Description

These Red Velvet Cinnamon Rolls are a festive fusion of classic cinnamon rolls and the rich, cocoa-kissed decadence of red velvet cake. With a soft, pillowy dough, spiced brown sugar filling, and a velvety cream cheese glaze, they’re perfect for holidays, brunches, or cozy weekend mornings. This bakery-style treat is both eye-catching and melt-in-your-mouth delicious.

Ingredients

Scale

For the Dough:

1 cup warm whole milk (110°F)
2¼ teaspoons active dry yeast (or 1 packet)
½ cup granulated sugar
2 large eggs, room temperature
½ cup unsalted butter, melted
2 tablespoons unsweetened cocoa powder
2 teaspoons red food coloring (or 1 tablespoon beetroot powder)
1 teaspoon vanilla extract
1 teaspoon salt
4 cups all-purpose flour (plus more for kneading)

For the Filling:

½ cup unsalted butter, softened
1 cup brown sugar (light or dark)
2 tablespoons ground cinnamon
(Optional) ½ teaspoon nutmeg or cardamom
(Optional) ½ cup chopped walnuts or pecans

For the Cream Cheese Glaze:

8 ounces cream cheese, softened
¼ cup unsalted butter, softened
1½ cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (adjust for consistency)
(Optional) Pinch of salt or lemon zest

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Instructions

Activate Yeast: In a large bowl, whisk warm milk and yeast. Let sit 5–10 minutes until foamy.
Make Dough: Add sugar, eggs, butter, cocoa, red coloring, vanilla, and salt. Mix well. Gradually add flour and knead for 8–10 minutes until smooth and elastic.
First Rise: Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
Prepare Filling: Combine softened butter, brown sugar, cinnamon, and optional spices into a paste.
Roll & Fill: Roll dough into a 16×12-inch rectangle. Spread filling evenly. Roll into a log and slice into 12 rolls.
Second Rise: Arrange rolls in greased 9×13-inch pan. Cover and rise for 35–40 minutes.
Bake: Preheat to 350°F (175°C). Bake for 25–28 minutes until golden.
Make Glaze: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk until fluffy.
Glaze & Serve: Drizzle glaze over warm rolls and serve immediately.

Notes

For gluten-free: Use a 1:1 GF flour with xanthan gum.

For vegan: Substitute almond milk and vegan butter.

For a make-ahead version: Shape and refrigerate overnight, then bake the next morning.

Roll dough tightly for even, bakery-style spirals.

Apply glaze while rolls are warm for best melt and coverage.

Prep Time: 45 minutes
Cook Time: 1 hours 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 445 kcal
Sugar: 30 g
Sodium: 270 mg
Fat: 23 g
Saturated Fat: 13 g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 57 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 85mg