How to Make Perfect Red Velvet Cinnamon Rolls in 30 Minutes

Picture this: It’s a lazy weekend morning, and the house is quiet except for the soft rumble of the coffee maker. You’re craving something sweet, indulgent, and homemade but the thought of spending hours in the kitchen is about as appealing as doing laundry. That’s exactly where I found myself last winter when my kids begged for homemade cinnamon rolls but we had plans to hit the sledding hill in an hour.

That morning necessity became my kitchen revelation these red velvet cinnamon rolls that come together in just 30 minutes! Not the sad, from a can version, but genuinely delicious, made from scratch red velvet cinnamon rolls that’ll make your kitchen smell like a fancy bakery.

I’ve spent years tweaking my regular cinnamon roll recipe (just ask my husband who’s been the willing taste tester through some, um, interesting early versions). But combining the classic cinnamon roll with the beloved red velvet flavor profile? That was a game changer in our house.

The rich cocoa undertones, that gorgeous ruby color, and the tangy cream cheese frosting take regular cinnamon rolls and transform them into something that feels special enough for Christmas morning but quick enough for a random Tuesday treat. And the best part? You don’t need to be a baking expert to pull these off.

If you love this Red Velvet Cinnamon Rolls recipe, you might also want to check out my Sourdough Discard Cinnamon Rolls for a tangy twist or my decadent Cinnamon Roll Cheesecake for special occasions!

Look, I know the internet is drowning in cinnamon roll recipes claiming to be “the best” or “the easiest.” But these red velvet cinnamon rolls truly stand out because they deliver that perfect balance of speed and quality. No sacrificing flavor for convenience. No complicated techniques or hard to find ingredients. Just straightforward, delicious results that’ll have everyone thinking you spent all day in the kitchen.

Why These Red Velvet Cinnamon Rolls Will Become Your Go To Recipe

• Ready in just 30 minutes! Seriously, from pantry to plate in half an hour no long rising times or complicated techniques.
• Fool proof recipe that works every single time (tested by me approximately 800 times, including once at my sister’s house when her oven temperature gauge was completely off!)
• That signature red velvet flavor not just regular red velvet cinnamon rolls with red food coloring, but true red velvet with subtle cocoa notes
• Ultra soft texture is achieved by beating the cream cheese into the icing for your red velvet cake. that stays soft even the next day (if they somehow last that long!)
• Perfect cream cheese frosting that melts just enough into the warm rolls without completely disappearing
• Impressive presentation is key when serving red velvet cake at gatherings. the striking red color makes these a showstopper for holidays, brunches, or whenever you need to wow someone
• Versatile recipe that can be prepped ahead and baked fresh when needed
• No special equipment required if you have a bowl and an oven, you’re good to go!
• Kid friendly process that makes for a fun family baking project (my 7 year old loves mixing in the food coloring and watching the dough transform)

Breaking Down the Ingredients: What You’ll Need & Easy Swaps

For the Red Velvet Dough:

All Purpose Flour

• Why it’s important: Creates the structure of your rolls while keeping them tender
• Possible substitutions: For a slightly healthier version, swap up to 1/3 with white whole wheat flour in your red velvet cake mix. For gluten free, a 1:1 gluten free baking flour blend works, but the texture will be slightly different.

Granulated Sugar

• Why it’s important: Adds sweetness and helps feed the yeast for a quick rise
• Possible substitutions: Light brown sugar works fine, or reduce by 25% if you prefer less sweet rolls

Unsalted Butter

• Why it’s important: Adds richness and that melt in your mouth quality
• Possible substitutions: Salted butter works (just reduce added salt), or vegan butter for dairy free version

Milk

• Why it’s important: Provides moisture and helps activate the yeast
• Possible substitutions: Any non dairy milk works great, especially almond or oat milk

Rapid Rise Yeast

• Why it’s important: This is the secret to our 30 minute timeline!
• Possible substitutions: Regular active dry yeast will work but extend your prep time by about 15 minutes

Cocoa Powder

• Why it’s important: Provides that subtle chocolate flavor authentic to red velvet
• Possible substitutions: Dutch process or regular unsweetened both work fine

Red Food Coloring

• Why it’s important: Creates that signature red velvet look
• Possible substitutions: Natural food coloring or beet powder (though color will be less vibrant), or skip it entirely for “incognito” red velvet cinnamon rolls.

Apple Cider Vinegar

• Why it’s important: The secret ingredient! Reacts with the cocoa powder to enhance color and provide that slight tanginess
• Possible substitutions: White vinegar or lemon juice

For the Cinnamon Filling:

Brown Sugar

• Why it’s important: Creates that gooey, caramelized filling we all love
• Possible substitutions: Coconut sugar for a less refined option, though it will be less sweet in your red velvet cinnamon rolls recipe.

Ground Cinnamon

• Why it’s important: The star flavor that makes these cinnamon rolls!
• Possible substitutions: Add a pinch of nutmeg or cardamom for a flavor twist

Butter

• Why it’s important: Helps the filling melt into every crevice of the rolls
• Possible substitutions: Vegan butter or coconut oil (though flavor will differ slightly)

Step-by-Step Instructions: Making Perfect Red Velvet Cinnamon Rolls

Let me walk you through exactly how to make these incredible red velvet cinnamon rolls in just 30 minutes. I’ve made this Red Velvet Cinnamon Rolls recipe dozens of times (including once during a power outage with just a gas stove that was an adventure!), so I’ll share all my tips to ensure your rolls come out perfectly every time.

Preparing the Red Velvet Dough

1. Warm your milk: Heat milk to about 110°F (warm but not hot you should be able to comfortably dip your finger in it). Too hot will kill the yeast, too cold and it won’t activate properly. If you don’t have a thermometer, aim for the temperature of a warm bath.
2. Activate the yeast: In a large bowl, combine warm milk, rapid rise yeast, and 1 tablespoon of sugar. Stir gently and let it sit for 5 minutes until it becomes frothy. If your yeast doesn’t foam up after 5 minutes, it might be dead – start over with fresh yeast or your rolls won’t rise.
3. Mix your dry ingredients: In a separate bowl, whisk together the flour, remaining sugar, salt, and cocoa powder until well combined. Sifting the cocoa powder prevents lumps in your dough!
4. Add wet ingredients: To your foamy yeast mixture, add melted butter (slightly cooled), apple cider vinegar, and red food coloring. Mix well, then add your dry ingredients. Start with a spoon, then switch to clean hands when it gets too thick to stir.
5. Knead the dough: On a lightly floured surface, knead for about 3-4 minutes until the dough becomes smooth and elastic. It should still be slightly tacky but not sticky. If the dough sticks to everything, add a tablespoon of flour at a time. If it feels dry or crumbly, add a teaspoon of warm milk.
6. Quick rest: Form the dough into a ball, place it back in the bowl, cover with a clean kitchen towel, and let it rest for just 10 minutes. This short rest makes a huge difference in the texture I learned this the hard way after making several batches of tough rolls!

Creating the Perfect Cinnamon Filling

7. Roll out the dough: On a floured surface, roll the dough into a rectangle about 9×13 inches. Don’t stress about perfect dimensions just aim for an even thickness of about ¼ inch.
8. Spread the butter: Spread softened (not melted) butter evenly over the entire surface, leaving a ½ inch border along one long edge. Room temperature butter is key here too cold and it tears the red velvet cinnamon rolls dough, too melted and it soaks in too much.
9. Add the cinnamon sugar: Combine brown sugar and cinnamon in a bowl, then evenly sprinkle the mixture over the buttered surface.. Use your hands to gently press it into the butter. This ensures the filling doesn’t all fall out when you cut the rolls.

Rolling, Cutting, and Baking

10. Roll it up: Starting from the long edge (the one without the border), roll the dough tightly into a log shape. Pinch the seam to seal it. A tighter roll gives you those beautiful swirls, but don’t pull so tight that you stretch the dough.
11. Cut into rolls: Using unflavored dental floss or a sharp knife, cut the log into 10-12 equal pieces. For even sized rolls, I mark the log first by making tiny cuts to divide it equally. The dental floss trick changed my cinnamon roll game just slide it under the roll, cross it over the top, and pull!
12. Place in pan: Arrange the rolls in a greased 9×13 inch baking pan, leaving a little space between each. They’ll expand as they bake, so don’t crowd them too much.
13. Optional mini rise: If you have an extra 5 minutes, cover and let them rest while your oven preheats to 375°F. Even this tiny rest helps the red velvet cinnamon rolls dough puff up a bit more.
14. Bake to perfection: Place the pan in the oven and bake for 15-18 minutes until they’re just set. They should be slightly firm to the touch but not browned on top. Every oven is different start checking at 15 minutes. Overbaking is the enemy of soft cinnamon rolls!

Making the Cream Cheese Frosting

15. Prepare the frosting: While the rolls are baking, beat cream cheese and butter until fluffy. Add powdered sugar, vanilla extract, and a pinch of salt, then beat until smooth. The salt might seem strange, but it balances the sweetness perfectly.
16. Frost while warm: When the rolls come out of the oven, let them cool for just 3-5 minutes, then spread the frosting over them while they’re still warm. This creates that amazing melty layer on the bottom while leaving some creamy frosting on top best of both worlds!

Troubleshooting Tips

• Dough too sticky? Your kitchen might be humid or your flour might have less protein. Add more flour, 1 tablespoon at a time.
• Dough too dry? Add warm milk, 1 teaspoon at a time, until it feels right.
• Rolls rose too much or too little? Check your oven temperature with an oven thermometer many home ovens are off by 25 degrees or more!
• Filling leaking out? Make sure you’re using room temperature (not melted) butter and press the sugar mixture firmly into the butter.
• Rolls too pale? Your oven might run cool. Next time, increase temperature by 25°F.
• Rolls too dense? Make sure your yeast was active and don’t skip the 10 minute rest period for the dough.

Storage, Make Ahead, and Freezing Instructions

I’ve learned the hard way that proper storage is key for maintaining that fresh baked taste and texture. Last Christmas, I made a double batch ahead of time for our family brunch, and everyone thought they were freshly baked that morning!

Short Term Storage

• Counter storage: Rolls will stay fresh at room temperature in an airtight container for up to 2 days. I like to place a piece of wax paper between layers if stacking.
• Refrigerate: Keep in an airtight container for up to 5 days. The texture may firm up slightly in the fridge.
• Best reheating method: For refrigerated rolls, microwave individual rolls for 15-20 seconds or until just warm. Don’t overheat or they’ll become tough! Alternatively, wrap them in foil and warm in a 300°F oven for about 10 minutes.

Freezing Options

• Freeze baked rolls: Allow them to cool completely without frosting, then wrap securely in plastic wrap and foil. Freeze for up to 2 months. Label with the date so you don’t forget about them!
• Freeze unbaked rolls: After cutting and placing in the pan, cover tightly and freeze before the second rise. These will keep for up to 1 month. This is my go to method for weekend meal prep fresh rolls without the work!
• Thawing and baking: For unbaked frozen rolls, thaw overnight in the refrigerator, then let sit at room temperature for 30 minutes before baking as directed. You may need to add 3-5 minutes to the baking time.
• Freeze frosting separately: Store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before using.

Creative Ways to Use Leftover Red Velvet Cinnamon Rolls

• Cinnamon roll bread pudding: Cube leftover rolls, soak in a mixture of eggs, milk, vanilla, and a splash of bourbon if you’re feeling fancy. Bake until set for an incredible dessert!
• Cinnamon roll French toast: Slice rolls horizontally and dip in egg mixture. Cook on a griddle for breakfast that will make your family think you’re a culinary genius.
• Ice cream topping: Crumble slightly stale rolls over vanilla ice cream, add a drizzle of chocolate sauce, and you’ve got a red velvet cinnamon rolls sundae!

The first time I made red velvet cinnamon rolls bread pudding for my husband’s birthday breakfast, he actually took a picture before eating it. That’s when I knew this Red Velvet Cinnamon Rolls recipe was truly special!

Creative Variations & Serving Ideas

After making these red velvet cinnamon rolls dozens of times, I’ve experimented with several variations that have become family favorites. Here are some delicious twists you can try with this base recipe:

Flavor Variations

• White Chocolate Red Velvet cinnamon rolls : Add white chocolate chips to the filling for a sweet contrast to the cocoa infused dough. The chips get all melty and create these amazing pockets of sweetness!
• Orange Infused Red Velvet cinnamon rolls : Add orange zest to both the dough and the cream cheese frosting. The citrus brightens the cocoa notes and adds a sophisticated flavor profile. I made these for my sister’s baby shower and they disappeared in minutes!
• Red Velvet cinnamon rolls with Nutella Swirl : Spread a thin layer of Nutella over the butter before adding the cinnamon sugar mixture. The chocolate hazelnut flavor pairs beautifully with the red velvet.
• Chocolate Chip Red Velvet cinnamon rolls : Mix mini chocolate chips into the cinnamon sugar filling for extra chocolatey goodness.
• Cream Cheese Stuffed Red Velvet cinnamon rolls : Make a cream cheese filling by combining 4oz of cream cheese, 2 tbsp of sugar, and 1/2 tsp of vanilla. Spread this over the dough before adding the cinnamon sugar mixture.

Topping Ideas

• Chocolate Drizzle Add a drizzle of melted chocolate over the cream cheese frosting for a more decadent treat.
• Crushed Cookies Sprinkle crushed Oreos or chocolate cookies over the frosting while it’s still wet.
• Toasted Pecans: Sprinkle chopped, toasted pecans on top for an added crunch and rich, nutty flavor.
• Berry Sauce Serve with a quick raspberry or strawberry sauce drizzled over the top for a fruity element that cuts through the richness.

Perfect Pairings

• Morning Serve Pair with a strong cup of coffee or chai tea for breakfast.
• Dessert Style Top warm rolls with a scoop of vanilla ice cream for an indulgent dessert.
• Brunch Star These rolls make a perfect centerpiece for a brunch spread alongside savory egg dishes and fresh fruit.
• This red velvet cinnamon rolls cake is the ultimate holiday treat. The festive red color makes these perfect for Christmas morning or Valentine’s Day breakfast our family tradition is to serve them with hot chocolate topped with whipped cream.

Nutrition Information For Red Velvet Cinnamon Rolls

I know many of us are curious about what we’re eating, so here’s the nutritional breakdown for these red velvet cinnamon rolls. These values are approximate and calculated using the USDA Food Database.

Note: Values are based on one roll when the recipe makes 12 rolls.

Key Micronutrients:

• Iron: 8% of daily value (primarily from enriched flour)
• Calcium: 6% of daily value (from dairy ingredients)
• Vitamin A: 8% of daily value (from butter and cream cheese)

Dietary Considerations:

• This Red Velvet Cinnamon Rolls recipe contains gluten, dairy, and eggs
• Can be made dairy free with appropriate substitutions (see ingredient section)
• Not suitable for keto or low carb diets
• For a lower sugar version, reduce sugar in the dough and filling by 25%

Serving Size: One cinnamon roll (approximately 3 inches in diameter)

Please note that nutrition values may vary based on specific ingredients used and any substitutions made. These are approximations to give you a general idea of the nutritional content.

Expert Tips & FAQs

After years of making (and sometimes breaking) cinnamon roll recipes, I’ve gathered some insights that can help you achieve the best results every time. Here are my expert tips:

My Top Tips for Perfect Red Velvet Cinnamon Rolls

1. Temperature matters : All ingredients should be at the temperatures specified. Cold ingredients won’t mix properly, and too hot liquids will kill the yeast.
2. Don’t overwork the dough : Stop kneading once it becomes smooth and elastic. Overworking leads to tough rolls.
3. Roll evenly : Try to keep the dough an even thickness when rolling it out. This ensures consistent cooking throughout all rolls.
4. Use dental floss for cutting : This trick changed my cinnamon roll game! Slide unflavored dental floss under the roll, cross the ends over the top, and pull tight for perfectly clean cuts without squishing the dough.
5. The sweet spot for baking : Take them out when they’re just set but before they brown too much. The center roll should register about 190°F on an instant read thermometer if you want to be precise.
6. Keep your yeast fresh : Store unopened yeast in the refrigerator or freezer to extend its life. Always check the expiration date!
7. Don’t skip the vinegar : The apple cider vinegar isn’t just for color; it also creates a more tender crumb through chemical reaction with the leavening agents.

Frequently Asked Questions

Wrap-Up: Why These Red Velvet Cinnamon Rolls Will Become Your Signature Recipe

There’s something truly magical about pulling a pan of these gorgeous red velvet cinnamon rolls from the oven. The striking color, the irresistible aroma of cinnamon and cocoa, and knowing that they took just 30 minutes to make it’s a recipe that’s bound to become a staple in your kitchen.

I still remember the first time I brought these to a neighborhood potluck. Three people asked for the recipe, and one neighbor confessed she thought I had bought them from a bakery! That’s the kind of reaction you can expect when you serve these beauties.

What I love most about this Red Velvet Cinnamon Rolls recipe is its incredible versatility. Perfect for Christmas morning with their festive red color, ideal for Valentine’s Day breakfast in bed, wonderful for a weekend treat, or impressive enough for guests. And with all the variations we’ve discussed, you can customize them to suit any occasion or craving.

So go ahead and treat yourself and your loved ones to these incredible red velvet cinnamon rolls. They’re proof that homemade baking doesn’t have to be time consuming or complicated to be absolutely delicious.

Have you tried making red velvet cinnamon rolls before? Which variation are you most excited to try? I’d love to hear about your baking adventures in the comments below!

And if you enjoyed this Red Velvet Cinnamon Rolls recipe, be sure to subscribe to my newsletter for more quick and delicious recipes delivered straight to your inbox. You can also follow me on Instagram where I share behind the scenes baking tips and kitchen hacks!

Happy baking, friends!

Red Velvet Cinnamon Rolls in 30 Minutes

Enjoy these indulgent Red Velvet Cinnamon Rolls in just 30 minutes! Perfect for a quick treat, they combine the flavor of red velvet cake with the comfort of warm cinnamon rolls.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 6 rolls

Calories 310 kcal

Equipment

• Oven
• Mixing Bowl
• Baking Sheet

Ingredients

  

Rolls

• 1 package refrigerated cinnamon roll dough about 12 ounces
• 2 tbsp unsweetened cocoa powder
• 1 tbsp red food coloring

Frosting

• 4 oz cream cheese softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 tbsp milk

Instructions

 

• Preheat your oven according to the package instructions (usually 375°F / 190°C).
• Unroll the refrigerated cinnamon roll dough. Dust lightly with cocoa powder and spread red food coloring over the dough. Gently knead to combine.
• Roll the dough back up into a log and slice into individual rolls.
• Place the rolls on a parchment-lined baking sheet. Bake for 12–15 minutes until golden brown.
• While baking, beat together cream cheese, powdered sugar, vanilla, and milk until smooth to make the frosting.
• Remove the rolls from the oven and let cool slightly. Spread with frosting and serve warm.

Notes

For an extra indulgent twist, sprinkle in mini chocolate chips before rolling the dough.

Keyword Cinnamon Rolls, Quick, Red Velvet