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Red Velvet Cinnamon Rolls: A Sweet Delight

Let’s get into these red velvet cinnamon rolls, y’all. No special holiday or occasion needed to devour these extra tender, festive, and delicious rolls. You’ll love that these cinnamon rolls are scratch-made with not a boxed cake mix in sight. A creamy, tangy, and sultry vanilla bean cream cheese icing is the sweet finale here!

Ahhh yet another cinnamon roll recipe coming at ya, peeps! If you’ve been following this blog for some time, you already know just how much I love me some cinnie rolls. I’ve been wanting to develop a new recipe and am so delighted with how these red velvet cinnamon rolls turned out. Extra reminiscent of a Southerners favorite, traditional red velvet cake! Real talk, you’re gonna love everything about these festive and unique cinnamon rolls, let’s dive right on in!

The Dreamiest Cream Cheese Icing:

While I could go on and on about these red velvet cinnamon rolls, let’s discuss the vanilla bean cream cheese icing! If anything at all that pairs splendidly with red velvet bakes it is cream cheese frosting/icing. It’s creamy, tangy, and loaded with vanilla bean paste (those lil flecks, swoon!). I adore the robustly flavorful yet subtle taste of this icing, it’s a perfect blend of sharp-flavored and sweet.

Make Ahead Red Velvet Cinnamon Rolls

Friends, I highly suggest making these rolls ahead of time. Matter of fact, I rarely make cinnamon rolls all in one day lol. It makes the process super easier and allows for less steps to be done in a single day. On day one >> you’ll make the dough, let it rise (if using active dry yeast), and then fill/cut the rolls.

Remember It Later

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Afterwards, place them into a baking dish, cover, and let rest in the fridge overnight. On the second day, take them out, let them come to room temperature and then bake away. You can even make the icing in advance, too! Keep it stored in the fridge up to one day ahead, just be sure to let it sit at room temperature before using. It makes the whole experience less daunting.


For the Dough:

1 cup warm milk (110°F)
2 1/4 tsp active dry yeast
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
1 tsp salt
2 large eggs
4 cups all-purpose flour
1/4 cup cocoa powder
2 tsp red food coloring

For the Filling:

1/2 cup unsalted butter, softened
1 cup brown sugar
2 tbsp ground cinnamon
For the Cream Cheese Icing:
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
2-3 tbsp milk (as needed for desired consistency)


Activate the Yeast: In a bowl, combine warm milk and yeast. Let sit for 5-10 minutes until frothy.
Make the Dough: In a large bowl, mix the sugar, melted butter, salt, eggs, and red food coloring. Add the yeast mixture. Gradually add flour and cocoa powder, mixing until a dough forms. Knead for about 5-7 minutes until smooth and elastic.
Let it Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Roll it Out: On a floured surface, roll out the dough into a large rectangle (about 16×12 inches).
Add the Filling: Spread softened butter over the dough. Mix brown sugar and cinnamon, then sprinkle it evenly over the buttered dough. Roll up tightly from the long side.
Cut the Rolls: Cut the rolled dough into 12 even slices. Place them in a greased 9×13 inch baking dish.
Second Rise: Cover and let the rolls rise for another 30 minutes. Meanwhile, preheat your oven to 350°F (175°C).
Bake: Bake for 20-25 minutes, or until the rolls are golden and cooked through.
Make the Icing: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract. Add milk as needed for desired consistency.
Ice the Rolls: Spread the cream cheese icing over the warm rolls. Serve and enjoy!
Pro Tip: Enjoy these warm, gooey rolls fresh out of the oven for the ultimate treat!

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