These Red Velvet Cinnamon Rolls with Cream Cheese Icing bring together two beloved classics in one irresistible treat. The rich, crimson-hued dough offers that subtle cocoa flavor characteristic of red velvet, while the warm cinnamon swirl inside creates the perfect balance of spice and sweetness.
Perfect for holiday mornings, special brunches, or whenever you want to elevate your breakfast game, these rolls deliver that “wow” factor without requiring professional baking skills. The cream cheese icing melts beautifully into the warm rolls, creating pockets of creamy goodness in every bite.
Why You’ll Love This
- No yeast or rising time needed – these rolls come together in just 45 minutes
- The stunning red color makes them perfect for Valentine’s Day, Christmas, or any special occasion
- Cream cheese icing can be adjusted to your preferred sweetness level
- They’re impressive enough for guests but simple enough for a weekend family breakfast
- Leftovers (if there are any!) reheat beautifully for breakfast the next day
Ingredients
- 1 cup warm milk (110°F)
- 2 ¼ tsp (1 packet) active dry yeast
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg + 1 egg yolk
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp salt
- 1-2 tsp red gel food coloring
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 tbsp ground cinnamon
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream (for smoothness)
Instructions
- In a small bowl, mix warm milk, yeast, and 1 tbsp sugar. Let sit for 5-10 minutes until foamy.
- In a large bowl, whisk together melted butter, egg + egg yolk, vanilla extract, and red food coloring. Add flour, cocoa powder, salt, and remaining sugar. Mix until dough forms. Knead for 8-10 minutes until smooth and elastic. (If sticky, add a little more flour.) Place dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
- Mix softened butter, brown sugar, and cinnamon in a bowl until combined.
- Roll dough into a 12×16-inch rectangle on a floured surface. Spread cinnamon filling evenly over the dough. Roll tightly from the long side and slice into 8-12 rolls.
- Place rolls in a greased baking dish. Cover and let rise for 30 minutes. Preheat oven to 350°F (175°C). Bake for 20-25 minutes, until fluffy and golden.
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and heavy cream. Mix until creamy.
- Spread the icing over warm rolls and let it melt into the swirls.
Tips & Variations
- For a tangier icing, add 1 teaspoon of lemon juice to the cream cheese mixture
- If you don’t have buttermilk, add 1 tablespoon of vinegar or lemon juice to regular milk and let stand for 5 minutes
- Add ½ cup chopped pecans or walnuts to the cinnamon filling for extra texture
- For a deeper red color, use gel food coloring instead of liquid
- To make ahead, prepare the rolls up to the point of baking, refrigerate overnight, then bring to room temperature before baking
- For a chocolate lover’s version, add mini chocolate chips to the filling
Serving Suggestions
These red velvet cinnamon rolls are perfect alongside a hot cup of coffee or cold glass of milk. For a complete brunch spread, serve with fresh fruit and a savory egg dish like a frittata or quiche to balance the sweetness.
During the holidays, pair with hot chocolate topped with whipped cream and a sprinkle of cinnamon for an extra festive touch.
Notes
- Rolls are best enjoyed warm from the oven but can be stored in an airtight container for up to 2 days
- To reheat, warm in microwave for 15-20 seconds or in a 300°F oven for 5 minutes
- The rolls are done when they’re puffed and firm to the touch, with an internal temperature of about 190°F
- For cleaner slices, use unflavored dental floss instead of a knife to cut the roll
FAQs
Can I make these without red food coloring?
Yes! You can omit the red food coloring entirely for a chocolate cinnamon roll, or try natural alternatives like beet powder (though the color will be less vibrant).
Can I use a stand mixer for the dough?
Absolutely. Use the paddle attachment on low speed until just combined, being careful not to overmix.
Why didn’t my rolls rise much?
These are baking powder rolls, not yeast rolls, so they won’t rise as dramatically. Make sure your baking powder is fresh for the best lift.
Can I freeze these rolls?
Yes! Freeze unfrosted rolls in an airtight container for up to 1 month. Thaw overnight in the refrigerator, then warm and add fresh icing before serving.
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