These homemade red velvet cinnamon rolls are rich, soft, fluffy and sweet. They are stuffed with a cinnamon brown sugar mixture, packed with chocolately goodness, and topped with a sweet vanilla cream cheese frosting. If you are a fan of regular cinnamon rolls, then get ready because these are so GOOD, that you may never go back to eating regular cinnamon rolls!

I love making cinnamon rolls year long, let’s be honest I am a total carb fan! I am also a lover of the classic OG cinnamon rolls, I mean who doesn’t love the classic cinnamon roll taste? My red velvet cinnamon rolls are for those times when I am in the mood for something a bit richer and more decadent than traditional cinnamon rolls. If stuffing the red velvet cinnamon rolls with chocolate isn’t for you, no worries! You can ditch the chocolate or change the chocolate any way you fancy. No matter what you decide, I guarantee you’ll never settle for plain store-bought cinnamon rolls again.

Red velvet cinnamon rolls are easy to make and have become a household favortite especially around the holidays. If you are looking for special breakfast to serve for brunch-giving, Christmas, or your weekend family brunch, this is one of my top recommendations! I am confident that you will enjoy this recipe. If you are looking for more delicious recipes try my Buttermilk Waffles, Scrambled Eggs with Smoked Sausage, and Buttermilk Pancake recipes.

RED VELVET CINNAMON ROLL INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Flour – all-purpose flour but you can substitute with bread flour or even gluten-free flour.

Milk – I use whole milk, but 2% or fat-free is also fine.

Butter – I use salted butter, but unsalted butter works great here too.

Eggs – I use one egg plus one egg yolk in this recipe and it makes the dough so rich.

Yeast – I use active dry yeast, but you can also use instant yeast for a faster rise.

Sugar – I use granulated sugar and dark brown sugar, but there are many other options to choose from including cane sugar, coconut, and light brown sugar to substitute with.

Cocoa powder – I like using Dutch-process cocoa powder, but natural cocoa powder is just fine.

Sour Cream – Adds moisture and richness to the cinnamon rolls.

Red Food Coloring – I like using LorAnn Red Velvet Emulsion, or red food gel, but any red food coloring will do.

Chocolate chips – These are optional, but I like to stuff semi-sweet chocolate chips and sometimes dark chocolate chips into my dough before rolling them up and cutting.

THE ICING

What’s a red velvet cinnamon roll without the icing?! This sweet, tangy and creamy icing pairs perfectly with these cinnamon rolls and it’s made in a flash. I start by whipping room temperature butter and cream cheese together, then carefully add the powdered sugar and vanilla and slather the cinnmon rolls with it. How sweet it is!

HOW TO MAKE RED VELVET CINNAMON ROLLS

Make the dough: Proof the yeast by adding the butter, milk, sugar and instant yeast together. Once the yeast is nice and foamy, add it to a lage bowl or a stand mixer along with half of the flour, the sour cream, egg, egg yolk and red food coloring. Mix the ingredients until the dough comes together, then scrape the dough onto a lightly floured surface and gently knead it into a smooth ball, about 5 minutes.
Allow dough to rise: Place in a greased bowl and cover. Place the dough in the warmest area of the kitchen for 1-2 hours, or until it has doubled in size.
Form the rolls: Once the dough has doubled in size, roll the dough out into a rectangle, spread the butter evenly on top, then fill with the filling ingredients.
Divide the dough: Roll into a log and divide the dough into 12 equal pieces. Place in the prepared dish and cover loosely with plastic wrap. Allow the dough to rise for 1 hour.
Bake: Place in a preheated oven at 350°F for 20 to 25 minutes.
Make the icing: While the cinnamon rolls are baking, gather the icing ingredients. Make the icing, then set aside and ice the baked cinnamon rolls while they are still warm.

HOW TO PROOF IN COLD KITCHENS

I love making all kinds of breads year round, but as you may know, yeast thrives in warm conditions. If you plan on making these cinnamon rolls during the later part of the year when the kitchen is cold, try using some of the tips below.

Cold oven proofing: To proof in a cold oven, start by bringing about 2 quarts of water to a boil using a kettle or a pot. Then, place the pot of water in the oven on the middle rack, turn on the oven light, and close the oven door. If you are using a kettle, transfer the water in the kettle to a large bowl or a glass baking dish and place in the oven. Make the dough, then cover it with plastic wrap or a towel and place it in the oven on the rack directly above the water. Close the oven door to proof.

Warm oven proofing: Some ovens come with a “heat proofing” setting. If you do not have this setting, preheat the oven to 150°F. Once the oven is fully preheated, turn it off immediately. Once your dough is ready to proof, cover it with plastic wrap or a towel and place it in the oven with the door cracked to proof.

CINNAMON ROLL BAKING PRO TIPS

Don’t overheat the liquids. Overheating the milk and butter could kill off the yeast, resulting in dough that will not rise. The best way to ensure your liquids are at the correct temperature is to use a food-grade thermometer. It should be between 108-110°F.
Use room-temperature butter and cream cheese. Take butter and cream cheese out of the fridge ahead of time, or keep it in a butter dish at room temperature to make sure it is softened before making the icing.
Weigh the flour. It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, be sure to fluff up the flour in its container, spoon it into the measuring cup, and level the top.
Make it dairy-free or gluten-free. To make this recipe gluten-free, swap the all-purpose flour for gluten-free flour and replace the milk and butter with plant-based options.

HOW TO STORE CINNAMON ROLLS

Room temperature: Place any leftover cinnamon rolls in an air-tight container and at room temperature to enjoy for 2 to 3 days. The cinnamon rolls can also be placed in the refrigerator for up to 4 days.

Freezing: Place the cinnamon rolls in a resealable plastic storage bag or wrap tightly in plastic wrap or foil and freeze for up to two months. Thaw to room temperature before reheating.

CAN I MAKE AHEAD?

Absolutely! Prepare the cinnamon rolls according to the instructions, then cover and refrigerate after the first rise. Bring the dough to room temperature by placing it in a warm area, to allow them a second, full rise before you bake them the next day. I like to turn on my oven and place my dough next to the warm oven. I’ve even placed them on top of my warm oven and they still turn out fine.

Red Velvet Cinnamon Rolls

5 from 1 vote

Recipe by Jamie Tryon Course: BreakfastCuisine: AmericanDifficulty: Medium

Servings

servings

Prep time

hours

Cooking time

minutes

Total time

hours

minutes

Ingredients

4 1/2 cups 4 1/2 bread flour or all-purpose flour (spooned & leveled)
1 cup 1 warm milk
1/3 cup 1/3 granulated sugar
1/4 cup 1/4 sour cream (room temperature; see notes)
1/4 cup 1/4 melted butter
1/4 cup 1/4 cocoa powder
1 1 large egg (room temperature; see notes)
1 1 egg yolk (room temperature; see notes)
1 Tbsp 1 LorAnn Red Velvet Emulsion can be substitued with 1 tsp of red food gel.
2 1/4 tsp 2 1/4 instant dry yeast
1 tsp 1 salt
Filling
1/2 cup 1/2 dark brown sugar
3 tbsp 3 butter softened (softened at room temperature; see notes)
1 tbsp 1 granulated sugar
1 tbsp 1 cinnamon
1/2 cup 1/2 semisweet chocolate chips (optional)
Cream Cheese Icing
2 cup 2 powdered sugar, sifted
1/4 cup 1/4 softened butter (softened at room temperature; see notes)
1/2 cup 1/2 cream cheese (softened at room temperature; see notes)
1 tsp 1 vanilla extract

Directions

Grease a 9×13 inch pan and set aside.
In a large bowl, sift together the flour, cocoa powder, and the salt until combined. Set aside. Heat the milk and butter together in a small saucepan via stovetop or microwave together until the butter is melted. It should be between 108-110°F. Add the yeast and sugar to the butter and milk mixture and combine well until the yeast has dissolved. Cover the mixture and set it aside for 5 minutes or until the yeast has started to froth and gathers at the top of the mixture. *This may also be done using the bowl of a stand mixer and cover it if using.
Add the eggs, red food coloring, sour cream and half of the flour. Mix again to combine.
Add the remaining flour and mix until combined. If you are using an electric mixer, turn the stand mixer on medium speed. Knead the dough for 5 minutes, or until the dough is smooth and elastic.
Cover the bowl with plastic wrap and place it in a cool, draft-free area for 1 to 2 hours. The dough should double in size.
Once the dough has doubled in size, turn the dough out into a lightly floured surface then punch the dough down to release the air. Roll it out to make a 14 x 8 in rectangle, then spread the softened butter on the dough. Combine the filling ingredients and sprinkle the filling evenling on the dough, lightly pressing it into the dough. If adding chocolate chips, sprinkle them over the filling and press into the dough to keep in place.
Roll the dough up starting on the longest side to form a log and cut the dough into 12 equal pieces. Place the rolls in the greased baking dish. Cover loosely with plastic wrap and allow the dough to rise for 1 hour. (Final rise)
Towards the end of the rising time, preheat the oven to 350°F. Once the rolls have doubled in size and are nice and puffed, bake in the preheated oven for 20-25 minutes.
Remove from oven and allow to cool slightly while making the icing.
Icing Directions
In a medium bowl, or in the bowl of a atand mixer with a fitted attachedment, add the butter and cream cheese. Beat the butter and cream cheese together on medium speed until light and fluffy.
Scrape down the bowl, then add half of the confectioner sugar, beat again until combine, scrapping down the bowl as needed. Add the remaining confectioners sugar along with vanilla extract and mix until combined.
Slather heaping amounts of icing onto the cinnamon rolls.

Notes

If the dough is too sticky, add a little more flour, a tablespoon at a time until it is no longer sticky
It’s important to add the correct amount of flour by weighing it with a kitchen scale, preferably. If you do not own a kitchen scale, be sure to fluff up the flour in its container, spoon it into the measuring cup, and level the top.

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