Red Velvet Cinnamon Rolls: Your Top 10 Recipe for Irresistible Treats

Name: Red Velvet Cinnamon Rolls
Prep time: 2 h 30 min
Cook time: 25 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1 cup whole milk, warmed (105-115°F/40-46°C); 2 ¼ teaspoons active dry yeast (1 standard packet); ½ cup granulated sugar, divided; ½ cup unsalted butter, melted; ½ cup buttermilk, room temperature; 1 large egg, room temperature; 1 teaspoon vanilla extract; ½ teaspoon salt; 4 ½ - 5 cups all-purpose flour, plus more for dusting; ¼ cup Dutch-processed cocoa powder; 2-3 tablespoons gel red food coloring (start with 2, add more if desired); ½ cup unsalted butter, softened; ¾ cup light brown sugar, packed; 2 tablespoons Dutch-processed cocoa powder; 1 tablespoon ground cinnamon; 8 ounces cream cheese, softened; ½ cup unsalted butter, softened; 4 cups powdered sugar, sifted; 1 teaspoon vanilla extract; Pinch of salt; 1-2 tablespoons milk (optional, for consistency)

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There are some mornings when only something truly extraordinary will do. For me, that morning often arrives with a craving that transports me back to my grandmother’s kitchen, a place filled with warmth, laughter, and the irresistible scent of something delicious baking. I remember trying to convince her to make cinnamon rolls, but she always said they were too much work. One year, for Valentine's Day, I surprised her with my own batch of homemade treats, and to add a touch of festive romance, I decided to fuse her favorite cake flavor with my beloved breakfast pastry: Red Velvet Cinnamon Rolls. The look on her face when she saw those deep red swirls, topped with a luscious cream cheese frosting, was priceless. Since then, these incredible Red Velvet Cinnamon Rolls have become a tradition, a delightful blend of rich cocoa, tender dough, and tangy cream cheese that makes every bite feel like a special occasion. It's more than just a recipe; it's a memory, a moment of joy, and a testament to how the simplest ingredients can create something truly magical.

Table of Contents

Why This Recipe is a Must-Try

Unforgettable Flavor Fusion: Imagine the deep, subtle cocoa notes of red velvet cake perfectly swirled with the warm, spicy kick of traditional cinnamon rolls. These Red Velvet Cinnamon Rolls offer a unique taste experience you won't find anywhere else.
Visually Stunning: The vibrant red dough, contrasted with the white cream cheese frosting, makes for an incredibly impressive presentation. They're perfect for holidays, brunches, or simply to brighten a gloomy morning.
Amazingly Tender & Fluffy: Thanks to a carefully crafted yeast dough, these Red Velvet Cinnamon Rolls are incredibly soft and melt-in-your-mouth tender. The buttermilk in the recipe ensures a moist crumb that stays fresh longer.
Crowd-Pleasing Perfection: Whether you're serving them to family, friends, or bringing them to a potluck, these Red Velvet Cinnamon Rolls are always a huge hit. Prepare for rave reviews and requests for the recipe!

Key Ingredient Notes

Creating the perfect Red Velvet Cinnamon Rolls relies on understanding the role each key ingredient plays. Here’s a closer look at what makes this recipe shine:

Dutch-Processed Cocoa Powder

Unlike natural cocoa powder, Dutch-processed cocoa powder has been treated with an alkali to reduce its acidity. This results in a darker color and a milder, less bitter chocolate flavor. For our Red Velvet Cinnamon Rolls, Dutch-processed cocoa is crucial for achieving that signature deep red hue when combined with red food coloring, and for the characteristic subtle chocolate undertones of red velvet.

Buttermilk

Buttermilk is a hero ingredient in red velvet baking. Its acidity reacts with baking soda (which we'll use in the dough) to create a tender, moist crumb. Beyond its leavening properties, buttermilk also adds a slight tang that beautifully complements the cocoa and red velvet flavor profile. If you don't have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to equal 1 cup. Let it sit for 5-10 minutes until it slightly curdles before using it in your Red Velvet Cinnamon Rolls.

Gel Red Food Coloring

While liquid food coloring can work, gel food coloring is highly concentrated and produces a much more vibrant, rich red color without adding excess liquid to your dough. This is key for achieving that iconic deep red velvet look in your Red Velvet Cinnamon Rolls. Start with a smaller amount and add more until you reach your desired shade.

Red Velvet Cinnamon Rolls Preparation — Indulge in Pure Bliss: The Ultimate Red Velvet Cinnamon Rolls Recipe 4

Step-by-Step Guide with Pro Tips

For the Dough:

Step 1: In a small bowl, warm the milk to about 105-115°F (40-46°C). Sprinkle in the active dry yeast and a pinch of granulated sugar. Stir gently and let it sit for 5-10 minutes until foamy. This proves your yeast is active. If it doesn't foam, your yeast might be dead, and you should start again with fresh yeast.

Step 2: In a large mixing bowl (or the bowl of a stand mixer fitted with the dough hook), combine the remaining granulated sugar, melted butter, buttermilk, egg, vanilla extract, and salt. Add the foamy yeast mixture and mix well.

Step 3: Gradually add the all-purpose flour and Dutch-processed cocoa powder, mixing until a shaggy dough forms. Add the red gel food coloring, a little at a time, until you achieve a vibrant red color. You want a deep, rich hue for your Red Velvet Cinnamon Rolls.

Step 4: Knead the dough for 5-7 minutes until it's smooth, elastic, and no longer sticky. If using a stand mixer, let it do the work. If kneading by hand, dust your surface lightly with flour as needed, but try not to add too much extra flour.

Step 5: Lightly grease a clean bowl with oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. A warm oven (turned off, with the light on) works perfectly.

For the Filling:

Step 6: While the dough is rising, prepare the filling. In a medium bowl, combine the softened unsalted butter, light brown sugar, Dutch-processed cocoa powder, and ground cinnamon. Mix until well combined and paste-like.

Assembling the Red Velvet Cinnamon Rolls:

Step 7: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 18x12 inches (45x30 cm). Aim for an even thickness.

Step 8: Spread the prepared filling evenly over the entire surface of the dough, leaving about a 1/2-inch border on one of the long edges. This will help seal your Red Velvet Cinnamon Rolls.

Step 9: Starting from the long edge opposite the border, carefully roll the dough tightly into a log. Pinch the seam closed to secure it.

Step 10: Using a sharp, un-serrated knife or dental floss, slice the log into 12-14 equal-sized rolls, about 1 to 1.5 inches thick. For neat cuts, slide dental floss under the log, cross the ends over the top, and pull to cut. This method keeps the Red Velvet Cinnamon Rolls perfectly round.

Step 11: Lightly grease a 9x13 inch baking dish. Arrange the sliced Red Velvet Cinnamon Rolls in the prepared dish, leaving a little space between each roll. They will expand as they rise and bake.

Step 12: Cover the baking dish with plastic wrap or a clean towel and let the rolls rise again in a warm place for another 30-45 minutes, or until visibly puffy.

Baking and Frosting:

Step 13: Preheat your oven to 375°F (190°C). Bake the Red Velvet Cinnamon Rolls for 20-25 minutes, or until the edges are lightly golden and the centers are cooked through. If they start to brown too quickly, you can loosely tent them with foil.

Step 14: While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until light, fluffy, and lump-free. Add a splash of milk if needed to reach desired consistency.

Step 15: Once the Red Velvet Cinnamon Rolls are out of the oven, let them cool in the pan for about 5-10 minutes. This allows them to set slightly. Then, generously spread the cream cheese frosting over the warm rolls. The warmth will slightly melt the frosting, allowing it to seep into every delicious crevice. These are best served warm, but are also delicious at room temperature!

Variations & Serving Suggestions

These Red Velvet Cinnamon Rolls are fantastic on their own, but there are always ways to customize them to your liking or enhance the serving experience:

Add-Ins for the Filling: For extra texture and flavor, consider adding a sprinkle of mini chocolate chips, chopped pecans, or walnuts to the filling before rolling. A dash of espresso powder can also deepen the cocoa notes in your Red Velvet Cinnamon Rolls.
Flavorful Frosting Twists: Instead of plain vanilla, try adding a hint of orange zest or a tiny bit of almond extract to your cream cheese frosting. For a truly decadent treat, swirl a tablespoon of melted white chocolate into the frosting.
Serving Suggestions: Serve these Red Velvet Cinnamon Rolls warm for the ultimate gooey experience, perhaps with a cup of coffee or a tall glass of cold milk. They make a perfect breakfast, brunch item, or a delightful dessert.
Make-Ahead Magic: You can prepare the assembled, unbaked Red Velvet Cinnamon Rolls the night before. Cover the baking dish tightly with plastic wrap and refrigerate. In the morning, let them come to room temperature and rise for about 45-60 minutes before baking as directed. For longer storage of unbaked dough, consider our advice on Basics Glass Food Storage containers.
Individual Portions: Bake them in muffin tins for individual, perfectly portioned Red Velvet Cinnamon Rolls, which are great for gifting or portion control.
Cinnamon Roll Bites: Instead of rolling and slicing, cut the dough into small squares after spreading the filling, then bake them in a bundt pan or cast iron skillet for pull-apart cinnamon roll bites.

Looking for more delicious dessert ideas? Check out our recipe for Easy Pumpkin Dump Cake: Your Go-To Fall Dessert for a comforting treat, or dive into our Divine Lemon Blueberry Crumble Cheesecake: Your New Favorite Summer Dessert! for something lighter and fruitier.

Nutrition Information

Here’s an estimated nutritional breakdown for one Red Velvet Cinnamon Roll. Please note that these are estimates and can vary based on exact ingredients and portion sizes.

Nutrient	Amount (per roll)
Calories	420 kcal
Carbohydrate Content	60g
Cholesterol Content	55mg
Fat Content	18g
Fiber Content	2g
Protein Content	6g
Saturated Fat Content	11g
Serving Size	1 roll
Sodium Content	280mg
Sugar Content	38g
Trans Fat Content	0.5g
Unsaturated Fat Content	6g

Conclusion

There you have it – the ultimate guide to creating show-stopping Red Velvet Cinnamon Rolls right in your own kitchen! These rolls are more than just a breakfast pastry; they're a celebration, a comfort, and a testament to the magic that happens when classic flavors collide. Whether you're whipping them up for a special occasion or simply treating yourself to a moment of pure indulgence, these Red Velvet Cinnamon Rolls are guaranteed to bring smiles and satisfy even the deepest sweet cravings. Don't be intimidated by yeast dough – with a little patience and love, you'll be rolling out these crimson beauties like a pro. Happy baking, and enjoy every single delightful bite!

FAQs

Can I make Red Velvet Cinnamon Rolls ahead of time?

Yes! You can prepare the assembled, unbaked Red Velvet Cinnamon Rolls the night before. Cover the baking dish tightly with plastic wrap and refrigerate overnight. In the morning, remove them from the fridge and let them come to room temperature and rise for about 45-60 minutes before baking as directed.

What gives Red Velvet Cinnamon Rolls their color and flavor?

The signature deep red color comes from a combination of Dutch-processed cocoa powder and red gel food coloring. The flavor is a unique blend of subtle cocoa notes from the cocoa powder, a slight tang from the buttermilk, and the traditional sweet cinnamon spice in the filling.

Why is buttermilk important in this Red Velvet Cinnamon Rolls recipe?

Buttermilk plays a crucial role by reacting with the baking soda (or the slightly acidic environment created by yeast) to help tenderize the dough and create a very moist, soft crumb. It also adds a subtle tang that is characteristic of classic red velvet flavor. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5-10 minutes.

How do I store leftover Red Velvet Cinnamon Rolls?

Store leftover Red Velvet Cinnamon Rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days due to the cream cheese frosting. Reheat gently in the microwave for a few seconds to restore their warmth and gooey texture before serving.