What makes red velvet cinnamon rolls different from regular cinnamon rolls?

While red velvet cinnamon rolls are just as gooey and tender as traditional cinnamon rolls, their color, and hint of cocoa and buttermilk, in the dough gives them a unique flavor profile reminiscent of classic red velvet cake .

Can I make red velvet cinnamon rolls without food coloring?

While you can make these cinnamon rolls without coloring, the cocoa in the dough will leave them with a somewhat unappealing color. Opt for a natural food dye in the place of gel coloring if preferred.

How do I know when red velvet cinnamon rolls are ready?

The rolls should spring back when poked and have a golden brown hue along the edges when ready. If in doubt, take the temperature: The internal temperature should be about 190°F when the rolls are baked through.

Red Velvet Cinnamon Rolls Recipe

Active Time:

45 mins

Total Time:

3 hrs 30 mins

Yield:

12 rolls

If the craving for red velvet cake has ever hit you around breakfast time, then this recipe for red velvet cinnamon rolls is for you.

We've taken a beloved Southern cake recipe and reimagined it in the form of fluffy cinnamon rolls. These red velvet cinnamon rolls would be a stunning addition to your Christmas breakfast spread or Valentine's Day dessert table, but we're not here to dictate when you should make them.

This recipe checks all the boxes: chocolatey red velvet dough, tangy cream cheese icing, and a delicious cinnamon filling. The tang of the cream cheese icing is enhanced by the addition of buttermilk to the dough—our Southern spin on the recipe.

Learn how to make red velvet cinnamon rolls, and get ready: This recipe is guaranteed to impress your friends and solidify your winning slot at the school bake sale.

Ingredients for Red Velvet Cinnamon Rolls

To make red velvet cinnamon rolls, you'll need:

Whole buttermilk: Adds moisture and tenderness to the rolls.
Active dry yeast: Gives the dough its rise. If needed, substitute with instant yeast in an equal quantity.
Granulated sugar: Sweetens the dough and filling. Can experiment with using light brown sugar in the filling for a touch of molasses flavor.
All-purpose flour: The base of the dough for a tender, but sturdy crumb. You can also use bread flour if desired.
Unsweetened cocoa powder: Adds a touch of chocolate flavor and color for a classic red velvet flavor.
Kosher salt: Enhances the flavor of the dough and filling.
Unsalted butter: Gives the dough and filling richness and a buttery flavor.
Red food coloring gel: Brightly colors the dough for a traditional red velvet presentation. Can opt for natural food coloring if desired.
Large eggs: Binds and gives the dough its structure.
Cooking spray: Prevents the rolls from sticking to the pan.
Ground cinnamon: To add a spiced warmth to the dough and filling.
Powdered sugar: Thickens and sweetens the icing.

Cream cheese: For an icing with a mild tanginess and creamy texture.
Heavy cream: Adds moisture to thin the icing until spreadable.
Vanilla extract: To give the icing depth.

How To Make Red Velvet Cinnamon Rolls

The brightly colored dough makes these cinnamon rolls a real treat for the eyes and the stomach. Full instructions are below, but here's a brief recap before you get started:

Step 1. Activate yeast: Combine buttermilk, yeast, and 1 tablespoon sugar; let stand until foamy.
Step 2. Combine dry ingredients: Whisk together flour, cocoa, and salt in a large bowl.
Step 3. Prepare the dough: Beat to combine butter and remaining sugar in a stand mixer fitted with the paddle attachment. Add the food coloring, eggs, and yeast mixture; mix on low speed until combined. Add flour mixture in two additions on low speed, beating to incorporate. Switch to dough hook, and knead until smooth.
Step 4. Let dough rise: Place dough in a bowl coated with spray, and turn to coat all sides. Cover with plastic, and let rise until doubled in size.
Step 5. Prepare the filling: Beat butter, sugar, cinnamon, and salt until fluffy.
Step 6. Make rolls: Grease a 13- x 9-inch baking pan. Sprinkle dough with flour and roll on a floured surface to a 12- x 16-inch rectangle. Spread filling over dough and roll into a tight log. Cut into 12 equal pieces and arrange in pan. Cover and let rise until doubled in size.

Step 7. Bake rolls: Preheat oven to 350°F. Bake rolls until golden brown, 30 to 35 minutes. Cool in pan 15 minutes.
Step 8. Prepare the icing: Beat powdered sugar, cream cheese, heavy cream, and vanilla until smooth. Spread over warm rolls.

Our Tips for the Best Red Velvet Cinnamon Rolls

For the best red velvet cinnamon rolls with consistent results every time, keep these simple tips in mind:

Warm your liquid: Lukewarm buttermilk will help kickstart yeast activity for the quickest rise.
Knead until smooth: For the most feathery, tender buns, knead the dough until smooth to ensure good gluten development.
Ignore the clock: Yeast will rise more slowly or quickly based on the temperature of its environment. Watch for the dough to double in size, no matter how long or short it takes to get there.
Use an offset spatula: For the most even layer, use a small offset spatula to spread the filling over the dough.
Use a ruler: While it might seem silly, for the most even, consistent buns, roll the dough as directed, checking the measurements with a ruler while rolling and cutting.
Pinch the seam: Pinch the seam for perfectly round rolls that will stay closed while baking.
Use a sharp knife: Use a sharp chef's knife or dental floss for clean slicing when dividing the rolls.
Cool in pan: Giving the rolls time to cool in the pan will help ensure the filling stays in place, and the buns set up nicely before topping with icing.
Glaze while warm: Glaze the warm buns so the glaze can melt lightly into the rolls, making them even more deliciously ooey gooey.

Red Velvet Cinnamon Roll Variations

To change up the flavor of these cinnamon rolls, consider these variations:

Flavoring the filling: Swap the sugar in the filling for light or dark brown sugar, the cinnamon for cardamom, pumpkin pie, gingerbread or apple pie spice, or the filling altogether with a chocolate-hazelnut spread or fruit preserves for a unique touch.
Mix-ins: Sprinkle the filling with mini chocolate chips, chopped pecans or walnuts, chopped berries, candied orange peel, crumbled cookies, or any other additions as desired.
Toppings: Swap the cream cheese icing with buttermilk icing, a white or dark chocolate drizzle, or finish simply with a dusting of powdered sugar.
Individual buns: Bake individual buns by opting to bake the buns in a standard muffin pan.

Can I Make Red Velvet Cinnamon Rolls Ahead?

The dough for these rolls can be prepared up to one day ahead, filled, and placed into the baking pan as directed. Wrap and refrigerate overnight. They'll rise slowly in the refrigerator, and be ready to bake in the morning. Just bring to room temperature while the oven preheats before baking as directed.

You can also freeze the unbaked cinnamon rolls. After portioning them into the baking pan, wrap and freeze for up to two months. Cover and thaw overnight in the refrigerator before letting the rolls rise at room temperature until doubled in size. When ready, bake as directed.

How To Store and Reheat Leftover Red Velvet Cinnamon Rolls

To keep your red velvet cinnamon rolls as fresh as possible, serve them fresh on the day of baking. If you do have leftovers, store in an airtight container in the refrigerator for up to two days, or freeze for up to one month. Bring to room temperature or warm in the oven or microwave before serving, if desired.

More Cinnamon Roll Recipes You'll Love

If cinnamon rolls are a family favorite, these apple, cookies and cream, blueberry, and other flavorful varieties might be your new go-to's:

Editorial contributions by Katie Rosenhouse.

Ingredients

Dough:

1 cup whole buttermilk, warmed to 100°F
1 (1/4-oz.) envelope active dry yeast
7 Tbsp. granulated sugar, divided
4 1/4 cups (about 18 1/8 ounces) all-purpose flour, plus more for dusting
2 Tbsp. unsweetened cocoa
1 tsp. kosher salt
1/2 cup (4 oz.) unsalted butter, softened
2 tsp. red food coloring gel
2 large eggs
Cooking spray

Filling:

1/2 cup (4 oz.) unsalted butter, softened
1 cup granulated sugar
1 Tbsp. ground cinnamon
1/4 tsp. kosher salt

Icing:

1 cup (about 4 oz.) powdered sugar
2 oz. cream cheese, softened
2 Tbsp. heavy whipping cream, plus more if needed
1 tsp. vanilla extract

Directions

Activate yeast:

Combine buttermilk, yeast, and 1 tablespoon of the sugar in a medium bowl; let stand until foamy, about 5 minutes.
Combine dry ingredients:

Whisk together flour, cocoa, and salt in a large bowl, and set aside.
Prepare the Dough:

Place butter and remaining 1/4 cup plus 2 tablespoons sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 2 minutes. Add the red food coloring, eggs, and yeast mixture; mix on low speed until combined, about 1 minute. With mixer running on low, add flour mixture in two additions, beating until flour is incorporated. Switch to a dough hook, and beat on medium speed until dough is cohesive and smooth, 6 to 8 minutes. (Dough will be somewhat sticky and will not pull away cleanly from the sides of the bowl.)
Let Dough rise:

Lightly coat a large bowl with cooking spray. Place dough in bowl, and turn to coat all sides. Cover bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
Prepare the Filling:

Beat butter, sugar, cinnamon, and salt with an electric mixer on medium speed until fluffy and combined, about 1 minute. Set aside until ready to use.
Make rolls:

Lightly grease a 13- x 9-inch baking pan with cooking spray. Turn dough out onto a lightly floured surface; gently punch dough down. Lightly sprinkle dough with flour. Roll into a 12- x 16-inch rectangle. Gently spread filling over dough. Starting at one long side, roll dough into a tight log, and use a serrated knife or dental floss to cut the log into 12 equal pieces (about 1 ½-inches thick). Arrange in prepared pan. Cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
Bake rolls:

Preheat oven to 350°F. Bake rolls in preheated oven until cooked through and golden brown, 30 to 35 minutes. Cool in pan 15 minutes.
Prepare the Icing:

Beat powdered sugar, cream cheese, heavy cream, and vanilla in a medium bowl on low speed until smooth, about 2 minutes. Spread over warm rolls.

Frequently Asked Questions

What makes red velvet cinnamon rolls different from regular cinnamon rolls?

While red velvet cinnamon rolls are just as gooey and tender as traditional cinnamon rolls, their color, and hint of cocoa and buttermilk, in the dough gives them a unique flavor profile reminiscent of classic red velvet cake.
Can I make red velvet cinnamon rolls without food coloring?

While you can make these cinnamon rolls without coloring, the cocoa in the dough will leave them with a somewhat unappealing color. Opt for a natural food dye in the place of gel coloring if preferred.
How do I know when red velvet cinnamon rolls are ready?

The rolls should spring back when poked and have a golden brown hue along the edges when ready. If in doubt, take the temperature: The internal temperature should be about 190°F when the rolls are baked through.