Oh my gosh, you guys—these red velvet cinnamon rolls are my absolute weakness! Picture this: fluffy, tender dough swirled with cinnamon-sugar filling, that gorgeous deep red color peeking through, all topped with creamy icing and a sweet-tart raspberry drizzle. I first made these for a Valentine’s Day brunch years ago, and now they’re my go-to whenever I want to impress (or just treat myself). That cream cheese icing melting into the warm rolls? Pure magic. And don’t even get me started on how the raspberry cuts through the richness—it’s like the rolls are wearing their fanciest little red dress!

What I love most is how these beauties feel special enough for holidays but are actually simple to make. The cocoa in the dough gives them that subtle red velvet flavor without being overwhelming. Trust me, once you pull these out of the oven and see that first swirl, you’ll understand why I’m obsessed. They’re the perfect mix of cozy cinnamon roll and showstopper dessert—breakfast that feels like a celebration!

Why You’ll Love These Red Velvet Cinnamon Rolls

Okay, let me count the ways these rolls will steal your heart (and your tastebuds):

That fluffy texture – Seriously, the dough bakes up so soft it practically melts in your mouth. I’ve had friends swear they’re bakery-quality!
Festive color that actually tastes good – No artificial flavor here, just cocoa-kissed dough with that gorgeous red hue perfect for Valentine’s Day (or any day you need cheering up).
Raspberry drizzle magic – The tart berry swirl cuts through the sweetness like a dream. My kids go nuts for this part.
Easier than they look – Don’t let the fancy appearance fool you. If you can make regular cinnamon rolls, you can make these. The dough is forgiving, I promise!

Honestly? The hardest part is waiting for them to cool enough to drizzle the icing without it all melting into the rolls. (Though that’s not necessarily a bad problem to have…)

Ingredients for Red Velvet Cinnamon Rolls

Gather these goodies before you start – I like to line everything up like a cooking show because, let’s be honest, it makes me feel fancy. And don’t skip the room-temperature eggs! Cold ones make the dough grumpy.

For the Dough:

3/4 cup warm milk (110°F – test it on your wrist like baby bottles!)
2 1/4 tsp active dry yeast (that’s 1 packet)
1/4 cup granulated sugar
1 large egg + 1 yolk (room temp – leave them out for 30 minutes)
1/4 cup unsalted butter, melted (and slightly cooled)
1 tbsp red food coloring (gel gives better color than liquid)
1 tsp vanilla extract (the real stuff, please!)
3 1/4 cups all-purpose flour (plus extra for dusting)
2 tbsp unsweetened cocoa powder (natural or Dutch process both work)
1 tsp salt

For That Irresistible Filling:

1/2 cup unsalted butter, softened (leave it out 2 hours)
3/4 cup packed brown sugar
1 1/2 tbsp ground cinnamon
1 tbsp unsweetened cocoa powder (yes, more cocoa!)

For the Cream Cheese Icing:

4 oz cream cheese, softened
3 tbsp unsalted butter, softened
1 1/4 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp milk or heavy cream (as needed)

For the Raspberry Drizzle:

1/2 cup raspberry preserves (seedless if you’re fancy)
1-2 tbsp warm water
Optional: 1/4 cup red velvet cake crumbs (for that extra wow factor)

See? Nothing too crazy – just pantry staples with a few special twists. Now let’s make some magic!

Equipment You’ll Need

You probably have most of this already, but let’s do a quick checklist before we dive in:

Stand mixer with dough hook (or strong arms and a wooden spoon!)
Rolling pin – mine’s covered in flour stains and memories
9×13-inch baking pan – glass or metal both work great
Sharp knife or dental floss for slicing rolls (trust me, floss works wonders)
Small bowls for mixing fillings and drizzles

That’s it! No fancy gadgets needed – just good old-fashioned baking tools.

How to Make Red Velvet Cinnamon Rolls

Alright, let’s get our hands doughy! I’ve made these so many times I could probably do it in my sleep, but don’t worry – I’ll walk you through each step like I’m right there in your kitchen with you. The secret is taking your time and enjoying the process. That yeasty, cocoa-scented dough rising? Pure therapy.

Step 1: Activate the Yeast

First things first – wake up that yeast! In your mixing bowl, whisk together the warm milk (110°F is perfect – think warm bath water, not hot tub!), yeast, and sugar. Let it sit for 5-10 minutes until it gets all foamy and smells bready. If it doesn’t foam? Your milk was either too hot and killed the yeast (oops!) or your yeast was old. Time to start fresh!

Step 2: Prepare the Dough

Now the fun begins! Whisk in the egg, yolk, melted butter (cooled slightly so it doesn’t cook the eggs), red food coloring, and vanilla. It’ll look like a science experiment – embrace the mess! Add the flour, cocoa powder, and salt all at once. Mix until it forms a shaggy dough, then knead for 6-8 minutes until it’s smooth and elastic. If it sticks to your hands, add a tablespoon of flour at a time – but resist going overboard! We want it slightly tacky, not dry.

Step 3: Roll and Fill

After the dough doubles in size (about 1-2 hours depending on your kitchen warmth), punch it down and roll it out on a floured surface into a 14×18-inch rectangle. Spread the softened butter evenly – I use my fingers for this part because it’s oddly satisfying. Mix the brown sugar, cinnamon, and cocoa powder, then sprinkle it over the butter like you’re decorating the most delicious sand art ever. Roll it up tightly from the long side (keep tension even!), then slice into 12 equal rolls using dental floss or a sharp knife. Arrange them in your greased pan – they’ll cozy up together as they rise.

Step 4: Bake to Perfection

Let the rolls rise again until puffy (about 30-45 minutes) while you preheat the oven to 350°F. Bake for 18-22 minutes until the edges are lightly golden but the centers still look soft. Don’t overbake – they’ll continue cooking slightly out of the oven. That heavenly smell means they’re done! Let them cool just enough so your icing doesn’t melt into oblivion.

Cream Cheese Icing & Raspberry Drizzle

Now for the crown jewels! The cream cheese icing should be thick but pourable – like melted marshmallows. Beat the softened cream cheese and butter first (this prevents lumps!), then gradually add powdered sugar and vanilla. Too thick? A splash of milk fixes everything. Too thin? More powdered sugar to the rescue!

For the raspberry drizzle, warm the preserves with a tablespoon of water until it’s the consistency of paint. Pro tip: Strain it if you hate seeds! Drizzle both over warm rolls in zigzags or swirls – there’s no wrong way here. That optional red velvet crumb topping? Just crumble store-bought cookies or leftover cake over the top for crunch and drama. The contrast of creamy, tart, and crunchy? *Chef’s kiss*

Tips for Perfect Red Velvet Cinnamon Rolls

After making these more times than I can count, here are my hard-earned secrets:

Gel food coloring is your BFF – It gives that vibrant red color without watering down your dough like liquid dye can.
Rise in a cozy spot – I turn my oven light on and let dough rise inside (oven OFF!). Drafts are the enemy of fluffy rolls.
Slice with dental floss – Sounds weird, but it gives cleaner cuts than a knife and won’t squish your beautiful swirls.
Store leftovers airtight – They’ll stay soft for 2 days at room temp. To reheat? 10 seconds in the microwave brings back that fresh-baked magic.

The biggest tip? Don’t stress! Even lopsided rolls taste amazing with that cream cheese icing.

Variations and Substitutions

Oh, the possibilities! Here’s how I’ve tweaked these rolls over the years when I’m feeling adventurous (or just out of ingredients):

Jam swap: Use strawberry or blackberry preserves instead of raspberry for a different berry twist.
Gluten-free: Replace the flour with a 1:1 gluten-free blend (add 1/4 tsp xanthan gum if it’s not included).
Dairy-free: Coconut milk works for the dough, and vegan butter + cream cheese make the icing dreamy.
Less sweet: Cut the filling sugar to 1/2 cup and use Greek yogurt in the icing.

My wildest experiment? Swapping the cocoa for matcha powder and using white chocolate icing. Not traditional, but oh-so-good!

Serving and Storage

Oh, serve these babies warm if you can – that’s when the icing melts into all the nooks and crannies just right! If they’ve cooled, no worries – 15 seconds in the microwave per roll brings back that fresh-from-the-oven magic. Leftovers? (As if!) Store them airtight at room temp for up to 2 days, or freeze unbaked rolls for future brunch emergencies. Just thaw overnight and bake as usual – your future self will thank you!

Nutritional Information

Here’s the scoop per roll (but let’s be real – who stops at one?): about 480 calories with that dreamy cream cheese icing and raspberry drizzle. Remember, these values are estimates – your actual results might vary depending on how generously you drizzle (and we all know I go heavy on the icing!).

Frequently Asked Questions

Can I make these Valentine’s Day brunch cinnamon rolls ahead?
Absolutely! Prepare through the second rise, then cover tightly and refrigerate overnight. In the morning, let them sit at room temp 30 minutes while your oven preheats. The slow rise in the fridge actually develops more flavor – bonus!

Help! My dough is too sticky – how do I fix it?
Don’t panic! Add flour 1 tablespoon at a time while kneading until it just pulls away from the bowl. Remember – we want it slightly tacky, not dry. If you went overboard, a tiny drizzle of milk can help balance it back out.

Can I freeze these bakery-style sweet rolls?
You bet! Freeze unbaked rolls after slicing (before the second rise) for up to 3 months. When ready, thaw overnight in the fridge, let rise at room temp, then bake as usual. Already baked? Freeze them iced or plain – they reheat beautifully!

Why use cocoa powder in the dough?
That’s the sneaky red velvet magic! It gives depth to the flavor without being overpowering. Plus it enhances the red color – making these fluffy homemade cinnamon rolls as pretty as they are delicious.

My raspberry drizzle is too thick – now what?
Easy fix! Just add warm water 1 teaspoon at a time until it ribbons off your spoon. Too thin? More preserves or a pinch of powdered sugar will thicken it right up. Trust me, even messy drizzles taste amazing!

Share Your Creations

Nothing makes me happier than seeing your red velvet cinnamon roll masterpieces! Snap a photo of those gorgeous swirls (iced and drizzled, of course) and tag me – I’ll be cheering from my flour-dusted kitchen. Every baker puts their own spin on these, and I love discovering new variations!

12 Irresistible Red Velvet Cinnamon Rolls You Crave

Author: lucy
Total Time: 2 hours 15 minutes
Yield: 12 rolls 1x
Diet: Vegetarian

Print Recipe

Description

Fluffy red velvet cinnamon rolls with cream cheese icing and raspberry drizzle, perfect for Valentine’s Day brunch or special occasions.

Ingredients

Scale

3/4 cup warm milk (110°F)
2 1/4 tsp active dry yeast (1 packet)
1/4 cup granulated sugar
1 large egg + 1 egg yolk, room temp
1/4 cup unsalted butter, melted
1 tbsp red food coloring (gel or liquid)
1 tsp vanilla extract
3 1/4 cups all-purpose flour (plus more for dusting)
2 tbsp unsweetened cocoa powder
1 tsp salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 1/2 tbsp ground cinnamon
1 tbsp unsweetened cocoa powder
4 oz cream cheese, softened
3 tbsp unsalted butter, softened
1 1/4 cups powdered sugar
1 tsp vanilla extract
1–2 tbsp milk or heavy cream (to thin, if needed)
1/2 cup raspberry preserves (or seedless jam)
1–2 tbsp warm water (to thin)
1/4 cup red velvet cake crumbs or crushed red velvet cookies (optional)

Instructions

Activate yeast: In a large bowl, whisk warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy.
Mix wet ingredients: Whisk in egg, egg yolk, melted butter, red food coloring, and vanilla.
Make the dough: Add flour, cocoa powder, and salt. Mix until a shaggy dough forms, then knead 6–8 minutes until smooth and elastic (add a little flour if sticky).
First rise: Place dough in a greased bowl, cover, and let rise in a warm spot 60–90 minutes until doubled.
Roll out: Turn dough onto a lightly floured surface and roll into a 14×18-inch rectangle.
Add filling: Spread softened butter over dough. Mix brown sugar, cinnamon, and cocoa, then sprinkle evenly over the butter.
Shape rolls: Roll up tightly from the long side and slice into 12 equal rolls.
Second rise: Arrange in a greased 9×13-inch pan. Cover and rise 30–45 minutes until puffy.
Bake: Preheat oven to 350°F. Bake 18–22 minutes until set and lightly golden on the edges.
Make icing: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix. Add milk/cream as needed for a thick drizzle-able icing.
Make raspberry drizzle: Stir preserves with warm water until smooth and pourable.
Finish: Spread or drizzle cream cheese icing over warm rolls. Drizzle raspberry sauce on top and sprinkle with red velvet crumbs.

Notes

Use gel food coloring for vibrant red color.
Let dough rise in a warm, draft-free spot.
Roll dough tightly to prevent gaps in the baked rolls.
Adjust icing thickness with milk or cream as needed.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 480
Sugar: 35g
Sodium: 220mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 65g
Fiber: 2g
Protein: 7g
Cholesterol: 85mg

Keywords: red velvet cinnamon rolls, raspberry drizzle cinnamon rolls, valentine’s day brunch recipe, fluffy homemade cinnamon rolls, red velvet breakfast ideas, bakery style sweet rolls