Introduction

These Red Velvet Cinnamon Rolls combine the rich flavors of cocoa and cinnamon with a vibrant red hue, making them perfect for a special breakfast or brunch. Soft, tender, and topped with a creamy cream cheese frosting, they’re sure to impress family and friends.

Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

2 cups all-purpose flour (substitute: 1:1 gluten-free flour can work but texture will differ)
1/2 cup cocoa powder (unsweetened)
1/4 cup granulated sugar
1 packet (about 2 1/4 tsp) active dry yeast
1/2 teaspoon salt
3/4 cup warm milk (105–115°F / 40–46°C; can use buttermilk for extra tang)
1/4 cup unsalted butter, melted (can swap 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 (for frosting; use vegan cream cheese to dairy-free)
1/4 cup powdered sugar (for frosting)
1 tablespoon milk (for frosting; use plant milk if needed)
1 teaspoon vanilla extract (for frosting)

Instructions

Step 1: Warm the milk to 105–115°F (it should feel warm, not hot). Stir in the yeast and let 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 and knead for about 5 minutes until smooth and slightly elastic. The dough should be slightly tacky but not sticky.
Step 5: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it 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, then sprinkle evenly with brown sugar and cinnamon.
Step 8: Starting from a long edge, roll the dough tightly into a log and pinch the seam to seal.
Step 9: Slice the log into 8–12 rolls (using unflavored dental floss helps make clean cuts) and arrange them in a greased 8×8 or 9-inch round baking dish.
Step 10: Cover and let the rolls rise again for 30 minutes until puffy.
Step 11: Preheat the oven to 350°F (175°C) and bake the rolls for 20–25 minutes until set and slightly springy in the center, avoiding over-browning.
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 right after they come out of the oven. Serve warm for the best experience.

Tips & Variations

Measure flour by spooning it into the cup and leveling it off to avoid dense dough.
Use good-quality cocoa powder for the best chocolate flavor.
For a natural red color, substitute red food coloring with beet powder.
Try buttermilk instead of milk for a tangier dough.
For a vegan version, replace the egg with a flax egg and use dairy-free butter and cream cheese.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven before serving, adding a little extra frosting if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise once, then refrigerate it overnight before rolling and shaping the rolls the next day. Allow the rolls to come to room temperature and rise again before baking.

What if I don’t have cocoa powder?

You can omit the cocoa powder to make classic cinnamon rolls, but you’ll lose the chocolate flavor and red velvet character. For a similar taste, substitute with an equal amount of all-purpose flour, though the richness will differ.

Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

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★★★★★

4.6 from 74 reviews

These Red Velvet Cinnamon Rolls combine the classic flavors of cocoa and cinnamon with a vibrant red hue, creating a visually stunning and delicious breakfast treat. Soft, tender dough infused with cocoa and cinnamon is rolled with a sweet cinnamon sugar filling, baked to perfection, and topped with a creamy cream cheese frosting. Perfect for special occasions or an indulgent weekend brunch.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Yield: 8–12 rolls 1x
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Dough

2 cups all-purpose flour (substitute: 1:1 gluten-free flour can work but texture will differ)
1/2 cup cocoa powder (unsweetened)
1/4 cup granulated sugar
1 packet (about 2 1/4 tsp) active dry yeast
1/2 teaspoon salt
3/4 cup warm milk (105–115°F / 40–46°C; can use buttermilk for extra tang)
1/4 cup unsalted butter, melted (can swap 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

Filling

1 tablespoon ground cinnamon
1/2 cup brown sugar (packed)
Thin layer of softened butter (quantity about 2-3 tbsp for spreading)

Frosting

4 oz cream cheese, softened (for frosting; use vegan cream cheese to dairy-free)
1/4 cup powdered sugar (for frosting)
1 tablespoon milk (for frosting; use plant milk if needed)
1 teaspoon vanilla extract (for frosting)

Instructions

Activate Yeast: Warm the milk to 105–115°F, ensuring it feels warm but not hot to the touch. Stir in the active dry yeast and let it sit for 5 minutes until it becomes foamy, indicating the yeast is active.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt until evenly combined.
Combine Wet and Dry: Add the yeast mixture, melted butter, the egg, red food coloring, and vanilla extract to the dry ingredients. Stir the mixture until it forms a rough dough.
Knead the Dough: Turn the dough onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and slightly elastic. The dough should be tacky but not sticky to the touch.
First Rise: Place the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel. Let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
Prepare the Roll: Punch down the risen dough to release excess air. Roll it out on a floured surface into a rectangle approximately 12×9 inches.
Add Filling: Spread a thin layer of softened butter evenly over the dough rectangle. Sprinkle the ground cinnamon and packed brown sugar evenly on top of the butter layer.
Shape Rolls: Starting at a long edge of the rectangle, roll the dough tightly into a log shape. Pinch the seam to seal the roll fully.
Cut Rolls: Using unflavored dental floss or a sharp knife, slice the rolled dough into 8 to 12 equal rolls. Arrange the rolls cut-side up in a greased 8×8 inch or 9-inch round baking dish.
Second Rise: Cover the baking dish with a towel or plastic wrap and let the rolls rise again for 30 minutes until they become puffy.
Preheat Oven & Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they are set, slightly springy to the touch in the center, and lightly browned without overbaking.
Prepare Frosting: While the rolls bake, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until the frosting is smooth and creamy.
Frost & Serve: As soon as the cinnamon rolls come out of the oven, drizzle or spread the cream cheese frosting on top. Serve the rolls warm for the best texture and flavor.

Notes

Measure flour by spooning it into your measuring cup and leveling it off to avoid creating dense dough.
Use good-quality unsweetened cocoa powder for the best chocolate flavor.
Be careful with the milk temperature when activating yeast — too hot will kill yeast, too cold won’t activate it.
For a vegan version, substitute the egg with a flax egg and use dairy-free butter and cream cheese alternatives.
Unflavored dental floss works well to slice rolls cleanly without squishing them.
If using beet powder as a natural coloring, the flavor will be earthier and slightly different from conventional red food coloring.

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet dessert, cinnamon sugar rolls, cream cheese frosting, breakfast rolls