Deliciously soft and fluffy red velvet cinnamon rolls swirled with cinnamon sugar and topped with a creamy, tangy cream cheese glaze — a perfect festive treat or indulgent breakfast.
Ingredients
For the Dough:
2 1/4 teaspoons active dry yeast (1 packet)
1 cup warm milk (110°F/43°C)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons red food coloring
For the Filling:
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
2 tablespoons ground cinnamon
For the Cream Cheese Glaze:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk (to thin, if needed)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy.
In a large mixing bowl, whisk together sugar, melted butter, eggs, vanilla, and red food coloring.
Add the yeast mixture to the wet ingredients and mix well.
In another bowl, sift together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Knead the dough on a floured surface for 6-8 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, until doubled in size.
Preheat the oven to 350°F (175°C).
Roll the dough into a large rectangle approximately 16×12 inches. Spread softened butter evenly over the dough surface. Mix brown sugar and cinnamon, then sprinkle evenly over the butter.
Starting from the long side, roll the dough tightly into a log. Cut into 12 equal rolls and place them in a greased 9×13-inch pan.
Cover and let the rolls rise for another 30 minutes.
Bake the rolls for 25-30 minutes, until cooked through and lightly browned.
While the rolls bake, beat together cream cheese and butter for the glaze until smooth. Gradually add powdered sugar and vanilla extract, then add milk as needed to reach a drizzleable consistency.
Remove the rolls from the oven and let them cool slightly before drizzling the glaze over the warm rolls. Serve and enjoy!
Servings and timing
This recipe makes 12 rolls.
Prep time is about 25 minutes, rising time takes approximately 1.5 hours, and baking time is 25-30 minutes, for a total time of roughly 2 hours and 25 minutes. Each roll contains about 320 kcal.
Variations
I sometimes like to swap the cinnamon filling for a mix of chopped nuts and a bit of maple syrup for a nutty twist. Adding a pinch of espresso powder to the dough can deepen the chocolate flavor, which pairs beautifully with the red velvet base. For a dairy-free option, I replace the cream cheese glaze with a simple powdered sugar and coconut milk drizzle.
Storage/reheating
I store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them individually wrapped for up to 3 months. To reheat, I microwave a roll for about 20-30 seconds until warm and soft, or bake in a 300°F oven for 10 minutes if frozen.
FAQs
Can I make the dough ahead of time?
Yes, I often prepare the dough the night before and let it rise slowly in the fridge overnight. Just bring it back to room temperature before shaping and baking.
What if I don’t have red food coloring?
You can skip the red food coloring, but the rolls won’t have the classic red velvet color. Alternatively, beet juice or powder can be used as a natural dye.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works too. Since it doesn’t need to be dissolved first, you can mix it directly with the dry ingredients and reduce the rising time slightly.
How do I know when the rolls are done baking?
The rolls should be golden brown on top and cooked through. A good test is to gently press the center — it should spring back slightly.
Can I make these gluten-free?
I haven’t tried it myself, but substituting all-purpose flour with a gluten-free baking blend that includes xanthan gum might work. Keep in mind the texture could be a bit different.
Conclusion
I find these red velvet cinnamon rolls to be a fantastic way to add a festive flair to any breakfast or brunch table. The combination of tender, cocoa-infused dough with cinnamon sugar filling and a tangy cream cheese glaze makes them irresistibly delicious. Once I start making these, they’re quickly devoured, so I always make extra! I hope this recipe brings the same joy to your kitchen as it does to mine.
Recipe:
Print
Red Velvet Cinnamon Rolls
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls
- Diet: Vegetarian
Description
Deliciously soft and fluffy red velvet cinnamon rolls swirled with cinnamon sugar and topped with a creamy, tangy cream cheese glaze — a perfect festive treat or indulgent breakfast.
Ingredients
2 1/4 teaspoons active dry yeast (1 packet)
1 cup warm milk (110°F/43°C)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons red food coloring
1/2 cup unsalted butter, softened (for filling)
1 cup brown sugar, packed (for filling)
2 tablespoons ground cinnamon (for filling)
4 oz cream cheese, softened (for glaze)
1/4 cup unsalted butter, softened (for glaze)
1 1/2 cups powdered sugar (for glaze)
1/2 teaspoon vanilla extract (for glaze)
1–2 tablespoons milk (to thin glaze, if needed)
Instructions
- Dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy.
- In a large mixing bowl, whisk together sugar, melted butter, eggs, vanilla, and red food coloring.
- Add the yeast mixture to the wet ingredients and mix well.
- Sift together flour, cocoa powder, and salt. Gradually add dry ingredients to wet mixture, stirring until a soft dough forms.
- Knead dough on a floured surface for 6-8 minutes until smooth and elastic. Place dough in greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled.
- Preheat oven to 350°F (175°C).
- Roll dough into a 16×12 inch rectangle. Spread softened butter evenly over dough.
- Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
- Roll dough tightly from long side into a log. Cut into 12 equal rolls and place in a greased 9×13-inch pan.
- Cover and let rolls rise for another 30 minutes.
- Bake rolls for 25-30 minutes until cooked through and lightly browned.
- While rolls bake, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, then add milk as needed for drizzle consistency.
- Remove rolls from oven and let cool slightly before drizzling glaze over warm rolls. Serve and enjoy!
Notes
To store, keep leftover rolls in an airtight container at room temperature for up to 2 days or freeze individually wrapped for up to 3 months.
Reheat rolls by microwaving 20-30 seconds or baking at 300°F for 10 minutes if frozen.
For a dairy-free glaze, replace cream cheese glaze with powdered sugar and coconut milk drizzle.
You can prepare the dough ahead and let it rise slowly overnight in the fridge.
Substitute beet juice or powder if you don’t have red food coloring.
Instant yeast can replace active dry yeast with slightly reduced rising time.
Gluten-free flour blends may work but texture may vary.
Optional variations: swap cinnamon filling for chopped nuts and maple syrup, or add espresso powder to dough for deeper chocolate flavor.
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
