Last Valentine's morning, I woke up to find liam had decorated our entire kitchen with paper hearts. "Can we make something as red as these?" he asked, pointing to his artwork. That's when inspiration struck. The house filled with the warm aroma of cinnamon and cocoa as these red velvet cinnamon rolls baked, their deep crimson swirls peeking through the oven door. When I pulled them out, the soft, pillowy rolls practically melted under my fingertips. liam's eyes went wide as I drizzled tangy cream cheese frosting over the warm rolls, watching it cascade down the ruby-red layers. That first bite - tender, slightly sweet with hints of cocoa, wrapped in buttery cinnamon warmth - made us both pause mid-chew.
What to Serve With Red Velvet Cinnamon Rolls
Through years of family brunches and special mornings, I've figured out what works best alongside them. A good strong cup of coffee is my go-to - something bold enough to stand up to all that cream cheese frosting. liam prefers hot chocolate with extra marshmallows, which honestly makes sense for a kid. When we're feeling fancy on Valentine's Day or Mother's Day, I'll pour some champagne or make fresh orange juice. The savory stuff matters too - crispy bacon or breakfast sausage gives you that salty bite you need after something this sweet.
I used to go overboard with sides until I realized these Red Velvet Cinnamon Rolls really are the main event. Now I stick with a bowl of mixed berries, maybe some scrambled eggs if people are extra hungry, and that's about it. liam always wants hash browns because he loves dipping them in the extra frosting that pools on his plate (gross but he's seven, so whatever). Sometimes I'll put out some Greek yogurt for anyone watching their sugar, but most people just dive straight into the rolls and call it breakfast.
Jump to:
- What to Serve With Red Velvet Cinnamon Rolls
- Red Velvet Cinnamon Rolls Ingredients
- How To Make Red Velvet Cinnamon Rolls Step By Step
- Substitutions
- Red Velvet Cinnamon Rolls Variations
- Equipment For Red Velvet Cinnamon Rolls
- Storing Your Red Velvet Cinnamon Rolls
- Top Tip
- FAQ
- Time to Bake Something Beautiful!
- Related
- Pairing
- Red Velvet Cinnamon Rolls
Red Velvet Cinnamon Rolls Ingredients
The Dough:
- All-purpose flour
- Active dry yeast
- Buttermilk
- Granulated sugar
- Unsalted butter
- Large eggs
- Cocoa powder
- Red gel food coloring
- Vanilla extract
- Fine salt
Cinnamon Filling:
- Light brown sugar
- Ground cinnamon
- Softened butter
- Pinch of cocoa powder
Cream Cheese Frosting:
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
- Heavy cream
- Pinch of salt
See recipe card for quantities.
How To Make Red Velvet Cinnamon Rolls Step By Step
Prepare the Red Velvet Dough
- Warm buttermilk to around 110°F - not too hot or it kills the yeast
- Mix yeast with a pinch of sugar and let it sit until foamy
- Combine flour, cocoa powder, sugar, and salt in your mixer bowl
- Add the yeast mixture, softened butter, eggs, vanilla, and gel food coloring
- Knead with dough hook for about 8 minutes until smooth and elastic
- The dough should be slightly tacky but not sticky
- Place in greased bowl, cover with towel, and let rise about an hour until doubled
Make the Cinnamon Filling
- Mix softened butter with brown sugar and cinnamon in a small bowl
- Add a tablespoon of cocoa powder for extra depth
- Stir until it forms a thick, spreadable paste
- Set aside while dough finishes rising
Roll and Fill the Dough
- Punch down risen dough and turn out onto lightly floured surface
- Roll into a large rectangle about 16x12 inches
- Spread the cinnamon butter mixture all over, leaving a half-inch border on one long side
- Roll up tightly from the long side, starting opposite the bare edge
- Pinch the seam to seal
Cut and Arrange for Second Rise
- Use dental floss or sharp knife to cut log into 12 even rolls
- Arrange in greased 9x13 pan with a little space between each
- Cover with towel and let rise another 30-45 minutes until puffy
- They should look soft and almost touching each other
Bake Until Golden
- Preheat oven to 350°F while rolls finish rising
- Bake for 25-28 minutes until tops are set and edges just start to brown
- Don't overbake or they'll be dry
- Let cool about 10 minutes before frosting
Make Cream Cheese Frosting
- Beat softened cream cheese and butter together until fluffy
- Add powdered sugar gradually, mixing well after each addition
- Stir in vanilla and thin with heavy cream until it's spreadable
- Spread generously over warm rolls so it melts into all the crevices
Substitutions
Through testing different dietary needs, these substitutions work well:
Dough Options:
- Buttermilk → Regular milk + vinegar
- All-purpose flour → Bread flour (chewier texture)
- Butter → Coconut oil
- Eggs → Flax eggs
Color Alternatives:
- Gel food coloring → Beet powder (natural option)
- Red → Pink (less coloring)
- Artificial → Natural dyes
Frosting Swaps:
- Cream cheese → Mascarpone
- Butter → Plant-based butter
- Heavy cream → Milk
- Powdered sugar → Coconut sugar (blend first)
Red Velvet Cinnamon Rolls Variations
White Chocolate Cream Cheese Frosting
- Melt 4 ounces white chocolate and let it cool slightly
- Beat into your cream cheese frosting for extra richness
- The white chocolate adds sweetness and makes it extra decadent
- Perfect for anyone who wants over-the-top indulgence
Red Velvet Cinnamon Rolls with Chocolate Chips
- Sprinkle mini chocolate chips over the cinnamon filling before rolling
- Use about a cup of chips spread evenly across the dough
- They melt slightly during baking and create pockets of chocolate
- liam calls these the "double chocolate" version and requests them constantly
Overnight Red Velvet Cinnamon Rolls
- Prepare rolls through the cutting and arranging step
- Cover tightly with plastic wrap and refrigerate overnight
- Take out 30 minutes before baking to take the chill off
- Bake as directed for fresh-baked rolls on busy mornings
Mini Red Velvet Cinnamon Rolls
- Cut the dough log into 18-20 smaller pieces instead of 12
- Arrange in muffin tins for individual portions
- Reduce baking time to 18-20 minutes
- Great for parties or portion control
Red Velvet Cinnamon Roll Cake
- Layer the filling and dough in a bundt pan instead of rolling
- Bake at 350°F for 35-40 minutes until set
- Drizzle with cream cheese glaze after cooling
- Easier method when you don't feel like rolling and cutting
Equipment For Red Velvet Cinnamon Rolls
Essential Tools:
- Stand mixer (or strong arms!)
- 9x13 inch baking pan
- Rolling pin
- Bench scraper
- Dental floss for cutting
Helpful Extras:
- Kitchen scale for precision
- Instant-read thermometer
- Pastry brush
- Offset spatula for frosting
Storing Your Red Velvet Cinnamon Rolls
Based on feeding crowds and saving leftovers (when there are any!):
Room Temperature (2 days):
- Cover tightly after completely cool
- Store in airtight container
- Microwave 15-20 seconds to refresh
- Best served slightly warm
Refrigerator (5 days):
- Cover with plastic wrap
- Store in sealed container
- Bring to room temp or warm gently
- Frosting stays creamy
Freezer (3 months):
- Freeze before or after frosting
- Wrap individually in plastic
- Place in freezer bags
- Thaw overnight in fridge
Make-Ahead Magic:
- Prepare through cutting
- Refrigerate unbaked overnight
- Bring to room temp 30 minutes
- Bake as directed
Top Tip
- liam and I discovered our favorite twist during a holiday baking marathon when we ran short on cinnamon. In a moment of creativity (or desperation!), I grabbed the cocoa powder and mixed it into the brown sugar filling. That extra hit of chocolate flavor created deeper richness that perfectly complemented the red velvet dough.
- But our real secret? A tablespoon of sour cream mixed into the cream cheese frosting. My friend who owns a small bakery shared this trick, and it creates the most incredible tangy-sweet balance that cuts through the richness. The frosting stays perfectly spreadable and doesn't get crusty like regular versions.
- Now every batch gets that cocoa-spiked filling and tangy frosting. Sometimes the best recipes come from happy accidents and generous friends sharing their professional secrets!
FAQ
What is the secret ingredient in cinnamon rolls?
The secret to truly exceptional cinnamon rolls is buttermilk in the dough. It creates incredibly tender texture and adds subtle tang that balances sweetness. For red velvet cinnamon rolls, buttermilk also reacts with cocoa powder to enhance that signature flavor while keeping the crumb soft and pillowy for days.
What is the secret to a perfect red velvet?
Perfect red velvet requires three key elements: quality cocoa powder for subtle chocolate flavor, buttermilk for tang and tenderness, and proper food coloring technique. Don't over-mix the dough, use gel coloring for vibrant color, and balance the cocoa-to-sugar ratio. These red velvet rolls prove that technique matters more than ingredients alone.
What is the secret of red velvet cake?
Red velvet's magic comes from the chemical reaction between acidic ingredients (buttermilk, vinegar) and cocoa powder, creating that unique flavor and tender crumb. The subtle cocoa flavor shouldn't overpower - it's about balance. This same principle applies to red velvet cinnamon rolls from scratch, creating that distinctive taste everyone loves.
Why do you pour heavy cream over cinnamon rolls?
Pouring heavy cream over cinnamon rolls before baking creates incredibly moist, gooey centers by steaming during baking. The cream caramelizes slightly, adding richness and preventing dry edges. For red velvet cinnamon rolls, this technique works beautifully, though our cream cheese frosting provides similar moisture and flavor without the extra step.
Time to Bake Something Beautiful!
These red velvet cinnamon rolls have become our weekend tradition, and I hope they find a special place in your kitchen too. They're not as complicated as they look, and that first bite of warm, fluffy roll with cream cheese frosting makes every minute worth it. liam still talks about the Valentine's morning we first made them, and honestly, they taste just as good on a random Tuesday.
Want more easy breakfast wins? Try our Easy Pumpkin Fritters Recipe ready in 30 minutes for a quick fall-flavored treat. If you're craving something sweet after dinner, our Easy Caramel Cream Pie Recipe comes together in just 15 minutes. For a fun weekend breakfast the kids can help with, check out our Easy Homemade Pancake Poppers Recipe that disappear faster than I can make them!
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Related
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Pairing
These are my favorite dishes to serve with Red Velvet Cinnamon Rolls
Red Velvet Cinnamon Rolls
Equipment
- 1 Stand mixer (Optional; can knead by hand)
- 1 9x13-inch baking pan (Greased)
- 1 Rolling pin (To roll dough)
- 1 Bench scraper (Helps lift and shape dough)
- 1 Dental floss (For cleanly cutting rolls)
- 1 Mixing bowls (For dough and filling)
- 1 Offset spatula (For spreading frosting)
- 1 Kitchen towel (To cover dough during rise)
Ingredients
Dough
- 4 cups All-purpose flour - May substitute bread flour
- 2 ¼ teaspoon Active dry yeast - 1 packet
- 1 cup Buttermilk - Warmed to 110°F
- ¼ cup Granulated sugar
- ¼ cup Unsalted butter - Softened
- 2 large Eggs - Room temperature
- 1 tablespoon Cocoa powder - Unsweetened
- 1 tablespoon Red gel food coloring - Adjust for color intensity
- 1 teaspoon Vanilla extract
- ½ teaspoon Fine salt
Filling
- ½ cup Light brown sugar - Packed
- 1 tablespoon Ground cinnamon
- ¼ cup Unsalted butter - Softened
- 1 tablespoon Cocoa powder - Optional, for extra depth
Cream Cheese Frosting
- 8 oz Cream cheese - Softened
- ¼ cup Butter - Softened
- 1 ½ cups Powdered sugar - Sifted
- 1 teaspoon Vanilla extract
- 2 tablespoon Heavy cream - Add more for desired texture
- 1 tablespoon Sour cream - Optional, adds tanginess
- 1 pinch Salt - Balances sweetness
Instructions
- Warm buttermilk and activate yeast with a pinch of sugar until foamy, then mix with flour, cocoa, butter, eggs, and coloring to form dough.
- Knead the dough until smooth and elastic, then let it rise in a greased bowl until doubled in size.
- Prepare cinnamon filling by mixing softened butter, brown sugar, cinnamon, and cocoa; roll dough into a rectangle and spread filling evenly.
- Slice dough into rolls, arrange in a greased pan, let rise again, then bake at 350°F until lightly golden.
- Whip cream cheese frosting until fluffy, spread over warm rolls, and serve immediately.
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