Introduction

These Red Velvet Cinnamon Rolls combine the classic warmth of cinnamon rolls with a rich red velvet twist. Soft, tender, and topped with a creamy frosting, they make a delightful treat for breakfast or dessert. Perfect for surprising your loved ones with a colorful, flavorful bake.

A close-up view of a single cinnamon roll with a deep red color swirled in a spiral pattern, topped with a thick layer of white icing that drips slightly over the edges. The roll is decorated with tiny pink, white, and red round sprinkles, along with a few red heart-shaped sprinkles scattered on top and around the roll on a white plate. The surface under the plate has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (Can substitute with 1:1 gluten-free flour, but texture will differ.)
1/2 cup cocoa powder (Use unsweetened cocoa for best flavor.)
1/4 cup granulated sugar
1 packet active dry yeast (About 2 1/4 tsp.)
1/2 teaspoon salt
3/4 cup warm milk (Temperature should be 105–115°F (40–46°C); can use buttermilk for extra tang.)
1/4 cup unsalted butter, melted (Can be swapped with melted coconut oil or vegan butter.)
1 large egg (For a vegan option, use a flax egg (1 tbsp ground flax + 3 tbsp water).)
1 teaspoon red food coloring (Or 1–2 tsp beet powder for natural color.)
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/2 cup brown sugar (Packed.)
4 oz cream cheese, softened (Use vegan cream cheese for dairy-free option.)
1/4 cup powdered sugar
1 tablespoon milk (Use plant milk if needed.)
1 teaspoon vanilla extract (For frosting.)

Instructions

Step 1: Warm the milk to 105–115°F (40–46°C). Stir in the active dry yeast and let it sit for 5 minutes until foamy.
Step 2: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, and salt.
Step 3: Add the yeast mixture, melted butter, egg, red food coloring, and vanilla extract to the dry ingredients. Stir until a rough dough forms.
Step 4: Turn the dough onto a lightly floured surface. Knead for about 5 minutes until smooth and slightly elastic.
Step 5: Place the dough in a lightly oiled bowl, cover it, and let rise in a warm spot for 1 hour or until doubled in size.
Step 6: Punch the dough down and roll it into a rectangle about 12×9 inches.
Step 7: Spread a thin layer of softened butter over the dough and sprinkle evenly with brown sugar and cinnamon.
Step 8: Starting on a long edge, roll the dough tightly into a log and pinch the seam to seal.
Step 9: Slice into 8–12 rolls and arrange them in a greased baking dish.
Step 10: Cover and let rise again for 30 minutes until puffy.
Step 11: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until set and slightly springy in the center.
Step 12: While the rolls bake, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.
Step 13: Drizzle or spread the frosting over the warm rolls as soon as they come out of the oven.

Tips & Variations

For a vegan version, replace the egg with a flax egg and use dairy-free butter and cream cheese.
Use beet powder instead of red food coloring for a natural tint and subtle earthiness.
If you want extra gooey rolls, add a little extra butter in the filling before rolling.
Try adding chopped nuts or chocolate chips into the cinnamon and sugar filling for added texture.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, warm in the microwave for 20–30 seconds or in a preheated oven at 300°F (150°C) for about 10 minutes.

How to Serve

A close-up of a wooden board with six soft cinnamon rolls arranged in two rows. Each roll has a light golden-brown dough base, a thick spiral layer of deep red crumbly topping, and a swirl of white cream cheese frosting on top. Tiny red heart-shaped sprinkles and white sugar crystals decorate the frosting and surrounding board. One cinnamon roll in the front shows its light, fluffy inside with a bit of rolled dough texture visible. The background is a white marbled texture, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator overnight. Bring it to room temperature before rolling and filling.

What if I don’t have red food coloring?

You can use 1–2 teaspoons of beet powder for natural color, or simply omit it for a chocolate cinnamon roll version.