Red Velvet Cinnamon Rolls

These red velvet cinnamon rolls are everything you love about classic cinnamon rolls, but richer and more decadent with that signature red velvet flavor and color. The dough is soft and fluffy with a hint of cocoa, wrapped around a buttery cinnamon-sugar filling that bakes into gooey spirals. Once they come out of the oven, they’re covered in a decadent cream cheese frosting that slightly melts into the spirals. They’re perfect for holidays, Valentine’s Day, Christmas morning, birthdays, or any time you want a show-stopping brunch treat that's extra special.

Why You'll Love These Red Velvet Cinnamon Rolls

I first had the idea to make red velvet cinnamon rolls when I came across them in a viral TikTok video while I was hunting for new holiday recipes. They looked legit and I immediately knew I wanted to develop a version that was just as eye-catching yet reliable enough to bake for real-life occasions, like Christmas brunch, Valentine’s Day, or a special weekend breakfast.

After a few rounds of testing the dough, cocoa amount, and frosting, I landed on a red velvet cinnamon roll recipe that consistently bakes up tall, soft, and flavorful without being fussy. The dough is pillowy and slightly chocolatey (not full-on chocolate, just a hint like classic red velvet), the filling bakes into gooey cinnamon ribbons, and the cream cheese frosting gives you that tangy, bakery-style finish.

These rolls also strike a nice balance between impressive and approachable. You don’t need to be a bread expert to make them. If you’ve ever made regular cinnamon rolls, you’ll feel right at home with this process. And even if you haven't this recipe is beginner-friendly! The dough is workable and forgiving, it rises perfectly, and it slices cleanly into neat spirals. I walk you through the key details like how soft the dough should feel, how long to let it rise, and how to tell when they’re baked, so you’re not guessing along the way.

After you’ve made them once, they’ll quickly become one of those go-to “wow” recipes you pull out whenever you want red velvet cinnamon rolls that taste as good as (or better than) anything you’d buy from a bakery.

Don't just take my word for it though, here's what one of our readers who made the rolls had to say about them:

Made these red velvet cinnamon rolls for a brunch I was hosting today, and they were the talk of the brunch. -Lisa Lopez

Ingredients You’ll Need

For the Dough:

• 1 cup whole milk
• ½ cup unsalted butter
• ½ cup + 1 tablespoon granulated sugar, divided
• 1 packet (2¼ tsp) active dry yeast
• 4 cups all-purpose flour (plus more for rolling)
• 3 tablespoon unsweetened cocoa powder
• 1 teaspoon kosher salt
• 2 large eggs, room temperature
• Red food coloring (gel preferred)
• Cooking spray

For the Filling:

• 2 tablespoon unsalted butter, melted
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon

For the Frosting:

• 1 (8 oz) block cream cheese, softened
• ½ cup unsalted butter, softened
• 2 teaspoon vanilla extract
• 2 tablespoon buttermilk
• ¼ teaspoon kosher salt
• 1⅓ cups confectioners’ sugar, sifted

How To Make Red Velvet Cinnamon Rolls

Step 1: Activate the yeast

In a small saucepan, heat the milk and butter over low heat just until the butter has melted and the mixture is warm (about 100–110°F, warm to the touch, not hot). Remove from the heat, stir in 1 tablespoon of sugar, and sprinkle the yeast over the top. Let it sit for about 5 minutes, or until the surface looks foamy and bubbly. If it doesn’t foam, your yeast may be dead and you’ll want to start over with fresh yeast.

Step 2: Mix and knead the red velvet dough

In the bowl of a stand mixer fitted with the dough hook, add the flour, cocoa powder, salt, and remaining ½ cup sugar. Pour in the yeast mixture and add the eggs.

Mix on medium-low speed for about 2 minutes until everything is combined into a sticky dough.

Add red food coloring a little at a time until you reach your desired red velvet shade, then continue kneading on medium speed for about 6 minutes. The dough should be soft and slightly tacky but should pull away from the sides of the bowl. If it’s very sticky and won’t come together, add 1 tablespoon of flour at a time, kneading between each addition, just until it’s smooth and elastic.

Step 3: Let the dough rise until doubled

Lightly grease a large bowl with cooking spray or a thin coating of oil. Transfer the dough to the bowl, turning it once to coat it lightly in the oil. Cover the bowl tightly with plastic wrap (or a clean kitchen towel) and let it rise in a warm, draft-free spot for about 1½–2 hours, or until the dough has doubled in size.

Step 4: Roll out the dough

Spray a 13×9-inch baking pan with cooking spray and set it aside. Lightly flour your work surface and gently turn the risen dough out onto it. Use a rolling pin to roll the dough into a 12×18-inch rectangle, about ¼ inch thick, trying to keep the edges as even and squared off as possible so your rolls bake evenly.

Step 5: Add the cinnamon filling and roll it up

For the filling, brush the entire surface of the dough with melted butter, leaving a small border around the edges. In a medium bowl, stir together the brown sugar, granulated sugar, and cinnamon until evenly mixed.

Sprinkle this mixture evenly over the buttered dough. Starting from one long edge, roll the dough up tightly into a log, smoothing and tightening as you go. Trim off the uneven ends, then slice the log into 12 equal rolls (a serrated knife or unflavored dental floss works great for clean cuts).

Step 6: Second rise in the pan

Arrange the sliced rolls, cut side up, in the prepared 13×9-inch pan, spacing them evenly. Cover the pan loosely with plastic wrap and let the rolls rise in a warm spot for about 30–45 minutes, or until they look puffy and nearly doubled in size.

Step 7: Bake the red velvet cinnamon rolls

While the rolls rise, preheat your oven to 350°F (175°C). Once risen, uncover the rolls and bake for 18–22 minutes, or until the tops are lightly golden and the centers look set, not doughy. If you gently pull apart two center rolls, the dough should look cooked through. If your oven runs hot, start checking a couple of minutes early. Let the rolls cool in the pan for 10–15 minutes before frosting.

Step 8: Make the cream cheese frosting

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the cream cheese and butter together until smooth and creamy. Add the vanilla extract, buttermilk, and a pinch of salt, then gradually add the confectioners’ sugar. Beat on medium speed until the frosting is thick, smooth, and spreadable. If it’s too thick, add a tiny splash more buttermilk; if it’s too thin, add a bit more confectioners’ sugar.

Step 9: Frost and serve

Spread the cream cheese frosting generously over the warm (but not piping hot) rolls, letting it melt slightly into the swirls. Serve the red velvet cinnamon rolls fresh and warm for the best texture. They’re perfect on their own or with a cup of coffee for a special breakfast, brunch, or dessert.

My Expert Tips To Make The Best Red Velvet Cinnamon Rolls

• Check your yeast so the dough actually rises. For fluffy red velvet cinnamon rolls, your yeast has to be alive. When you mix the warm milk, butter, sugar, and yeast, the surface should look foamy and bubbly after about 5 minutes. If it stays flat, toss it and start again with fresh yeast. Using water or milk that’s too hot (over about 110°F) can kill the yeast, and cold liquid won’t wake it up properly.
• Use the right temperature milk and butter. The milk and butter mixture should be warm, not hot. Aim for about 100–110°F, warm to the touch but comfortable to dip a finger into. If it’s too hot, let it cool a bit before adding the yeast. This one detail makes a huge difference in whether your dough rises properly.
• Don’t overload the dough with cocoa. Red velvet dough should be lightly chocolatey, not full-on chocolate bread. Too much cocoa will dry the dough out and make it harder to rise. Stick to the amount in the recipe so your rolls stay soft and pillowy and the cocoa just adds flavor and color depth.
• Adjust the flour slowly for a soft, tacky dough. The goal is a dough that’s soft, smooth, and slightly tacky, not dry or stiff. After kneading, it should pull away from the sides of the bowl but still feel a little sticky to the touch. If it’s very wet and won’t come together, add flour 1 tablespoon at a time, kneading after each addition, until it just comes together. Too much flour = dense, dry cinnamon rolls.
• Knead long enough to build structure. For tall, fluffy red velvet cinnamon rolls, you need some gluten development. In a stand mixer, that usually means about 6–8 minutes of kneading after everything is combined. The dough should feel elastic and bounce back slowly when you press it with a finger. Under-kneaded dough can tear easily and won’t rise as well.
• Let the dough rise in a warm, draft-free spot. Yeast dough likes it cozy. Look for a warm place in your kitchen, near (but not on) the stove, in a slightly warmed oven (turned off), or a sunny corner. If your kitchen is cold, the first rise might take longer than 2 hours. Don’t rush it; wait until the dough has genuinely doubled in size before moving on, or your rolls will be dense.
• Roll the dough evenly for uniform spirals. When you roll out the dough, aim for an even 12×18-inch rectangle that’s about ¼ inch thick. Uneven thickness can lead to some rolls baking faster than others. Try to keep the corners squared off so all 12 rolls end up roughly the same size and bake evenly in the pan.
• Use a sharp knife or floss to cut clean rolls. To keep your red velvet cinnamon rolls looking neat, use a very sharp serrated knife and saw gently, or use unflavored dental floss. Slide the floss under the log, cross the ends over the top, and pull tight to slice. This prevents squishing the log and keeps the spirals nice and round.
• Leave a little space in the pan for the second rise. When you place the rolls in the baking pan, space them slightly apart. They should have room to expand during the second rise and bake into each other. If they’re crammed in too tightly from the start, they might rise unevenly or bake a bit doughy in the center.
• Don’t overbake—soft center is key. Red velvet cinnamon rolls should be soft and tender, not dry. Start checking around 18 minutes. The tops should look set and lightly golden, and the center rolls should no longer look raw or wet, but they should still feel soft. If you insert a toothpick or gently pull apart two center rolls, the dough should look cooked through but still moist. Overbaking will dry them out and mute the red velvet flavor.
• Frost while they’re warm (but not piping hot). Let the rolls cool for about 10–15 minutes before frosting. If you frost them when they’re screaming hot, the cream cheese frosting will melt completely and slide off; too cool and it just sits on top. Slightly warm rolls help the frosting melt into the swirls just enough for that gooey bakery-style finish.
• Make them ahead for an overnight red velvet cinnamon roll option. For a special breakfast (like Christmas morning or Valentine’s Day), you can assemble the rolls the night before. After cutting and placing them in the pan, cover tightly and refrigerate overnight. In the morning, let them come to room temperature and puff up (this may take 45–60 minutes), then bake as directed. This overnight method gives you fresh-baked red velvet cinnamon rolls without having to start from scratch in the morning.

Red Velvet Cinnamon Rolls FAQs

Can I make these red velvet cinnamon rolls ahead of time?

Yes, these make great overnight red velvet cinnamon rolls. Assemble the rolls, place them in the baking pan, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let them sit at room temperature until puffy (usually 45–60 minutes), then bake as directed. This way you do the work the night before and wake up to fresh-baked rolls.

How do I store leftover red velvet cinnamon rolls?

Once the rolls have cooled completely, store them in an airtight container. They can be kept at room temperature for 1–2 days, or in the refrigerator for up to about 4 days. If they’re frosted, a cool room is usually fine for a day, but for longer storage the fridge is safer because of the cream cheese frosting.

How do I reheat red velvet cinnamon rolls?

For a soft, fresh-baked feel, reheat individual rolls in the microwave for about 10–15 seconds, just until warm. If you’re reheating several rolls at once, place them in a baking dish, cover with foil, and warm in a 300°F oven until heated through. If they’ve been stored in the fridge, let them take the chill off while the oven preheats so they warm more evenly.

Can I freeze red velvet cinnamon rolls?

Yes, you can freeze them. For best results, freeze the rolls after baking but before frosting. Let them cool completely, wrap tightly, and freeze for up to 2–3 months. Thaw overnight in the refrigerator or at room temperature, warm gently in the oven, and then add fresh cream cheese frosting before serving. You can also freeze unbaked, shaped rolls, then thaw, let rise, and bake, but the baked-then-frozen method is the most reliable for most home bakers.

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works well in this recipe. If you’re using instant yeast, you can usually skip the blooming step and add it directly to the dry ingredients with the flour, sugar, cocoa, and salt. Just make sure your milk mixture is still warm (not hot) so the yeast can activate properly. The rise time may be slightly shorter, so start checking the dough a bit earlier.

Why is my red velvet dough sticky?

Red velvet dough often starts out a bit sticky because of the added moisture from eggs, milk, and food coloring. Slight stickiness is normal and actually helps keep the rolls soft. If the dough is so wet that it won’t come together or pulls heavily onto your hands and the bowl, add flour slowly—1 tablespoon at a time—until it just pulls away from the sides of the bowl and feels soft and slightly tacky but workable. It’s better to err on the side of slightly sticky than to add too much flour and end up with dense, dry rolls.

My Final Thoughts

These red velvet cinnamon rolls are soft, gooey, and every bit as decadent as they look. With their beautiful color, rich cocoa dough, buttery cinnamon swirl, and dreamy cream cheese frosting, they’re the perfect treat for special mornings and celebrations. Give them a try and leave me a review and comment below so I can hear how they turned out for you!

Cinnamon Roll Recipes To Try Next

• Caramel Rolls
• Cinnamon Roll French Toast
• Apple Cinnamon Rolls
• Crescent Roll Cinnamon Rolls
• Cinnamon Roll Casserole