Decadent Red Velvet Cinnamon Rolls: Your 12-Step Fall Obsession

Name: Decadent Red Velvet Cinnamon Rolls: Your 12-Step Fall Obsession
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1/4 cup granulated sugar; 1 tsp salt; 1 packet active dry yeast; 1 cup warm milk; 1 large egg; 2 tbsp red food coloring; 1/4 cup unsalted butter, melted; 1/2 cup brown sugar; 2 tbsp ground cinnamon; 4 oz cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract

Author: lia

Published: August 4, 2025

Updated: August 4, 2025

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Oh, friends—these decadent red velvet cinnamon rolls for fall are my newest baking obsession! Picture this: it’s a crisp autumn morning, the leaves are turning golden outside your window, and your kitchen fills with the warm scent of cinnamon and cocoa as these gorgeous ruby-hued swirls bake to perfection. I’ve been tweaking this recipe for years, ever since my sister begged me to combine her two favorite treats: classic cinnamon rolls and rich red velvet cake. The result? A showstopper that’s become our family’s must-have for Thanksgiving breakfast and lazy Saturday brunches alike. That velvety soft dough, the cozy spice swirl, and the tangy cream cheese frosting draping over every warm bite—I get excited just thinking about it!

Table of Contents

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

Decadent Red Velvet Cinnamon Rolls for Fall - detail 1

Trust me, these aren’t your average cinnamon rolls – they’re pure autumnal magic in pastry form. Here’s why they’ll become your new fall staple:

That rich red velvet flavor – cocoa-kissed dough swirled with cozy cinnamon makes every bite taste like a hug
Perfect for crisp mornings – waking up to these warm, cream cheese-frosted spirals beats pumpkin spice anything
Surprisingly simple – no fancy skills needed, just patience for the rises (coffee breaks encouraged!)
Always a showstopper – that vibrant red color makes guests gasp before they even take a bite

Seriously, I’ve seen these disappear before the coffee’s even brewed at family gatherings. You’ve been warned!

Ingredients for Decadent Red Velvet Cinnamon Rolls for Fall

Gather these simple ingredients – you probably have most in your pantry already! I always measure everything before starting (my grandma’s “mise en place” habit that saves so much stress). Here’s what you’ll need, grouped by dough, filling, and that dreamy frosting:

For the Dough:

3 cups all-purpose flour (plus extra for dusting)
1/4 cup granulated sugar (I prefer cane sugar for deeper flavor)
1 tsp fine sea salt (it dissolves better than kosher here)
1 packet (2 1/4 tsp) active dry yeast – check the expiration date!
1 cup warm milk (about 110°F – think baby bottle temperature)
1 large egg, room temperature (30 minutes out of the fridge does the trick)
2 tbsp red food coloring (I use gel for vibrant color without thinning the dough)
1/4 cup unsalted butter, melted and slightly cooled

For the Cinnamon Swirl:

1/2 cup packed dark brown sugar (light works too, but dark adds molasses depth)
2 tbsp ground cinnamon (freshly ground if you’re feeling fancy)
2 tbsp softened butter (for spreading – not melted!)

For the Cream Cheese Frosting:

4 oz cream cheese, softened (full-fat makes it lush)
1 cup powdered sugar, sifted (no lumps!)
1 tsp pure vanilla extract (the good stuff makes a difference)
Pinch of salt (balances the sweetness perfectly)

Equipment You’ll Need

No fancy gadgets required – just these basic tools I bet you already own:

Large mixing bowl (my trusty ceramic one gets daily use)
Wooden spoon or rubber spatula (for first mixing – saves your mixer later)
Stand mixer with dough hook (optional but saves arm muscles!)
Rolling pin (or an empty wine bottle in a pinch – I’ve been there)
9×13″ baking dish (glass or metal both work)
Sharp knife or unflavored dental floss (for clean cuts – game changer!)
Measuring cups and spoons (my mismatched thrift store set tells stories)

That’s it! Now let’s make some magic.

How to Make Decadent Red Velvet Cinnamon Rolls for Fall

Ready to create these gorgeous spirals of joy? Follow these steps carefully – I’ve learned through trial and error (mostly error!) how to get them perfect every time. The key is taking it slow and enjoying the process, just like those lazy fall mornings we’re celebrating.

Preparing the Dough

First, whisk together your flour, sugar, salt, and yeast in a large bowl. This keeps the yeast from clumping – a trick my bakery friend taught me. Now pour in the warm milk (test it on your wrist like baby formula!), egg, food coloring, and melted butter. Stir with a wooden spoon until it forms a shaggy dough.

Here’s where the magic happens: turn it onto a floured surface and knead for about 5 minutes (or 3 minutes with a dough hook). You’ll know it’s ready when the dough springs back when poked and has that signature deep red color with no streaks. Pro tip: if the dough sticks, add flour a tablespoon at a time – too much makes tough rolls!

Rolling and Filling

After the dough doubles in size (about 1 hour in a warm spot – I use my oven with just the light on), punch it down and roll it into a 12×18″ rectangle. Spread the softened butter evenly, leaving a 1/2″ border. Sprinkle your cinnamon sugar mixture all over – I use my fingers to distribute it perfectly.

Now the fun part: roll it up tightly from the long side, pinching the seam to seal. Use unflavored dental floss (slide it underneath and cross the ends to cut) or a sharp knife to make 12 even slices. Place them in your greased baking dish with some room to grow – they’ll become best friends as they rise!

Baking and Frosting

Let the rolls rise again until puffy (about 30 minutes) while you preheat the oven to 375°F. Bake for 18-22 minutes – you want them just golden on top but still soft. Overbaking is the enemy of fluffy rolls!

While they cool slightly, whip up the frosting: beat cream cheese until smooth, then add powdered sugar, vanilla, and that pinch of salt. Spread it over warm (not hot!) rolls so it melts into every nook. Watch as your family appears magically in the kitchen – that cream cheese aroma is better than any alarm clock!

Tips for Perfect Decadent Red Velvet Cinnamon Rolls for Fall

After making these more times than I can count (and eating even more!), here are my foolproof secrets for red velvet roll perfection:

Check your yeast expiration date – nothing’s sadder than dough that won’t rise! If it doesn’t bubble in warm milk after 5 minutes, toss it.
Gel food coloring works best – liquid can thin your dough. Add extra if you want dramatic ruby-red swirls!
Don’t rush the rises – let them double fully for pillowy-soft texture. Cold kitchen? Put the bowl on a heating pad set to low.
Slice with dental floss – no squished rolls! Just slide it underneath and pull the ends crosswise for clean cuts.
Frost while warm, not hot – too hot melts the frosting into the rolls (still tasty, just less pretty).

Follow these, and you’ll have bakery-worthy rolls every time – pinky promise!

Storing and Reheating

These rolls stay fresh covered at room temperature for 2 days (if they last that long!). For longer storage, freeze unbaked rolls after slicing – just thaw overnight in the fridge, then bake as usual. To reheat, zap them for 15 seconds in the microwave or warm in a 300°F oven until cozy again. Pro tip: freshen day-old rolls with a quick 5-minute bake – they’ll taste just-out-of-the-oven amazing!

Nutritional Information

Nutritional values are estimates and vary based on ingredients and brands used. Enjoy these treats as part of a balanced diet – everything in moderation, including moderation!

Frequently Asked Questions

Over the years, I’ve gotten loads of questions about these beauties – here are the answers to everything you might wonder before baking!

Can I use a stand mixer for the dough?

Absolutely! I use my KitchenAid with the dough hook on speed 2 for about 3-4 minutes. Just watch for that perfect smooth, elastic texture – stop mixing when the dough cleans the sides of the bowl.

How do I prevent dry rolls?

The secret lies in two things: never overbaking (pull them out at 18 minutes!) and storing properly. Always cover leftover rolls tightly with foil – plastic wrap makes them soggy.

Can I omit the food coloring?

You can, but they’ll look more chocolatey than red velvet. For natural color, try beet powder (about 2 tsp) – it gives a gorgeous hue without artificial dyes!

Can I make these ahead?

Yes! Prepare through the second rise, then refrigerate overnight. In the morning, let them sit at room temp for 30 minutes while the oven preheats. Fresh-baked rolls with zero morning stress!

How do I get a deeper red color?

Use gel food coloring instead of liquid – I add an extra teaspoon for vibrant ruby swirls. The cocoa helps deepen the color too, so don’t skimp on it!

I’d love to see your creations! Tag me @BakingWithJoy on Instagram so I can admire your swirls – nothing makes me happier than seeing these ruby beauties in your kitchens! You can also find more inspiration on Pinterest.