Dessert

Red Velvet Cinnamon Rolls Recipe

ByLily Cross December 22, 2025December 22, 2025

Introduction

These Red Velvet Cinnamon Rolls offer a festive twist on a classic favorite, combining the rich flavors of cocoa and cinnamon with a vibrant red hue. Perfect for holiday mornings or special occasions, they’re soft, tender, and topped with a smooth vanilla glaze that melts deliciously into every bite.

A close-up view of nine red velvet cinnamon rolls arranged tightly in a white baking pan. Each roll has multiple layers with a deep red, soft textured dough spiraled in a circular pattern, separated by swirls of thick, creamy white icing that glistens under the light. The icing is drizzled generously on top of the rolls, pooling slightly in the middle of each swirl. Small white sugar crystals are sprinkled over every roll, adding a textured sparkle. The background features a white marbled surface that contrasts with the vivid colors of the rolls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¼ cups all-purpose flour (plus extra for dusting)
2 ¼ teaspoons instant yeast
¾ cup warm milk (about 110°F)
¼ cup granulated sugar
¼ cup unsalted butter, softened
1 teaspoon salt
1 large egg
2 tablespoons unsweetened cocoa powder
2 teaspoons red food coloring (or more as desired for color)
1 tablespoon buttermilk
½ cup brown sugar, packed
2 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons ground cinnamon
¼ cup unsalted butter, softened (for filling)
1 cup powdered sugar
2 tablespoons milk (add more if needed)
½ teaspoon vanilla extract

Instructions

Step 1: Warm the milk to about 110°F, then add the yeast and a teaspoon of sugar. Let it sit for 5 minutes until it becomes foamy to activate the yeast.
Step 2: In a large mixing bowl, combine the flour, sugar, salt, cocoa powder, and red food coloring. Add the yeast mixture, softened butter, egg, and buttermilk. Mix until a soft dough forms.
Step 3: If the dough is too sticky, add flour a tablespoon at a time. Knead on a lightly floured surface for 7–8 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
Step 5: While the dough rises, mix brown sugar, granulated sugar, cocoa powder, and cinnamon in a small bowl. Keep the softened butter ready for spreading.
Step 6: Once risen, punch down the dough gently. Roll it out into a 12×16 inch rectangle on a floured surface. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
Step 7: Starting from the long side, roll the dough tightly into a log. Cut into 12 equal slices using a sharp knife or unflavored dental floss.
Step 8: Arrange the slices in a greased 9×13-inch baking dish with a little space between each roll. Cover and let rise again for 30–40 minutes until puffy.
Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden on top and cooked through. Avoid overbaking to keep them soft.
Step 10: Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust thickness by adding more milk or powdered sugar as needed.
Step 11: Drizzle the warm rolls generously with the glaze. Serve immediately for best softness and flavor.

Tips & Variations

Use unflavored dental floss to cut the rolls cleanly without squishing the dough.
For a stronger red color, increase the red food coloring slightly while mixing the dough.
Add a teaspoon of vanilla extract to the dough for extra flavor depth.
Substitute buttermilk with plain yogurt mixed with a splash of milk if needed.
Try cream cheese frosting instead of the vanilla glaze for a richer topping.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for about 15–20 seconds to restore softness before serving. These cinnamon rolls can also be frozen tightly wrapped for up to 2 months; thaw overnight in the fridge and warm before eating.

How to Serve

The image shows a close-up of nine red velvet cinnamon rolls tightly placed in a silver baking tray on a white marbled surface. Each roll is made of soft, light brown dough with a rich red velvet spiral layer inside, topped with thick, creamy white frosting spread unevenly over the spirals. The rolls are sprinkled with small, white powdered sugar dots that add texture and contrast. The frosting has a smooth, glossy texture, sitting on the red swirl that has a velvety but slightly crumbly look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes. You can prepare the dough up to the first rise, then refrigerate it overnight. Let it come to room temperature before rolling out and assembling the rolls.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using. Plain yogurt thinned with a little milk also works well.