Red Velvet Cinnamon Rolls with Cream Cheese Frosting

You know those mornings when you want something extra? Not just breakfast—an experience. Something soft, gooey, dramatic, and borderline dessert-for-breakfast energy. That’s where red velvet cinnamon rolls with cream cheese frosting walk in like they own the place.

They’re fluffy, deep red, lightly chocolatey, swirled with cinnamon sugar, and topped with a thick, tangy cream cheese frosting that should honestly be illegal before noon. But rules are fake, and you deserve joy.

Why This Recipe Is Awesome

First of all, they’re stunning. That rich red color? Total showstopper. Perfect for holidays, brunch, or when you want people to think you tried really hard (even if you didn’t).

Second, the flavor is unreal. Red velvet isn’t just chocolate—it’s subtle, smooth, and pairs perfectly with cinnamon and cream cheese.

Third, they’re soft and bakery-level gooey. No dry rolls here. These pull apart like a dream.

And finally, they’re worth the effort. Yes, yeast is involved. No, it’s not scary. IMO, the payoff is 100% worth it.

Ingredients You’ll Need

For the dough

• ¾ cup warm milk (not hot—yeast hates drama)
• 2 ¼ tsp active dry yeast
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup melted butter
• 1 tbsp cocoa powder
• 1 tsp vanilla extract
• 1–2 tsp red food coloring
• 3 cups all-purpose flour
• ½ tsp salt

For the cinnamon filling

• ½ cup brown sugar
• 2 tsp ground cinnamon
• ¼ cup softened butter

For the cream cheese frosting

• 4 oz cream cheese, softened
• ¼ cup butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract

Step-by-Step Instructions

1. Activate the yeast.
   Pour warm milk into a bowl, add sugar and yeast, and let it sit for 5–10 minutes. If it gets foamy, congrats—you’re winning.
2. Mix the wet ingredients.
   Add egg, melted butter, vanilla, cocoa powder, and red food coloring to the yeast mixture. Stir until smooth and red velvet-y.
3. Add dry ingredients.
   Gradually mix in flour and salt. Stir until a soft dough forms.
4. Knead the dough.
   Knead for 8–10 minutes until smooth and elastic. It should be soft but not sticky.
5. Let it rise.
   Place dough in a greased bowl, cover, and let rise for about 1 hour or until doubled. Go do something fun.
6. Prepare the filling.
   Mix brown sugar and cinnamon in a bowl. Keep butter nearby.
7. Roll and fill.
   Roll dough into a rectangle. Spread softened butter evenly, then sprinkle cinnamon sugar all over like you mean it.
8. Roll and slice.
   Roll tightly into a log and cut into equal pieces. Place in a greased baking dish.
9. Second rise.
   Cover and let rise again for 20–30 minutes. They should look puffy and ready.
10. Bake.
    Bake at 350°F (175°C) for 22–25 minutes until soft and set.
11. Make the frosting.
    Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
12. Frost generously.
    Spread frosting over warm rolls. Yes, warm. That’s non-negotiable.

Common Mistakes to Avoid

Using milk that’s too hot.
Hot milk kills yeast. Lukewarm is the goal. Think “baby bottle temperature.”

Over-flouring the dough.
Too much flour = dense rolls. The dough should feel soft and slightly pillowy.

Rushing the rise.
Yeast needs time. Let it do its thing or the texture will suffer.

Being stingy with frosting.
This is not the time for self-control. Be generous.

Alternatives & Substitutions

No red food coloring? Use beet powder for a natural option (color will be deeper, but still pretty).

Short on time? Use store-bought dough and add cocoa + cinnamon filling. Not traditional, but it works.

Want extra indulgence? Add mini chocolate chips to the filling.

Dairy-free? Use plant-based milk, butter, and cream cheese—they work surprisingly well.

FAQ (Frequently Asked Questions)

Do these actually taste like red velvet?
Yes. Subtle cocoa flavor, not chocolate rolls pretending to be fancy.

Can I make them overnight?
Absolutely. Prep, refrigerate after slicing, and bake fresh in the morning.

Can I freeze them?
Yes—freeze baked rolls without frosting. Frost after reheating.

Are they super sweet?
Balanced. The tangy cream cheese frosting keeps things in check.

Can I make them smaller?
Yes, just slice thinner and reduce bake time slightly.

Do I need a stand mixer?
Nope. Elbow grease works just fine.

Final Thoughts

Red velvet cinnamon rolls are not just breakfast—they’re a statement. Soft, rich, swirled, and dripping with cream cheese frosting, they’re perfect for holidays, special mornings, or when you simply want to feel like a baking genius.

Make them once, and people will start requesting them. A lot.
Now go preheat that oven—you’ve got rolls to conquer.