Amazing 12 red velvet cinnamon rolls

When I think about my grandmother’s kitchen, I usually picture rich chocolate cakes or perfectly crisp cookies. But when a special occasion rolled around—Valentine’s Day, or maybe just a chilly Sunday morning—she’d pull out the stops for something truly memorable. That’s what these red velvet cinnamon rolls are all about! They take that beautiful, slightly cocoa-tangy red velvet flavor we all adore and wrap it up in the softest, fluffiest dough you can imagine. Trust me when I say achieving that melt-in-your-mouth, bakery-style softness right here in your home kitchen is totally possible. It’s definitely one of my proudest moments bringing this dough recipe to life for my own family.

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Why These Bakery-Style Red Velvet Cinnamon Rolls Are a Must-Bake

If you’re looking for something that screams special occasion but tastes like comfort food, then stop what you’re doing and make these! They shine on the table, whether it’s a big spread for holiday breakfast ideas or just a cute surprise for valentine day baking. They look impressive, but really, they’re just simple, honest ingredients handled with a little bit of love.

Achieving Soft, Fluffy Sweet Rolls Every Time

The secret to getting those truly fluffy sweet rolls is twofold: warm milk for the yeast, making sure it wakes up happy, and making sure you knead that dough until it feels like a baby’s bottom—smooth and elastic. It takes a few minutes of work, but it builds the structure that holds all that delicious filling in when baking.

The Perfect Red Velvet Cinnamon Rolls Flavor Profile

We aren’t just making plain rolls here! The dough gets that hint of cocoa dustiness, which pairs beautifully with the bright cinnamon swirl. Then you top it all off with that sharp, tangy cream cheese glaze. It’s the ultimate balance. These red velvet cinnamon rolls satisfy every craving at once, honestly!

Gathering Ingredients for Your Red Velvet Cinnamon Rolls

Okay, let’s get this prep work done! Cooking is always easier when everything is measured out and ready to go, right? Baking is precise, and these wonderful red velvet cinnamon rolls rely on quality ingredients mixed in the right order. I’ve organized everything below so you can pull what you need from the pantry and the fridge. If you still need some inspiration for other creamy, dreamy recipes, you might want to check out my stuffed French toast guide while you grab your supplies!

Ingredients for the Red Velvet Dough

This is where the magic starts! Remember, we need that warm milk—about 110°F, which feels pleasantly warm but definitely not hot to the touch—and your egg needs to be room temperature so it incorporates beautifully. Don’t skip that!

• 1 cup warm milk (about 110°F)
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar, plus 1 teaspoon
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 1/2 to 3 cups all-purpose flour, plus more for dusting
• 1 1/2 teaspoons red food coloring (or gel paste for vibrant color)
• 1 tablespoon cocoa powder

Ingredients for the Cinnamon Filling

For the filling, you absolutely must make sure your butter is soft! It needs to spread like thick frosting without tearing the dough when you roll it later. If it’s cold, you’re going to end up fighting the dough, and nobody wants that during a relaxing weekend bake!

• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 tablespoon ground cinnamon

Ingredients for the Cream Cheese Frosting Recipe

The crowning glory! For the creamiest, dreamiest cream cheese frosting recipe, get your cream cheese and butter out at least an hour before you plan to mix this batch. Sifting your powdered sugar is non-negotiable here—it prevents those gritty lumps that nobody likes!

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk or heavy cream

Step-by-Step Instructions for Red Velvet Cinnamon Rolls

Alright, let’s roll up our sleeves! Baking with yeast dough can seem intimidating, but that’s why I love teaching these foundational steps. If you follow this sequence, you’ll see why I call these my easy bread baking success stories. It’s all about timing and patience during those rising periods!

Making and Kneading the Vibrant Red Dough

First things first, we have to wake up our yeast. That’s step one: combine the warm milk and that tiny bit of sugar, then sprinkle the yeast on top and wait until it gets foamy—it should look like creamy foam on a latte. While that’s happening, you can mix your egg, melted butter, and vanilla. Once the yeast is bubbly, stir in your wet stuff. Next, we add the flour slowly. Now for the fun part! To get that gorgeous color, mix the red food coloring and cocoa powder with just a tablespoon of water into a thick paste. Mix this paste right into your developing dough until the color is mostly even. If it’s super sticky, just toss in flour one tablespoon at a time until you can handle it. Then, you knead, knead, knead for about 5 to 7 minutes until it feels smooth and happy. Pop it in an oiled bowl, cover it up, and let it chill out for an hour (or until doubled).

Filling, Rolling, and the Second Rise for Fluffy Red Velvet Cinnamon Rolls

Once it’s doubled, gently punch the air out. Now, you need a large rectangle about 12 by 18 inches on your floured counter. Remember that filling we made? Spread that softened cinnamon butter mixture evenly, leaving a little gap along one long edge—that’s your seam anchor! Roll the dough up super tightly, starting from the opposite side. Pinch that seam closed really well so they don’t unroll while baking. Then, grab your knife and cut that log into 12 equal pieces. Place them snugly in your greased 9×13 inch pan, cover them loosely, and let them puff up again for about 30 to 45 minutes. They should look puffy and almost touching before they go into the oven. These red velvet cinnamon rolls rely on that second rise for that signature fluff!

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Baking and Preparing the Tangy Cream Cheese Glaze

Preheat your oven to 375°F (190°C) while the rolls do their final puff. Get them in for 20 to 25 minutes. You’re looking for light gold edges; they shouldn’t look dark brown. While they cool slightly—they should still be warm!—it’s glaze time. Beat that softened cream cheese and soft butter until they are truly smooth. Then, gradually add the sifted powdered sugar, vanilla, and just a tablespoon of milk to start. Beat it until it’s thick but still spreadable. If it’s fighting you, add that second teaspoon of milk. Generously slather that tangy frosting all over those warm, vibrant rolls. Who can wait?

Expert Tips for Perfect Red Velvet Cinnamon Rolls

Now that you’ve got the dough mixed and proofed, I want to share a couple of tricks I picked up over the years. Because these aren’t just any rolls; they’re going to be showstoppers! Getting that perfect texture and color means paying attention to just a few critical points. If you’re looking for more general pointers on getting homemade cinnamon rolls just right, trust me, I’ve got you covered elsewhere!

Achieving Bakery Style Cinnamon Rolls Texture

This is the secret ingredient for truly bakery style cinnamon rolls that practically dissolve in your mouth! When you put those puffy rolls into the 375°F oven, cover the entire 9×13 baking dish tightly with aluminum foil for the first 10 minutes. What this does is trap the steam, essentially steaming the tops just a little bit while they bake underneath. This keeps the exterior wonderfully soft and prevents the tops from setting too fast. After those 10 minutes, pull the foil off so the tops can get just a touch of color. It keeps them so incredibly tender!

Color Intensity and Shortcut Options

You want those gorgeous, vibrant red baked goods, right? If you’re using liquid food coloring, you can sometimes end up using a ton of it, which can slightly thin out your dough. My big recommendation is to switch to a gel food coloring paste if you can find it. A tiny dab of gel gives you exponentially more color saturation than the liquid stuff, which means you get that rich red velvet look without messing with the moisture balance of your careful dough work.

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And hey, sometimes life is hectic, and you just need a win! If you are really short on time, remember the little note I added?

• The Cake Mix Shortcut: Don’t feel bad about using it! You can actually substitute all the dough ingredients—the yeast, milk, sugar, flour—with one box of red velvet cake mix. Just follow the package directions for whatever dough consistency they suggest. Then, ignore everything else until you hit the filling step. It’s a genius way to get those rich red velvet flavors into a fantastic sweet treat for breakfast without starting the yeast dough from scratch!

Serving Suggestions for Your Red Velvet Dessert

These gorgeous rolls are truly showstoppers all on their own, especially drowning in that tangy frosting! But if you’re setting up a big brunch spread—maybe for Easter or just a fun weekend get-together—they look amazing next to something bright and light. I usually serve them alongside fresh sliced fruit like strawberries or maybe some oranges to cut through the richness. And you absolutely need a good beverage! A hot cup of strong black coffee is my go-to because it balances the sweetness perfectly. If you need a non-caffeinated option, you have to try my homemade lemonade recipe—the tartness is the perfect counterpoint to this rich red velvet dessert.

Storage & Reheating Instructions for Leftover Red Velvet Cinnamon Rolls

Look, these red velvet cinnamon rolls are so good that freezing them is usually not an issue around here! But if you manage to have a few left over after everyone has raided the pan, here is what you need to know to keep them tasting fresh.

If you aren’t planning on eating leftovers the next day, I actually recommend waiting to frost them! Cream cheese frosting gets a little strange texturally when refrigerated for too long. Cover the unfrosted rolls tightly with plastic wrap or foil and they will stay wonderfully soft at room temperature for up to two days. Pop them into an airtight container once they are fully cooled.

If you need to keep them longer than that, they do fine in the fridge for about five days, but they will definitely firm up. Don’t stress about the icing either—if you frosted them before chilling, just make sure they are covered well so the cream prevents them from drying out.

Warming Them Up for That Fresh-Baked Feel

Reheating is crucial for these fluffy treats! Nobody wants a cold, dense roll, right? You have two main options here, but the microwave wins for speed.

1. Microwave Method (Best for 1-2 Rolls): This is my go-to for a quick warm-up. Place a single roll (or two) on a microwave-safe plate. Cover it loosely with a paper towel or a slightly damp paper towel to help trap moisture. Microwave on medium power for about 15 to 20 seconds. They come out unbelievably soft and gooey again!
2. Oven Method (Best for a Pan or Several Rolls): If you have more than just one lonely roll left, use the oven. Preheat it to a low 300°F (150°C). Place the rolls on a baking sheet and cover them loosely with foil—just like my secret baking tip earlier!

   Heat them for about 8 to 10 minutes. This warms them all the way through without drying them out. If they weren’t frosted, you can add a little extra glaze right on top when they come out!

Seriously, reheating these properly is the secret to enjoying leftover homemade cinnamon rolls like they just came out of the oven. Don’t skip that little warm-up step!

Frequently Asked Questions About Red Velvet Cinnamon Rolls

I always get so many questions when I post these, which tells me everyone is trying to make these beautiful red velvet cinnamon rolls! That’s awesome. Planning ahead is smart when baking with yeast dough, so let’s cover those common sticking points.

Can I make the dough for these red velvet cinnamon rolls ahead of time?

You absolutely can! This is one of my favorite tricks when I know I want brunch desserts ready early. After you knead the dough (before you add the red coloring, or after you’ve colored it, whichever you prefer!), lightly oil the bowl, cover it tightly with plastic wrap, and stick it right in the fridge. The cold slows the yeast way down, so the dough can chill overnight, sometimes up to 24 hours. Just make sure you pull it out about two hours before you want to assemble and bake, so it can warm up a bit and come back up to temperature for that second rise!

Why are my rolls not turning out as fluffy as other cinnamon roll recipe results?

If your rolls aren’t achieving that perfect light, airy feel you see in some other cinnamon roll recipe results, it almost always comes down to one of three things. First, did your yeast bloom correctly? If the milk was too hot or too cold, the yeast won’t activate properly and you get dense bricks instead of fluffy rolls. Second, check your flour measurement. If you scoop flour directly out of the bag with the measuring cup, you pack too much in! Make sure you spoon the flour lightly into the measuring cup. Finally, make sure you gave that dough the full kneading time—it needs to form gluten structures to trap the air and create those lovely pockets.

What is the best way to get that intense red color in my red velvet dessert?

The secret to that vibrant look that makes this such a showstopper vibrant red baked goods is really dialing in the coloring. I can’t stress this enough: ditch the standard liquid drops if you can and buy a small jar of good quality gel food coloring. Gel paste is intensely concentrated. You use way less product, and it doesn’t water down your dough. Also remember that the cocoa powder we add actually darkens the red, so you need to compensate a bit with a slightly heavier hand on the dye. The cocoa is essential for the *flavor*, so we balance it with strong color!

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Estimated Nutritional Information for Red Velvet Cinnamon Rolls

Okay, friends, let’s talk fuel for a moment! I always include this section because I know some of you are tracking things, and it’s good to have a general idea of what you’re diving into. Remember, these are rich treats, loaded with butter and that fantastic cream cheese glaze, so they are meant to be enjoyed as a special indulgence, maybe alongside your morning coffee or as a proper dessert!

The numbers below are my best estimates based on the recipe details provided, assuming you get exactly 12 rolls out of the batch. If you slice them a little thinner or a little thicker, the numbers will shift, so think of this as a guideline rather than gospel.

• Serving Size: 1 roll
• Calories: Around 450
• Sugar: Roughly 45g (That’s where the deliciousness lives!)
• Fat: About 24g total fat
• Carbohydrates: 55g
• Protein: 6g

As you can see, these are definitely a sweet breakfast or dessert item, not a light snack! But honestly, when something tastes this good and makes everyone at the table smile, it’s worth every single calorie. Enjoy!

Baking Joy: Share Your Red Velvet Cinnamon Rolls Creations

Whew! We made it! You now have the full blueprint for making the most incredible red velvet cinnamon rolls that look and taste like they came straight from a fancy bakery case. I truly believe this recipe locks in that soft, fluffy texture without demanding you wake up at 4 AM. That’s a win in my book!

Now that you’ve baked them, I desperately want to see your results! Did you get that beautiful red hue? Was your cream cheese frosting perfectly tangy? Please, please leave a rating for the recipe (five stars if you loved that texture!) and share your thoughts down in the comments section below. Getting feedback from you helps me know what recipes to share next, and honestly, seeing your photos just brightens my whole week.

If you have any questions while you’re cleaning up your baking mess, or if you want to share a picture with me directly, you can always reach out through my contact page. Happy baking, everyone. I hope these sweet treats bring a massive amount of joy to your table!

Bakery-Style Red Velvet Cinnamon Rolls with Tangy Cream Cheese Glaze

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Welcome to My Kitchen! I am sharing my recipe for soft, fluffy red velvet cinnamon rolls. These rolls feature the distinct red velvet flavor in a tender dough, filled with cinnamon sugar, and topped with a rich cream cheese frosting. This recipe delivers bakery-style quality for your next brunch or special occasion.

• Author: Carla Davis
• Prep Time: 45 min
• Cook Time: 25 min
• Total Time: 170 min
• Yield: 12 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup warm milk (about 110°F)
• 2 1/4 teaspoons active dry yeast
• 1/2 cup granulated sugar, plus 1 teaspoon
• 1 large egg, room temperature
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 1/2 to 3 cups all-purpose flour, plus more for dusting
• 1 1/2 teaspoons red food coloring (or gel paste for vibrant color)
• 1 tablespoon cocoa powder
• For the Filling:
• 1/2 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• For the Cream Cheese Glaze:
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk or heavy cream

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Instructions

1. Activate the Yeast: In a large bowl, combine the warm milk and 1 teaspoon of sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
2. Mix Dough Ingredients: Add the remaining 1/2 cup sugar, egg, melted butter, vanilla extract, and salt to the yeast mixture. Stir to combine.
3. Add Dry Ingredients: Gradually mix in 2 1/2 cups of flour until a shaggy dough forms.
4. Color the Dough: In a small bowl, mix the red food coloring and cocoa powder with 1 tablespoon of water to create a paste. Add this red paste to the dough and mix until the color is evenly distributed. Add more flour, one tablespoon at a time, if the dough is too sticky to handle.
5. Knead: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
6. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
7. Prepare Filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a medium bowl until well combined. Set aside.
8. Shape Rolls: Punch down the risen dough gently. Roll the dough out on a lightly floured surface into a large rectangle, about 12×18 inches.
9. Spread Filling: Spread the cinnamon-brown sugar filling evenly over the entire surface of the dough, leaving a small border on one long edge.
10. Roll and Cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal pieces.
11. Second Rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover loosely and let them rise again for 30 to 45 minutes until puffy.
12. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until they are lightly golden brown around the edges.
13. Make Glaze: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, vanilla, and milk until you reach a thick, spreadable consistency. Add more milk if the glaze is too thick.
14. Frost: Spread the cream cheese frosting generously over the warm red velvet cinnamon rolls before serving.

Notes

• For a shortcut, you can substitute the dough ingredients with one box of red velvet cake mix, following the package directions for a soft dough base, then proceed with the filling and baking steps.
• If you want a more vibrant red color, use gel food coloring instead of liquid food coloring.
• For bakery style cinnamon rolls, cover the pan with foil for the first 10 minutes of baking to keep them extra soft.

Nutrition

• Serving Size: 1 roll
• Calories: 450
• Sugar: 45
• Sodium: 350
• Fat: 24
• Saturated Fat: 14
• Unsaturated Fat: 10
• Trans Fat: 0.5
• Carbohydrates: 55
• Fiber: 2
• Protein: 6
• Cholesterol: 55