Red Velvet Cinnamon Rolls From Scratch

There’s something incredibly comforting about homemade cinnamon rolls, and this red velvet version brings an extra touch of celebration to an already loved classic. Soft layers of enriched dough are tinted a deep red, rolled with a buttery cinnamon-brown sugar filling, and topped with a creamy frosting that melts into every swirl. Whether you’re planning a special breakfast for a holiday, surprising someone you love, or looking for a cozy weekend baking project, these rolls are both festive and reliably delicious.

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I’ve tested many versions of cinnamon rolls over time, and this one has become a frequent favorite in my kitchen. The dough is plush and airy, the filling caramelizes as it bakes, and the icing adds just the right sweetness. These rolls capture everything people adore about red velvet desserts while remaining true to the classic cinnamon roll experience.

Why You’ll Love This Red Velvet Cinnamon Roll Recipe

These rolls are perfect for anyone who loves a creative twist on traditional baking. The addition of cocoa and red coloring gives the dough a beautiful hue without overwhelming the familiar cinnamon flavor. They’re ideal for Valentine’s Day, birthdays, or anytime you want to make breakfast feel extra special.

Another reason they’re so enjoyable is how approachable they are. Working with yeast is far less intimidating than many assume, and the dough comes together smoothly. Kids or beginners can help spread the filling, roll the dough, or drizzle the icing. It’s a fun, hands-on recipe that creates standout results without complicated steps.

Ingredients You’ll Need

All the ingredients are easy to find at any grocery store, and each plays an important role in creating the soft and flavorful dough.

Milk
Warm whole or 2 percent milk adds richness and helps activate the yeast. Avoid overheating it; the milk should feel warm like bath water.

Sugar
You’ll need both granulated sugar for the dough and brown sugar for the filling. Brown sugar melts into a gooey layer that keeps the rolls soft.

Yeast
Instant or active dry yeast helps the dough rise into fluffy layers. Fresh yeast is important, so always check the date.

Unsweetened Cocoa Powder
Just a small amount adds the classic red velvet undertone and deepens the color.

Red Food Coloring
Either gel or liquid works. A tablespoon gives the signature red velvet shade.

Eggs and Sour Cream
These enrich the dough, making it tender and soft.

Flour, Butter, Salt, Cinnamon
The essentials for structure and flavor.

Full ingredient quantities will appear in the recipe card in Part 2.

Equipment Needed

You don’t need much equipment to successfully make these rolls, but these tools make the process easier:

• Stand mixer with dough hook
• Rolling pin
• Measuring cups and spoons
• Mixing bowls
• 9×13 inch baking dish
• Plastic wrap or a clean kitchen towel

Using a stand mixer is especially helpful because it handles the kneading, giving you a smooth, elastic dough in minutes.

How To Make Red Velvet Cinnamon Rolls

The dough is enriched, which means it contains butter, sour cream, and eggs—ingredients that make the rolls incredibly soft. The process is simple and follows the same basic method as classic cinnamon rolls.

Start by adding the warm milk, sugar, melted butter, salt, yeast, and red coloring to the bowl of a stand mixer. Mix until everything is combined. Add the eggs and sour cream and mix again. Then add the flour and cocoa powder and knead with the dough hook for several minutes until the dough becomes smooth and pulls away from the sides of the bowl.

Transfer the dough to a lightly oiled bowl, cover it, and let it rise until doubled. Rising time depends on the warmth of your kitchen. In a warmer environment, it will double faster; in cooler temperatures, it needs patience.

Once the dough has doubled, turn it out onto a floured surface and roll it into a large rectangle. The dough can feel sticky because of the coloring and cocoa, so add flour as needed.

Making the Filling

The filling is simple but essential to creating the swirl and flavor that make cinnamon rolls irresistible.

Brush the rolled-out dough generously with softened butter. Make sure every corner is coated—dry spots prevent the filling from sticking properly. Mix the brown sugar and cinnamon, then sprinkle the mixture evenly over the entire dough.

Starting with the long side closest to you, roll the dough into a tight log. Use your hands to keep the roll even, and don’t worry if the ends look imperfect—those pieces still bake beautifully.

Cut the log into 12 even rolls. The easiest way is to cut the log in half, cut each half in half again, then divide all pieces into thirds. Arrange the rolls in a greased 9×13 pan.

Cover them again and let them rise until puffy. If preparing ahead, you can refrigerate the rolls at this stage and bake them the next morning.

Baking the Rolls

Bake the rolls in a preheated 375°F oven until they are domed, slightly browned on top, and the centers look set. They will smell like a mix of cocoa, cinnamon, and warm sweet dough.

Let them cool slightly while you prepare the icing.

How To Make the Cream Cheese Icing

Beat softened cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk, adjusting the texture to your liking. Spread the icing on the warm rolls so it melts into the spirals.

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Tips and Tricks

• Make sure your yeast is active. If the dough doesn’t rise, the yeast may be old.
• Don’t rush the rising time; doubled dough ensures fluffy rolls.
• You can make the dough the night before and bake in the morning.
• Add-ins like chopped nuts, mini chocolate chips, or raisins can be sprinkled over the filling.
• If you want plain cinnamon rolls, simply omit the cocoa and coloring.

Storage Tips

Store leftover rolls in an airtight container in the refrigerator. To reheat, microwave for a minute or warm in the oven or toaster oven for a few minutes.

Questions About Red Velvet Cinnamon Rolls

What makes these cinnamon rolls “red velvet”?
The combination of cocoa powder and red coloring creates the signature flavor and color.

Why didn’t my dough rise?
Cold dough, expired yeast, or a drafty environment are common causes.

Can heavy cream be added before baking?
Yes, pouring a small amount around the rolls before baking makes them extra soft, though it’s optional.

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