Red Velvet Cinnamon Rolls With Cream Cheese Frosting Recipe

I swapped ordinary cinnamon rolls for red velvet ones and the result is pillowy chocolate-cinnamony swirls smothered in tangy cream cheese frosting that has guests insisting on seconds.

I am obsessed with these Red Velvet Cinnamon Rolls because they hit that rare sweet-savory spot I crave on Christmas morning. The rolls are pillowy with a cinnamon swirl that actually tastes like cinnamon, not fake sugar.

And the cream cheese frosting is tangy enough to cut through the richness without disappearing. I love the way softened unsalted butter makes the filling molten and glossy, and how a smear of frosting turns each bite into a messy, glorious mouthful.

No pretension. Just sticky, tender, slightly chocolatey rolls worth waking up for.

Bring extra napkins and zero regrets. Every single time.

Ingredients

• Whole milk: Adds creaminess and keeps dough soft, like a warm hug.
• Active dry yeast: Basically makes it rise and get those fluffy swirls.
• Granulated sugar: Sweetens the dough and helps the yeast wake up.
• Melted butter: Brings richness and a tender, slightly chewy crumb.
• Eggs: Bind everything and give structure, plus a richer color.
• Salt: Balances sweetness and brings out all the other flavors.
• Vanilla extract: Adds a cozy, familiar aroma you’ll notice first bite.
• Unsweetened cocoa powder: Gives that subtle chocolate note and depth.
• Red gel food coloring: Basically makes them party-ready and that signature red.
• All purpose flour: The backbone that holds the whole dough together.
• Softened butter for filling: Spreads easily and keeps the filling gooey.
• Packed brown sugar: Adds molassesy caramel notes and sticky sweetness.
• Cocoa powder for filling: Deepens chocolate flavor inside each roll.
• Ground cinnamon: Gives warm spice and that classic cinnamon-roll vibe.
• Salt for filling: Balances sweetness in the gooey center.
• Mini semisweet chips optional: Melty chocolate pockets, fun and indulgent.
• Cream cheese: Tart and creamy, the reason the frosting sings.
• Butter for frosting: Adds silkiness and helps the frosting set.
• Powdered sugar: Sweetens and smooths the frosting perfectly.
• Vanilla for frosting: Rounds out the tang with a sweet note.
• Pinch of salt for frosting: Cuts the sweetness so it’s not cloying.
• Heavy cream optional: Basically thins the frosting to your perfect drizzle.

Ingredient Quantities

• 1 cup whole milk
• 2 1/4 tsp active dry yeast
• 1/2 cup granulated sugar
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 1 tsp salt
• 2 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder
• 2 tbsp red gel food coloring
• 4 cups all purpose flour
• 1/2 cup unsalted butter, softened for filling
• 1 cup packed brown sugar
• 2 tbsp unsweetened cocoa powder for filling
• 2 tsp ground cinnamon
• 1/2 tsp salt for filling
• 1 cup mini semisweet chocolate chips optional
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened for frosting
• 2 cups powdered sugar
• 1 tsp vanilla extract for frosting
• pinch of salt for frosting
• 1 2 tbsp heavy cream or milk optional to thin frosting

How to Make this

1. Warm 1 cup whole milk to about 105-110F, sprinkle 2 1/4 tsp active dry yeast and 1/2 cup granulated sugar over it, let sit 5 to 10 minutes until foamy.

2. Whisk 1/3 cup melted unsalted butter, 2 large eggs, 1 tsp salt, 2 tsp vanilla extract, 2 tbsp unsweetened cocoa powder and 2 tbsp red gel food coloring into the yeast mixture.

3. Stir in 4 cups all purpose flour until a shaggy dough forms, then turn out onto a floured surface and knead about 6 to 8 minutes until smooth and slightly tacky, adding a tablespoon or two of flour only if it’s too sticky.

4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, let rise in a warm place until doubled, about 1 to 1 1/2 hours.

5. While dough rises, make the filling: cream together 1/2 cup softened unsalted butter, 1 cup packed brown sugar, 2 tbsp unsweetened cocoa powder, 2 tsp ground cinnamon and 1/2 tsp salt until spreadable; stir in 1 cup mini semisweet chocolate chips if using.

6. Roll the risen dough into a 16×12 inch rectangle on a lightly floured surface, spread the filling evenly, then tightly roll from the long side into a log. Trim ends and slice into 12 equal rolls.

7. Arrange rolls cut-side up in a greased 9×13 inch baking pan, cover loosely and let rise again until puffy, about 30 to 45 minutes. Meanwhile preheat oven to 350F.

8. Bake the rolls at 350F for 22 to 28 minutes until golden at the edges and cooked through. If the tops brown too fast, tent with foil for the last 5 to 10 minutes.

9. While rolls bake, beat together 8 oz softened cream cheese and 1/4 cup softened unsalted butter until smooth, then add 2 cups powdered sugar, 1 tsp vanilla extract and a pinch of salt; beat until smooth. Add 1 to 2 tbsp heavy cream or milk if you want a thinner spreadable frosting.

10. Let rolls cool 5 to 10 minutes, then slather with the cream cheese frosting so it melts into every nook. Serve warm and try not to eat them all at once.

Equipment Needed

1. Measuring cups and spoons
2. Instant read thermometer or candy thermometer (for 105 to 110 F milk)
3. Small saucepan or microwave safe bowl (to warm the milk)
4. Large mixing bowl and a smaller bowl for the filling/frosting
5. Whisk and a rubber spatula (or wooden spoon)
6. Stand mixer with dough hook or a strong hand mixer and a sturdy bowl for kneading
7. Rolling pin and bench scraper or sharp knife (to trim and slice the log)
8. Greased 9×13 inch baking pan and plastic wrap or a clean towel for rising
9. Electric hand mixer or whisk for the cream cheese frosting

FAQ

Red Velvet Cinnamon Rolls With Cream Cheese Frosting Recipe Substitutions and Variations

• Whole milk:
  • Buttermilk — richer tang, makes dough tender (use 1:1)
  • Unsweetened almond or oat milk — slightly thinner, use 1:1, may need a bit more flour
  • Plain yogurt thinned with water (3/4 cup yogurt + 1/4 cup water = 1 cup) — gives tang and softness
• Active dry yeast:
  • Instant/rapid-rise yeast — use about 25% less and mix straight into flour, no proofing needed
  • Fresh yeast — use 3 times the weight of active dry (crumbled and dissolved in milk)
  • Sourdough starter — use as prefered, reduce added liquid and expect longer rise and tang
• Unsalted butter (for filling):
  • Salted butter — use but drop added salt in filling recipe
  • Coconut oil (solid, not melted) — gives slight coconut flavor and similar texture
  • Vegan butter or margarine — for dairy-free option, use 1:1
• Cream cheese (for frosting):
  • Neufchâtel — lower fat, tastes almost the same, use 1:1
  • Mascapone — richer and silkier, may need less butter or sugar
  • Greek yogurt thickened by straining — milder tang, mix with a little extra powdered sugar to firm up

Pro Tips

1) Proof your yeast in a warm spot and watch it foam. If it doesn’t get bubbly in 10 minutes, toss it and start again. Old yeast is a sneaky time thief.

2) Don’t overflour the dough while kneading. A slightly tacky dough yields softer rolls. Add flour only by the tablespoon and give the dough time to relax between kneads if it feels tight.

3) Chill the filling for 10 minutes if it’s too loose before spreading. It’ll spread more evenly and stay put while you roll, so you get neat spirals instead of a runny mess.

4) Bake and then rest 5 to 10 minutes before frosting. Warm rolls absorb the frosting beautifully but if they’re piping hot the frosting will melt away too fast. If you want extra gloss, microwave the frosting for 5 seconds and stir to make it spreadable.