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Close‑up of a white platter holding six red velvet cinnamon rolls swirled with thick cream‑cheese frosting and sprinkled with red velvet crumbs, with a red cloth softly blurred in the background.

Red Velvet Cinnamon Rolls

A tender, tangy Red Velvet Cinnamon Rolls Softened by buttermilk, richly colored with gel food coloring and unsweetened cocoa, then swirled with a buttery cinnamon–brown sugar filling and topped with silky cream‑cheese frosting. Perfect for brunch, Valentine’s morning, or any time you need a show‑stopping treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 45 minutes
Total Time 2 hours 40 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups Bread flour - + extra for dusting
  • 2¼ teaspoon Active dry yeast - 1 packet
  • ¾ cup Buttermilk - Warmed to lukewarm
  • 2 Large eggs - Room temperature
  • ¼ cup Unsalted butter - Softened
  • ⅓ cup Granulated sugar
  • 2½ teaspoon Gel red food coloring - Adjust for deeper red
  • 2 tablespoon Unsweetened cocoa powder
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Fine salt
Cinnamon Filling
  • ½ cup Softened butter
  • 1 cup Brown sugar - Light or dark
  • 2 tablespoon Ground cinnamon
  • 1 tablespoon Cocoa powder - Unsweetened
  • – pinch Salt
Cream Cheese Frosting
  • 8 oz Full‑fat cream cheese - Softened
  • 1 cup Powdered sugar - Sifted
  • ¼ cup Butter - Softened
  • 1 teaspoon Vanilla extract
  • 2–3 tablespoon Heavy cream - Adjust for desired consistency

Equipment

  • 1 Stand mixer (With dough hook)
  • 2 Large mixing bowls
  • 1 9×13″ baking dish (Buttered)
  • 1 Rolling pin
  • 1 Sharp knife (or floss) (For slicing the log)
  • 1set Measuring cups/spoons
  • 1–2 Clean kitchen towels (For covering dough)

Method
 

  1. Proof yeast, then mix all wet and dry ingredients into a smooth dough
    “Warm close‑up of a hand holding a spoon to drizzle glossy white cream‑cheese icing over freshly baked red‑velvet cinnamon rolls in a bronze baking pan.
  2. Cover dough and let it rise in a warm spot until doubled
    “Top‑down image of the red‑velvet dough slab on marble, a spoon scattering crumbly cinnamon–brown‑sugar filling evenly across its surface, and a small bowl of melted butter at the edge.
  3. Roll dough flat, spread cinnamon–sugar filling, then slice
    “Overhead view of a floured marble countertop showing a bright red‑velvet dough rectangle rolled out under a wooden rolling pin, with a metal ruler alongside for scale.
  4. Let rolls puff up, then bake until golden and cooked through
    “High‑angle shot of a white mixing bowl on a marble countertop containing red‑velvet cake mix, dry yeast, flour, and sugar, as a glass measuring cup pours water in.
  5. Cool slightly before generously applying cream‑cheese icing
    Close‑up of a white platter holding six red velvet cinnamon rolls swirled with thick cream‑cheese frosting and sprinkled with red velvet crumbs, with a red cloth softly blurred in the background.

Nutrition

Serving: 120gCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 60mgSodium: 350mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 600IUCalcium: 80mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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