Red Velvet Cinnamon Rolls : Rich, Vibrant & Indulgent Brunch‑Bake

Red Velvet Cinnamon Rolls: Your New Brunch Obsession

Hey there, flavor friend! Isla here, welcoming you back to my cozy kitchen corner at BiteTide. Are you ready to create some serious kitchen magic today? We’re talking about a recipe that feels like a hug for your soul and a party for your taste buds. I’m so excited to share this one with you because it perfectly captures what BiteTide is all about: taking a beloved classic and riding a whole new wave of flavor.

Imagine, if you will, the soft, tender crumb of the best red velvet cake you’ve ever had. Now, picture that same gorgeous, cocoa-kissed dough swirled with the warm, cozy embrace of cinnamon and sugar, all topped with a luscious, melt-in-your-mouth cream cheese icing. That’s what awaits you with these Red Velvet Cinnamon Rolls. They are rich, vibrantly beautiful, and so incredibly indulgent. They turn any ordinary morning into a celebration and make a weekend brunch feel like a five-star event.

I know what you might be thinking: “Isla, cinnamon rolls from scratch? That sounds… fussy.” But I promise you, it’s not! My goal is always to make the spectacular feel simple. We’re going to walk through this together, step-by-step, with all my best chef hacks to ensure your success. So, tie on your favorite apron, put on some feel-good music, and let’s bake up a batch of pure, unadulterated joy. Get ready for your kitchen to smell absolutely incredible and for everyone who gets a taste to crown you the brunch royalty you truly are.

A Swirl of Sweet Memories

This recipe always takes me back to my grandma’s sunny kitchen. My grandma was a force of nature—she wore bright red lipstick every single day, believed a problem couldn’t survive a good slice of cake, and her cinnamon rolls were the stuff of family legend. Every Sunday, the air would be thick with the scent of yeast and sugar, and my brother and I would sit at the table, watching her work her magic with this soft, pillowy dough.

One year for my birthday, which is right around Valentine’s Day, I begged her to make her famous rolls, but I wanted them to be pink. Ever the innovator, she didn’t just stop at pink. She looked at her jar of cocoa and her bottle of red food coloring and declared, “We’re making them red velvet!” The result was a stunning, deep red log of dough that we sliced into with glee. That was the moment I truly understood that food is more than fuel—it’s a canvas for creativity and love. These rolls are my homage to her, to that joyful mess in her kitchen, and to the idea that the best recipes are the ones we make our own.

Gathering Your Flavor Crew

Let’s gather our ingredients! This is where the fun begins. I’ve broken everything down into the three main components: the dough, the filling, and that glorious icing. Don’t be intimidated by the list; we’re using simple, straightforward ingredients to create something extraordinary.

For the Dough:

• 1 cup warm milk (about 110°F / 43°C): This is the wake-up call for our yeast. You want it warm to the touch, like a pleasant bath, not hot. Too hot, and you’ll send the yeast to an early grave. If you don’t have a thermometer, it should feel just slightly warmer than your body temperature.
• 2¼ tsp (one packet) active dry yeast: Our little miracle worker! This is what gives the dough its incredible rise and airy texture. Make sure your packet isn’t expired for the best results.
• ½ cup granulated sugar: Food for the yeast and a touch of sweetness for the dough itself.
• ¼ cup melted unsalted butter: For richness and that unbeatable tender texture. Using unsalted lets you control the salt level in the recipe.
• 1 large egg: Our binding agent, adding structure and richness to the dough.
• 1 tsp vanilla extract: The flavor backbone! It enhances the chocolate notes and adds warmth.
• 3½ to 4 cups all-purpose flour: We’ll start with 3½ cups and add more as needed. The exact amount can vary based on humidity. We’re looking for a soft, slightly tacky dough that pulls away from the bowl.
• 2 tbsp unsweetened cocoa powder: The secret to that authentic “red velvet” flavor! It’s not a strong chocolate hit, but a subtle, earthy depth. Use natural, not Dutch-process, for the classic taste.
• 2 tbsp red food coloring (gel recommended): For that signature vibrant hue! Gel food coloring is my go-to because it’s more potent, so you get a brilliant color without throwing off the liquid balance of your dough.
• 1 tsp salt: The flavor enhancer! Salt balances all the sweetness and makes the other flavors pop.

For the Cinnamon-Sugar Filling:

• ½ cup unsalted butter, softened: “Softened” is key here! Leave it on the counter for 30-60 minutes. It should be easily spreadable but not melted. This creates the glue for our cinnamon-sugar.
• 1 cup packed brown sugar: I love the deep molasses flavor of brown sugar here. “Packed” means you press it firmly into your measuring cup.
• 2 tbsp ground cinnamon: The star of the swirl! Don’t be shy—this is where the cozy, warm spice comes from.Print
  

  Red Velvet Cinnamon Rolls : Rich, Vibrant & Indulgent Brunch‑Bake

  ---

  • Author: islamerrick
  • Total Time: 49 minute
  • Yield: 12 rolls 1x

  Print Recipe

  Pin Recipe

  Description

  These Red Velvet Cinnamon Rolls are a rich and vibrant twist on the classic cinnamon‑roll brunch bake—pillowy red‑velvet dough swirled with cinnamon‑sugar filling and topped with tangy cream‑cheese icing.

  ---

  Ingredients

  Scale 1x2x3x

  • 1 cup warm milk (whole or 2 %)
  • ½ cup granulated sugar
  • 4 Tbsp melted unsalted butter
  • 1 tsp salt
  • 2¼ tsp (1 packet) active dry yeast
  • 2 large eggs, room temperature
  • ½ cup full‑fat sour cream
  • 4½ cups all‑purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1 Tbsp red food colouring (gel or liquid)
  • Filling:
  • ½ cup softened unsalted butter
  • ¾ cup packed brown sugar
  • 2 Tbsp ground cinnamon
  • Cream‑cheese icing:
  • ¼ cup butter, room temperature
  • ½ cup cream cheese, room temperature
  • 1 tsp vanilla extract
  • 1½ cups powdered sugar
  • 2 Tbsp milk (or as needed to adjust consistency)

  ---

  Instructions

  1. In the bowl of a stand mixer fitted with the dough hook, combine warm milk, granulated sugar, melted butter, salt, yeast and red food colouring. Mix until combined.
  2. Add the eggs and sour cream; mix again until incorporated.
  3. Add flour and cocoa powder, then knead on medium speed until the dough is smooth and elastic (about 4‑6 minutes). If too sticky, add flour tablespoon by tablespoon.
  4. Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a towel, and let it rise in a warm draft‑free place until doubled in size (around 1½‑2 hours).
  5. Turn the risen dough onto a lightly floured surface and roll it into a rectangle approx. 18 × 12 inches.
  6. Spread the softened butter for the filling evenly over the dough, then sprinkle the brown sugar and cinnamon mixture on top.
  7. Starting from the long side nearest you, roll the dough up tightly into a log. Cut the log into 12 equal pieces.
  8. Grease a 9×13‑inch baking pan and place the rolls cut‑side up, slightly spaced. Cover and let them rise again until nearly doubled (about 30‑60 minutes).
  9. Preheat oven to 375 °F (190 °C). Bake the rolls for approx. 30‑35 minutes (or until golden and cooked through).
  10. While rolls bake (or just after removing them), prepare the icing: beat the butter and cream cheese until smooth; add vanilla, powdered sugar and milk, and beat until desired consistency. Spread generously over the warm rolls so it melts into all the nooks.
  11. Serve warm and enjoy the rich red‑velvet twist on a brunch classic!

  • Prep Time: 2 hrs
  • Cook Time: 30 mins
  • Category: Breakfast/Brunch
  • Method: Baking
  • Cuisine: American

  Nutrition

  • Serving Size: 1 roll
  • Sugar: ≈29 g
  • Sodium: ≈336 mg
  • Fat: ≈26 g
  • Saturated Fat: ≈15 g
  • Carbohydrates: ≈79 g
  • Fiber: ≈2 g
  • Protein: ≈7 g
  • Cholesterol: ≈63 mg

For the Cream Cheese Icing:

• 4 oz cream cheese, softened: Again, softened is crucial for a lump-free, silky icing. Full-fat is best for flavor and texture.
• ¼ cup unsalted butter, softened: Combined with the cream cheese for the perfect creamy, tangy base.
• 2 cups powdered sugar: Sift it if you have time! This prevents little lumps in your finished icing.
• 1 tsp vanilla extract: A little extra vanilla magic in the icing ties the whole dessert together.
• 2-3 tbsp milk: This is your consistency control. Start with 2 tablespoons and add more until you reach your perfect drizzling or spreading texture.

Let’s Create Some Magic: The Step-by-Step Guide

Alright, team, it’s go-time! This process is a labor of love, but I’ve packed it with all my favorite tips to make it smooth and successful. Read through all the steps once before you begin—it’s my number one chef hack for any recipe!

1. Wake Up the Yeast: In a medium bowl, combine the warm milk and the yeast. Give it a little stir and then walk away for 5-10 minutes. This is called “proofing.” You’re looking for it to become foamy and creamy on top—this is your sign that the yeast is alive, happy, and ready to make your dough rise beautifully. Chef’s Tip: If it doesn’t foam, your yeast might be old or your milk was too hot. Start over with new yeast to avoid disappointment later!
2. Combine the Wet Team: In a large mixing bowl (or the bowl of your stand mixer fitted with a dough hook), whisk together the sugar, melted butter, egg, and vanilla. It might look a little curdled at first, but that’s totally fine! Once it’s combined, pour in your foamy yeast mixture and whisk it all together.
3. Bring in the Dry Squad (& the Color!): In a separate bowl, whisk together 3½ cups of flour, the cocoa powder, and salt. Now, here’s the fun part! Add the red food coloring directly to your wet ingredients. It looks dramatic, I know! Then, gradually add the dry ingredients to the wet. If you’re using a stand mixer, do this on low speed. If you’re kneading by hand, use a wooden spoon until it becomes too difficult, then turn it out onto a floured surface.
4. The Kneading Stage: Now, we knead! Whether by machine or by hand, knead for 5-8 minutes. If the dough is sticking aggressively to the bowl or your hands, add the remaining ½ cup of flour, a tablespoon at a time, until it’s manageable. You’re looking for a smooth, elastic, and slightly tacky dough. It should feel soft and alive under your hands. Chef’s Hack: To test if it’s ready, do the “windowpane test.” Gently stretch a small piece of dough between your fingers. If you can stretch it thin enough to see light through it without it tearing, you’re golden!
5. The First Rise: Shape your beautiful red dough into a ball. Place it in a greased bowl (I just use a dab of butter or cooking spray), turning it once to coat the top. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot. Let it rise until doubled in size, about 1 to 1½ hours. My favorite warm spot? An oven that’s been turned off but was warmed by the pilot light or a brief 1-minute turn on.
6. Roll & Fill: Once your dough is beautifully puffed, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle, roughly 16×12 inches. Don’t stress about perfection! Now, spread the softened ½ cup of butter evenly over the entire surface, leaving a small border along one long edge. In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the butter. Chef’s Tip: Using your hands to sprinkle helps you get an even layer and avoid sugar clumps.
7. Create the Swirl: Now for the satisfying part! Starting from the long side opposite the clean border, tightly roll the dough into a log. Try to keep it as even as possible. When you get to the end, pinch the seam firmly to seal it. This prevents your rolls from unravelling during baking.
8. Slice & Arrange: Using a sharp serrated knife, a piece of unflavored dental floss, or a bench scraper, cut the log into 12 even slices. Chef’s Hack: Dental floss is my secret weapon! Slide a long piece under the roll, cross the ends over the top, and pull. It gives you perfectly clean cuts without squishing the dough. Place the rolls cut-side up in a greased 9×13-inch baking dish. They should be cozy but not totally squished.
9. The Second Rise & Bake: Cover the pan and let the rolls rise again for 30-45 minutes until they’re puffy and touching. Meanwhile, preheat your oven to 350°F (175°C). Once puffy, bake for 20-25 minutes. You’re looking for the rolls to be set and just starting to turn golden on top. The red color will darken a bit. Watch carefully to avoid over-browning!
10. Icing & The Grand Finale: While the rolls bake, make the icing. In a medium bowl, beat the softened cream cheese and butter together until completely smooth and lump-free. Gradually beat in the powdered sugar, then the vanilla. Add milk, one tablespoon at a time, until it reaches your desired consistency—thick but pourable is perfect. Let the rolls cool for just 5 minutes after they come out of the oven. Then, drizzle or spread that gorgeous icing all over the warm rolls. Watch as it melts into every nook and cranny. This is the moment of truth, and it is glorious.

How to Serve These Beauties

Presentation is part of the fun! I love serving these right from the baking dish for a cozy, family-style vibe. Place the whole pan in the middle of the table with a stack of plates and let everyone dig in. The sight of that vibrant red peeking through the white icing is a showstopper. For an extra special touch, serve them warm with a cold glass of milk, a hot coffee, or even a mimosa for the ultimate brunch celebration. They are best enjoyed the day they’re made, but let’s be real—they’ve never lasted more than an hour in my house!

Ride Your Own Flavor Wave: Fun Variations

One of my favorite things about cooking is making a recipe your own! Here are a few twists on this classic to get your creative juices flowing:

• Chocolate Chip Swirl: Add a handful of semi-sweet or white chocolate chips to the cinnamon-sugar filling before you roll.
• Orange Zest Zing: Add the zest of one orange to the cream cheese icing for a bright, citrusy contrast that cuts through the richness.
• Pecan Praline Perfection: Before the second rise, sprinkle chopped toasted pecans over the rolls in the pan. They’ll toast up and become delightfully crunchy.
• Mini Roll Bites: Perfect for parties! Roll your dough into a longer, thinner rectangle and slice into 24 pieces. Bake in two round cake pans for a shorter time (15-18 mins).
• Natural Color: Want to skip the food coloring? You can! The rolls will be a lovely cocoa-brown and taste just as amazing. For a natural red, you can experiment with beet powder, but note the color will be more muted.

Isla’s Chef Notes & Kitchen Confessions

This recipe has evolved so much since that first batch with my grandma. I’ve made it in tiny city apartments, in my current sun-drenched kitchen, and even once for a friend’s “I-just-need-carb-comfort” emergency. The dough has been my faithful companion through it all!

One of my favorite kitchen confessions involves this very recipe. The first time I made them for my now-husband, I was so nervous to impress him that I accidentally used salted butter AND added the salt to the dough. They were… decidedly salty. We still ate them (covered in extra icing to compensate!), and we laugh about it now. It was a great reminder that kitchen mishaps happen to everyone, and they often make for the best stories. So don’t be afraid! Baking is an adventure. Embrace the red-stained fingers and the flour on your nose. That’s where the real joy is.

Your Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the answers to the most common ones to help you bake with confidence.

Q: My dough didn’t rise. What went wrong?

A: This is almost always one of three things: 1) Your yeast was old or expired. Always check the date! 2) Your milk was too hot and killed the yeast. Remember, it should be warm, not hot. 3) Your rising spot was too cold. Yeast loves a warm, cozy environment. If your kitchen is chilly, try placing the bowl in an oven with just the light on.

Q: Can I make these the night before?

A: Absolutely! This is my favorite brunch hack. After you’ve placed the sliced rolls in the pan, instead of letting them do their second rise, cover the pan tightly with plastic wrap and pop them in the refrigerator overnight. In the morning, take them out, let them sit on the counter for about an hour to take the chill off and finish rising, then bake as directed. You might need to add 2-3 extra minutes to the bake time.

These rolls are more than just a sweet treat—they’re a little celebration wrapped in dough. Whether you keep them classic or try one of the fun twists, they’re guaranteed to bring warmth, color, and joy to your table. Embrace the process, enjoy the stories that happen along the way, and savor every fluffy, icing-covered bite.