Red Velvet Cinnamon Rolls Twist

Red velvet cinnamon rolls bring together the coziness of classic cinnamon rolls with the signature color and subtle cocoa flavor of red velvet cake. These rolls are perfect for brunches holidays or any morning you want to add a little extra sweetness to the table. You get plush tender dough swirled with spiced brown sugar and topped with a creamy dreamy icing. Every time I serve them friends beg for the recipe and not a crumb remains.

I made this for my niece’s birthday breakfast and it became an instant family favorite. Now we save this recipe for cozy holiday mornings or when we want to impress overnight guests.

Gather Your Ingredients

• All-purpose flour: Ensures the dough is sturdy yet tender look for unbleached flour for best texture
• Granulated sugar: Sweetens the dough and helps yeast activation use fine white sugar for best rise
• Active dry yeast: Gives the rolls a fluffy lift make sure your yeast is fresh for the best result
• Salt: Brings out flavors in both the dough and the filling use fine sea salt for even distribution
• Whole milk: Adds richness and helps create soft dough warm it just slightly for activating yeast
• Water: Ensures the dough is hydrated and easy to knead use warm filtered water if possible
• Unsalted butter: Makes the buns rich and tender plus layers into the filling and frosting choose high quality butter for flavor
• Large eggs: Enrich the dough and help it rise smoothly
• Unsweetened cocoa powder: Gives authentic red velvet flavor and a hint of depth Dutch process or natural both work
• Red food coloring: Brings the signature vibrant red hue gel food coloring will give a stronger color
• Vanilla extract: Adds warmth and aroma real vanilla makes a difference in both dough and frosting
• Brown sugar: In the filling creates a gooey caramel center packed brown sugar works best
• Ground cinnamon: Is the soul of the swirl use true cinnamon if you can
• Cream cheese: Brings classic tang to the icing choose full fat cream cheese for smoothness
• Powdered sugar: Ensures the frosting is silky and sweet sift before using for best results
• A pinch of salt: Cuts the sweetness and balances everything

How to Make It

Mix the Dough:

Combine the warm milk warm water and a sprinkle of sugar in a large bowl. Sprinkle yeast over the top and let sit until foamy about 10 minutes. Whisk in remaining sugar melted butter eggs vanilla red food coloring and cocoa powder. Stir in salt and gradually mix in the flour one cup at a time until a shaggy dough forms.

Knead the Dough:

Transfer the dough to a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Place in a greased bowl cover and let rise in a warm spot until doubled in size about 1 hour.

Prepare the Filling:

In a small bowl mix the softened butter brown sugar cinnamon and a pinch of salt until you have a soft paste. Set aside. This will be spread onto the dough for rich flavor swirls.

Shape the Rolls:

Punch down the risen dough and roll it into a rectangle about half an inch thick. Evenly spread the cinnamon sugar filling all over. Starting at the long edge roll up tightly into a log. Slice into even pieces about 1.5 inches wide using a sharp knife or unflavored dental floss for clean cuts.

Second Rise:

Arrange rolls in a greased baking dish leaving a little space between each. Cover and let rise again until puffy about 30 to 40 minutes.

Bake:

Bake in a preheated oven at 350 F for 25 minutes or until lightly golden with a set center. Do not overbake to keep them tender.

Make the Frosting:

While rolls bake beat together the softened cream cheese butter powdered sugar vanilla and a pinch of salt until smooth and creamy.

Frost and Serve:

Let the rolls cool just a few minutes before generously spreading with the cream cheese icing so it melts slightly into every swirl. Serve warm for the very best texture.

My favorite part is the cream cheese frosting. As a child the tang of warm icing on fresh rolls tasted magical. Now I add a little extra vanilla just like my grandmother did which always reminds me of winter mornings with her.

Flavor Boosters

Storage Tips Store any leftover rolls in an airtight container at room temperature for up to two days. For longer storage refrigerate them for up to five days but always reheat gently to relax the icing before serving. You can also wrap cooled unfrosted rolls in plastic and foil and freeze for up to two months then thaw and frost before serving. Ingredient Substitutions If you do not have red food coloring you can reduce it or omit for classic cinnamon rolls. No whole milk Use any rich milk you have even half and half works. Out of brown sugar White sugar plus a teaspoon of molasses is a good swap. For a lighter version use neufchâtel cheese in the icing.

Serving Suggestions

Serve these rolls for brunch with fresh berries coffee or even a mimosa. Warm them gently just before serving to revive that just baked feel. They are also wonderful as a sweet treat after dinner.

Creative Twists

Cultural and Historical Context Red velvet cake originated in the American South and became a symbol of festivity and elegance in the twentieth century. The pairing of cocoa and cream cheese frosting is a signature combo that transforms traditional cinnamon rolls into something unique and nostalgic. Offering these rolls connects you to a long tradition of communal celebratory breakfasts. Seasonal Adaptations In winter add a pinch of nutmeg or ginger to the filling for extra warmth. For spring or summer top with fresh berries after baking for bright color and flavor. In autumn swap part of the butter with pumpkin puree in the dough for a fall twist. Success Stories I have made this recipe for family gatherings baby showers and even a neighbor’s potluck brunch. Every time someone tastes them their eyes light up and I get asked if there are any more in the kitchen. These rolls have become my go to way of saying welcome home or you are special. Freezer Meal Conversion To make ahead lightly bake the shaped rolls until just barely done about 18 minutes then cool and freeze. Thaw overnight in the refrigerator then finish baking and frost in the morning for a fresh out of the oven treat.

These red velvet cinnamon rolls are as stunning as they are delicious. Bake them once and you will understand why they disappear so fast in my kitchen.

Common Questions About This Recipe

→ What gives red velvet its distinctive color in these cinnamon rolls?

The vibrant red hue comes from the addition of red food coloring, which blends seamlessly with the cocoa powder to create the classic red velvet appearance.

→ How do you achieve a soft, fluffy texture in the dough?

Using warm milk and water to activate the yeast, along with allowing proper rising time, ensures a tender, airy dough that complements the rich filling.

→ What is the role of cocoa powder in these rolls?

Cocoa powder adds depth to the flavor profile, providing a subtle chocolate undertone that enhances the overall richness of the rolls.

→ How should the cinnamon filling be prepared for best results?

Mixing brown sugar with ground cinnamon and softened butter creates a smooth, aromatic filling that melts during baking, infusing the rolls with warmth and sweetness.

→ What makes the cream cheese icing special?

Combining softened cream cheese, butter, powdered sugar, and vanilla extract yields a tangy-sweet frosting that balances the cinnamon spice and adds a creamy finish.