Here's what you need to know about red velvet cinnamon rolls - I blew sixty dollars wasting four batches where dough wouldn't rise, red color looked brown, or rolls came out dense like hockey pucks. Two years of Valentine's Day breakfast failures until my aunt who runs a bakery showed me what I was screwing up. Turns out this red velvet cinnamon rolls recipe isn't hard. Get yeast temperature right, don't skimp on cocoa powder, use gel food coloring not liquid. My red velvet cinnamon rolls come out soft as clouds now with perfect tangy bite and cream cheese frosting that stays put.
Why You'll Love This Red Velvet Cinnamon Rolls Recipe
This red velvet cinnamon rolls recipe solved my biggest holiday morning problem - wanting something impressive that tastes incredible without needing bakery skills.
What Actually Works: This red velvet cinnamon rolls recipe creates soft, pillowy rolls with that signature red velvet flavor - slightly tangy, hint of cocoa, and ridiculously moist. The dough is fluffy not dense, the cinnamon filling is perfectly spiced, and the cream cheese frosting melts into every crevice without sliding off. My husband who doesn't even like cinnamon rolls specifically requests these red velvet cinnamon buns now. Perfect for Valentine's Day breakfast, Christmas morning, Easter brunch, or when you want to show off without actually working that hard.
Why Other Methods Fail: Most red velvet cinnamon roll recipes use liquid food coloring that makes the dough look muddy brown instead of vibrant red. Some don't add enough cocoa powder so they taste like regular cinnamon rolls with food coloring. Others use too much yeast making them taste bread-y not dessert-like. This best red velvet cinnamon roll recipe uses gel coloring for vibrant color, perfect cocoa ratio for authentic red velvet taste, and the right yeast amount for soft texture not bread texture.
The thing that changed everything: figuring out you need buttermilk in the dough not regular milk. I used to just use milk thinking it wouldn't matter. Wrong. Buttermilk gives that signature red velvet tanginess and makes the dough stay soft for days. It reacts with the cocoa creating that specific red velvet flavor profile. First time I used buttermilk my rolls actually tasted like red velvet cake not just colored cinnamon rolls. That one ingredient swap changed everything.
Jump to:
- Why You'll Love This Red Velvet Cinnamon Rolls Recipe
- What You'll Need for Red Velvet Cinnamon Rolls Recipe
- How to Make Red Velvet Cinnamon Rolls
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Red Velvet Cinnamon Rolls
- My Red Velvet Cinnamon Rolls Disaster Story
- FAQ
- More Recipes You'll Love
- Red Velvet Cinnamon Rolls
- Related
- Pairing
What You'll Need for Red Velvet Cinnamon Rolls Recipe
This easy red velvet rolls recipe uses ingredients you mostly have plus a few special ones. Nothing complicated.
For the Dough
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Buttermilk
- Unsalted butter
- Eggs
- Cocoa powder
- Red gel food coloring
- Salt
- Vanilla extract
For the Cinnamon Filling
- Brown sugar
- Ground cinnamon
- Softened butter
For the Cream Cheese Frosting
- Cream cheese
- Powdered sugar
- Butter
- Vanilla extract
- Heavy cream
Exact measurements in the recipe card.
How to Make Red Velvet Cinnamon Rolls
This red velvet cinnamon rolls recipe is about building soft yeast dough with actual red velvet flavor instead of just making regular cinnamon rolls and coloring them red.
Make the red velvet dough
- Warm buttermilk to 110°F for your red velvet cinnamon rolls recipe
- Don't go hotter or you'll kill the yeast
- Mix yeast with warm buttermilk and pinch of sugar
- Let sit 5 minutes until foamy - this proves yeast is alive
- Mix melted butter, eggs, cocoa powder, red gel coloring, vanilla
- Combine with yeast mixture
- Add flour and salt gradually mixing until dough forms
- Knead for 8-10 minutes until smooth and elastic
- Dough should be slightly sticky but not wet
Let the dough rise properly
- Place dough in greased bowl for homemade red velvet cinnamon rolls
- Cover with damp towel or plastic wrap
- Let rise in warm spot 1-2 hours until doubled in size
- Don't rush this - proper rise makes fluffy rolls not dense ones
- Press finger into dough - if indent stays it's ready
- If it springs back immediately needs more time
- Punch down dough to release air bubbles
Roll and fill
- Roll dough into large rectangle about 15x10 inches
- Should be about ¼ inch thick throughout
- Spread softened butter all over leaving small border
- Mix brown sugar and cinnamon thoroughly
- Sprinkle cinnamon sugar mixture evenly over butter
- Press filling gently into butter so it sticks
- Roll up tightly from long side like a log
- Seam should be on bottom when you're done rolling
Cut and arrange the rolls
- Use unflavored dental floss or sharp knife to cut
- Dental floss gives cleanest cuts without squishing
- Cut into 12 equal pieces about 1.5 inches each
- Place in greased 9x13 baking dish leaving small space between
- They'll expand and touch while baking which is perfect
- Cover loosely and let rise again 30-45 minutes
- Should be puffy and touching each other before baking
Bake until perfect
- Preheat oven to 350°F for these red velvet breakfast rolls
- Bake 25-28 minutes until just set in center
- Don't overbake or they dry out
- Should be soft to touch not firm
- Edges will be lightly golden
- Centers should still look slightly underdone - they'll finish cooking
- Let cool 5 minutes before frosting
Make cream cheese frosting and frost
- Beat softened cream cheese and butter until fluffy
- Add powdered sugar gradually beating until smooth
- Mix in vanilla and enough heavy cream for spreadable consistency
- Frosting should be thick but pourable
- Spread generously over warm rolls
- It'll melt slightly into crevices which is exactly what you want
- Serve warm for best texture and flavor
You'll end up with soft, fluffy red velvet cinnamon rolls that actually taste like red velvet cake, look stunning, and make everyone think you're a baking genius.
Top Tip
Don't use liquid food coloring for this red velvet cinnamon rolls recipe. I know gel coloring costs more but it's the difference between vibrant red rolls and sad brown ones. Liquid coloring adds too much moisture throwing off dough ratio and always bakes out to brownish-gray. Gel coloring stays bright red through baking. After making ten batches with muddy brown disappointing rolls, I switched to gel coloring and suddenly they looked like actual red velvet. Buy the gel. Worth it.
Also, don't skip the second rise after cutting these red velvet cinnamon buns. That second rise makes them fluffy and soft instead of dense. Skip it and you get tight dense rolls instead of pillowy soft ones. Takes thirty extra minutes but transforms the whole texture.
Ingredient Substitutions & Variations
Work with what you have for your red velvet cinnamon roll recipe. No buttermilk? Mix regular milk with tablespoon of lemon juice and let sit 5 minutes. No gel coloring? Use liquid but expect less vibrant color. No cocoa powder? Won't taste like red velvet just colored cinnamon rolls.
Cream Cheese Filling Version
Add softened cream cheese mixed with sugar to your cinnamon filling for extra rich red velvet cake cinnamon rolls. Spread cream cheese mixture first then add cinnamon sugar on top.
White Chocolate Drizzle
Melt white chocolate chips and drizzle over frosted rolls for these red velvet sweet rolls. Makes them even more decadent and adds pretty contrast.
Overnight Red Velvet Rolls
After cutting and arranging rolls in pan, cover tight and refrigerate overnight for overnight red velvet cinnamon roll dough. Let sit room temperature 30 minutes before baking. Perfect for holiday mornings.
No-Yeast Quick Version
Use self-rising flour and baking powder instead of yeast for red velvet cinnamon rolls with no yeast. Won't be as fluffy but ready way faster. Good for last-minute cravings.
Extra Cream Cheese Frosting
Double the frosting recipe because you can never have too much cream cheese frosting cinnamon rolls. Seriously everyone wants extra frosting.
Storage and Reuse Instructions
These homemade red velvet cinnamon rolls keep well but taste best fresh. Store covered at room temperature up to 2 days or refrigerate up to 5 days.
Room Temperature: Keep in covered container 2 days. They stay soft at room temp. Microwave 15-20 seconds to warm before eating.
Refrigerated: Store in airtight container up to 5 days. Frosting hardens in fridge. Warm in microwave 20-30 seconds until soft again. Frosting will melt back to perfect consistency.
Frozen: Wrap individual frosted rolls in plastic wrap then foil. Freeze up to 2 months. Thaw overnight in fridge. Warm in microwave or 300°F oven 10 minutes.
Unbaked Dough: Can freeze after cutting into rolls before second rise. Arrange in pan, wrap tight, freeze up to 1 month. Thaw in fridge overnight, let rise at room temp, then bake.
Make-Ahead Tip: Bake rolls without frosting. Freeze separately. Thaw both, warm rolls, make fresh frosting. Tastes freshly made this way.
These red velvet breakfast rolls reheat beautifully unlike regular cinnamon rolls that dry out.
What to Serve With Red Velvet Cinnamon Rolls
These red velvet cinnamon rolls are rich and sweet so keep sides simple and balanced.
For Breakfast: Coffee or hot chocolate, fresh fruit like strawberries or raspberries, crispy bacon for salty contrast. They're filling enough to be the main breakfast item.
For Brunch: Mimosas or champagne, scrambled eggs, fruit salad. These Valentine's Day cinnamon rolls make perfect special occasion brunch centerpiece.
For Dessert: Vanilla ice cream melted over warm roll, fresh whipped cream, glass of cold milk. Yes you can eat these dessert-style cinnamon rolls as actual dessert not just breakfast.
Coffee Pairings: Dark roast coffee cuts through the sweetness perfectly. Vanilla latte complements the cream cheese frosting. Hot chocolate doubles down on chocolate flavor.
Holiday Spreads: Serve with my Deviled Eggs Recipe for complete brunch spread. Add Butter Chicken Recipe for brunch-dinner combo. Include White Chicken Chili Recipe for comfort food feast.
These soft fluffy rolls are rich so a little goes a long way. One roll with coffee is plenty for most people.
My Red Velvet Cinnamon Rolls Disaster Story
Valentine's Day two years ago destroyed me. Batch number four making these red velvet cinnamon rolls for special breakfast. Used liquid food coloring because that's what I had. Rushed the first rise running late. Used regular milk instead of buttermilk thinking it wouldn't matter. Pulled them from oven and they looked brown not red, tasted like regular cinnamon rolls with weird aftertaste, texture was dense not fluffy. My husband ate one to be nice and said "the frosting's good at least." He ordered us Starbucks after. Humiliating.
My aunt who runs a bakery came over that weekend. She makes red velvet everything. Told me straight up I was making three mistakes - liquid coloring makes everything brown, regular milk doesn't give red velvet flavor, rushing rise time makes dense dough. She said use gel coloring always, buttermilk is non-negotiable, and give dough proper rise time.
Started making this red velvet cinnamon rolls recipe every few weeks. Bought gel food coloring. Used buttermilk every time. Let dough rise fully. Checked temperature with thermometer. Made these probably fifteen times tweaking amounts. Figured out gel coloring goes in wet ingredients not flour. Learned buttermilk can't be substituted. Discovered second rise after cutting is essential.
Now I make these red velvet cinnamon buns for every special occasion. Same husband who choked down that disaster now asks when I'm making them again. The difference was understanding red velvet is specific flavor profile not just colored dough.
FAQ
What is the secret to a perfect red velvet?
The secret to perfect red velvet cinnamon rolls is buttermilk for tanginess, cocoa powder for subtle chocolate flavor, and gel food coloring for vibrant red color. Buttermilk reacts with cocoa creating that signature red velvet taste. Most people think red velvet is just food coloring but real red velvet has specific tangy flavor from buttermilk and cocoa. After making this red velvet cinnamon rolls recipe dozens of times, you need all three elements - skip any one and they won't taste right. Red velvet rolls recipe techniques explain the chemistry behind why buttermilk matters.
What is the Cinnabon secret ingredient?
Cinnabon uses Makara cinnamon which is extra sweet and smooth, but for red velvet cinnamon rolls the secret ingredient is buttermilk in the dough. Regular cinnamon roll dough uses milk or water but buttermilk creates tender, moist texture that stays soft for days. The tanginess gives these homemade red velvet cinnamon rolls that authentic red velvet cake flavor. After testing with regular milk five times and getting mediocre results, switching to buttermilk made them taste like actual red velvet not just colored rolls. Best red velvet cinnamon roll recipe guides emphasize buttermilk importance.
What is the secret ingredient in red velvet cake?
The secret ingredient in red velvet cake and red velvet cinnamon roll recipe is buttermilk and cocoa powder creating unique tangy chocolate flavor. Some add vinegar for extra tang. Buttermilk reacts with cocoa and leavening agents creating that distinctive taste and soft crumb. It's not just chocolate cake with red coloring - buttermilk makes it different. For these red velvet cake cinnamon rolls I use buttermilk in dough and cocoa powder for authentic flavor. Without buttermilk they taste like regular cinnamon rolls with food coloring. Red velvet sweet rolls recipes emphasize this key ingredient.
What does pouring heavy cream on cinnamon rolls do?
Pouring heavy cream over red velvet cinnamon rolls before baking makes them extra soft and moist. Cream soaks into edges while baking keeping rolls from drying out and creating almost custard-like texture underneath. Some pour about ¼ cup cream over 12 rolls right before baking. I don't do this for my red velvet breakfast rolls because buttermilk already makes them super moist, but it works if you want them even richer. Cream helps bottoms caramelize slightly. For cream cheese frosting cinnamon rolls the cream in frosting adds enough richness without needing more before baking.
More Recipes You'll Love
Once you've mastered these red velvet cinnamon rolls, try my Deviled Eggs Recipe for perfect party appetizers that actually peel easily. For comfort food dinner, my Butter Chicken Recipe is creamy and flavorful without being complicated. And my White Chicken Chili Recipe is hearty, warming, and way better than regular chili!
Red Velvet Cinnamon Rolls
Equipment
- 1 Stand mixer or large mixing bowl To mix and knead the red velvet dough
- 1 Rolling Pin To roll dough into rectangle for filling
- 1 9x13 inch baking dish To arrange and bake the cinnamon rolls
- 1 Kitchen thermometer To check buttermilk temperature for yeast activation
- 1 Dental floss or sharp knife To cut rolls cleanly without squishing
- 1 Hand mixer or whisk To make smooth cream cheese frosting
Ingredients
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 2 ¼ teaspoons active dry yeast 1 packet
- 1 cup buttermilk warmed to 110°F
- ¼ cup unsalted butter melted
- 2 large eggs room temperature
- 3 tablespoons cocoa powder unsweetened
- 1 tablespoon red gel food coloring
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- ½ cup unsalted butter softened, for filling
- ¾ cup brown sugar packed
- 2 tablespoons ground cinnamon
- 8 ounces cream cheese softened
- ¼ cup unsalted butter softened, for frosting
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
Instructions
- Warm buttermilk to 110°F in microwave or on stovetop. Mix yeast with warm buttermilk and pinch of sugar in small bowl. Let sit 5 minutes until foamy and bubbly. If it doesn't foam, yeast is dead - start over with fresh yeast. This proves your yeast is alive and active.
- In large bowl or stand mixer, combine melted butter, eggs, cocoa powder, red gel food coloring, vanilla, and salt. Mix until smooth and completely combined. Add the foamy yeast mixture and stir. The mixture will look very red at this point. Gradually add flour one cup at a time, mixing after each addition until dough forms.
- Knead dough on floured surface for 8-10 minutes by hand or 5-6 minutes in stand mixer with dough hook. Dough should be smooth, elastic, and slightly sticky but not wet. If too sticky, add flour one tablespoon at a time. If too dry, add water one teaspoon at a time. Proper kneading develops gluten for soft fluffy texture.
- Place dough in large greased bowl, turning once to coat all sides with oil. Cover with damp towel or plastic wrap. Let rise in warm spot 1-2 hours until doubled in size. Don't rush this step. Press finger into dough - if indent stays, it's ready. If it springs back, needs more time. Punch down dough gently to release air bubbles.
- Turn dough onto floured surface. Roll into large rectangle about 15x10 inches and ¼ inch thick throughout. Use ruler to check dimensions if needed. Edges should be fairly straight and thickness even. Uneven rolling makes some rolls bigger than others after baking.
- Spread softened butter all over dough surface leaving ½ inch border on one long edge. Mix brown sugar and cinnamon in small bowl until combined. Sprinkle cinnamon sugar mixture evenly over buttered dough. Press filling gently into butter with your hands so it sticks and doesn't fall out when rolling.
- Starting from long edge opposite the border, roll dough up tightly like a log. Keep tension even as you roll - not too tight or too loose. Roll seam side down. Pinch seam to seal. Roll log back and forth gently to even out shape if needed.
- Use unflavored dental floss or very sharp knife to cut log into 12 equal pieces about 1.5 inches thick each. For dental floss method, slide floss under log, cross ends over top, and pull tight to slice through cleanly without squishing. Wipe knife between cuts if using knife.
- Arrange cut rolls in greased 9x13 inch baking dish with small space between each. They should almost touch but not quite. Cover loosely with towel or plastic wrap. Let rise in warm spot 30-45 minutes until puffy and touching each other. This second rise is crucial for soft fluffy texture. Don't skip it.
- Preheat oven to 350°F. Bake risen rolls 25-28 minutes until set in center but still soft to touch. Don't overbake or they'll be dry. Edges will be lightly golden. Centers should look slightly underdone - they continue cooking after removing from oven. Let cool 5 minutes before frosting.
- Beat softened cream cheese and butter with hand mixer until fluffy and smooth with no lumps. Add powdered sugar gradually, beating well after each addition. Mix in vanilla extract. Add heavy cream one tablespoon at a time until frosting reaches spreadable but thick consistency. Spread generously over warm rolls while they're still in pan. Frosting will melt slightly into crevices which is perfect. Serve warm.
Notes
Nutrition
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Red Velvet Cinnamon Rolls:
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