Irresistible Red Velvet Cinnamon Rolls Recipe

I have red velvet cinnamon rolls with cream cheese glaze that are straight-up Must Try Desserts and the glossy red swirls alone will make you keep scrolling.

I’m obsessed with these red velvet cinnamon rolls. I love how the velvet crumb and tang of cream cheese, softened, cut through the sweet mess.

I can’t stop thinking about that swirl of cinnamon and sugar and the hit of ground cinnamon that makes each bite sing. I bring them to brunch, to parties, and they always disappear.

They’re totally Must Try Desserts for anyone who loves rich treats, and they work as a Valentine’s Day Dessert Easy when you want something cute but not fussy. Pure, messy joy.

I napkin-swipe frosting off my face and ask for seconds always.

Ingredients

• Flour: Basically the backbone, gives structure and that pillowy chew you want.
• Sugar (dough): Adds gentle sweetness and helps the yeast get lively.
• Active yeast: It’s the little bubble-maker, makes the rolls light and airy.
• Salt: Balances sweetness and brings out the dough’s real flavor.
• Warm milk: Tenderizes the dough and keeps things soft and pillowy.
• Melted butter (dough): Adds richness and keeps the crumb moist and tender.
• Egg: Gives structure and a slight richness, makes rolls richer.
• Cocoa powder: Subtle chocolate notes, deepens color and flavor.
• Red gel coloring: Basically the wow factor, vivid red without watering down the dough.
• Vanilla extract: Rounds flavors, makes everything taste cozy and familiar.
• Brown sugar (filling): Buttery molasses notes that feel warm and sticky.
• Granulated sugar (filling): Adds crunch and sweetness contrast inside the roll.
• Butter (filling): Makes the filling gooey and spreadable, pure comfort.
• Cinnamon: Spicy warmth, classic pairing that smells like fall.
• Cream cheese: Tangy, creamy frosting base that cuts sweetness perfectly.
• Butter (frosting): Adds silkiness and richer mouthfeel to the frosting.
• Powdered sugar: Sweetens and thickens the frosting to dreamy consistency.
• Milk or cream: Thins frosting to drizzle-ready, makes it glossy.
• Pinch of salt (frosting): Basically wakes up the frosting and stops it from being flat.

Ingredient Quantities

• 3 1/2 cups all purpose flour (plus extra for dusting)
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast (one 7g packet)
• 1 tsp salt
• 1 cup whole milk, warmed to 105 115F
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 large egg, room temp
• 2 tbsp unsweetened cocoa powder
• 2 tbsp red gel food coloring (or 1 1/2 tbsp liquid food coloring)
• 1 tsp vanilla extract
• 1/2 cup packed brown sugar (for filling)
• 1/3 cup granulated sugar (for filling)
• 1/4 cup unsalted butter, softened (for filling)
• 1 tbsp ground cinnamon (adjust to taste)
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened (for frosting)
• 1 1/2 to 2 cups powdered sugar (for frosting)
• 1 tsp vanilla extract (for frosting)
• 1 2 tbsp milk or heavy cream, to thin frosting as needed
• Optional pinch of salt (for frosting balance)

How to Make this

1. Warm the milk to about 105 to 115F and stir in the granulated sugar and active dry yeast; let sit 5 to 10 minutes until foamy so you know the yeast is alive.

2. In a large bowl whisk together 3 1/2 cups all purpose flour and 1 tsp salt; in a separate bowl mix the warmed yeast mixture with 1/4 cup melted butter, 1 large room temp egg, 2 tbsp unsweetened cocoa powder, 2 tbsp red gel food coloring (or 1 1/2 tbsp liquid), and 1 tsp vanilla extract until evenly colored.

3. Pour wet into dry and stir until a shaggy dough forms; turn onto a lightly floured surface and knead 8 to 10 minutes until smooth and slightly tacky, adding a tablespoon or two of flour if it’s too sticky.

4. Place dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot about 1 to 1 1/2 hours, until doubled in size.

5. Meanwhile make the filling: beat together 1/4 cup softened butter, 1/2 cup packed brown sugar, 1/3 cup granulated sugar, and 1 tbsp ground cinnamon until spreadable; set aside.

6. When dough has doubled, punch it down, roll it on a floured surface into a roughly 16 by 12 inch rectangle; spread the cinnamon filling evenly to the edges, rolling tightly from the long side into a log.

7. Trim the ends, cut into 9 to 12 even rolls (about 1 1/2 to 2 inches thick), place them cut-side up in a greased 9×13 pan, cover loosely and proof 30 to 45 minutes until puffy; preheat oven to 350F while they proof.

8. Bake the rolls 20 to 25 minutes at 350F until set and the tops are lightly golden; dont overbake or they will dry out, a toothpick should come out mostly clean with a few moist crumbs.

9. While rolls bake, make the cream cheese frosting: beat together 8 oz softened cream cheese and 1/4 cup softened butter until smooth, add 1 tsp vanilla, then 1 1/2 to 2 cups powdered sugar until thick and sweet; thin with 1 to 2 tbsp milk or heavy cream to desired consistency and add a pinch of salt if it tastes too sweet.

10. Let rolls cool 10 minutes, spread the frosting over the warm rolls so it melts into the swirls, serve warm and enjoy; leftovers keep well covered in the fridge for 3 days and reheat gently in the microwave for 10 to 15 seconds.

Equipment Needed

1. Liquid and dry measuring cups plus measuring spoons (for flour, sugars, milk, butter, etc)
2. Instant read thermometer (to check the milk is about 105 to 115 F)
3. 2 large mixing bowls (one for the dry, one for the wet/yeast mix)
4. Whisk and a rubber spatula (whisk for the dry/wet, spatula for scraping and spreading filling)
5. Wooden spoon or sturdy spoon for initial mixing and folding
6. Bench scraper or knife (for cutting the rolled log into even rolls)
7. Rolling pin and a lightly floured work surface (to roll the dough into a 16 by 12 inch rectangle)
8. Greased 9×13 inch baking pan and plastic wrap or a clean towel (for proofing)
9. Hand mixer or stand mixer with paddle or dough hook (optional but makes kneading and frosting faster)

FAQ

Irresistible Red Velvet Cinnamon Rolls Recipe Substitutions and Variations

• All purpose flour: swap with bread flour for chewier rolls or use a 50 50 mix with whole wheat pastry flour for a nuttier, slightly denser result.
• Whole milk: use buttermilk for tang and tenderness or stir 1 tbsp lemon juice or vinegar into 1 cup milk and let sit 5 minutes to mimic buttermilk.
• Unsalted butter (dough or filling): you can use salted butter but skip added salt in the dough, or use melted coconut oil for a dairy free version that still gives moisture.
• Cream cheese (frosting): use mascarpone or Neufchatel for a similar texture and slightly milder flavor; for dairy free try a vegan cream cheese alternative.

Pro Tips

1) Proof the yeast properly. If the milk is too hot you’ll kill the yeast, too cool and it won’t bloom. Aim for about 110F, stir the sugar in first, then add yeast and wait 5 to 10 minutes until it’s foamy. If it doesn’t foam toss it and start over.

2) Use room temp egg and butter. Cold ingredients make the dough tough and slow the rise. If your kitchen is cold, place the bowl over a pan of warm (not hot) water to help it proof faster.

3) Don’t skimp on kneading, but don’t add a ton of flour. Knead until smooth and slightly tacky; adding more than 1 or 2 tablespoons of extra flour will make the rolls dense. If sticky, wet your hands or oil them instead of dumping flour.

4) Frost while still warm but not piping hot. Spread the cream cheese icing when rolls are warm so it melts into the swirls, but if they’re too hot the frosting will become runny and slide off. Let them cool about 8 to 12 minutes first.