Homemade Red Velvet Cinnamon Rolls with Cream Cheese Glaze

I’ve tested many cinnamon roll recipes over the years, and these Red Velvet Cinnamon Rolls are among my favorites. The dough is soft and fluffy, filled with a generous cinnamon-sugar swirl, and finished with a tangy cream cheese icing that melts into each bite. They’re perfect for a special breakfast, Valentine’s Day, or a cozy weekend baking project.

I’ve baked homemade cinnamon rolls for Christmas mornings and other celebrations, and with Valentine’s Day approaching I wanted a festive twist. I’ve been enjoying red velvet desserts lately, so I added unsweetened cocoa and red food coloring to transform classic rolls into red velvet buns.

On their own the dough isn’t overly sweet, but once you add the cream cheese frosting they become irresistible. If you enjoy classic cinnamon rolls, try making these red velvet ones for a fun, colorful change.

Why You’ll Love These Red Velvet Rolls

• A playful twist on classic cinnamon rolls. Cocoa and red food coloring turn standard dough into festive red velvet rolls — ideal for special occasions.
• Family-friendly. Kids can help brush butter, sprinkle the cinnamon-sugar, and ice the warm rolls.
• Surprisingly simple. The recipe uses straightforward steps and common ingredients but yields an impressive, bakery-style result.

Ingredients to Gather

You’ll need a handful of everyday baking ingredients. Quantities are listed in the recipe card below.

• Milk. Whole or 2% milk gives better texture and flavor than water. Use warm (not hot) milk so the yeast activates properly.
• Sugar. Granulated sugar sweetens the dough while brown sugar gives the filling a caramel-like, gooey texture.
• Active dry or instant yeast. Yeast makes the dough light and fluffy — make sure it’s fresh.
• Unsweetened cocoa powder. Use good-quality cocoa to give the dough a mild chocolate flavor that complements the classic red velvet profile.
• Red food coloring. Gel or liquid works; the recipe uses enough coloring to achieve a bold red hue.

See the printable recipe card for full ingredient amounts and the complete instructions.

Equipment To Make Red Velvet Cinnamon Rolls

Helpful tools for this recipe:

• Stand mixer with dough hook (or mix and knead by hand)
• Rolling pin
• 9×13-inch baking pan
• Measuring cups and spoons

How To Make Red Velvet Cinnamon Rolls

Combine warm milk, sugar, melted butter, salt, yeast, and red food coloring in the bowl of a stand mixer fitted with the dough hook. Mix to combine, then add the eggs and sour cream and mix again. Add the flour and unsweetened cocoa powder, and run the mixer on medium speed for about 4–5 minutes until the dough is smooth, elastic, and pulls away from the bowl. If it’s sticky, add a tablespoon of flour at a time until it cleans the sides.

Lightly oil a large bowl, place the dough inside, cover with plastic wrap, and let it rise in a warm, draft-free spot until doubled in size — usually 1.5 to 2 hours, or longer if your kitchen is cold.

Turn the risen dough onto a lightly floured surface and roll it into a rectangle about 18 by 12 inches. Brush the surface generously with melted butter so the filling sticks and spreads evenly.

Making the Red Velvet Cinnamon Roll Filling

The filling is simple: mix brown sugar and ground cinnamon. After brushing the rolled-out dough with melted butter, sprinkle the cinnamon-sugar mixture evenly over the surface.

Starting with the edge nearest you, roll the dough away from you into a tight log. Aim for an even roll so each bun bakes uniformly. Cut the log into 12 equal pieces: halve the log, place the halves side-by-side, slice each in half again to make four logs, then cut each of those into three pieces to yield 12 rolls.

Arrange the rolls in a well-greased 9×13-inch pan, cover with plastic wrap, and let them rise for about one hour until doubled. Preheat the oven to 375°F and bake for 30–40 minutes, until the rolls are puffed and lightly browned.

How to Make the Icing

For the cream cheese icing, beat room-temperature cream cheese and butter until smooth. Add powdered sugar, vanilla, and a couple tablespoons of milk and beat until you reach your desired consistency. Thin with more milk or thicken with more powdered sugar as needed. Spread the icing over the buns while they are still warm so it seeps into the swirls.

Recipe Tips and Variations

• To make plain cinnamon rolls, omit the cocoa and red food coloring.
• Ensure your yeast is fresh and active; expired yeast can prevent proper rising.
• Add-ins like raisins, chopped nuts, or chocolate chips can be mixed into the filling for variety.
• If you prefer a non-cream-cheese glaze, a simple powdered sugar glaze with butter and vanilla is delicious too.
• Make mini rolls by cutting smaller slices from the log for bite-sized treats ideal for brunch or parties.

Storage Tips

To prepare ahead, assemble and slice the rolls, place them in a greased pan, cover, and refrigerate overnight. Take them out about an hour before baking to come to room temperature, then bake as directed.

Store leftovers in an airtight container in the refrigerator. Reheat gently: microwave for about 1 minute or warm in a toaster oven for a couple of minutes until heated through.

Questions About Red Velvet Cinnamon Rolls

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