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square image of a single red velvet cinnamon roll with cream cheese frosting on a white plate

Red Velvet Cinnamon Rolls

Red Velvet Cinnamon rolls are rich cinnamon rolls that are topped with sweet cream cheese frosting. The entire family will love these.
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Course: Breakfast
Cuisine: American
Prep Time: 30 minutes
Cook Time: 25 minutes
Rise Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 12 Cinnamon Rolls
Calories: 487kcal
Author: Wendy


  • Mixing Bowl
  • saucepan
  • stand mixer
  • dough hook
  • dishtowel
  • 9x13 Baking Pan



  • 1 cup milk
  • cup unsalted butter
  • ½ cup sugar
  • ½ teaspoon salt
  • 2 ¼ teaspoons active dry yeast
  • 4 cups flour divided
  • 3 tablespoons cocoa powder
  • 2 eggs room temperature
  • Red food coloring


  • 2 tablespoons unsalted butter
  • ¼ cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • ¾ cup sugar
  • 1 tablespoon flour


  • 8 ounce cream cheese softened
  • 4 tablespoons unsalted butter softened
  • ¼ teaspoon vanilla
  • 1 cup powdered sugar
  • 2 tablespoons milk


  • In a mixing bowl, combine 1 ½ cups flour, cocoa powder, and yeast. Set aside.
  • In a saucepan, heat the milk, butter, sugar, and salt until 120 degrees F. Remove from heat and stir until the butter is melted. Add to the flour mixture.
  • Mix on low, using a regular paddle, adding the eggs one at a time. Add the food coloring until it reaches your desired shade. Be mindful that you will be adding more flour and that will soften the color.
  • Change the mixer attachment to the dough hook. Beat the dough at low, adding the remaining flour a little at a time. Increase speed to medium until a soft dough forms, approximately 3 minutes.
  • Transfer the dough to a lightly greased bowl, turning once to coat both sides. Cover with a clean dish towel.
  • Allow the dough to rise in a warm place until doubled, about 1 ½ hours.
  • Punch the dough down and turn out onto a floured surface. Cover and allow to rest for 5 to 10 minutes.
  • Combine the filling ingredients until sandy.
  • Roll the dough into a rectangle, approximately 20 inches by 10 inches. Sprinkle with the filling mixture, leaving a 1-inch space on one long edge without filling.
  • Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much. Seal the long edge by pinching it shut.
  • Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half and then the quarters into three slices each.
  • Place each roll in a large bar pan sprayed with non-stick cooking spray, allowing about one inch between them. Cover and allow to rise in a warm place for about 40 minutes or until doubled.
  • TIP: Before allowing the final rise, rolls may be tightly covered and placed in the refrigerator for up to 24 hours. Remove from the refrigerator and allow to rise before baking.
  • Bake at 350 degrees for 25 to 30 minutes.
  • While the rolls bake, combine the cream cheese, butter, and vanilla, stirring until well blended. Stir in the flour and then add the milk a little at a time until reaching the desired consistency.
  • Remove rolls from the oven and spread with icing.


  • To store cinnamon rolls after baking, keep them at room temperature for a few days.
  • To reheat the cinnamon rolls, place them on a baking sheet and bake for 5-8 minutes at 350 degrees!
  • Dough may be refrigerated overnight to save time in the morning; allow the dough to come to room temperature before continuing.
  • Roll the dough tightly, but not too tight or it will burst open during baking (especially near the ends).
  • For the icing, adding more liquid will create thinner icing, adding more powdered sugar will create a thicker icing.


Serving: 1Cinnamon Roll | Calories: 487kcal | Carbohydrates: 71g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 183mg | Potassium: 164mg | Fiber: 2g | Sugar: 37g | Vitamin A: 664IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg