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!

A close-up view of a tray filled with bright red cinnamon rolls, each roll showing multiple swirled layers of soft, red dough with a darker red filling. The tops are covered in smooth, creamy white icing that drips slightly down the sides. Pink, red, and white heart-shaped and rod sprinkles are scattered evenly over the icing, adding a festive touch. One cinnamon roll near the center is slightly pulled apart, showing the fluffy inside texture and filling more clearly. The tray sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Velvet Cinnamon Rolls Recipe
Top Tip
How to Serve Red Velvet Cinnamon Rolls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Velvet Cinnamon Rolls Recipe

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.

Flat lay of a small white ceramic bowl with water and bread flour mixture (tangzhong), a small white ceramic bowl containing whole milk, heavy cream, and white vinegar combined, a mound of fresh bread flour, a small white ceramic bowl of granulated sugar, a small white ceramic bowl with unsweetened cocoa powder, two teaspoons of instant yeast in a small white ceramic bowl, a small white ceramic bowl with fine sea salt, one large whole brown egg with a clean shell, a small white ceramic bowl with smooth unsalted butter, a small white ceramic bowl with packed light brown sugar, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl with vanilla bean paste, a block of cream cheese on a white ceramic plate, a small white ceramic bowl of powdered sugar, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

A single red cinnamon roll sits on a white plate with a speckled pattern, showing three visible layers of soft, moist red dough twisted into spirals. The top layer is covered with thick white icing that drips slightly down the sides and is decorated with small red, pink, and white heart-shaped sprinkles and tiny round red and pink sprinkles. The plate rests on a surface with a white marbled texture, and there are faint red crumbs scattered around the base of the cinnamon roll. In the background, blurred white bowls hold additional sprinkles, enhancing the festive feel. Photo taken with an iphone --ar 2:3 --v 7

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

A single layer of bright red dough with a rough texture and some white flour dusted unevenly on top is being rolled out with a smooth, light brown wooden rolling pin. The dough is placed on a dark wooden surface with scattered white flour, giving a rustic and natural feel. photo taken with an iphone --ar 2:3 --v 7

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:

Can I make the dough the night before?

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.

What if I don’t have red gel food coloring?

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.

Can I substitute the cream cheese frosting?

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.

How do I know when the rolls are fully baked?

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!