Ultimate 12 Decadent Red Velvet Cinnamon Rolls for Fall Bliss

Name: Ultimate 12 Decadent Red Velvet Cinnamon Rolls for Fall Bliss
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1/4 cup granulated sugar; 1 tsp salt; 1 tbsp cocoa powder; 1 tbsp red food coloring; 2 1/4 tsp active dry yeast; 1 cup warm milk; 1/4 cup melted butter; 1 large egg; 1/2 cup brown sugar (for filling); 2 tsp cinnamon (for filling); 1/4 cup softened butter (for filling); 4 oz cream cheese (for glaze); 1 cup powdered sugar (for glaze); 1 tsp vanilla extract (for glaze); 2 tbsp milk (for glaze)

Author: Carry

Published: August 4, 2025

Decadent Red Velvet Cinnamon Rolls for Fall

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There’s something magical about the first crisp mornings of fall—the kind that makes you want to turn on the oven and fill the house with warmth. For me, that means one thing: baking up a batch of my Decadent Red Velvet Cinnamon Rolls. These aren’t your average cinnamon rolls. Oh no. They’re a cozy hug in pastry form, with that deep red velvet richness and a cream cheese glaze so luscious, you’ll want to lick the bowl (no judgment here).

I started making these years ago when I was craving something festive but comforting, and let me tell you, they’ve become a fall tradition in our house. The kids beg for them on lazy Sunday mornings, and I’ve even been known to sneak one (or two) with my afternoon coffee. What makes them special? That perfect balance of fluffy dough, warm cinnamon swirl, and just a hint of cocoa—plus that gorgeous red hue that makes them feel extra celebratory. Trust me, once you try these, you’ll understand why my family starts asking for them as soon as the leaves start to change.

Now, I know what you’re thinking: “Red velvet and cinnamon? Together?” Absolutely. The cocoa in the dough adds this subtle depth that plays so nicely with the spice, and the cream cheese glaze ties it all together. It’s like your favorite holiday flavors decided to throw a party. So grab your apron let’s make some memories (and maybe a little mess) with these rolls.

Table of Contents

Why You’ll Love These Decadent Red Velvet Cinnamon Rolls for Fall

Decadent Red Velvet Cinnamon Rolls for Fall - detail 1

Let me count the ways these gorgeous rolls will steal your heart this season. First off, that texture cloud-soft with just enough chew, thanks to my secret dough technique (more on that later). Then there’s the flavor: deep cocoa notes from the red velvet base, warm cinnamon spice, and that tangy-sweet cream cheese glaze dripping down the sides. It’s basically fall comfort in every bite.

Here’s why they’re my go-to:

The rich red color makes them look stunning on any brunch table (hello, Instagram fame!)
They fill your kitchen with that “something’s baking” aroma that instantly feels like home
Perfect for sharing though no one will blame you for keeping the whole batch to yourself
Special enough for holidays but easy enough for lazy weekend mornings in your pajamas

Seriously, these Decadent Red Velvet Cinnamon Rolls for Fall will ruin you for all other breakfast pastries. Consider yourself warned.

Ingredients for Decadent Red Velvet Cinnamon Rolls

Here’s everything you’ll need to create these show-stopping rolls I’ve grouped them so you can easily check off each component as you prep. A quick tip: measure everything before starting! It makes the process so much smoother when you’re not digging through cabinets mid-dough.

For the Dreamy Red Velvet Dough:

3 cups (360g) all-purpose flour – spooned and leveled, plus extra for dusting
1/4 cup (50g) granulated sugar – not packed
1 tsp kosher salt – I prefer Diamond Crystal for baking
1 tbsp Dutch-process cocoa powder – this gives that signature red velvet depth
1 tbsp red gel food coloring – liquid works, but gel gives richer color
2 1/4 tsp (1 packet) active dry yeast – check the expiration date!
1 cup (240ml) whole milk – warmed to about 110°F (think baby bottle temp)
1/4 cup (56g) unsalted butter – melted and slightly cooled
1 large egg – room temperature cracks easier

For the Cinnamon-Sugar Swirl:

1/2 cup (100g) dark brown sugar – packed firmly
2 tsp ground cinnamon – I use Saigon for extra warmth
1/4 cup (56g) softened unsalted butter – spreadable but not melted

For the Lush Cream Cheese Glaze:

4 oz (113g) full-fat cream cheese – softened completely
1 cup (120g) powdered sugar – sifted if lumpy
1 tsp pure vanilla extract – the good stuff makes a difference
2 tbsp whole milk – adjust for desired drizzle consistency

Essential Equipment

You don’t need anything fancy, but these basics will make your red velvet cinnamon roll adventure so much easier:

Stand mixer with dough hook – or a strong arm and wooden spoon if you’re feeling old-school
9×13″ baking dish – glass or ceramic for even baking
Rolling pin – my grandma’s wooden one still works best
Sharp knife or dental floss – for clean slicing (yes, floss works wonders!)
Kitchen scale – optional but helps with perfect measurements

That’s it! Now let’s get those hands flour-dusted and make some magic.

How to Make Decadent Red Velvet Cinnamon Rolls for Fall

Preparing the Dough

Let’s start with the heart of these rolls that gorgeous red velvet dough. In your mixer bowl, whisk together the flour, sugar, salt, and cocoa powder. Meanwhile, dissolve your yeast in the warm milk (if it doesn’t get foamy after 5 minutes, your yeast might be sleepy time to start fresh). Add the melted butter, egg, and that vibrant red food coloring to the yeast mixture. Now comes the fun part: pour the wet ingredients into the dry and mix on low until a shaggy dough forms. Crank up the speed to medium and knead for about 5 minutes you’re looking for a smooth, elastic dough that cleans the sides of the bowl but still sticks slightly to your finger when touched. If it’s too sticky, add flour 1 tbsp at a time; too dry? A teaspoon of milk will help. Shape it into a ball, tuck it into a greased bowl, cover with a tea towel, and let it rise in a warm spot until doubled about an hour. Pro tip: My oven with just the light on creates the perfect cozy environment!

Assembling the Rolls

Once your dough is beautifully puffed, punch it down (so satisfying!) and turn it onto a lightly floured surface. Roll it out into a rectangle about 16×12 inches don’t stress about perfection here. Spread that softened butter all the way to the edges, then shower it with your cinnamon-sugar mixture. Now comes the rolling: start from the long side closest to you, rolling tightly but gently away from yourself. When you’ve got a neat log, pinch the seam to seal. Here’s my trick: use unflavored dental floss to slice your rolls just slide it underneath, cross the ends over the top, and pull. You’ll get perfect swirls without squashing the dough! Arrange your 12 slices in the greased baking dish with some space between them—they’ll grow into each other during the second rise.

Decadent Red Velvet Cinnamon Rolls for Fall - detail 2

Baking and Glazing

Cover your assembled rolls and let them rise again until puffy about 30-45 minutes. They should look like they’ve filled out the pan nicely. While they rise, preheat your oven to 375°F (190°C). Bake for 20-25 minutes until they’re golden on top and sound hollow when tapped but the real test? That irresistible smell filling your kitchen! Let them cool just slightly while you whip up the glaze: beat the cream cheese until smooth, then add powdered sugar, vanilla, and milk until you’ve got a pourable consistency. Drizzle it over the warm rolls the glaze will melt slightly into those gorgeous swirls. Serve immediately while they’re still slightly warm and watch eyes light up around the table!

Pro Tips for Perfect Decadent Red Velvet Cinnamon Rolls

After making more batches of these than I can count, here are my hard-earned secrets for red velvet cinnamon roll success. First, that dough texture if it sticks to your fingers like bubblegum, add flour a tablespoon at a time while kneading. Too stiff? A splash of extra milk saves the day. When rolling, use even pressure to keep the thickness consistent (I sometimes use chopsticks as guides on either side of my rolling pin). And here’s a game-changer: chill the rolled log for 20 minutes before slicing cleaner cuts, no squished swirls! Lastly, if your glaze is too thick, add milk drop by drop until it ribbons beautifully off your spoon.

Variations & Serving Suggestions

These red velvet cinnamon rolls are perfection as-is, but I love playing with variations when the mood strikes. For Thanksgiving, try swapping the cinnamon filling with pumpkin pie spice, just mix 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/8 tsp cloves with your brown sugar. Feeling decadent? Add chopped toasted pecans to the filling or sprinkle them on the glaze. For Christmas morning, I sometimes fold orange zest into the cream cheese glaze that citrusy pop with the chocolate is unreal. And the absolute must? Serve these warm with a big mug of strong coffee the bitterness cuts through the sweetness beautifully. These rolls also make an amazing base for bread pudding if you have leftovers (though I won’t judge if you don’t).

Storage & Reheating

Here’s how to keep these beauties tasting fresh if they last more than a day in your house! Once completely cooled, store them in an airtight container at room temp for up to 2 days. For longer storage, wrap individual rolls tightly in foil and freeze for up to 3 months. When that cinnamon roll craving hits, reheat frozen rolls (unwrapped!) in a 350°F oven for 10-15 minutes until warmed through. Microwave works in a pinch 15 seconds makes them soft and gooey again but the oven brings back that fresh-baked magic.

Nutritional Information

Okay, let’s be real—these Decadent Red Velvet Cinnamon Rolls for Fall aren’t health food, but everything in moderation, right? Per roll, you’re looking at about 280 calories, with 10g fat (6g saturated), 42g carbs, and 5g protein. The sugar comes in at 18g—that’s the brown sugar and glaze working their magic. Sodium sits around 220mg per serving. Just remember: these values are estimates and can vary based on your specific ingredients and brands. I always say one warm roll with coffee is worth every delicious bite!

FAQ About Decadent Red Velvet Cinnamon Rolls

I get so many questions about these rolls—here are the ones I hear most often with my tried-and-true answers:

Can I make the dough ahead?

Absolutely! After the first rise, punch down the dough, wrap tightly in plastic, and refrigerate overnight. The next morning, roll it out cold—it’ll actually be easier to handle! Just give it an extra 15-20 minutes for the second rise since the dough will be chilly.

Why gel food coloring instead of liquid?

Gel gives you that vibrant red color without adding extra liquid to the dough. With liquid food coloring, you might need 2-3 tablespoons to get the same rich hue, which can throw off your dough consistency. A little gel goes a long way!

Can I freeze baked cinnamon rolls?

You bet! Freeze them unglazed on a baking sheet until solid, then transfer to a freezer bag. When ready to eat, reheat at 350°F for about 10 minutes, then add fresh glaze. They taste just-baked—my secret for holiday mornings when I want to sleep in!

Help my dough didn’t rise!

Don’t panic! First, check your yeast expiration date. If that’s good, your milk might have been too hot (over 110°F kills yeast) or your kitchen too cold. Next time, try the oven-light trick I mentioned earlier. For now? Bake them anyway—they’ll be denser but still delicious with all that glaze!

Nothing makes me happier than hearing how these red velvet cinnamon rolls turn out in your kitchen! Did they become a new fall tradition? Did the kids go wild for them? Drop me a note below—I read every comment and love swapping baking stories (and maybe picking up a new trick or two!). You can also find more inspiration on Pinterest.