I just made red velvet cinnamon rolls with silky cream cheese glaze that are exactly the kind of Must Try Desserts that ruin your diet in the best way.

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I’m obsessed with these red velvet cinnamon rolls because they feel like a birthday in your mouth every time. I love how the tang from cream cheese frosting fights the sweet dough and the cinnamon swirl sings.

And the color makes me grin like a kid, perfect for Red Velvet Cupcakes Homemade vibes or Must Try Desserts lists I hoard. I adore grabbing one straight from the pan and eating it sloppy, frosting and crumbs everywhere.

But it also sits pretty for guests, all dramatic and promising. Pure sugar comfort.

No shame. I want one immediately now.

Ingredients

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Flour: the dough’s backbone, soft and chewy when it’s kneaded right.
Yeast: makes it rise, gives that pillowy, airy texture you’ll love.
Sugar: just enough sweetness, helps the yeast wake up and behave.
Salt: balances sweetness, brings out the cinnamon’s warmth.
Warm milk: hydrates the dough and feeds the yeast, makes it tender.
Melted butter: adds richness and moistness, makes rolls feel indulgent.
Egg: binds the dough and gives that golden, slightly bouncy crumb.
Cocoa powder: subtle chocolate undertone, deepens the red without bitterness.
Red food coloring: gives that iconic red pop, choose how bold.
Vanilla: cozy aroma, it makes everything smell like comfort.
Brown sugar filling: caramel notes and stickiness, the gooey center.
Cinnamon filling: warm spice punch, classic cinnamon-roll nostalgia.
Softened spread butter: helps the filling glide and caramelize inside.
Cream cheese frosting: tangy, silky finish that’s slightly luxurious.
Frosting butter: lightens the frosting, makes it spreadable and smooth.
Powed sugar: sweetens and thickens frosting, gives that glossy finish.
Frosting vanilla: rounds flavors, makes it taste homemade and familiar.
Pinch of salt: cuts sweetness and sharpens the cream cheese flavor.
Milk or cream: thins frosting if it’s too stiff, adds silkiness.
Cooking spray or butter: prevents sticking, helps rolls brown evenly.

Ingredient Quantities

3 1/4 cups all purpose flour, plus extra for dusting

2 1/4 tsp active dry yeast (1 packet)

1/4 cup granulated sugar

1 tsp fine salt

3/4 cup whole milk, warmed to about 110°F

1/4 cup unsalted butter, melted and slightly cooled

1 large egg, room temperature

2 tbsp unsweetened cocoa powder

1 to 2 tbsp red food coloring (liquid or gel), depending on how red you want it

1 tsp vanilla extract

1/2 cup packed brown sugar for the filling

2 tbsp ground cinnamon for the filling

1/4 cup unsalted butter, softened for spreading

4 oz cream cheese, softened for the frosting

1/4 cup unsalted butter, softened for the frosting

1 to 1 1/2 cups powdered sugar for the frosting, sifted

1/2 tsp vanilla extract for the frosting

Pinch of fine salt (for the frosting)

1 to 2 tbsp milk or cream, to thin the frosting if needed

Cooking spray or extra butter for greasing the pan

How to Make this

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1. Warm the milk to about 110°F, sprinkle the yeast over it with the granulated sugar and let sit 5 to 10 minutes until foamy, if it doesn’t foam your yeast might be dead so use a new packet.

2. In a large bowl whisk together 3 1/4 cups all purpose flour, 1 tsp fine salt and 2 tbsp unsweetened cocoa powder; make a well and add the foamy yeast mixture, 1/4 cup melted butter, 1 large beaten egg, 1 to 2 tbsp red food coloring and 1 tsp vanilla extract; stir until a shaggy dough forms.

3. Turn the dough onto a floured surface and knead about 8 to 10 minutes until smooth and slightly tacky, add a little flour if it’s too sticky but don’t overdo it or rolls will be dense.

4. Lightly grease a bowl with cooking spray or butter, place the dough inside, cover with plastic wrap or a clean towel and let rise in a warm spot for 1 to 1 1/2 hours or until doubled in size.

5. Punch the dough down, roll it out on a floured surface into a roughly 12×18 inch rectangle; spread 1/4 cup softened butter evenly over the dough, then sprinkle 1/2 cup packed brown sugar mixed with 2 tbsp ground cinnamon across the butter.

6. Starting from a long edge, roll the dough tightly into a log, pinch the seam to seal, then cut into 9 to 12 equal rolls with a sharp knife or dental floss for cleaner cuts; arrange the rolls cut side up in a greased 9×13 inch pan leaving a little room between each.

7. Cover the pan and let the rolls rise again for 30 to 45 minutes until puffy; meanwhile preheat your oven to 350°F.

8. Bake the rolls for 20 to 25 minutes until they’re set and just lightly golden on top, don’t overbake or they’ll dry out; remove from oven and let cool for 10 to 15 minutes in the pan.

9. While they cool, make the frosting by beating together 4 oz softened cream cheese, 1/4 cup softened butter, 1/2 tsp vanilla extract and a pinch of fine salt until smooth; gradually add 1 to 1 1/2 cups sifted powdered sugar and beat to a spreadable consistency, add 1 to 2 tbsp milk or cream if you need to thin it.

10. Spread the cream cheese glaze generously over the warm rolls so it melts into the swirls, serve warm and enjoy; leftovers keep covered in the fridge for 3 days and warm up nicely for 15 seconds in the microwave before serving.

Equipment Needed

1. Large mixing bowl for making and proofing the dough
2. Measuring cups and spoons (for flour, sugar, cocoa, salt, etc)
3. Small saucepan or microwave-safe cup to warm the milk
4. Whisk and a wooden spoon or sturdy silicone spatula for stirring
5. Bench scraper or knife to divide the roll log (dental floss works great too)
6. Rolling pin and extra flour for dusting the surface
7. 9×13 inch baking pan, greased with butter or cooking spray
8. Hand mixer or stand mixer with paddle/whisk for the frosting and creaming the butter/cream cheese
9. Instant-read thermometer to check milk temp (about 110°F)
10. Plastic wrap or a clean kitchen towel to cover dough while it rises

FAQ

Q: How long does it take to make these red velvet cinnamon rolls from start to finish?

A: Plan on about 2 to 2 1/2 hours including rising time. Active work time is roughly 30 to 45 minutes. First rise is about 60 minutes, second proof after shaping is 20 to 30 minutes, and baking is 20 to 25 minutes.

Q: Can I use instant yeast instead of active dry yeast?

A: Yes. If you use instant yeast, mix it straight into the flour and cut the initial proofing step with warm milk by about 10 minutes. Dough will often rise a bit faster so keep an eye on it.

Q: My rolls came out dry or tough. What went wrong?

A: Most likely the dough was over-floured or over-kneaded, or you baked them too long. Use the lower end of the flour amount, keep kneading gentle until smooth and slightly tacky, and pull them out when the centers spring back lightly.

Q: How do I get that vivid red color without a weird taste?

A: Use gel food coloring if possible it gives stronger color with less volume. Stir it into the warmed milk so it disperses evenly. Start with 1 tbsp and add more if you want deeper red. Too much liquid coloring can change dough hydration so gel is best.

Q: Can I make the dough ahead or freeze the rolls?

A: Yes. You can refrigerate shaped rolls overnight, covered, then bake in the morning (give them 15 to 20 minutes to warm up). For freezing, freeze unbaked shaped rolls on a sheet, then transfer to a bag. Thaw overnight in the fridge, then let come to room temp and proof before baking.

Q: How do I get a smooth cream cheese frosting that is not runny?

A: Make sure cream cheese and butter are fully softened. Beat them until smooth before adding powdered sugar gradually. If it gets too thick, add 1 tsp milk at a time. If too thin, add more powdered sugar. A pinch of salt brightens the flavor.

Irresistible Red Velvet Cinnamon Rolls Recipe Substitutions and Variations

Whole milk → Buttermilk or full fat plain yogurt thinned with milk: use equal volume for a tangy, richer dough; if using yogurt whisk with a little water till pourable, warm gently to about 110°F so the yeast behaves.
Unsalted butter (in dough or for spreading) → Refined coconut oil or stick margarine: swap 1 for 1, coconut oil gives subtle flavor and margarine works if you need dairy free, just chill a little so dough consistency stays right.
Active dry yeast → Instant (rapid rise) yeast: use about 2 tsp instant in place of 2 1/4 tsp active, you can mix it straight into the dry flour and skip the proofing step for speed.
Cream cheese (frosting) → Mascarpone or thick Greek yogurt mixed with a little butter: use equal amounts of mascarpone for same creaminess, or 3/4 cup Greek yogurt plus 2 tbsp softened butter if you want a tangier, lighter glaze.

Pro Tips

1) Proof the yeast properly, dont skip it. If the milk isnt warm enough the yeast wont foam, too hot and you kill it. Aim for about 105 to 115°F. If it takes more than 10 minutes to foam toss the packet and try again with fresh yeast.

2) Be conservative with the flour when kneading. Add only a tablespoon at a time if the dough feels sticky. Better slightly tacky than dry and dense. Dough will relax and become easier to roll after the first rise.

3) For an even red color mix the food coloring into the melted butter and egg first, then add to the flour. Gel colors give richer color so use a little less. If color stains your hands, rub a little butter on them and it comes off easier.

4) Don’t overfill the swirls with cinnamon sugar or theyll leak and fuse together while baking. Spread a thin, even layer of butter and press the sugar mix lightly so it stays put. Use dental floss to slice the log if you want cleaner, neater edges.

5) Frost while rolls are warm but not piping hot. If too hot the frosting will melt off, too cool and it wont spread into the swirls. If your frosting is too thick add milk a teaspoon at a time until spreadable. Store leftovers covered in the fridge and warm briefly before serving.

Irresistible Red Velvet Cinnamon Rolls Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just made red velvet cinnamon rolls with silky cream cheese glaze that are exactly the kind of Must Try Desserts that ruin your diet in the best way.

Servings

servings

Calories

379

kcal

Equipment: 1. Large mixing bowl for making and proofing the dough
2. Measuring cups and spoons (for flour, sugar, cocoa, salt, etc)
3. Small saucepan or microwave-safe cup to warm the milk
4. Whisk and a wooden spoon or sturdy silicone spatula for stirring
5. Bench scraper or knife to divide the roll log (dental floss works great too)
6. Rolling pin and extra flour for dusting the surface
7. 9×13 inch baking pan, greased with butter or cooking spray
8. Hand mixer or stand mixer with paddle/whisk for the frosting and creaming the butter/cream cheese
9. Instant-read thermometer to check milk temp (about 110°F)
10. Plastic wrap or a clean kitchen towel to cover dough while it rises

Ingredients

3 1/4 cups all purpose flour, plus extra for dusting
2 1/4 tsp active dry yeast (1 packet)
1/4 cup granulated sugar
1 tsp fine salt
3/4 cup whole milk, warmed to about 110°F
1/4 cup unsalted butter, melted and slightly cooled
1 large egg, room temperature
2 tbsp unsweetened cocoa powder
1 to 2 tbsp red food coloring (liquid or gel), depending on how red you want it
1 tsp vanilla extract
1/2 cup packed brown sugar for the filling
2 tbsp ground cinnamon for the filling
1/4 cup unsalted butter, softened for spreading
4 oz cream cheese, softened for the frosting
1/4 cup unsalted butter, softened for the frosting
1 to 1 1/2 cups powdered sugar for the frosting, sifted
1/2 tsp vanilla extract for the frosting
Pinch of fine salt (for the frosting)
1 to 2 tbsp milk or cream, to thin the frosting if needed
Cooking spray or extra butter for greasing the pan

Directions

Warm the milk to about 110°F, sprinkle the yeast over it with the granulated sugar and let sit 5 to 10 minutes until foamy, if it doesn't foam your yeast might be dead so use a new packet.
In a large bowl whisk together 3 1/4 cups all purpose flour, 1 tsp fine salt and 2 tbsp unsweetened cocoa powder; make a well and add the foamy yeast mixture, 1/4 cup melted butter, 1 large beaten egg, 1 to 2 tbsp red food coloring and 1 tsp vanilla extract; stir until a shaggy dough forms.
Turn the dough onto a floured surface and knead about 8 to 10 minutes until smooth and slightly tacky, add a little flour if it's too sticky but don't overdo it or rolls will be dense.
Lightly grease a bowl with cooking spray or butter, place the dough inside, cover with plastic wrap or a clean towel and let rise in a warm spot for 1 to 1 1/2 hours or until doubled in size.
Punch the dough down, roll it out on a floured surface into a roughly 12×18 inch rectangle; spread 1/4 cup softened butter evenly over the dough, then sprinkle 1/2 cup packed brown sugar mixed with 2 tbsp ground cinnamon across the butter.
Starting from a long edge, roll the dough tightly into a log, pinch the seam to seal, then cut into 9 to 12 equal rolls with a sharp knife or dental floss for cleaner cuts; arrange the rolls cut side up in a greased 9×13 inch pan leaving a little room between each.
Cover the pan and let the rolls rise again for 30 to 45 minutes until puffy; meanwhile preheat your oven to 350°F.
Bake the rolls for 20 to 25 minutes until they're set and just lightly golden on top, don't overbake or they'll dry out; remove from oven and let cool for 10 to 15 minutes in the pan.
While they cool, make the frosting by beating together 4 oz softened cream cheese, 1/4 cup softened butter, 1/2 tsp vanilla extract and a pinch of fine salt until smooth; gradually add 1 to 1 1/2 cups sifted powdered sugar and beat to a spreadable consistency, add 1 to 2 tbsp milk or cream if you need to thin it.
Spread the cream cheese glaze generously over the warm rolls so it melts into the swirls, serve warm and enjoy; leftovers keep covered in the fridge for 3 days and warm up nicely for 15 seconds in the microwave before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.