Perfect Red Velvet Cinnamon Rolls Recipe

Red Velvet Cinnamon Rolls From Scratch

Red Velvet Cinnamon Rolls From Scratch: A Festive, Homemade Treat

There’s something magical about the quiet hum of a morning kitchen, the scent of yeast and sugar hanging in the air, and the patient wait for dough to rise. It’s a ritual of care, and few things make it more rewarding than pulling a pan of homemade cinnamon rolls from the oven. But these aren’t just any cinnamon rolls. These are a celebration in a pan: Red Velvet Cinnamon Rolls from Scratch. With their deep, romantic hue, hint of cocoa, and tender, buttery crumb swirled with cinnamon spice, they bridge the gap between everyday indulgence and holiday spectacle. I first made these for a frosty December brunch, and the moment I saw that vibrant spiral peek through a blanket of creamy icing, I knew they’d become a much-requested tradition.

Table of Contents

Why You’ll Love This Recipe

The Ultimate “Wow” Factor: The stunning red spiral makes these rolls a showstopper for holidays, birthdays, or a special weekend treat.
Incredibly Soft & Tender Texture: Thanks to the addition of sour cream and a perfectly enriched dough, every bite is pillowy and soft.
A Beautiful Balance of Flavors: It’s not just about color. The subtle cocoa and tangy cream cheese icing perfectly complement the classic cinnamon-sugar filling.
Make-Ahead Magic: You can prepare the rolls the night before and bake them fresh in the morning, making a impressive breakfast surprisingly manageable.
The Joy of Baking from Scratch: There’s a deep satisfaction in creating these beautiful rolls entirely with your own hands, from the first mix to the final drizzle.

I’ll never forget the skeptical look from my brother-in-law, a devout “traditional cinnamon roll purist,” when I placed these vibrant spirals on the table. “Red Velvet? Isn’t that for cake?” he murmured. One tentative bite later, he was silent, reaching for a second roll before he’d even finished the first. The proof, as they say, is in the pudding—or in this case, in the soft, spiced, and utterly irresistible pull-apart bread that won over the toughest critic.

What Makes It Special

This recipe goes beyond just adding food coloring. Each ingredient plays a role in creating the signature red velvet experience.

Sour Cream: The secret weapon for an incredibly moist, tender crumb that stays soft for days.
Unsweetened Cocoa Powder: Just enough to add a subtle, rich depth of flavor that defines true red velvet, without making it taste like chocolate.
Full Fat Dairy: Using whole milk and full-fat sour cream ensures a rich, luxurious dough and the creamiest possible icing.
The Double-Rise Method: Letting the dough rise once as a ball and once after shaping guarantees those famously light, fluffy, and high-rising rolls.

Making It Happen: A Step-by-Step Narrative

Let’s begin. Warm your milk until it’s just cozy to the touch—too hot will harm the yeast. In the bowl of your stand mixer, combine it with the sugar, melted butter, salt, and that vibrant red food coloring. Sprinkle in the yeast and give it a quick stir. As you add the eggs and sour cream, the mixture will look like a smooth, pink batter.

Now, add the flour and cocoa powder. Fit your mixer with the dough hook and let it work on medium speed for a good five minutes. You’re looking for the dough to pull away from the sides and become smooth and elastic. If it’s stubbornly sticky, add a tablespoon of flour at a time. Once it’s ready, shape it into a ball in the bowl, cover it with a warm, damp towel or plastic wrap, and let it rest in a cozy, draft-free spot. Be patient here—you want it to truly double in size, which tells you the yeast is alive and well, creating those essential air pockets.

Once your dough is beautifully puffed, gently deflate it and turn it out onto a well-floured surface. Roll it out into a large rectangle, about 18 by 12 inches. Spread the softened butter for the filling evenly across the entire surface, then shower it with the mixture of brown sugar and cinnamon. Now for the fun part: starting from the long edge closest to you, roll the dough up into a tight, even log.

With a sharp serrated knife or a piece of unflavored dental floss, slice the log into 12 equal pieces. Nestle them into a generously buttered 9×13-inch pan. Here’s your choice: cover the pan and let them rise again for an hour until puffy for same-day baking, or cover and refrigerate overnight for a stress-free morning bake. If you chill them, just let them sit on the counter for about 30 minutes before baking.

Preheat your oven to 375°F (190°C). Bake your rolls for 35-40 minutes. You’ll know they’re done when they’re beautifully puffed and golden-brown on top. While they bake, make the icing: beat the room-temperature cream cheese and butter together until perfectly smooth, then whisk in the powdered sugar, vanilla, and milk until you have a luscious, spreadable frosting.

Let the baked rolls cool for just 5 minutes—you want them warm enough to melt the icing slightly, but not so hot that it disappears. Spread or drizzle the cream cheese icing over the top and watch it cascade into every nook. Serve immediately for that perfect, gooey, warm first bite.

You Must Know: Tips for Success

Yeast is Key: Ensure your yeast is fresh and active. If your dough doesn’t rise after an hour in a warm spot, the yeast may be expired.
Room Temperature Rules: For the filling and icing butter, true room-temperature softness is crucial for easy spreading and a smooth consistency.
The Chill Factor: Don’t skip the second rise (either at room temp or overnight in the fridge). This is what gives you tall, light rolls instead of dense ones.
Sharp Cutting: Use a very sharp, serrated knife or unflavored dental floss (slid underneath the log and pulled tight) to slice the rolls cleanly without squashing them.
Patience with Rising: If your kitchen is cool, the rise will take longer. Look for the dough to double in size, not just for the clock to run out.

Serving Ideas

These red velvet cinnamon rolls are a glorious centerpiece on their own. For a full brunch spread, pair them with crispy bacon or savory breakfast sausages to balance the sweetness. A pot of strong coffee or a glass of cold milk is the classic, perfect beverage partner. For a festive twist, serve with a sparkling mimosa.

Make It Different: Customization Ideas

Flavor Twist: Add a teaspoon of orange zest to the dough or a pinch of espresso powder to the cocoa for complexity.
Nutty Crunch: Sprinkle chopped pecans or walnuts over the cinnamon-sugar filling before rolling.
Dairy-Free: Use plant-based milk, a vegan butter substitute, and vegan cream cheese.
Less Sweet: Reduce the sugar in the dough by a quarter cup, or use a lighter hand with the icing.

Storage & Reheating Tips

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 5 days. To reheat, warm individual rolls in the microwave for 15-20 seconds, or place them in a 300°F oven for 5-10 minutes until warm throughout. The icing can be stored separately in the fridge.

Success Tips

For the most vibrant color, use a high-quality gel food coloring rather than a liquid one, as you’ll need less and it won’t throw off the liquid balance of your dough. When rolling the log, try to keep it as tight and even as possible for beautifully defined swirls in every roll.

Frequently Asked Questions (FAQ)

Can I use active dry yeast instead of instant yeast?
Yes, you can. Active dry yeast should be first “proofed” in the warm milk with a pinch of the sugar until foamy (about 5-10 minutes) before adding the remaining ingredients.

My dough didn’t turn very red. What happened?
The cocoa powder can mute the color. For a truly vibrant red, use a gel-based food coloring, which is more concentrated. You can add an extra teaspoon if needed during mixing.

Can I freeze these cinnamon rolls?
Absolutely. After cutting and placing in the pan, wrap the unbaked pan tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge, then let rise at room temperature before baking as directed.

Why is my filling leaking out during baking?
This can happen if the butter in the filling is too melted or if the rolls are rolled too loosely. Using softened (not melted) butter and rolling snugly helps seal the filling inside.

The icing is too runny/thick. How can I fix it?
For runny icing, add more powdered sugar a tablespoon at a time. For icing that’s too thick, add more milk a teaspoon at a time until it reaches your desired consistency.

Red Velvet Cinnamon Rolls From Scratch

Ingredients

Dough:

1 cup Warm Whole Milk (or 2%)
½ cup Granulated Sugar
4 tbsp Unsalted Butter, melted
1 tsp Salt
1 packet (2 ¼ tsp) Instant Yeast
2 large Eggs
½ cup Full-Fat Sour Cream
4 ½ cups All-Purpose Flour, plus more as needed
2 tbsp Unsweetened Cocoa Powder
1 tbsp Red Food Coloring (gel recommended)

Filling:

½ cup Unsalted Butter, softened
¾ cup Brown Sugar, packed
2 tbsp Ground Cinnamon

Cream Cheese Icing:

¼ cup Unsalted Butter, room temperature
½ cup Cream Cheese, room temperature
1 tsp Pure Vanilla Extract
1 ½ cups Powdered Sugar
2 tbsp Whole Milk (or 2%), plus more as needed

Instructions

Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine warm milk, sugar, melted butter, salt, yeast, and food coloring. Mix briefly. Add eggs and sour cream; mix to combine. Add flour and cocoa powder. Mix on medium speed for 5 minutes until dough is smooth and elastic. Add an extra tablespoon of flour if dough is too sticky.
First Rise: Cover the bowl with plastic wrap and let rise in a warm, draft-free place for 1.5-2 hours, until doubled in size.
Shape: Punch down dough and turn onto a floured surface. Roll into an 18×12-inch rectangle. Spread softened butter evenly over dough. Mix brown sugar and cinnamon; sprinkle evenly over butter.
Roll & Cut: Tightly roll dough into a log, starting from a long edge. Cut into 12 equal pieces with a sharp serrated knife or dental floss. Place in a greased 9×13-inch pan.
Second Rise: Cover pan. For same-day baking, let rise 1 hour. For overnight, refrigerate. If chilled, let sit at room temp for 30 minutes before baking.
Bake: Preheat oven to 375°F (190°C). Bake rolls for 35-40 minutes, until puffed and golden. Cool slightly.
Make Icing: While rolls bake, beat room-temperature butter and cream cheese until smooth. Add powdered sugar, vanilla, and milk. Beat until creamy. Adjust consistency with more milk or sugar.
Finish: Ice the warm rolls. Serve immediately.

Notes

Ensure yeast is fresh for proper rising.
A cool kitchen will extend rise time; wait until dough is truly doubled in size.