Sweet Swirls: Red Velvet Cinnamon Roll

By Chef Zaina Bayari, Culinary Artisan

Discover the Red Velvet Cinnamon Roll – a perfect blend of Red Velvet’s colour with the comforting swirls of a classic cinnamon roll. Moist and flavourful, it’s topped with a velvety cream cheese frosting, creating a delicious harmony of the two desserts in every bite.

Red Velvet Cinnamon Roll


For the dough:

¾ cup warm milk

1 tbs granulated sugar

1tbs active dry yeast

3 cups flour

½ tsp salt

½ cup unsalted butter, softened

1 egg

1 ½ tsp red food colouring or create your natural red colour from beetroots

For the filling:

½ cup unsalted butter, softened

½ cup brown sugar

2 tsp ground cinnamon

For the cream frosting:

1 cup cream cheese

4 cups powdered sugar

¼ cup milk

½ cup unsalted butter

½ tsp vanilla extract

Zaina’s Note: This recipe requires an electric stand mixer, if not available you can use a hand whisk


For the dough:

1.In a large bowl, whisk together the warm milk, red food colouring, sugar and yeast. Let sit for 5 minutes, until the yeast is foamy

2.In a separate bowl, whisk together the flour and salt. Add the flour mixture to the yeast mixture, along with the softened butter and egg. Stir until a soft dough forms

3.Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. You can also use a stand mixer fitted with a dough hook to knead the dough

4.Place the dough in a greased bowl, cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size

For the filling: 

1.While the dough is rising, melt the butter in a separate bowl and set  aside

2.In a small bowl, mix together the brown sugar and cinnamon

3.Assemble the rolls: Once the dough has doubled in size, roll it out on a lightly floured surface into a rectangular pan size, about 30x40cm

4.Spread the butter on top of the dough and then sprinkle the sugar and cinnamon mix evenly over the dough

5.Starting from the long end, roll up the dough tightly. Pinch the end to seal

6.Cut the dough roll into 12 equal slices. Place the rolls in a greased 23×33 cm baking pan or a 30cm heart shaped pan

7.Cover the rolls with plastic wrap and let rise for 30 minutes

8.Preheat oven to 190°C

9.Bake the rolls for 20-25 minutes, or until golden brown

10.Make the icing while the rolls are baking. In a small bowl, whisk together the powdered sugar, butter, milk and vanilla extract until smooth

11.Then, add the cream cheese to the icing mixture until smooth

12.Once the rolls are out of the oven, let them cool for a few minutes before frosting them with the icing   


Sweet Fact

Did you know that cinnamon rolls have nicknames all over the world! In Sweden, they’re called  kanelbullar and have a national celebration day every 4 October. In Finland, they’re massive korvapuustis, sometimes weighing up to 200 kg!

You can contact Zaina Bayari at [email protected]