Velvet Cinnamon Rolls

Velvet Cinnamon Rolls Recipe That Melt in Your Mouth: Easy Homemade Brunch Favorite

There’s something magical about a warm cinnamon roll fresh out of the oven. But when you add a soft, velvet-like texture and a rich, buttery cinnamon swirl, it becomes something truly special. Enter: Velvet Cinnamon Rolls—the ultimate homemade treat that feels fancy but is surprisingly easy to pull together. These rolls are soft, fluffy, gooey in all the right places, and topped with a dreamy cream cheese glaze that drips down each golden swirl. Whether you’re planning a weekend brunch, a holiday breakfast, or just craving something cozy, this velvet cinnamon roll recipe will become your new go-to. Trust me, once you try them, you’ll never look at store-bought cinnamon rolls the same way again.

Velvet Cinnamon Rolls Save

Ingredients

For the Dough:

  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 2 large eggs
  • 4 cups all-purpose flour
  • 1 teaspoon salt

For the Filling:

  • 1/2 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1 tablespoon cocoa powder (for that “velvet” richness)

For the Cream Cheese Glaze:

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons milk (adjust for desired consistency)
Prep Time:
20 minutes		Rise Time:
1 hour 30 minutes		Cook Time:
25 minutes		Total Time:
2 hours 15 minutes		Servings:
12 cinnamon rolls

Step-by-Step Instructions

1. Activate the Yeast:
In a large bowl or the bowl of your stand mixer, combine the warm milk and yeast. Let it sit for about 5–10 minutes until it’s foamy. That’s how you know the yeast is alive and ready to go.

2. Mix the Dough:
Add sugar, melted butter, eggs, flour, and salt to the yeast mixture. Mix with a dough hook attachment or knead by hand until the dough is smooth and elastic. This should take about 8 minutes. The dough will be soft but not sticky.

3. First Rise:
Transfer the dough to a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.

4. Make the Filling:
Mix softened butter, brown sugar, cinnamon, and cocoa powder in a bowl until it forms a paste.

5. Roll and Fill:
Punch down the dough and roll it out into a 16×12 inch rectangle. Spread the cinnamon filling evenly across the surface. Roll the dough tightly into a log, starting from the longer side.

6. Slice and Rise Again:
Cut the log into 12 even rolls and place them in a greased 9×13 inch baking dish. Cover and let them rise for another 30 minutes until puffy.

7. Bake:
Preheat your oven to 350°F. Bake the rolls for 22–25 minutes, or until the tops are lightly golden but still soft.

8. Make the Glaze:
While the rolls are baking, beat together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth.

9. Glaze and Serve:
Spread the glaze over the warm rolls and let it melt into all the nooks and crannies. Serve immediately for maximum gooey deliciousness.

Tips for the Perfect Velvet Cinnamon Rolls

  • Use room temperature ingredients. This helps the dough rise evenly and the butter blend smoothly.
  • Don’t skip the cocoa powder. It doesn’t make the rolls taste like chocolate—it adds depth and gives that signature velvet richness.
  • Soft butter for the filling is key. If it’s too melted, it’ll leak out. You want a spreadable consistency.
  • Use dental floss to cut the rolls. It keeps the shape round and prevents the dough from squishing.
  • Let them cool slightly before glazing. That way, the icing melts just enough to coat but doesn’t disappear.

Variations to Try

  • Red Velvet Cinnamon Rolls: Add a teaspoon of red gel food coloring to the dough and filling for a dramatic twist.
  • Maple Pecan Velvet Rolls: Add chopped pecans and a drizzle of maple syrup into the filling.
  • Pumpkin Spice Version: Substitute the cocoa powder for pumpkin pie spice in fall, and add a tablespoon of pumpkin puree to the filling.
  • Overnight Option: After placing the cut rolls in the pan, cover and refrigerate overnight. Let them come to room temp in the morning and bake as usual.
Velvet Cinnamon Rolls Save
Velvet Cinnamon Rolls

Frequently Asked Questions

Can I make velvet cinnamon rolls ahead of time?
Absolutely. Prep the dough and rolls the night before, then let them rise overnight in the fridge. Just bring them to room temperature before baking the next day.

Can I freeze them?
Yes. Bake the rolls, let them cool completely (without glaze), then freeze in an airtight container. Thaw and reheat, then glaze before serving.

What makes them “velvet”?
It’s the texture. These rolls are pillowy soft with a rich cocoa-cinnamon filling that gives them a decadent, velvety vibe—without overpowering sweetness.

Can I use instant yeast?
Yes, just skip the proofing step and mix it directly into the dry ingredients. Adjust rise time as needed since instant yeast tends to work a bit faster.

Related Post: Peanut Butter Frozen Yogurt Bars 

Final Thoughts

Velvet Cinnamon Rolls are one of those recipes that feels like a bakery-level treat but is 100% achievable at home. The dough is soft and easy to work with, the filling is luscious and aromatic, and the glaze—well, let’s just say you’ll want to lick the spoon. Whether you’re baking them for guests, gifting a pan to a friend, or simply enjoying a slow Sunday morning, these cinnamon rolls bring serious joy with every bite. Bookmark this recipe, pin it for later, and get ready for the best cinnamon rolls of your life.