Lu-Ann Simon February 8, 2026

This post may contain affiliate links, please see our Disclosure for details.

Red Velvet Cinnamon Rolls

Name: Red Velvet Cinnamon Rolls
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Cuisine: American
Ingredients: 3 cups Bread flour (plus extra for dusting); 2¼ tsp Active dry yeast (1 packet); ¾ cup Buttermilk (warmed to lukewarm); 2 Large eggs (room temperature); ¼ cup Unsalted butter (softened); ⅓ cup Granulated sugar; 2½ tsp Gel red food coloring; 2 tbsp Unsweetened cocoa powder; 1 tsp Vanilla extract; ½ tsp Fine salt; ½ cup Softened butter; 1 cup Brown sugar (light or dark); 2 tbsp Ground cinnamon; 1 tbsp Cocoa powder (unsweetened); pinch Salt; 8 oz Full-fat cream cheese (softened); 1 cup Powdered sugar (sifted); ¼ cup Butter (softened); 1 tsp Vanilla extract; 2–3 tbsp Heavy cream

Jump to Recipe·Print Recipe

There is something wonderfully indulgent about a tray of warm red velvet cinnamon rolls, the kitchen filled with the scent of baked dough, cocoa, and cinnamon, while a glossy cream cheese icing slowly melts into every curve. These rolls are perfect for a slow weekend breakfast, a celebratory brunch, or a cozy afternoon treat with a cup of coffee. If you love red velvet desserts and want a morning centerpiece, you might also enjoy our red velvet brownies for an extra chocolatey twist.

What Makes This Special

Red Velvet Cinnamon Rolls bring together two beloved flavors, tender enriched dough and the subtle cocoa and vanilla notes of red velvet, with the warm, familiar comfort of a cinnamon sugar swirl. The result is eye catching and comforting at once, a plush roll with a delicate red crumb, a ribbon of cinnamon-sweet filling, and a tangy, silky cream cheese icing that puddles into the center.

Why you will want to make these now, not later

The visual drama of deep red spirals brightened by glossy cream cheese icing, perfect for holidays and special mornings.
The dough is soft and slightly plush from the buttermilk and eggs, giving rolls that practically melt in your mouth.
The cinnamon filling gives just the right warm spice, while a touch of unsweetened cocoa ties the flavor to classic red velvet.

These rolls feel like a bakery treat at home, and they reward a little extra time with big, shareable payoff.

What You’ll Need

A good roll depends on balanced ingredients, from the yeast that gives lift to the butter and eggs that make the dough rich and supple. You can adjust the red food coloring a bit for a deeper red, and keep the cream cheese and butter at room temperature for a perfectly silky icing.

3 cups Bread flour (plus extra for dusting)
2¼ tsp Active dry yeast (1 packet)
¾ cup Buttermilk (warmed to lukewarm)
2 Large eggs (room temperature)
¼ cup Unsalted butter (softened)
⅓ cup Granulated sugar
2½ tsp Gel red food coloring (adjust for deeper red)
2 tbsp Unsweetened cocoa powder
1 tsp Vanilla extract
½ tsp Fine salt
½ cup Softened butter
1 cup Brown sugar (light or dark)
2 tbsp Ground cinnamon
1 tbsp Cocoa powder (unsweetened)
pinch Salt
8 oz Full‑fat cream cheese (softened)
1 cup Powdered sugar (sifted)
¼ cup Butter (softened)
1 tsp Vanilla extract
2–3 tbsp Heavy cream (adjust for desired consistency)

How to Cook Red Velvet Cinnamon Rolls

Proof the yeast. Warm the buttermilk until it feels like lukewarm bath water, about 100 to 110 F, then stir in the active dry yeast and a pinch of sugar. Let it sit five to ten minutes until foamy and fragrant, you should notice a yeasty, slightly sweet aroma and bubbly surface.
Mix the wet ingredients. In a large bowl whisk together the softened butter, granulated sugar, eggs, vanilla, gel red food coloring, and unsweetened cocoa until smooth and evenly colored, the mixture should be glossy and richly tinted.
Combine wet and dry to form dough. Add the foamy yeast mixture to the wet mix, then gradually stir in the bread flour and fine salt until a shaggy dough forms, finish on a floured surface and knead until the dough is smooth, elastic, and slightly tacky, about 8 to 10 minutes by hand or 5 minutes with a stand mixer.
First rise. Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let it rise in a warm draft free spot until doubled in size, about 1 to 1 1/2 hours, you will notice the dough airy and springy to the touch.
Roll out the dough. Gently punch down the dough and turn it onto a lightly floured surface. Roll it into a rectangle roughly 12 by 18 inches, the dough should be thin enough to hold a visible spiral but still soft and pillowy.
Prepare the filling. In a small bowl combine the softened 1/2 cup butter, brown sugar, ground cinnamon, 1 tablespoon cocoa powder, and a pinch of salt until you have a spreadable, granular paste that smells buttery and spiced.
Spread the filling. Evenly spread the cinnamon sugar mixture across the rolled dough, leaving a 1/2 inch border on the long edge so the filling stays contained when you roll.
Roll and slice. Starting at the long edge, tightly roll the dough into a log, seam side down, then use a sharp serrated knife or unfloured dental floss to cut the log into 12 even rolls, you should see neat red and brown spirals in each slice.
Second rise. Arrange the rolls in a greased 9 by 13 inch pan or two smaller pans, leaving a little room for expansion. Cover and let the rolls puff up until nearly doubled, about 30 to 45 minutes, they should look plump and airy.
Bake the rolls. Preheat your oven to 350 F, then bake the rolls for 22 to 28 minutes until the tops are golden at the edges and an inserted skewer comes out with only moist crumbs, the aroma will be deeply inviting, a mix of cocoa and cinnamon.
Make the cream cheese icing. While the rolls cool slightly, beat the softened cream cheese with softened butter until smooth, add powdered sugar and vanilla, then stir in heavy cream, one tablespoon at a time, until the icing is pourable and glossy. Taste for tang and sweetness.
Ice the warm rolls. Spoon the cream cheese icing over the warm rolls so it melts into the spirals, pooling in the center. Let them rest five to ten minutes so the icing settles into soft ribbons.

Prep about 30 minutes active, plus rising time, Cook about 25 minutes, Total about 2 1/2 to 3 hours including rises, Servings 8 to 12 depending on slice size, Kcal approximately 450 to 600 per roll depending on serving size and icing

Plan Ahead

You can split the work across two days to make mornings easier. Prepare the dough and let it rise once, then roll, fill, and slice the rolls, place them in the pan, cover tightly, and refrigerate overnight. In the morning, let the rolls sit at room temperature for 30 to 60 minutes before baking to remove chill, then bake as directed. You can also freeze unbaked rolls after slicing, wrapped tightly, and bake them from frozen, adding about 10 to 15 minutes to the baking time. Make the cream cheese icing up to one day ahead, store it in the fridge and bring it to room temperature before pouring.

How to Store Leftovers

Store leftover cinnamon rolls in an airtight container at room temperature for 1 to 2 days, or transfer to the refrigerator for up to 5 days to keep the cream cheese icing fresh. For longer storage, wrap individual rolls tightly in plastic wrap and place them in a freezer bag, freeze up to 2 months. To reheat, thaw frozen rolls in the refrigerator overnight, then warm in a 350 F oven for 8 to 12 minutes, or microwave a single roll for 20 to 30 seconds until just warmed through. A freshness cue is the dough texture, rolls that are still tender and slightly springy are fresh, dry or crumbly centers mean they have lost moisture and are best reheated with a small pat of butter.

Perfect Pairings

Fresh brewed coffee or a vanilla latte for a classic cozy pairing
A bright fruit salad to balance the richness of the rolls
Creamy scrambled eggs for a hearty brunch spread
Yogurt with honey and toasted nuts for contrast in texture
A pot of hot chocolate for an over the top sweet brunch

In a savory brunch lineup, you could pair these sweet rolls with a rich, cheesy bake such as High Protein Chicken Alfredo Lasagna to offer guests a satisfying main dish alongside the sweets.

Make It Your Own

Chocolate lovers, add extra unsweetened cocoa to the filling for a deeper chocolate swirl, the color will be richer and the flavor more intense.
Nutty crunch, sprinkle chopped pecans or walnuts over the filling before rolling, they give a toasted bite and contrast to the soft crumb.
Orange twist, fold in 1 teaspoon of orange zest into the cream cheese icing for a bright citrus lift that pairs beautifully with the cocoa.
Spiced variation, add 1/4 teaspoon ground cardamom or nutmeg to the cinnamon filling for a warmer, more complex spice profile.
Mini rolls, cut the log into smaller pieces to make miniatures for parties, they bake faster so watch carefully for doneness.
Vegan option, replace dairy and eggs with plant-based butter, aquafaba or a commercial egg replacer, and a non dairy cream cheese alternative, rising times may vary.
Glaze swap, for a lighter finish, use a simple confectioners sugar glaze with a little milk and vanilla instead of cream cheese icing.
Fruit filling, spread a thin layer of raspberry jam under the cinnamon sugar for a fruity counterpoint that echoes classic red velvet pairings.

Always keep in mind any dietary restrictions and do not introduce alcohol, wine, pork, or bacon into these variations.

Cook’s Notes and Secrets

Temperature matters, milk and buttermilk should be warm, not hot, around 100 to 110 F for best yeast activation.
Measure flour by weight if possible, 3 cups bread flour is about 360 to 390 grams depending on how you scoop.
Knead to windowpane, the dough should stretch thin without tearing, that signals well developed gluten and a tender crumb.
Rest after shaping, let the rolls puff up until noticeably softer and nearly doubled to avoid dense centers.
Oven accuracy, use an oven thermometer, aim for 350 F, ovens vary and temperature affects rise and browning.
Don’t skimp on the icing, cream cheese adds tang and silkiness that complements the sweet cinnamon and cocoa.

Red Velvet Cinnamon Rolls FAQs

What is the best flour to use for these rolls?
Bread flour gives the dough more structure and a chewier, bakery style crumb, which helps the rolls hold their spiral shape while remaining tender. You can use all purpose flour, but the texture will be slightly softer and less structured.

Can I make the dough in a stand mixer?
Yes, a stand mixer with a dough hook makes kneading easy and consistent, mix on low to medium speed until the dough is smooth and elastic, usually 4 to 6 minutes. Watch that the dough doesn’t overheat from the mixer, it should feel slightly warm but not hot.

How do I get bright red color without too much coloring taste?
Use gel red food coloring for more vibrant color with less volume than liquid dye, and add it to the wet ingredients so it distributes evenly. Start with about 2 teaspoons and adjust to reach the hue you like, remembering baked color can deepen slightly.

Can I bake these ahead and reheat?
Yes, bake the rolls, cool completely, then store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Reheat in a 325 F oven for 8 to 12 minutes until warmed through, then reapply a fresh drizzle of icing if desired.

Why is my cinnamon filling leaking out during baking?
If your rolls are sliced too thin or filled too heavily, the filling can seep out as the butter melts. Keep a 1/2 inch border along the long edge when rolling and press the seam firmly to seal. Chilling the log briefly before slicing can also help maintain tidy spirals.

How can I make these dairy free?
Substitute plant based butter and a non dairy cream cheese for the filling and icing, and use a non dairy milk for the dough, such as oat or almond milk, making sure it is warmed to activate the yeast properly. The texture will be slightly different, but still delicious.

Are these rolls suitable for freezing unbaked?
Yes, you can freeze the shaped rolls in their baking pan tightly wrapped, thaw overnight in the refrigerator, then come to room temperature and bake as usual, add 10 to 15 minutes to the baking time if they are still chilled.

Final Thoughts

These Red Velvet Cinnamon Rolls are a showstopper that still feels like a comforting home baked treat, the kind you make when you want to slow down and share something special. The tender, red tinted dough and cinnamon cocoa spiral, finished with glossy cream cheese icing, create a sensory breakfast or brunch that invites conversation and lingering seconds. Try the steps, adapt a few variations, and enjoy the warmth of a kitchen filled with sweet spice and baking joy, I hope you make these soon and savor every soft, swirled bite.