There’s something undeniably magical about the aroma of homemade cinnamon rolls wafting through your kitchen. But when you combine the classic comfort of cinnamon rolls with the striking visual appeal of red velvet? That’s when baking becomes an experience to remember. These Red Velvet Cinnamon Rolls From Scratch bring together two beloved treats in one irresistible package.
The rich crimson dough, subtle cocoa undertones, and cream cheese frosting create a breakfast or dessert that’s as stunning to look at as it is delicious to eat. Perfect for holiday mornings, special brunches, or anytime you want to elevate your baking game without spending hours in the kitchen.
Why You’ll Love This
- Eye-catching presentation that will impress friends and family without complicated techniques
- Perfect balance of cocoa and vanilla flavors with the classic cinnamon spice you crave
- Ready in just 45 minutes, making them accessible even on busy mornings
- The cream cheese frosting adds a tangy contrast that perfectly complements the red velvet flavor
- Makes just 4 servings, perfect for small households (but easily doubled for gatherings)
Ingredients
- ¼ cup bread flour
- ¾ cup water
- ⅓ cup whole milk, room temperature
- ⅓ cup heavy cream, room temperature
- 1 tablespoon white vinegar
- 3⅔ cups bread flour
- ⅓ cup granulated sugar
- 1½ tablespoons cocoa powder
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 egg, room temperature
- 1 teaspoon vanilla
- ½-1 teaspoon red gel food coloring
- 6 tablespoons unsalted butter, cool room temperature
- ½ cup unsalted butter, room temperature
- ⅔ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla bean paste
- ½ cup unsalted butter, room temperature
- 4 ounces cream cheese
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
- In a small saucepan, whisk water and flour together. Cook over medium heat, whisking constantly, for 4-5 minutes until mixture becomes a paste-like slurry. Transfer to a bowl to cool.
- Combine milk, cream, and vinegar in a small bowl. Set aside.
- In stand mixer bowl, combine bread flour, sugar, cocoa powder, yeast, and salt. Add milk mixture, egg, vanilla, tangzhong, and food coloring. Knead with dough hook for 2 minutes until shaggy dough forms.
- Incorporate softened butter ½ tablespoon at a time, letting each piece fully mix in. Knead 8-10 minutes until smooth and elastic.
- Shape dough into smooth ball, place in bowl, cover with plastic wrap, and rest 30 minutes.
- Mix butter, brown sugar, cinnamon, cocoa powder, and vanilla until smooth.
- Roll dough to 15×21-inch rectangle. Spread filling evenly. Cut into twelve 1¾-inch strips and roll each away from you. Place in parchment-lined 9×13 pan.
- Cover with plastic wrap and let rise in warm place until doubled, about 1-2 hours. Preheat oven to 325°F.
- Bake 28-35 minutes until internal temperature of middle rolls reaches 175°F-180°F.
- Beat cream cheese and butter until combined. Add powdered sugar and beat until fluffy. Mix in vanilla and cream.
- Cool rolls 15 minutes, spread with frosting, and let sit additional 15 minutes before serving warm.
Tips & Variations
- For a quicker version, use refrigerated pizza dough and add cocoa powder and food coloring to it
- Add 1/2 cup chopped pecans or walnuts to the filling for extra texture and flavor
- Replace the red food coloring with natural alternatives like beet powder for a more natural approach
- Make ahead option: Prepare rolls the night before and refrigerate before the final rise, then bring to room temperature for 30 minutes before baking
- For extra decadence, add white chocolate chips to the filling or drizzle melted white chocolate over the frosted rolls
Serving Suggestions
These Red Velvet Cinnamon Rolls make a stunning centerpiece for a brunch spread. Serve alongside fresh fruit, yogurt parfaits, and hot coffee or tea for a complete morning meal. For a dessert presentation, pair with vanilla ice cream and a light dusting of cocoa powder.
If you’re serving these for a special occasion like Valentine’s Day or Christmas morning, add festive sprinkles on top of the cream cheese frosting while it’s still warm for an extra celebratory touch.
Notes
- Rolls are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days
- To reheat, microwave individual rolls for 15-20 seconds or until just warm
- The rolls should spring back slightly when touched to indicate they’re fully baked
- For the brightest red color, use gel food coloring rather than liquid
FAQs
Can I make these without the red food coloring?
Absolutely! You can omit the food coloring entirely for chocolate cinnamon rolls, or substitute with natural alternatives like beet powder.
Why didn’t my dough rise much?
This quick version relies on a shorter rise time. Make sure your yeast is fresh and that your milk is warm (not hot) to activate the yeast properly.
Can I double this recipe?
Yes! This recipe doubles easily for larger gatherings. Simply use a larger baking dish and add about 5 minutes to the baking time.
Can I freeze these rolls?
You can freeze unfrosted baked rolls for up to 1 month. Thaw overnight in the refrigerator and warm before adding fresh frosting.
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