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Red Velvet Cinnamon Rolls Recipe
Ben Carraoli

Red Velvet Cinnamon Rolls Recipe

I still remember the moment I pulled these red velvet cinnamon rolls out of the oven for the first time. The deep red color, the warm cinnamon aroma, and that soft, fluffy texture instantly told me this recipe was something special. I’ve made classic cinnamon rolls many times, but this red velvet version felt extra indulgent. The hint of cocoa, the gooey cinnamon filling, and the creamy frosting made every bite irresistible.
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Total Time 3 hours 40 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 cup warm milk – Warm milk helps activate the yeast properly; avoid overheating or it can kill the yeast.
  • ½ cup white sugar – Adds mild sweetness and helps the yeast rise better.
  • 4 tablespoons unsalted butter melted – Keeps the dough soft and rich; unsalted lets you control salt levels.
  • 1 teaspoon salt – Balances sweetness and enhances overall flavor.
  • 2¼ teaspoons instant yeast – Creates light fluffy rolls with a reliable rise.
  • 2 eggs – Add structure moisture, and richness to the dough.
  • ½ cup full-fat sour cream – Makes the dough extra soft and tender; low-fat versions won’t give the same result.
  • 4½ cups all-purpose flour – Provides the perfect texture for rolling and shaping the dough.
  • 2 tablespoons unsweetened cocoa powder – Adds subtle chocolate flavor typical of red velvet.
  • 1 tablespoon red food coloring – Gives the rolls their classic deep red color.
  • ½ cup softened butter – Spreads easily and helps the cinnamon sugar stick evenly.
  • ¾ cup brown sugar – Creates a gooey caramel-like center.
  • 2 tablespoons ground cinnamon – Adds warm spice and classic cinnamon roll flavor.
  • ¼ cup butter room temperature – Ensures a smooth and creamy frosting.
  • ½ cup cream cheese room temperature – Adds tangy richness that balances sweetness.
  • 1 teaspoon vanilla extract – Enhances the overall flavor of the icing.
  • 1½ cups powdered sugar – Sweetens and thickens the frosting.
  • 2 tablespoons milk – Helps adjust icing consistency for spreading or drizzling.

Method
 

  1. Start by combining warm milk, sugar, melted butter, salt, yeast, and red food coloring in a mixing bowl. Add eggs and sour cream, then gradually mix in flour and cocoa powder. Knead until the dough becomes smooth and elastic.
  2. Transfer the dough to a lightly greased bowl and cover it. Let it rise in a warm place until it doubles in size, which usually takes one to two hours.
  3. Once risen, roll the dough out into a large rectangle on a floured surface. Spread softened butter evenly, then sprinkle the brown sugar and cinnamon mixture over the top.
  4. Roll the dough tightly into a log and cut it into 12 equal slices. Place them in a greased baking dish, cover, and allow them to rise again for about one hour.
  5. Preheat the oven to 375°F (190°C). Bake the rolls for 35–40 minutes until they are puffed and lightly golden on top.
  6. While the rolls cool slightly, beat butter and cream cheese until smooth. Add powdered sugar, vanilla, and milk, adjusting the consistency as needed. Spread over warm rolls.

Notes

  • I always use room-temperature ingredients for smoother dough and frosting.
  • I don’t over-flour the dough; slightly sticky dough makes softer rolls.
  • I let the rolls cool just a little before icing so it melts perfectly.
  • I slice the dough using unflavored dental floss for clean cuts.
  • I cover the rolls loosely while baking if they brown too quickly.