and use a vanilla icing made with powdered sugar, milk, and alcohol-free vanilla extract.

Serve these rolls warm with a cup of coffee, hot chocolate, or tea for a comforting breakfast or brunch. They also pair nicely with fresh berries, which add a bright contrast to the rich filling and glaze.

Store leftover rolls in an airtight container in the refrigerator for up to 4 days. To reheat, warm one roll at a time in the microwave for a short burst, or cover the pan with foil and warm in a low oven until soft again.

If you want to make them ahead, you can assemble the rolls, cover them well, and refrigerate overnight before baking the next day. Let them sit at room temperature while the oven preheats so they rise evenly.

These are the kind of rolls that make a weekend breakfast feel like a celebration. I love setting the pan on the table and watching everyone reach for the gooey middle rolls first, then going back for just one more.

Yes, you can assemble them the night before and refrigerate the pan. In the morning, let them warm up a bit before baking so they rise and bake evenly.

The yeast may be old, or the milk may have been too hot or too cool. Make sure the liquid is warm to the touch and give the dough enough time in a cozy spot.

Yes, you can freeze the baked rolls without glaze or with glaze added after thawing. Wrap them well and thaw overnight in the refrigerator before reheating.

No, the rolls will still taste wonderful without it. The color will be more muted, but the cocoa and cinnamon flavor will remain delicious.

These red velvet cinnamon rolls are soft, pretty, and full of cozy flavor, which makes them a lovely treat for holidays, brunches, or slow mornings at home. Once you make them, they may just become the roll everyone asks for again and again.

Why You’ll Love This Red Velvet Cinnamon Rolls

There is so much to love about these rolls, starting with their pillowy texture and eye-catching color. The dough is tender, the filling is warmly spiced, and the glaze melts into every swirl for a bakery-style finish at home.

Red Velvet Cinnamon Rolls Ingredients & Substitutions

All-purpose flour, the base of the dough. Bread flour can be used for a slightly chewier roll.
Milk, warmed to help activate the yeast. Dairy-free milk works well too.
Active dry yeast, for a light and fluffy rise.
Granulated sugar, to sweeten the dough and help the yeast bloom.
Unsalted butter, softened for the dough, filling, and glaze. You can use salted butter and reduce added salt slightly.
Eggs, which enrich the dough and add softness.
Unsweetened cocoa powder, for the classic red velvet flavor.
Red food coloring, for that signature vivid color. Use as much or as little as you like.
Vanilla extract, alcohol-free, for warm flavor in the dough and glaze.
Ground cinnamon, the star of the filling.
Brown sugar, for a caramel-like swirl.
Cream cheese, softened for the glaze. A thick plain yogurt glaze can work in a pinch.
Powdered sugar, to make the glaze smooth and sweet.
Salt, to balance the sweetness.

Step-by-Step Instructions to Make Red Velvet Cinnamon Rolls

Step 1, Make the dough

Warm the milk, then mix it with sugar and yeast until foamy. Add the eggs, softened butter, cocoa powder, red food coloring, vanilla extract, salt, and flour, then knead until the dough is smooth and elastic.

Step 2, Let it rise

Place the dough in a greased bowl, cover it, and let it rise until doubled in size. This helps create those soft, fluffy layers everyone loves.

Step 3, Roll out and fill

Roll the dough into a rectangle, spread on softened butter, then sprinkle with brown sugar and cinnamon. Keep the layer even so every roll bakes with a beautiful swirl.

Step 4, Shape the rolls

Tightly roll up the dough from the long side, then slice it into even pieces. Arrange the rolls in a greased baking dish with a little space between each one.

Step 5, Rise again and bake

Let the rolls puff up again until noticeably fuller. Bake until set in the center and lightly browned on top, but still soft.

Step 6, Glaze and serve

Beat the cream cheese, butter, powdered sugar, vanilla extract, and a splash of milk until smooth, then spread it over the warm rolls so it melts into the spirals.

Tips for Success