Soft Red Velvet Cinnamon Rolls with Cream Cheese Frosting

These soft red velvet cinnamon rolls are a vibrant twist on the classic, with a tender cocoa-scented dough, a cinnamon sugar swirl, and a tangy cream cheese frosting.

They take a little time but nothing complicated, and the bright red spirals make them feel special for a weekend breakfast or holiday brunch.

Why These Red Velvet Rolls Are a Keeper

The dough is pillowy and slightly chocolatey, not overly sweet, which balances the rich filling and frosting. It has that familiar red velvet crumb but stays stretchy enough to roll tight without tearing.

I also appreciate how the red color stays vivid after baking. They look stunning on a platter and the cream cheese frosting melts into every swirl as you pull them apart.

Ingredients

• 4 cups all-purpose flour: spooned and leveled, not scooped
• 1/4 cup granulated sugar: divided, some for the yeast
• 2 1/4 tsp (1 packet) active dry yeast: check the expiration date; fresh yeast is key
• 2 tbsp unsweetened cocoa powder: natural or Dutch process both work
• 1 tsp fine salt
• 1 cup warm buttermilk: 105 to 115°F (40 to 46°C), not hot
• 1/4 cup unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 1 1/2 tsp red gel food coloring: gel gives a richer hue than liquid
• 1/2 cup unsalted butter, very soft: for the filling
• 3/4 cup light brown sugar, packed
• 2 tbsp ground cinnamon
• 4 oz cream cheese, softened: full-fat is best for the frosting
• 1/4 cup unsalted butter, room temperature: for the frosting
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• 1 to 2 tbsp whole milk: to thin the frosting

Variations / Substitutions

• Red gel vs. liquid food coloring: use about 1 tablespoon liquid; the color may be less intense and slightly pinker.
• Add raisins or chopped pecans: scatter 1/2 cup over the cinnamon sugar before rolling.
• Dairy-free: use plant-based buttermilk (1 cup oat milk plus 1 tbsp vinegar), vegan butter, and a dairy-free cream cheese alternative.
• Skip the frosting: a simple vanilla glaze (powdered sugar, milk, vanilla) lets the red color shine more.

If you love red velvet, try a Classic Red Velvet Cake.

How to Make Red Velvet Cinnamon Rolls

Step 1: Make the Dough

Warm the buttermilk to about 110°F (43°C), then stir in the yeast and 1 teaspoon of the granulated sugar. Let it sit for 5 to 10 minutes until a foamy cap forms on top. In a large bowl, whisk together the flour, remaining sugar, cocoa powder, and salt. Add the yeast mixture, melted butter, egg, vanilla, and red food coloring. Mix until a shaggy dough comes together, then turn it out onto a lightly floured surface and knead for 5 to 7 minutes, until smooth and elastic.

The dough should feel soft and slightly tacky. If it sticks stubbornly to your hands, add flour a tablespoon at a time. Avoid adding too much or the rolls will be dry. Shape the dough into a ball, place it in a greased bowl, cover loosely, and let it rise in a warm spot until doubled, about 1 to 1 1/2 hours.

Step 2: Roll Out and Fill

Punch down the risen dough and turn it out onto a lightly floured surface. Use a rolling pin to shape it into a 12×16-inch rectangle, with one of the long edges facing you. Spread the 1/2 cup of very soft butter evenly over the entire surface, leaving a 1-inch border on the top long edge. Mix the brown sugar and cinnamon together, then sprinkle it over the butter, pressing gently with your palm so it sticks.

The filling should cover the dough right up to the border but not beyond it. A bench scraper helps lift any spot that sticks to the counter. This even distribution keeps every bite of the roll consistent.

Step 3: Shape the Rolls

Starting from the bottom long edge, roll the dough tightly into a log, taking care to keep the filling inside. When you reach the bare border, pinch the seam all along the length to seal. Use unscented dental floss or a sharp serrated knife to cut the log into 12 equal rounds, about 1 1/2 inches thick each.

Arrange the rounds cut-side up in a buttered 9×13-inch baking dish, spacing them evenly. The slices may look a little lumpy now, but they will puff up and fill the gaps during the next rise.

Step 4: Bake the Rolls

Cover the pan loosely with a clean kitchen towel or plastic wrap and let the rolls rise in a warm spot for 30 to 45 minutes, until they look puffy and nearly doubled. While they rise, preheat the oven to 350°F (175°C). Bake on the middle rack for 22 to 25 minutes, until the tops are golden and the centers feel set.

If the rolls start to brown too fast before the centers bake through, tent the pan loosely with foil for the final 5 minutes. A center roll should spring back lightly when pressed. Let the pan cool on a wire rack for about 10 minutes before frosting.

Step 5: Frost the Rolls

While the rolls cool slightly, beat the cream cheese and 1/4 cup butter together until smooth. Add the powdered sugar, 1/2 teaspoon vanilla, and 1 tablespoon of milk. Beat until creamy, adding more milk a little at a time if you want a looser, more pourable frosting. Spread the frosting over the warm rolls, letting it melt into the swirls.

Serve the rolls while they are still warm. The frosting will be soft and the red spirals will stand out against the white cream.

Tips for the Fluffiest Red Velvet Rolls

• Use gel food coloring for a vivid, deep red without watering down the dough. Liquid color can make the dough wet and pale.
• Check your yeast. If the yeast and buttermilk mixture doesn’t foam after 10 minutes, the yeast is likely dead and the dough won’t rise.
• For a make-ahead option, after shaping the rolls in the pan, cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 30 to 45 minutes before baking.
• A serrated bread knife or floss cuts through the rolled dough cleanly without squashing the spirals.

Bake times can shift a minute or two depending on your pan. Always check a center roll.

Storing Red Velvet Cinnamon Rolls

• Refrigerate: keep leftover frosted rolls in an airtight container for up to 3 days. Unfrosted rolls stay fresh a day longer.
• Reheating: warm individual rolls in the microwave for 20 to 30 seconds, or place them in a 300°F (150°C) oven for 5 to 8 minutes.

Frequently Asked Questions

Why didn’t my dough rise?

Old yeast or liquid that was too hot are the most common causes. Make sure the buttermilk is between 105 and 115°F (40 to 46°C) and that the yeast foams before you start.

Do I have to use red food coloring?

You can leave it out. The rolls will be beige-brown and taste exactly the same, but they won’t have the red velvet look.

What if I don’t have buttermilk?

Stir 1 tablespoon of white vinegar or lemon juice into 1 cup of whole milk and let it sit for 5 minutes. It works the same way.

Can I freeze the baked rolls?

Yes. Frost or leave them plain, wrap tightly, and freeze for up to 1 month. Thaw overnight in the fridge and reheat before serving.

Red Velvet Cinnamon Rolls Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Calories: 380

Ingredients Method Notes

Ingredients

  

• 4 cups all-purpose flour
• 1/4 cup granulated sugar, divided
• 2 1/4 tsp active dry yeast
• 2 tbsp unsweetened cocoa powder
• 1 tsp fine salt
• 1 cup warm buttermilk (105 to 115°F)
• 1/4 cup unsalted butter, melted
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 1 1/2 tsp red gel food coloring
• 1/2 cup unsalted butter, very soft
• 3/4 cup light brown sugar, packed
• 2 tbsp ground cinnamon
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, room temperature
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• 1 to 2 tbsp whole milk

Method

 

1. Activate yeast in warm buttermilk and a pinch of sugar. Whisk dry ingredients. Mix in wet ingredients, knead 5 to 7 minutes, and let rise until doubled.
2. Punch down dough, roll into 12×16-inch rectangle, spread with butter, and cover with brown sugar and cinnamon mixture.
3. Roll up tightly, seal edge, and cut into 12 rounds. Place in a buttered 9×13-inch pan.
4. Let rise 30 to 45 minutes, then bake at 350°F (175°C) for 22 to 25 minutes until golden. Cool 10 minutes.
5. Beat frosting ingredients and spread over warm rolls. Serve warm.

Notes

The total time shown is hands-on prep and bake time. The dough needs about 1 to 1.5 hours for the first rise and another 30 to 45 minutes for the second rise. Plan for about 2.5 hours from start to finish.