Heavenly Red Velvet Cinnamon Rolls | Soft & Amazing Treat

There’s something about Christmas mornings that calls for a little extra magic. The smell of warm cinnamon, the deep red swirl of soft dough, and that creamy frosting melting on top it’s pure joy in every bite. These Heavenly Red Velvet Cinnamon Rolls rise soft, bake golden, and taste like dessert met breakfast in the sweetest way. Ready in just over 2 hours, they make 12 tender rolls that keep beautifully for days or freeze for later indulgence.

Why These Heavenly Red Velvet Cinnamon Rolls Stand Out

Imagine everything you love about a classic cinnamon roll the gooey center, the buttery layers, the smell that fills your kitchen now kissed with the rich cocoa flavor and color of red velvet. That’s what makes these rolls so special. They look stunning on any brunch table and taste even better the next day. The dough stays soft and light, thanks to the warm milk and yeast blend, while the filling melts into sweet cinnamon ribbons. You can prep them overnight, bake them fresh in the morning, and even customize with chocolate chips or holiday sprinkles.

Ingredients You’ll Need

Dough Ingredients

• 3½ cups all-purpose flour
• ¼ cup granulated sugar
• 1 packet (2¼ tsp) active dry yeast
• 1 tsp baking powder
• ½ tsp salt
• 1 cup whole milk, warmed (helps activate the yeast)
• ¼ cup unsalted butter, melted (adds richness)
• 1 large egg (binds everything)
• 2 tbsp red food coloring (for that signature hue)
• 1 tsp vanilla extract

Cinnamon Filling

• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 2 tbsp ground cinnamon
• ½ cup mini chocolate chips (optional, but heavenly)

Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2–4 tbsp milk (to loosen the texture as needed)

Step-by-Step: How to Make Heavenly Red Velvet Cinnamon Rolls

Make the Dough

In a large bowl, combine 2 cups of flour, sugar, yeast, baking powder, and salt. In another bowl, whisk warm milk, melted butter, food coloring, vanilla, and egg. Gradually mix wet into dry, then add remaining flour until the dough feels soft and slightly tacky. If it’s too sticky, add flour one tablespoon at a time. Knead by hand for about 8–10 minutes or use a mixer for 6–8 minutes until smooth. Place in a greased bowl, cover, and let it rise for about 1½ hours in a warm spot until doubled.

Prepare the Cinnamon Filling

Beat together softened butter, brown sugar, and cinnamon until it forms a spreadable paste. Set aside chocolate chips if you’re adding them. The filling should be creamy, not runny, for easy spreading.

Roll, Fill, and Slice

Once the dough has risen, roll it out into a 16×12-inch rectangle. Spread the cinnamon filling evenly, leaving a small border around the edges. Sprinkle the chocolate chips evenly if desired. Roll up tightly from the long side and seal the edge. Slice into 12 equal pieces using dental floss or a sharp knife. Arrange in a greased 9×13-inch baking pan, cover, and let rise for 30 minutes.

Bake Until Perfect

Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until puffed and lightly golden. Avoid overbaking to keep them soft. Let them rest for about 5 minutes before frosting.

Make the Cream Cheese Frosting

Beat cream cheese and butter together until silky. Add powdered sugar and vanilla, then mix on low until combined. Add milk one tablespoon at a time until the frosting turns light and fluffy.

Frost and Serve

Spread frosting over warm rolls, letting it melt just slightly into the crevices. Each roll comes to about 380 calories with 18g fat, 52g carbs, and 5g protein. Enjoy while warm for the best texture and flavor.

Expert Tips for the Best Results

If your kitchen runs cool, let the dough rise inside a slightly warm oven (turned off). For the perfect red hue, use gel food coloring instead of liquid. You can make the dough ahead and refrigerate overnight after shaping, then bake fresh in the morning. Leftovers reheat beautifully in the microwave for 10–15 seconds. To freeze, bake unfrosted rolls, cool, and store in an airtight container. Thaw, reheat, and frost when ready.

Recipe Notes and Variations

Try crushed candy canes or red sugar crystals on top for a festive look. Or swirl a little cocoa powder into the filling for a chocolatey twist. These rolls fall under the Breakfast/Brunch category, baked in the American style tender, sweet, and heartwarming. For other cozy ideas, check out Soft pumpkin snickerdoodle cookies or Chocolate chip banana bars for dessert cravings.

Storage and Make-Ahead Instructions

Store rolls in an airtight container at room temperature for up to 2 days, or refrigerate for 5 days. Reheat each roll for 10–15 seconds in the microwave before serving. To make ahead, refrigerate shaped rolls overnight and bake in the morning. Freeze baked but unfrosted rolls for up to 2 months, then thaw, warm, and frost before serving.

More Such Recipes

• Pumpkin magic custard cake for fall gatherings
• Pumpkin cheesecake bars with a buttery crust
• Banana pudding cheesecake bars with creamy layers
• Peppermint bark brownies for festive indulgence
• Red, white, and blue marble cake for holidays

Conclusion

These Heavenly Red Velvet Cinnamon Rolls aren’t just breakfast they’re an experience. They bring color, warmth, and that irresistible cream cheese frosting to your table. Whether you’re baking for family brunch, a holiday morning, or just because, this recipe is friendly enough for beginners yet impressive enough for guests. For more ideas, visit Pinterest or join the fun on Facebook.

Print