Red Velvet Cinnamon Rolls are soft, fluffy rolls with a rich red velvet flavor and a chocolate-cinnamon brown sugar filling. They’re finished with a thick cream cheese frosting for an extra decadent treat.
These are a fun twist on classic cinnamon rolls and make a beautiful breakfast or dessert for Valentine’s Day, Christmas, or any special occasion.
Why I Love Red Velvet Cinnamon Rolls
About the Ingredients ⭐
- Milk & Water: Warm liquids help activate the yeast and create the dough.
- Yeast & Sugar: Help the cinnamon rolls rise.
- Flour: Gives the dough its structure.
- Red Velvet Cake Mix: Adds the red velvet flavor, color, and sweetness.
- Butter: Adds richness to the dough.
- Brown Sugar, Cocoa & Cinnamon: Create the sweet chocolate-cinnamon filling.
- Cream Cheese: Makes the rich cream cheese frosting.
- Powdered Sugar: Sweetens and thickens the frosting.
- Vanilla & Salt: Balance and enhance the frosting flavor.
- Milk: Thins the frosting to the desired consistency.
Be sure to check out the full recipe and ingredient list below
How to Make Red Velvet Cinnamon Rolls
Make the Dough: Proof the yeast with the warm milk, water, and sugar for 5 minutes. Add the flour and cake mixes, then knead with the dough hook. Add the butter and continue kneading for 10 minutes. Cover and let rise until doubled, about 1 hour.
Fill and Roll: Mix the brown sugar, cocoa, and cinnamon. Roll the dough into a 27×18-inch rectangle, spread with softened butter, and sprinkle the filling evenly over the top. Roll into a log and cut into 12 rolls.
Let Rise and Bake: Arrange the rolls in prepared pans, cover, and let rise for about 30 minutes. Bake at 350°F for about 45 minutes, or until baked through.
Frost: Beat the cream cheese frosting ingredients until smooth. Spread over the slightly cooled cinnamon rolls.
Tips I Found Helpful 💙
- Make sure the milk and water are warm, not hot, so you don’t damage the yeast.
- Give the dough enough time to double in size during both rises.
- Roll the dough as evenly as possible so the cinnamon rolls are similar in size.
- Spread the filling butter all the way to the edges before adding the brown sugar mixture.
- Let the rolls cool slightly before frosting so the cream cheese frosting doesn’t completely melt.
Questions Readers Ask Most
How do I know if my yeast is active?
After about 5 minutes, the yeast mixture should look frothy or foamy. If nothing happens, your yeast may not be active.
Can I make red velvet cinnamon rolls ahead of time?
Yes. Prepare and shape the rolls, cover them, and refrigerate overnight. Let them come closer to room temperature and rise before baking.
How do I know when the cinnamon rolls are done?
They should be risen, set in the center, and baked through. If they’re browning too quickly, loosely cover them with foil near the end.
Do I frost cinnamon rolls while they’re hot?
Let them cool slightly first. They’ll still be warm enough to soften the cream cheese frosting without completely melting it.
How do I store leftover red velvet cinnamon rolls?
Because of the cream cheese frosting, store leftovers covered in the refrigerator for up to 4 days. Warm individual rolls briefly before eating if you like them warm.
More Dessert Recipes I Love
Red Velvet Cinnamon Rolls
Red Velvet Cinnamon Rolls are soft, fluffy rolls filled with chocolate cinnamon brown sugar and topped with creamy cream cheese frosting.
Ingredients
For the Dough
- 1 cup warm milk
- 1½ cups warm water
- 1½ tablespoons yeast
- 1 tablespoon sugar
- 5 cups flour
- 2 boxes red velvet cake mix
- ¼ cup butter, room temperature
For the Filling
- ½ cup butter, softened
- 1 cup brown sugar
- 3 tablespoons cocoa powder
- 1½ tablespoons cinnamon
For the Frosting
- 8 ounces cream cheese
- 1 cup powdered sugar
- ½ cup butter, room temperature
- ½ teaspoon salt
- 1½ teaspoons vanilla
- 2–3 tablespoons milk
Instructions
- Add the warm milk, warm water, yeast, and sugar to the bowl of a stand mixer. Whisk together and let sit for 5 minutes, or until the yeast becomes frothy.
- Add the flour and red velvet cake mixes. Stir until partially combined.
- Using the dough hook, knead the dough for 1 minute.
- Add ¼ cup softened butter and continue kneading for 10 minutes.
- Cover the bowl with a damp towel and place it in a warm area for about 1 hour, or until the dough has doubled in size.
- In a small bowl, whisk together the brown sugar, cocoa powder, and cinnamon for the filling.
- Turn the dough onto a well-floured surface and roll it into approximately a 27×18-inch rectangle.
- Spread ½ cup softened butter evenly over the dough, then sprinkle the brown sugar mixture over the top.
- Roll the dough tightly into a log. Trim the ends and cut into 12 rolls.
- Arrange the rolls in one or two prepared baking pans. Cover with a damp towel and let rise in a warm place for about 30 minutes, or until doubled.
- Preheat the oven to 350°F.
- Bake for about 45 minutes, or until the cinnamon rolls are baked through.
- Remove from the oven and allow the rolls to cool slightly while you prepare the frosting.
- Add the cream cheese, powdered sugar, butter, salt, vanilla, and 2 tablespoons milk to a stand mixer fitted with the paddle attachment. Beat on high for about 2 minutes, or until smooth. Add additional milk if needed to reach your desired consistency.
- Spread the cream cheese frosting over the warm cinnamon rolls and serve.
Notes
Rise times can vary depending on the temperature of your kitchen. Let the dough double in size rather than relying only on the suggested time.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 864Total Fat: 31gSaturated Fat: 19gUnsaturated Fat: 12gCholesterol: 84mgSodium: 363mgCarbohydrates: 132gFiber: 6gSugar: 45gProtein: 15g
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