The kitchen smelled of cocoa and warm butter as the dough rose in the early morning light. I first made red velvet cinnamon rolls last winter, inspired by a cozy afternoon with my mum. She handed me a little mug of hot cocoa, its steam curling across her mittens, and asked if I’d ever tried a red velvet treat at breakfast. I shook my head—so she sprinkled a few crumbs of her homemade cake across my cocoa, and that’s when I knew I needed that tender, lightly chocolatey swirl for brunch.

That first batch became a soft, cinnamon-kissed treasure—vibrant red spirals filled with cocoa sweetness and swirled with gooey cinnamon sugar. Butter melted into the dough, making each bite pillowy soft. Topping them with tangy cream cheese frosting, thick and creamy, felt like the perfect winter hug.

Each time I bake them now, I remember my daughter’s eyes lighting up when she saw the red color, wide as if she’d spotted a treasure. We mark special mornings—birthdays, snowy days, or the start of the school term—with these rolls, echoing those first warm moments with my mum.

If you’re longing for a treat that’s festive enough to feel special but homely enough to bake with kids, these red velvet cinnamon rolls are for you. Rich yet light, colourful yet comforting, they bring a little celebration to any morning.

Red Velvet Cinnamon Rolls with Cream Cheese Frosting - Red Velvet Cinnamon Rolls

Short Description

Soft, cocoa-infused red velvet rolls filled with cinnamon sugar and topped with creamy cream cheese icing. A festive twist on the classic cinnamon roll—perfect for special breakfasts or holidays.

Ingredients You’ll Need

For the Dough

1 cup buttermilk, warmed to ~38 °C (100 °F)
7 Tbsp granulated sugar
2¼ tsp active dry yeast (1 packet)
4¼ cups all-purpose flour, plus extra for dusting
2 Tbsp unsweetened cocoa powder
2 tsp red food gel
½ cup unsalted butter, softened
2 large eggs
1 tsp salt

For the Cinnamon Filling

½ cup unsalted butter, softened
1 cup brown sugar
1 Tbsp ground cinnamon
Pinch of salt

For the Cream Cheese Frosting

1 cup powdered sugar
4 oz cream cheese, softened
2 Tbsp heavy cream
1 tsp vanilla extract

Tools & Equipment

Stand mixer with paddle and dough hook (or large bowl + elbow grease)
9×13 inch baking dish, greased
Rolling pin
Offset spatula or butter knife
Sharp knife or dental floss (for cutting rolls)

How To Make Red Velvet Cinnamon Rolls

Step 1: Proof the yeast
Warm the buttermilk to 38 °C (100 °F). Stir in yeast and 1 Tbsp sugar and let sit until foamy (~5 min).

Step 2: Mix the dough
In mixer, combine flour, cocoa, salt, and remaining sugar. Add yeast mixture, eggs, butter, and red food gel. Mix low until combined, then knead 6–8 minutes until smooth and elastic.

Step 3: First rise
Place dough in greased bowl, cover, and let rise until doubled (~1 hr) in a warm spot.

Step 4: Roll and fill
On floured surface, roll dough into a 12×16 inch rectangle. Spread softened butter, then sprinkle cinnamon sugar filling evenly.

Step 5: Shape the rolls
Roll into tight log lengthwise. Pinch seam, then slice into 12 even rolls using a sharp knife or dental floss.

Step 6: Second rise
Arrange rolls in prepared pan, cover, and let rise until doubled (~45 min).

Step 7: Bake
Preheat oven to 175 °C (350 °F). Bake rolls for 28–35 min until set and lightly golden.

Step 8: Frost while warm
Beat frosting ingredients until smooth and fluffy. Spread over warm rolls so it melts into every crevice.

Serving and Pairing Suggestions

Serve these warm with a steaming mug of cocoa or a milky latte. They work wonderfully for celebratory breakfasts—think Christmas, Valentine’s Day, weekend brunch. Pair with fresh berries or a light citrus salad to balance out the richness.

Storing and Reheating Tips

Refrigerator: Store cooled rolls in an airtight container for up to 4 days.

To Reheat: Warm in a 175 °C (350 °F) oven for 10–15 minutes, or microwave an individual roll for 30 seconds for that fresh-baked softness.

Top Tips for Perfecting

Warm buttermilk well: It helps the yeast activate and gives the dough lift.

Roll tightly: Keeps the swirls neat and the filling stays in place.

Slice cleanly: Use dental floss to make smooth, even rolls without squashing.

Recipe Variations

Mini Muffin Rolls: Bake in a greased muffin tin for individual bites.

Chocolate Chip Swirl: Sprinkle mini chocolate chips over the filling before rolling.

Nutty Crunch: Add chopped pecans or walnuts to the cinnamon sugar.

Cardamom Twist: Swap half the cinnamon for ground cardamom.

Festive Sprinkles: Top frosting with edible glitter or coloured sprinkles for celebrations.

Estimated Nutrition Info (per serving, serves 12)

Calories: 525 kcal | Protein: 8 g | Carbs: 60 g | Fats: 29 g

Frequently Asked Questions

1. Can I use bread flour?
Yes—bread flour gives rolls a slight chewiness and extra rise.

2. What can I use instead of red food gel?
Try natural beet powder, but colour won’t be as vibrant.

3. Can I freeze unbaked rolls?
Yes—store shaped rolls tightly covered. Thaw and let rise before baking.

4. Is frosting necessary?
It adds tang and sweetness, but you can simply dust with powdered sugar if preferred.

5. Can I make them smaller?
Absolutely—just reduce baking time slightly and check for doneness.

Conclusion

These red velvet cinnamon rolls bring colour, comfort, and a hint of celebration to any morning. Soft, tender dough and creamy frosting make them a special treat that’s surprisingly easy to bake—just like the winter afternoons I spent with my mum.

Whether you’re marking a holiday or simply brightening a regular day, these rolls are perfect for sharing. Pop a plate in the centre of your table and let the warm aroma and rich sweetness create a moment to savour together.