Heavenly Red Velvet Cinnamon Rolls Recipe

Red velvet meets cinnamon roll bliss in this indulgent and luxurious Heavenly Red Velvet Cinnamon Rolls Recipe. Imagine the rich cocoa flavor of red velvet cake swirled with buttery cinnamon sugar and topped with luscious cream cheese frosting — all rolled into soft, pillowy dough. These stunning rolls are perfect for holidays, Valentine’s Day, birthdays, or any time you want to turn an ordinary morning into something spectacular.

This detailed, 2000-word guide will teach you how to make bakery-style red velvet cinnamon rolls completely from scratch — from preparing the perfect dough to achieving that signature deep red color and irresistibly creamy frosting.

Introduction

Red velvet desserts are known for their rich flavor, soft crumb, and beautiful crimson hue. When combined with the comforting charm of classic cinnamon rolls, the result is a breakfast pastry that’s both elegant and indulgent.

These Heavenly Red Velvet Cinnamon Rolls are moist, fluffy, and bursting with flavor in every bite. The gentle hint of cocoa gives them depth, while the cinnamon swirl brings warmth and sweetness. To top it all off, a velvety cream cheese glaze adds tangy contrast — making every bite melt in your mouth.

Whether you’re preparing them for a special occasion or a cozy weekend brunch, this recipe ensures you’ll have perfect results every time.

Ingredients

Yield: 12 rolls
Preparation time: 30 minutes
Rising time: 1 hour 30 minutes
Baking time: 25 minutes
Total time: About 2 hours 30 minutes

For the Dough:

• ¾ cup whole milk (warm, about 110°F or 43°C)
• 2¼ teaspoons (1 packet) active dry yeast
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 large egg + 1 egg yolk (room temperature)
• 1 teaspoon vanilla extract
• 2½ tablespoons unsweetened cocoa powder
• 2 tablespoons red food coloring (gel preferred)
• 3 cups all-purpose flour (plus more for kneading)
• ½ teaspoon salt

For the Cinnamon Filling:

• ¾ cup light brown sugar, packed
• 2½ teaspoons ground cinnamon
• ¼ cup unsalted butter, softened
• 1 tablespoon cocoa powder (optional, for a richer swirl)

For the Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• ¼ cup unsalted butter, softened
• 1½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons heavy cream or milk (for consistency)
• Pinch of salt

Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl, warm the milk until it’s just slightly warmer than body temperature (about 110°F). Stir in the sugar and yeast. Let it sit for 5–10 minutes until the mixture becomes foamy and bubbly — a sign the yeast is alive and ready to use.

If the yeast doesn’t foam, discard it and start again with fresh yeast.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the melted butter, egg, egg yolk, vanilla extract, cocoa powder, and red food coloring. Whisk until smooth and evenly colored.

Pour in the activated yeast mixture and mix well.

Step 3: Form the Dough

Add the flour and salt gradually to the wet mixture, stirring with a wooden spoon or dough hook until the dough starts to form. Once it begins to pull away from the bowl, transfer it to a lightly floured surface.

Knead for 8–10 minutes until the dough is soft, elastic, and slightly tacky (but not sticky). If it’s too sticky, add a tablespoon of flour at a time.

The red color should be vibrant and consistent throughout the dough.

Step 4: First Rise

Form the dough into a ball and place it in a greased bowl. Cover with a clean towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until it doubles in size.

Step 5: Prepare the Filling

While the dough is rising, mix the brown sugar, cinnamon, and cocoa powder (if using) in a small bowl. Set aside.

Soften the butter until spreadable but not melted.

Step 6: Roll Out the Dough

Once the dough has risen, punch it down to release air bubbles. Transfer it to a lightly floured surface and roll it into a 12×18-inch rectangle about ¼-inch thick.

Spread the softened butter evenly across the dough, leaving a small border along the edges. Then sprinkle the cinnamon-sugar mixture evenly over the buttered surface. Gently press it into the dough with your hands.

Step 7: Roll and Cut

Starting from the long side, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the roll into 12 even slices.

Place each roll in a greased 9×13-inch baking dish, spacing them slightly apart so they have room to expand.

Step 8: Second Rise

Cover the pan loosely with plastic wrap or a damp towel. Let the rolls rise again for 30–45 minutes, or until they’ve puffed up and are touching each other.

Step 9: Bake

Preheat your oven to 350°F (175°C).

Bake the rolls for 22–25 minutes, until they’re puffed, set in the middle, and slightly golden on the edges. Avoid overbaking — you want them soft and fluffy inside.

Let the rolls cool in the pan for 10 minutes before frosting.

Step 10: Make the Cream Cheese Frosting

In a medium bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition.

Add vanilla extract and a pinch of salt. If the frosting is too thick, mix in 1–2 tablespoons of heavy cream or milk until silky.

Step 11: Frost the Rolls

Spread the cream cheese frosting generously over the warm rolls. The heat will slightly melt the frosting, letting it seep into every crevice for that luscious, gooey texture.

Serve warm and enjoy the heavenly combination of rich cocoa, buttery cinnamon, and tangy frosting.

Tips for Perfect Red Velvet Cinnamon Rolls

1. Use gel food coloring: It gives a deeper red color without affecting dough consistency.
2. Don’t over-knead: Too much kneading can make the rolls dense instead of soft.
3. Warm environment = faster rise: If your kitchen is cold, place the bowl near a slightly warm oven or on top of a warm appliance.
4. Use room-temperature ingredients: Cold eggs or butter can slow yeast activity.
5. Check dough texture: It should be soft and elastic but not overly sticky.
6. Don’t skip the second rise: It’s what makes the rolls airy and fluffy.
7. Add cocoa powder carefully: Too much can overpower the cinnamon flavor.

Flavor Variations

• Chocolate Drizzle: Drizzle melted white or dark chocolate over the frosted rolls for a bakery-style touch.
• Nutty Delight: Add chopped pecans or walnuts to the filling for crunch.
• Cream Cheese Core: Spread a thin layer of cream cheese before the cinnamon filling for an extra-rich center.
• Berry Twist: Add a layer of raspberry or strawberry jam inside before rolling.
• Mini Rolls: Slice smaller rolls and bake for 15 minutes — perfect for parties.

Storage and Reheating

At Room Temperature:
Store frosted rolls in an airtight container for up to 2 days.

Refrigerator:
They keep for up to 5 days. Reheat in the microwave for 20–30 seconds before serving.

Freezer:
You can freeze unfrosted rolls for up to 3 months. Thaw overnight and bake or reheat at 350°F for 10 minutes, then frost.

How to Make Overnight Red Velvet Cinnamon Rolls

Want to serve these fresh in the morning? Prepare the rolls through Step 8 (Second Rise), then cover and refrigerate overnight.

In the morning, remove from the fridge and let them sit at room temperature for 45 minutes before baking as directed.

Serving Ideas

• Serve warm with fresh strawberries or raspberries for color and flavor contrast.
• Pair with a latte, cappuccino, or hot cocoa for a cozy breakfast treat.
• Add white chocolate shavings or red velvet cake crumbs on top for a gourmet presentation.
• For Valentine’s Day, use heart-shaped cutters to make romantic rolls.

Nutritional Information (per roll)

(Approximate values)

• Calories: 380 kcal
• Protein: 6 g
• Fat: 16 g
• Carbohydrates: 52 g
• Sugar: 27 g
• Fiber: 2 g
• Sodium: 210 mg