If there’s ever been a dessert that doubles as breakfast and triples as a holiday showstopper, it’s these Red Velvet Cinnamon Rolls. Imagine the classic cinnamon roll recipe you know and love—soft, gooey, and swirled with cinnamon goodness—but dressed up in a stunning red velvet outfit and topped with dreamy cream cheese frosting. This is the kind of red velvet dessert that will make your brunch table look like it belongs on the cover of a magazine (but without requiring you to sell your soul to the baking gods to make it happen).

These rolls are perfect for those mornings when you want to spoil your family—or let’s be honest, yourself. They’re cozy enough for a lazy weekend breakfast, yet fancy enough to be the centerpiece of a holiday brunch treat. And the best part? You don’t need to be a professional baker to pull this off. With simple steps and everyday ingredients, these beauties come together with just a little patience (and maybe some holiday tunes in the background to set the mood).

So, grab your apron, preheat the oven, and let’s roll (pun fully intended).

Why You’ll Love These Red Velvet Cinnamon Rolls

They’re a stunning twist on the classic cinnamon roll recipe.

That cocoa-kissed red velvet dough pairs perfectly with the sweet cinnamon swirl.

Cream cheese frosting? Enough said.
Perfect as a red velvet dessert for Valentine’s Day, Christmas, or just a random Tuesday.
They make your kitchen smell like heaven’s bakery.

Ingredients You’ll Need

For the Dough:

4 cups all-purpose flour, plus extra for dusting
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 tsp salt
1/2 cup warm whole milk
1/2 cup warm water
1/4 cup unsalted butter, softened
2 large eggs
2 tbsp unsweetened cocoa powder
1 tbsp red food coloring (gel or liquid)

1/2 tsp vanilla extract

For the Filling:

1/2 cup unsalted butter, softened
1 cup brown sugar, packed
2 tbsp ground cinnamon
1/2 tsp salt

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

Step-by-Step Instructions

Make the dough: In a large bowl, whisk together flour, sugar, yeast, salt, and cocoa powder.
Mix milk, water, butter, eggs, red food coloring, and vanilla in another bowl. Gradually add to the dry mix, kneading until a soft dough forms (about 8–10 minutes).
Place dough in a greased bowl, cover, and let rise until doubled (about 1 ½ hours).

Shape the rolls: Roll dough into a rectangle (14×10 inches). Spread butter, then sprinkle with brown sugar, cinnamon, and salt.
Roll tightly, slice into 12 rolls, and place in a greased baking dish. Let rise another 30–40 minutes.
Bake: At 350°F for 25–30 minutes, until fluffy and lightly golden.

Frosting time: Beat cream cheese, butter, powdered sugar, vanilla, and salt until smooth. Spread over warm rolls.

Tips for the Perfect Red Velvet Cinnamon Rolls

Here’s the secret: these rolls thrive on patience. If your dough looks a little sticky, don’t panic—just add a sprinkle of flour and keep kneading. If your rolls aren’t identical twins, that’s fine too. They’ll puff up beautifully in the oven, and nobody’s measuring your spirals at the table.

A couple of pro tips:

Warm liquids are key. Too hot and you’ll kill the yeast; too cold and the dough won’t rise. Aim for cozy bathwater temperature.
For a bakery-worthy swirl, use dental floss (yes, really!) to slice the dough instead of a knife. It keeps the rolls neat and round.
Don’t skip the cream cheese frosting. It’s the glue that makes these rolls irresistible.

A Little Story Behind These Rolls

I first made these Red Velvet Cinnamon Rolls for Christmas morning a few years ago, and let me tell you—my family still talks about them. I wanted something festive but comforting, and this recipe hit both marks. My husband ate three before the wrapping paper was even cleared from the floor, and my kids were officially convinced that “Santa must have baked these.”

Since then, they’ve become my go-to red velvet dessert whenever I want to impress. Valentine’s Day? They’re on the table. Family reunion brunch? They’re gone before I can sit down. These rolls are more than just a recipe; they’re a tradition waiting to happen in your home too.

What to Serve with Red Velvet Cinnamon Rolls

These rolls are already the star of the show, but pairing them with a little extra love doesn’t hurt. Serve them with fresh fruit for balance, or alongside a big pot of coffee (because yes, you’ll want more than one). For holiday brunch, I love setting them next to a savory egg casserole—it keeps the sweet and savory harmony alive.

And if you’re really leaning into indulgence? A mug of hot cocoa with whipped cream on top makes these rolls feel like dessert and breakfast had the most delicious baby.

How to Store Your Rolls

If by some miracle you have leftovers (I’ll wait while you laugh), here’s how to keep them fresh:

Store covered at room temperature for up to 2 days.
For longer storage, refrigerate in an airtight container for up to 5 days.

To reheat, pop them in the microwave for 15–20 seconds or cover with foil and warm in the oven.

You can also freeze baked rolls (without frosting) for up to 2 months. Just thaw, warm, and frost when ready. Perfect for planning ahead!

FAQs About Red Velvet Cinnamon Rolls

Can I make these rolls overnight?

Yes! After shaping, cover and refrigerate the unbaked rolls overnight. Let them come to room temp before baking in the morning.

Can I substitute the food coloring?

Absolutely. If you’d rather skip it, you’ll still get a cocoa-cinnamon roll that’s just as delicious—just less red velvet-y.

What if I don’t have cream cheese for the frosting?

Buttercream works as a backup, but cream cheese frosting is what gives this cinnamon roll recipe its signature tangy-sweet magic.

Can I make these for a crowd?

Definitely! Just double the recipe and use a larger baking dish. They’re the perfect holiday brunch treat for family gatherings.

One Last Thought

There’s something magical about these Red Velvet Cinnamon Rolls—they’re not just food, they’re a moment. Whether you’re serving them as a red velvet dessert for Valentine’s Day or sneaking one with your morning coffee, they bring a little joy to the table. And isn’t that what cooking is all about?

So next time you’re looking for a recipe that’s equal parts cozy and impressive, give these rolls a try. Trust me: once you taste that cream cheese frosting melting into warm, cinnamon-swirled dough, you’ll know exactly why they’ve earned a permanent spot in my kitchen—and soon, in yours.

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Red Velvet Cinnamon Rolls

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Author: Amanda Hartwellen
Total Time: About 3 hours
Yield: 12 rolls 1x
Diet: Vegetarian

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Description

These Red Velvet Cinnamon Rolls combine the rich cocoa-kissed flavor of red velvet with the gooey sweetness of cinnamon swirls, all topped with luscious cream cheese frosting. Perfect for holidays, brunches, or any special morning, they’re festive, soft, and irresistible.

Ingredients

Scale

For the Dough

4 cups all-purpose flour, plus extra for dusting
¼ cup granulated sugar
1 packet (2 ¼ tsp) active dry yeast
½ tsp salt
½ cup warm whole milk
½ cup warm water
¼ cup unsalted butter, softened
2 large eggs
2 tbsp unsweetened cocoa powder
1 tbsp red food coloring (gel or liquid)

½ tsp vanilla extract

For the Filling

½ cup unsalted butter, softened
1 cup brown sugar, packed
2 tbsp ground cinnamon
½ tsp salt

For the Cream Cheese Frosting

8 oz cream cheese, softened
¼ cup unsalted butter, softened
1 ½ cups powdered sugar
1 tsp vanilla extract
Pinch of salt

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Instructions

In a large bowl, whisk together flour, sugar, yeast, salt, and cocoa powder.
In another bowl, combine warm milk, warm water, butter, eggs, red food coloring, and vanilla. Gradually mix into dry ingredients.
Knead dough for 8–10 minutes until soft and smooth. Place in a greased bowl, cover, and let rise until doubled (about 1 ½ hours).

Roll dough into a 14×10-inch rectangle. Spread butter evenly, then sprinkle with brown sugar, cinnamon, and salt.
Roll tightly into a log, slice into 12 rolls using dental floss or a sharp knife, and place in a greased baking dish. Cover and let rise 30–40 minutes.
Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes, until fluffy and lightly golden.

Beat cream cheese, butter, powdered sugar, vanilla, and salt until smooth. Spread frosting over warm rolls.

Notes

Use warm (not hot) liquids to activate yeast properly.

Dental floss makes cleaner slices than a knife.

If you prefer overnight prep, refrigerate shaped rolls, then bring to room temp before baking.

Store frosted rolls covered at room temp (2 days) or refrigerate up to 5 days.

Freeze baked, unfrosted rolls up to 2 months.

Prep Time: 25 minutes (plus 2 hours rising)
Cook Time: 25–30 minutes
Category: Desserts
Method: Baking
Cuisine: American

Red Velvet Cinnamon Rolls with Cream Cheese Frosting