Last February, Lina burst into my bedroom at 5:30 AM asking if I was making "chocolate cake for breakfast." I wasn't - but I had been up since 4 AM experimenting with red velvet cinnamon rolls because honestly, regular cinnamon rolls felt boring for Valentine's Day. What started as me accidentally knocking over the red food coloring bottle into my dough turned into the recipe that now has my neighbors texting me every few weeks asking when I'm making them again.
Why You'll Love These Red Velvet Cinnamon Rolls
Look, I've made probably 200 batches of these over the past few years, and I can tell you exactly why they work. They're way easier than they look - I was scared the red food coloring would ruin everything, but it doesn't mess with the dough at all. The buttermilk is what keeps them soft, even the next day (though good luck having any left). What really gets me is how they're not heavy like some cinnamon rolls can be. You know those ones that sit in your stomach like a brick? These don't do that.
And here's something I figured out by accident - you can make them the night before. I started doing this because I got sick of getting up at 5 AM every time my sister wanted them for her book club. Lina's little friends keep asking when I'm making the "red cake rolls" again, which is honestly the best compliment I could get. Trust me on the cream cheese frosting too - I tried regular icing once and everyone could tell something was off.
Jump to:
- Why You'll Love These Red Velvet Cinnamon Rolls
- Ingredients for Red Velvet Cinnamon Rolls
- How To Make Red Velvet Cinnamon Rolls Step By Step
- Storage Tips
- Red Velvet Cinnamon Rolls Variations
- Equipment For Red Velvet Cinnamon Rolls
- Easy Swaps for Dietary Needs
- My Cousin's Hidden Gem
- Top Tip
- What to Serve With Red Velvet Cinnamon Rolls
- FAQ
- Time for Red Velvet Cinnamon Rolls!
- Related
- Pairing
- Red Velvet Cinnamon Rolls
Ingredients for Red Velvet Cinnamon Rolls
For the Dough:
- Bread flour
- Active dry yeast
- Buttermilk
- Large eggs
- Unsalted butter
- Granulated sugar
- Gel red food coloring
- Unsweetened cocoa powder
- Vanilla extract
- Fine salt
Cinnamon Filling:
- Softened butter
- Brown sugar
- Ground cinnamon
- Cocoa powder
- Pinch of salt
Cream Cheese Frosting:
- Full-fat cream cheese
- Powdered sugar
- Butter
- Vanilla extract
- Heavy cream
See recipe card for quantities.
How To Make Red Velvet Cinnamon Rolls Step By Step
Dough Prep:
- Warm buttermilk to lukewarm
- Mix yeast with a pinch of sugar
- Combine flour, cocoa, and salt in your stand mixer
- Mix wet ingredients with food coloring
- Knead until smooth
- First rise in greased bowl for 1 hour
Put It Together:
- Roll dough into a big rectangle
- Spread softened butter everywhere
- Sprinkle the cinnamon-cocoa mixture
- Roll tightly from the long side
- Cut into 12 pieces
- Put them in your buttered baking dish
Bake Them:
- Serve them warm
- Let them rise again for 45 minutes
- Bake at 350°F for 25-30 minutes
- Cool a bit before frosting
Storage Tips
Counter Storage (2 days):
- Cool completely before covering
- Airtight container stops them from drying out
- Reheat individual portions in microwave
- Add extra frosting if needed
Overnight Rise Method:
- Put together rolls completely
- Cover tight and stick in fridge
- Let them come to room temperature (1 hour)
- Bake like normal
Freezer Storage (3 months):
- Freeze before frosting
- Wrap each one in plastic
- Thaw overnight in fridge
- Warm and frost before serving
Red Velvet Cinnamon Rolls Variations
Valentine's Special:
- Heart-shaped arrangement
- Pink cream cheese frosting
- Crushed freeze-dried strawberries
- Edible glitter finish
Christmas Morning:
- White chocolate drizzle
- Crushed candy cane topping
- Green food coloring swirl
- Holiday sprinkles
Birthday Version:
- Rainbow sprinkles in dough
- Funfetti cream cheese frosting
- Colorful candles on top
- Extra festive look
Equipment For Red Velvet Cinnamon Rolls
- Stand mixer with dough hook
- Large mixing bowls
- 9x13 baking dish
- Rolling pin
- Sharp knife or dental floss
- Measuring cups and spoons
- Clean kitchen towels
Easy Swaps for Dietary Needs
Dairy Swaps:
- Buttermilk → Plant milk + vinegar
- Butter → Vegan butter (same amounts)
- Cream cheese → Dairy-free cream cheese
Flour Changes:
- Bread flour → All-purpose (they'll be less chewy)
- Regular → Gluten-free flour blend (add xanthan gum)
Natural Coloring:
- Gel coloring → Liquid (but use way less)
- Red food coloring → Beet juice powder
My Cousin's Hidden Gem
My cousin has this wild technique for red velvet cinnamon rolls that she figured out during culinary school. Instead of just adding the red food coloring straight to the dough, she makes what she calls her "ruby paste" first. She mixes the gel food coloring with a tiny bit of cocoa powder and vanilla, creating this deep red paste that spreads through the dough way more evenly. But here's her real secret - she adds a tablespoon of white vinegar to the buttermilk.
"It's not just about looking pretty," she told me while showing me this trick, "it's about making the flavor match what people expect." I've been using her ruby paste method ever since, and people always ask what makes mine taste so much better than other red velvet cinnamon rolls recipes. Sometimes the extra five minutes of prep saves you from disappointing results later. She swears this is why her rolls always sell out first at the church bake sales.
Top Tip
- Remember what my cousin always says - "Good things come to those who let their dough rise properly." I used to be so impatient when I first started making these, always trying to speed up the rising by cranking up the heat or putting them in a warm oven. Big mistake. The dough needs that full hour for the first rise and 45 minutes for the second rise to develop the right texture and flavor.
- Trust me, I've served the rushed version to guests before and immediately regretted it. You can tell the difference immediately - rushed rolls are tough and don't have that tender, pull-apart texture that makes these so special. Set a timer, find something else to do, and let the yeast work its magic. The extra time is absolutely worth it when you bite into a roll that's perfectly tender and practically melts in your mouth.
What to Serve With Red Velvet Cinnamon Rolls
These rolls are pretty rich, so I've learned what works best alongside them through lots of trial and error at family brunches. Strong black coffee is my go-to because it cuts through all that sweetness perfectly, but vanilla lattes work too. Fresh orange juice is great for the kids, and Lina always wants a big glass of milk with his. For food, I always go with something salty - crispy bacon is the obvious choice, but breakfast sausage or even scrambled eggs work surprisingly well.
When I'm doing a full brunch spread, I add fresh berries (strawberries are perfect), hash browns, and maybe some Greek yogurt with honey for people who want something lighter. The adults usually get mimosas, which honestly pair better with these than you'd think. The key is having that salty contrast - it makes both the rolls and whatever you're serving taste even better.
FAQ
Why do my red velvet cinnamon rolls turn out pink instead of red?
You're probably using liquid food coloring instead of gel, and that's your problem right there. Liquid food coloring just doesn't have the punch you need for that deep red color, plus it adds extra moisture to your dough which can throw off the whole texture. Get yourself some gel food coloring - it's way more concentrated so you need less of it, and it won't mess with your dough consistency.
Can I make these without buttermilk?
You can substitute regular milk plus a tablespoon of white vinegar, but honestly, the buttermilk is what makes these rolls so soft and gives them that slight tang that real red velvet cinnamon rolls is supposed to have. I've made them both ways plenty of times, and people can always tell when I skip the buttermilk.
How do I know when they're done red velvet cinnamon rolls?
Look for a golden brown color on top - not too light, not too dark. When you gently tap the center of one of the middle rolls, it should sound hollow rather than dense. If you want to be really sure, stick a toothpick right in the center of the pan.
Can I use cake mix instead of making from scratch?
I've tried the cake mix shortcuts and honestly, it's just not worth it. The texture ends up really dense and heavy instead of light and fluffy, and the flavor tastes artificial compared to the real thing. I know making them from scratch sounds intimidating, but this recipe really isn't that complicated once you get the hang of it.
Time for Red Velvet Cinnamon Rolls!
Now you have all the secrets to creating red velvet cinnamon rolls that'll make people beg for the recipe - from my cousin's ruby paste trick to the heavy cream pour that makes the centers perfectly gooey. These stunning rolls prove that some mornings deserve something special, whether it's Valentine's Day, Christmas morning, or just because you want to make Tuesday a little more exciting.
Craving more bakery-worthy treats? Try our Easy French Lemon Tart Recipe that looks fancy but is surprisingly simple to make. For classic celebrations, our The Best Vanilla Cake Recipe never fails to impress at birthdays and gatherings. Or keep things healthier with our Healthy Oatmeal Cookies Recipe that actually tastes good without all the guilt!
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Pairing
These are my favorite dishes to serve with Red Velvet Cinnamon Rolls
Red Velvet Cinnamon Rolls
Ingredients
Equipment
Method
- Proof yeast, then mix all wet and dry ingredients into a smooth dough
- Cover dough and let it rise in a warm spot until doubled
- Roll dough flat, spread cinnamon–sugar filling, then slice
- Let rolls puff up, then bake until golden and cooked through
- Cool slightly before generously applying cream‑cheese icing
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