Name: Red Velvet Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: For the Dough:; 1 cup warm buttermilk (105-115°F / 40-46°C); 1/2 cup granulated sugar, divided; 2 1/4 teaspoons active dry yeast (1 standard packet); 1/4 cup unsalted butter, melted and cooled; 2 large eggs, room temperature; 1/4 cup unsweetened cocoa powder; 1 teaspoon salt; 4 1/2 – 5 cups all-purpose flour, plus more for dusting; 1-2 teaspoons red gel food coloring (optional, adjust to desired shade); For the Filling:; 1/2 cup unsalted butter, softened; 1 cup packed light brown sugar; 2 tablespoons unsweetened cocoa powder; 1 tablespoon ground cinnamon; For the Cream Cheese Frosting:; 8 ounces full-fat cream cheese, softened; 1/2 cup (1 stick) unsalted butter, softened; 3-4 cups powdered sugar, sifted; 1 teaspoon pure vanilla extract; 1-2 tablespoons milk or cream (optional, for thinning)

Introduction: Your New Go-To Red Velvet Treat
Why This Recipe Delivers Perfect Red Velvet Cinnamon Rolls
Ingredients: What You Need & Why
Step-by-Step: Crafting Your Red Velvet Cinnamon Rolls
Expert Tips for Success
What to Serve With Your Red Velvet Cinnamon Rolls
Storing and Reheating Your Rolls
Frequently Asked Questions About Red Velvet Cinnamon Rolls

Introduction: Your New Go-To Red Velvet Treat

Imagine biting into a cinnamon roll so soft it practically melts in your mouth, yet bursting with the subtle cocoa tang of red velvet, all crowned with a luscious, creamy cream cheese frosting. That, my friends, is the experience awaiting you with these incredible red velvet cinnamon rolls. Forget those dry, overly sweet versions you might have encountered; this recipe is a game-changer, delivering bakery-quality indulgence right in your own kitchen.

From Bakery Wish to Home Victory: My Baking Journey with Red Velvet

For years, I chased the elusive perfect red velvet. It started with cakes, then cupcakes, and finally, my obsession turned to cinnamon rolls. I wanted that iconic color, that tender crumb, and that unmistakable flavor profile, all wrapped up in a warm, gooey swirl. After countless experiments, tweaks, and a few flour-dusted meltdowns, I finally cracked the code. This recipe isn’t just good; it’s the culmination of a passionate quest, designed to bring that bakery wish to your home victory.

Why These Red Velvet Cinnamon Rolls Are a Must-Try

These aren’t just any cinnamon rolls; they’re an experience. They’re perfect for a special breakfast, a decadent brunch, or even a unique dessert. The combination of the tender red velvet dough, the rich cocoa-cinnamon filling, and the tangy cream cheese frosting creates a symphony of flavors and textures that will have everyone asking for more. Trust me, once you try these, your regular cinnamon rolls might just feel a little… plain.

Why This Recipe Delivers Perfect Red Velvet Cinnamon Rolls

Achieving Ultimate Softness: The Buttermilk Secret: Buttermilk isn’t just for tang; its acidity tenderizes the gluten in the dough, resulting in an incredibly soft and pillowy texture that stays fresh longer. It’s the unsung hero of these rolls!
Rich Flavor Profile: Cocoa Meets Tang: We use just the right amount of unsweetened cocoa powder to give that classic red velvet depth without overpowering the other flavors. The slight tang from the buttermilk perfectly complements the cocoa, creating a balanced and sophisticated taste.
Vibrant Red Hue: Natural vs. Artificial Coloring: While traditional red velvet often relies on artificial food coloring, I’ll share tips for achieving a beautiful red hue, whether you prefer a bold, classic red or a more subtle, naturally derived shade.
The Cream Cheese Frosting Factor: Balancing Sweet and Tangy: A red velvet cinnamon roll is incomplete without its signature cream cheese frosting. Our recipe strikes the perfect balance between sweet and tangy, cutting through the richness of the roll and adding that essential creamy finish.

Ingredients: What You Need & Why

Here is what you need and why:

For the Dough:

All-purpose flour: The backbone of our rolls. I recommend unbleached all-purpose flour for a slightly better texture and flavor. Avoid using bread flour, as it can make the rolls too chewy. For a slightly lighter crumb, you could experiment with a small portion of cake flour, but all-purpose works beautifully.

Granulated sugar: Feeds the yeast and adds sweetness to the dough. Don’t skimp on this, as it’s crucial for both flavor and yeast activation.

Active dry yeast: The magic ingredient that makes our rolls rise and become wonderfully fluffy. Ensure your yeast is fresh for optimal results.

Unsweetened cocoa powder: This is where the red velvet flavor truly comes from. Use a good quality cocoa powder for the best depth of flavor. Dutch-processed cocoa will give a darker, less acidic flavor, while natural cocoa will be slightly more acidic and contribute to the red hue when combined with buttermilk.

Salt: Balances the sweetness and enhances all the other flavors. Don’t skip it!

Buttermilk: As mentioned, this is key for tenderness and that signature red velvet tang. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes until it curdles.

Eggs: Add richness, structure, and help with the tender crumb. Ensure they are at room temperature.

Unsalted butter: Adds richness and moisture to the dough. Melted and slightly cooled is best for incorporating smoothly.

Red food coloring (optional): For that vibrant, classic red velvet look. I prefer gel food coloring for a more intense color without adding too much liquid. You can adjust the amount to your desired shade or omit it entirely for a more subtle, natural red-brown hue.

For the Filling:

Brown sugar: Provides a deep, molasses-rich sweetness and moisture to the filling. Light or dark brown sugar will work.

Unsweetened cocoa powder: Enhances the red velvet flavor within the swirl.

Ground cinnamon: The classic cinnamon roll spice! It pairs beautifully with the cocoa.

Unsalted butter (softened): Acts as the binder for the filling, ensuring it stays put and melts into a delicious, gooey layer.

For the Cream Cheese Frosting:

Cream cheese (full-fat): The star of the frosting! Ensure it’s softened to room temperature for a smooth, lump-free frosting. Full-fat is essential for the best texture and flavor.

Unsalted butter (softened): Adds richness and helps create a stable, spreadable frosting.

Powdered sugar (confectioners’ sugar): Sweetens the frosting and gives it a smooth texture. Sift it to avoid lumps.

Vanilla extract: Enhances the flavor of the frosting. Use pure vanilla extract for the best taste.

Milk or cream (optional): A splash can be added to thin the frosting to your desired consistency, if needed.

Step-by-Step: Crafting Your Red Velvet Cinnamon Rolls

Follow these step-by-step photos:

1. Activating the Yeast: The Foundation of Flavor

In a large bowl, combine the warm buttermilk (around 105-115°F / 40-46°C) with a tablespoon of granulated sugar and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates your yeast is alive and ready to work its magic. If it doesn’t foam, your yeast might be old or your liquid too hot/cold, and you’ll need to start again.

2. Mixing and Kneading the Dough: Achieving the Right Consistency

To the foamy yeast mixture, add the remaining sugar, melted and cooled butter, eggs, cocoa powder, salt, and red food coloring (if using). Mix well. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer with a dough hook for 6-8 minutes, until the dough is smooth, elastic, and no longer sticky. It should spring back when gently poked. Resist the urge to add too much extra flour during kneading; a slightly tacky dough is ideal for soft rolls.

3. First Rise: Patience for Perfection

Lightly grease a large bowl with oil. Place the kneaded dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot. Let it rise for 1 to 1.5 hours, or until doubled in size. The time will vary depending on the warmth of your environment. A good test is to gently press two fingers into the dough; if the indent remains, it’s ready.

4. Rolling and Filling: Creating the Swirls

Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, approximately 18×12 inches (45×30 cm). Spread the softened butter evenly over the entire surface of the dough, leaving a small border on one long edge. In a small bowl, combine the brown sugar, cocoa powder, and cinnamon. Sprinkle this mixture evenly over the buttered dough. Starting from one long edge, tightly roll the dough into a log. Pinch the seam closed to seal.

5. Second Rise: For Maximum Fluffiness

Using a sharp, un-serrated knife or unflavored dental floss, cut the log into 12-15 equal-sized rolls (about 1.5 inches thick). Arrange the rolls in a lightly greased 9×13 inch baking dish, leaving a little space between each. Cover the dish with plastic wrap or a clean towel and let them rise again in a warm place for another 30-45 minutes, or until visibly puffy and almost touching. This second rise is crucial for that light, airy texture.

6. Baking to Golden Perfection: Signs of Doneness

Preheat your oven to 375°F (190°C). Bake the red velvet cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through. The internal temperature should reach around 200-205°F (93-96°C). If they start to brown too quickly, you can loosely tent them with foil. Remove from the oven and let them cool slightly in the pan while you prepare the frosting.

7. Whipping Up the Cream Cheese Frosting: Smooth and Lumpy-Free

In a medium bowl, using an electric mixer, beat the softened cream cheese and softened butter together until smooth and creamy, with no lumps. Gradually add the powdered sugar, one cup at a time, beating until fully incorporated and smooth. Stir in the vanilla extract. If the frosting is too thick, add a tablespoon of milk or cream at a time until you reach your desired spreading consistency. Spread generously over the warm (but not hot) cinnamon rolls. The warmth will allow the frosting to melt slightly and seep into the rolls, creating an even more decadent experience.

Expert Tips for Success

Don’t Over-Flour: Keeping the Dough Tender: Adding too much flour is the most common mistake in yeast baking. It results in dry, tough rolls. Measure your flour by weight (using a kitchen scale) for accuracy, or use the spoon-and-level method. The dough should be slightly tacky, not sticky, after kneading.
Warmth for Rising: Best Practices: Yeast loves warmth! A warm, draft-free spot is ideal for rising. You can create a warm environment by preheating your oven to its lowest setting for a few minutes, then turning it off and placing the covered dough inside. Alternatively, place the bowl in a larger bowl of warm water.
Sharp Knife for Clean Cuts: Preventing Squished Swirls: A sharp, un-serrated knife or even unflavored dental floss is your best friend for cutting neat, even rolls. If using floss, slide it under the log, cross the ends over the top, and pull to slice cleanly. This prevents squishing the beautiful swirls.
Frosting Temperature: Key for Spreading: Ensure your cream cheese and butter are at room temperature for the frosting. This is crucial for achieving a smooth, lump-free consistency that spreads beautifully. If the rolls are too hot, the frosting will melt completely; if they’re too cold, it won’t spread as easily. Aim for warm, not piping hot, rolls.
Quality Ingredients Matter: Using good quality cocoa powder, fresh yeast, and full-fat cream cheese will significantly impact the final taste and texture of your red velvet cinnamon rolls.

What to Serve With Your Red Velvet Cinnamon Rolls

Coffee and Tea Pairings

These decadent rolls pair wonderfully with a strong cup of coffee, like a dark roast or an espresso-based drink, to cut through the sweetness. For tea lovers, a robust black tea such as Earl Grey or English Breakfast would be a delightful complement. A creamy latte or cappuccino also makes for a luxurious pairing.

Holiday Brunch Ideas

Red velvet cinnamon rolls are a showstopper for any holiday brunch. Serve them alongside savory dishes like a quiche, scrambled eggs with chives, or crispy bacon. A fresh fruit salad or a bowl of Greek yogurt with berries would add a refreshing contrast. For a truly indulgent spread, consider adding a mimosa or a festive cranberry spritzer. For more brunch ideas, see more easy recipes!

Storing and Reheating Your Rolls

At Room Temperature vs. Refrigerated: Longevity and Freshness

Due to the cream cheese frosting, these red velvet cinnamon rolls are best stored in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. If unfrosted, they can be stored at room temperature for 1-2 days, but I highly recommend frosting them for the full experience! You can also freeze unfrosted baked rolls for up to 1 month. Wrap them tightly in plastic wrap and then in foil.

Best Reheating Methods: Oven, Microwave

To reheat, place individual rolls in the microwave for 15-30 seconds until warm and soft. For a larger batch or if you prefer a crispier exterior, reheat in a preheated oven at 300°F (150°C) for 10-15 minutes, loosely covered with foil to prevent drying out. If reheating frozen unfrosted rolls, thaw them overnight in the refrigerator first, then reheat as directed. Frost after reheating if they were frozen unfrosted.

Frequently Asked Questions About Red Velvet Cinnamon Rolls

Can I make these ahead of time?

Absolutely! You have a few options. You can prepare the dough the night before, let it do its first rise, then punch it down, shape the rolls, and place them in the baking dish. Cover tightly with plastic wrap and refrigerate overnight. The next morning, take them out and let them come to room temperature and complete their second rise (this might take 1-2 hours) before baking. Alternatively, you can bake the rolls completely, let them cool, and then frost them just before serving.

Why isn’t my dough rising?

There are a few common culprits. The most likely is inactive yeast. Ensure your yeast is fresh and that your liquid (buttermilk) is at the correct temperature (105-115°F / 40-46°C). Too hot will kill the yeast, too cold won’t activate it. Also, ensure your rising environment is warm and draft-free. Cold temperatures will significantly slow down or halt the rising process.

What can I use instead of red food coloring?

If you prefer to avoid artificial food coloring, you can omit it entirely. Your rolls will have a beautiful reddish-brown hue from the cocoa and buttermilk. For a more natural red, you can try adding a tablespoon or two of beet powder or a small amount of concentrated beet juice to the dough. Keep in mind that natural colorings may not yield the same vibrant red as artificial dyes, but they will still be delicious! For more natural coloring tips, check out King Arthur Baking’s guide.

Can I use regular milk instead of buttermilk?

While buttermilk is highly recommended for its tenderizing properties and signature tang, you can substitute it. To make a buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill it to the 1 cup mark with regular milk. Let it sit for 5-10 minutes until it slightly curdles. This will provide some of the acidity needed, though the flavor and tenderness might be slightly different than with true buttermilk.

Table of Contents