Red Velvet Cinnamon Rolls
These red velvet cinnamon rolls feel tailor-made for Christmas morning, when the house is quiet, the tree lights are glowing, and something warm and indulgent is waiting to be shared. Their deep red color instantly adds a festive touch to the breakfast table, while the subtle cocoa flavor and swirls of cinnamon bring cozy, nostalgic comfort. Topped with creamy, tangy frosting, they strike that perfect balance between celebratory and comforting—the kind of treat that turns a slow holiday morning into a cherished tradition. Served with hot coffee or cocoa, these rolls invite everyone to linger a little longer, savoring the sweetness of the season together.
What Is Red Velvet?
Red velvet is defined by a combination of subtle cocoa flavor, tender texture, and its signature red color. Traditionally, the cocoa powder reacts with acidic ingredients like buttermilk and vinegar, creating a reddish-brown hue and contributing to the cake’s soft, velvety crumb. Modern versions usually enhance this effect with red food coloring to achieve the rich, unmistakable red color people expect today. What truly sets red velvet apart, though, is its mild chocolate taste—not as rich as chocolate cake—paired with a slight tang from the acids, which is why it’s so often finished with cream cheese frosting. If you don’t feel confident mixing buttermilk and vinegar together, you can always buy red velvet emulsion, which works just as well !
Red Velvet Cinnamon Rolls
Ingredients
- ½ packet of instant yeast
- 1 tbsp sugar
- 6 tbsp whole milk
- 1 egg
- ½ stick unsalted butter melted
- 1½ cups bread flour
- 1 tbsp vanilla extract
- 1 tbsp red velvet emulsion
- 1 tbsp cocoa powder
- ⅛ tbsp salt
- ¼ cup sugar
Filling
- 2 tbsp softened butter
- 4 tbsp light brown sugar
- 2 tbsp cinnamon
Cream Cheese Frosting
- 3 oz cream cheese
- 1 tbsp vanilla extract
- 1 cup powdered sugar
Instructions
- To a bowl, combine warm milk (milk should be 110-115℉), 1 tbsp sugar, and yeast. Allow to froth for 5 minutes.
- In a separate bowl, combine flour, remaining sugar, and salt. Whisk to combine.
- Add yeast mixture to your stand mixer or bigger bowl if mixing by hand. Add in egg, vanilla, butter, velvet emulsion, and cocoa powder and whisk to thoroughly combine.
- Add in flour to the wet ingredients and mix on low with the dough hook attachment for 7 minutes, 10 minutes if kneading by hand.
- Once dough is no longer sticking to your fingers and bouncing back once pressed, form into a ball and place in a greased bowl. Cover with plastic wrap or a towel and allow to proof for 45 minutes in a warm area.
- Punch the air out of the dough and roll into a rectangle.
- Spread filling all over the dough, leaving space around the edges without the filling.
- Cut into 4 even pieces and place into a baking dish. Cover once more and allow to proof for a n additional 30 minutes in a warm area.
- Bake at 350℉ for 15-18 minutes. Allow to cool slightly before topping them with cream cheese frosting
Filling
- Combine all ingredients in a small bowl and set aside
Cream Cheese Frosting
- Add all ingredients to stand mixer and mix on medium high speed for around 8 minutes or until everything is combined and frosting is fluffy
