If you're looking to wow your tastebuds with something classic yet totally unique, this Red Velvet Cinnamon Rolls Recipe is an absolute game changer. The soft, fluffy texture you love in cinnamon rolls meets that rich, red velvet chocolatey goodness — all topped with a dreamy cream cheese frosting. Trust me, once you try these, you'll want them all year round!
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Why You'll Love This Recipe
I can’t get enough of these rolls — the way the red velvet cocoa blends with warm cinnamon spice, all wrapped up in tender dough, is honestly magic. The cream cheese frosting is the icing on the cake (literally!), making every bite feel like a cozy celebration.
- From Scratch Goodness: You'll make everything yourself, from the tangzhong starter to the frosting, for total freshness and flavor.
- Perfectly Fluffy Texture: Thanks to the tangzhong method, these rolls stay soft and pillowy, not dense.
- Vibrant and Festive: The red gel coloring gives these rolls a stunning, eye-catching pop.
- Rich and Balanced Flavor: Cocoa and cinnamon team up for a warm, indulgent filling that’s not too sweet.
Ingredients & Why They Work
Before you start, grab the freshest dairy and ingredients you can find—good butter and cream cheese really make a difference here. Accurate measuring, especially of flours and cocoa, is key to getting that ideal dough consistency and flavor balance.
- Water: Essential for making the tangzhong starter, which keeps your dough soft and fresh longer.
- Bread flour: Provides the ideal protein content for that chewy, delicate roll structure.
- Whole milk and heavy cream: Adds richness and moisture to the dough for a tender crumb.
- White vinegar: Helps tenderize the dough by breaking down gluten slightly and enhances the texture.
- Granulated sugar: Sweetens the dough and feeds the yeast for that perfect rise.
- Cocoa powder: Gives the dough and filling that subtle chocolate flavor without overpowering.
- Instant yeast: The magic behind the dough’s rise and fluffy texture.
- Fine sea salt: Balances sweetness and enhances all the flavors.
- Egg: Adds structure and richness for a soft dough.
- Red gel food coloring: For that signature red velvet hue that makes these rolls pop visually.
- Unsalted butter: Used throughout for tender dough and rich, creamy filling.
- Light brown sugar: Adds a deep caramel-like sweetness to the cinnamon filling.
- Ground cinnamon: Infuses that iconic, warm spice in the filling.
- Vanilla bean paste: Elevates both filling and frosting with natural, aromatic flavor.
- Cream cheese: The star of the frosting—creamy, tangy, and perfectly complementing the rolls.
- Powdered sugar: Sweetens and thickens the frosting to luscious perfection.
Make It Your Way
These Red Velvet Cinnamon Rolls Recipe are wonderfully versatile — feel free to make them uniquely yours with simple tweaks or special add-ins that fit your taste or occasion.
- Chocolate Lovers’ Twist: I love adding a handful of mini white chocolate chips to the filling for an extra creamy surprise that complements the cocoa and cinnamon perfectly.
- Nutty Upgrade: Toss some toasted pecans or walnuts into the filling for a delightful crunch and rich texture that pairs beautifully with the buttery cinnamon sugar.
- Vegan Adaptation: You can substitute the dairy ingredients with plant-based milks and vegan butter, and use a vegan cream cheese for frosting — just be sure to allow extra proofing time as the dough may rise slower.
- Festive Flair: For holidays, sprinkle colored sanding sugar or edible glitter on top of the frosting right before serving to add sparkle and make your rolls truly party-ready.
Step-by-Step: How I Make Red Velvet Cinnamon Rolls Recipe
Step 1: Making the Tangzhong
Start by whisking together ¾ cup water and ¼ cup bread flour in a small saucepan. Cook this mixture over medium heat, stirring constantly for about 4-5 minutes until you get a smooth, paste-like slurry. You’ll know it’s ready when it thickens and coats the back of your whisk nicely. Scrape it into a bowl to cool — this tangzhong will give your dough incredible softness and moisture.
Step 2: Preparing the Milk Mixture
In a small bowl, whisk together ⅓ cup whole milk, ⅓ cup heavy cream, and 1 tablespoon white vinegar. Set this aside and let it sit for a few minutes until it slightly curdles — this acidity helps tenderize the dough for the perfect tender crumb.
Step 3: Combining Dry Ingredients and Starting the Dough
In your stand mixer bowl, mix 3 ⅔ cups bread flour, ⅓ cup granulated sugar, 1 ½ tablespoons cocoa powder, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt until well blended. Add the milk mixture, 1 large room-temperature egg, the tangzhong you made, and ¼ to ½ teaspoon red gel food coloring. Attach the dough hook and knead on low speed for 2 minutes until a shaggy dough forms.
Step 4: Incorporating Butter and Kneading
Now, slowly add 8 tablespoons of softened unsalted butter in small increments (half a tablespoon at a time). Let the dough fully absorb each addition before adding the next. Then keep kneading on medium-low for 10-12 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky — this means it’s perfectly kneaded and ready to rise.
Step 5: First Proof and Preparing the Filling
Turn the dough onto a clean surface and fold the edges underneath to create a tight ball. Place it back in the bowl, cover with plastic wrap, and let it rest in a warm place for 30 minutes. While the dough rests, prepare your filling by mixing together 12 tablespoons room-temp unsalted butter, ¾ cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste until luscious and spreadable.
Step 6: Rolling, Filling, and Shaping the Rolls
Flour your work surface lightly and roll the dough into a 15x21 inch rectangle. Spread the filling evenly all over using an offset spatula, right up to the edges. With a pizza cutter, slice the dough into twelve strips each about 1 ¾ inches wide. Roll each strip tightly away from you, then place the rolls seam-side down in a parchment-lined 9x13 inch pan.
Step 7: Second Proof and Baking
Cover your pan with plastic wrap and let the rolls rise in a warm spot until doubled in size, which should take about 1-2 hours. Meanwhile, preheat your oven to 325°F (162°C). Bake the rolls for 28-35 minutes, checking that the center rolls reach an internal temperature of 185°F. You’ll see them golden and perfectly set.
Step 8: Making and Adding the Cream Cheese Frosting
While the rolls bake, whip up the cream cheese frosting by beating together 6 tablespoons unsalted butter and 5 ounces cream cheese until smooth. Gradually add 1 cup powdered sugar, beating on low speed until fluffy and light. Stir in 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream for a luscious finish. Once the rolls come out of the oven, let them cool in the pan for 15 minutes, then spread with frosting. Let them sit for another 15 minutes to melt into those soft layers—then dig in and savor every warm, velvety bite!
Top Tip
Mastering the perfect Red Velvet Cinnamon Rolls Recipe comes down to a few key insights that make your rolls irresistibly soft, fluffy, and bursting with that signature red velvet charm.
- Use the Tangzhong Method: Making the tangzhong starter really elevates the dough’s texture, helping your rolls stay tender and moist far longer than traditional recipes.
- Don’t Rush the Proofing: Allowing the dough to rise twice—the first for 30 minutes and the second for about 2 hours until doubled—ensures light, airy rolls full of delicate crumb.
- Gradually Incorporate Butter: Adding the softened butter in small increments while kneading helps your dough achieve a smooth elasticity without becoming greasy or sticky.
- Avoid Over-flouring: Measuring flour by spoon-and-level or using a kitchen scale avoids adding too much flour, which can make the rolls dense rather than fluffy.
How to Serve Red Velvet Cinnamon Rolls Recipe
Garnishes
To amp up your Red Velvet Cinnamon Rolls, sprinkle a little festive sparkle! Try a light dusting of edible red sugar crystals or shaved white chocolate curls over the creamy vanilla bean frosting. Fresh raspberries or thin slices of strawberries add a juicy, colorful contrast that plays beautifully with the cocoa notes in the rolls. For an extra touch, a drizzle of melted white chocolate or a sprinkle of chopped toasted pecans creates a lovely texture and flavor balance.
Side Dishes
These cinnamon rolls shine on their own but pairing them thoughtfully can brighten your breakfast or dessert spread. Serve alongside a rich cup of freshly brewed coffee or a warm chai latte for cozy vibes. If you want some extra indulgence, a scoop of vanilla bean ice cream or fresh whipped cream complements the cream cheese frosting lusciousness perfectly. On the lighter side, a simple fruit salad or citrus-glazed berries refresh the palate and balance the richness.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Red Velvet Cinnamon Rolls fresh and soft by storing them in an airtight container at room temperature. They’ll stay delightfully tender for up to 4 days—perfect for savoring over several mornings or sharing with friends and family.
Freezing
To freeze, wrap each cooled cinnamon roll individually in plastic wrap, then place them together in a freezer-safe bag or container. They can be frozen for up to 2 months. When ready to enjoy, thaw rolls overnight in the fridge and reheat gently for a fresh-baked experience.
Reheating
Warm your cinnamon rolls in the oven at 350°F for 10-15 minutes until heated through and soft. For a quicker option, microwave in 30-second bursts until warmed, but be careful not to dry them out. The warmth will help the cream cheese frosting melt into the rolls, intensifying their gooey goodness.
Frequently Asked Questions:
Absolutely! After the first kneading and 30-minute rest, cover the dough tightly and refrigerate overnight. Bring it back to room temperature before rolling out and proceeding with the filling and second proof.
You can use liquid food coloring, but gel provides a more vibrant and concentrated red without thinning the dough. Just use less liquid food coloring to avoid altering the dough consistency.
Yes! A simple vanilla glaze or melted white chocolate drizzle works well, though the cream cheese frosting adds the signature tangy richness that perfectly complements the red velvet flavor.
Bake until golden and set, and an instant-read thermometer inserted in the center reads 185°F. This ensures the dough is cooked through without drying out the rolls.
Final Thoughts
There’s something truly magical about homemade Red Velvet Cinnamon Rolls. With their tender crumb, rich cocoa-spiced filling, and that dreamy vanilla bean cream cheese frosting, they’re a guaranteed crowd-pleaser that feels like a warm hug in every bite. Whether you make them for a special holiday breakfast or a sweet dessert indulgence, these rolls will fill your kitchen with love (and the most irresistible aroma!). Happy baking and even happier eating!
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Red Velvet Cinnamon Rolls Recipe
- Prep Time: 3 hours
- Proofing Time: 2 hours 30 minutes
- Cook Time: 28 minutes
- Total Time: 3 hours 28 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Red Velvet Cinnamon Rolls from scratch combine the classic soft and fluffy cinnamon roll texture with a red velvet twist, enriched with cocoa and a vibrant red color. They are filled with a spiced cinnamon and cocoa mixture, baked to perfection, and topped with a creamy vanilla bean cream cheese frosting. Perfect as a decadent breakfast or dessert treat.
Ingredients
Tangzhong
- ¾ cup water
- ¼ cup bread flour
Dough
- ⅓ cup whole milk, room temperature
- ⅓ cup heavy cream, room temperature
- 1 tablespoon white vinegar
- 3 ⅔ cups bread flour
- ⅓ cup granulated sugar
- 1 ½ tablespoons cocoa powder
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 large egg, room temperature
- Tangzhong from the recipe above
- ¼-1/2 teaspoon red gel food coloring
- 8 tablespoons unsalted butter, cool room temperature
Filling
- 12 tablespoons unsalted butter, room temperature
- ¾ cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla bean paste
Cream Cheese Frosting
- 6 tablespoons unsalted butter, room temperature
- 5 ounces cream cheese
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
- Make Tangzhong: In a small saucepan, whisk together ¾ cup water and ¼ cup bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until a paste-like slurry forms. Scrape into a bowl and set aside.
- Prepare Milk Mixture: In a small bowl, combine ⅓ cup whole milk, ⅓ cup heavy cream, and 1 tablespoon white vinegar. Set aside to slightly curdle.
- Mix Dry Ingredients: In a stand mixer bowl, combine 3 ⅔ cups bread flour, ⅓ cup granulated sugar, 1 ½ tablespoons cocoa powder, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt. Mix until well combined.
- Create Dough: Add the milk/cream mixture, 1 large egg, the prepared tangzhong, and ¼ to ½ teaspoon red gel food coloring to the dry ingredients. Knead with dough hook on low speed for 2 minutes until a shaggy dough forms.
- Add Butter: Gradually add 8 tablespoons softened unsalted butter, ½ tablespoon at a time, allowing each addition to fully incorporate before adding more.
- Knead Dough: Continue kneading on medium-low speed for 10-12 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
- First Proof: Remove dough from bowl and shape into a smooth ball by folding sides underneath. Place back in bowl, cover with plastic wrap, and rest in a warm spot for 30 minutes.
- Prepare Filling: In a medium bowl, combine 12 tablespoons softened unsalted butter, ¾ cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste. Mix until smooth and creamy.
- Roll Out Dough: On a lightly floured surface, roll dough into a 15x21 inch rectangle. Spread filling evenly over entire surface with an offset spatula.
- Shape Rolls: Cut dough into twelve 1 ¾-inch strips using a pizza cutter. Roll each strip tightly away from you and transfer each roll to a parchment-lined 9x13 inch baking pan.
- Second Proof: Cover rolls with plastic wrap and let rise in a warm place until doubled in size, approximately 2 hours. Meanwhile, preheat oven to 325°F (162°C).
- Bake Rolls: Bake the cinnamon rolls for 28-35 minutes or until the internal temperature of the center rolls reaches 185°F. The rolls should be set and golden.
- Make Frosting: While baking, beat together 6 tablespoons unsalted butter and 5 ounces cream cheese until smooth. Gradually add 1 cup powdered sugar and beat on low until light and fluffy. Stir in 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream.
- Cool and Frost: Remove rolls from oven and cool in pan on a wire rack for 15 minutes. Spread the cream cheese frosting over warm rolls, then allow to sit an additional 15 minutes so frosting melts into the rolls. Serve warm and enjoy!
Notes
- Measure your dry ingredients properly using the spoon-and-level method or a kitchen scale for best results. Avoid scooping flour directly with measuring cups to prevent excess flour.
- Store leftover rolls in an airtight container at room temperature; they remain soft for up to 4 days.
- To reheat, warm rolls in the oven at 350°F for 10-15 minutes or microwave in 30-second increments until hot.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 360 kcal
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg


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