If you love cinnamon rolls but crave something with a little extra wow-factor, you have to try this Red Velvet Cinnamon Rolls Recipe. They’re soft, tender, and packed with that classic cinnamon swirl goodness—but with a beautiful red velvet twist and a dreamy cream cheese frosting that’s just irresistible.

A close-up view of several bright red cinnamon rolls arranged in a white pan on a white marbled surface, each roll showing a swirl pattern of red dough with dark filling inside. The cinnamon rolls are topped with creamy white icing generously spread on top, dripping down the sides, and scattered with small red, pink, and white heart and star-shaped sprinkles. One cinnamon roll in the center is partly eaten, revealing a spongy, soft red texture inside with dripping icing. The focus is sharp on the rolls with a slight blur in the background, creating a cozy and sweet feeling. 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

Honestly, I’m obsessed with how these rolls come together. The combination of cocoa and cinnamon wrapped in a vibrant red dough, finished with luscious cream cheese frosting, makes every bite feel like a celebration.

From Scratch Delight: No shortcuts here—this recipe teaches you to make everything homemade, including the Tangzhong for that perfect soft texture.
Unique Flavor Twist: The subtle cocoa and red velvet notes make these rolls stand out from your typical cinnamon rolls.
Visual Impact: The vibrant red color makes them a showstopper for brunches, holidays, or special dessert occasions.
Rich Cream Cheese Frosting: The frosting is creamy, tangy, and just the right amount of sweet to balance the rolls beautifully.

Ingredients & Why They Work

When making red velvet cinnamon rolls, choosing the right ingredients really makes all the difference. From the tangzhong technique that keeps the dough soft and tender, to the red gel food coloring that gives that vibrant hue without altering texture, each component plays a vital role.

Flat lay of a small white ceramic bowl with fresh water, a small white ceramic bowl filled with fine bread flour, a small white ceramic bowl holding whole milk, a small white ceramic bowl with heavy cream, a small white ceramic bowl containing white vinegar, a neat pile of loosely stacked fresh bread flour, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of dark cocoa powder, two teaspoons of instant yeast granules arranged neatly, a small white ceramic bowl of fine sea salt, one large uncracked brown egg, a small white ceramic bowl with vivid red gel food coloring, a small white ceramic bowl holding soft unsalted butter chunks, a small white ceramic bowl filled with light brown sugar, a small white ceramic bowl with ground cinnamon, a small white ceramic bowl containing vanilla bean paste, a small white ceramic bowl of smooth cream cheese, a small white ceramic bowl with 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, which helps create a soft, fluffy dough by pre-gelatinizing the starch.
Bread flour: Provides the gluten structure needed for tender yet sturdy rolls that hold their shape well.
Whole milk: Adds richness and moisture; room temperature helps the yeast activate properly.
Heavy cream: Contributes to an extra tender crumb and rich flavor.
White vinegar: Helps slightly tenderize the dough and interact with the cocoa powder for that classic red velvet tang.
Granulated sugar: Sweetens and feeds the yeast to aid rising.
Cocoa powder: Gives a gentle chocolate flavor that’s crucial to the red velvet profile.
Instant yeast: Ensures a quick and reliable rise for the dough.
Fine sea salt: Balances sweetness and enhances all the flavors.
Large egg: Adds richness and structure.
Red gel food coloring: Provides vibrant color without compromising dough texture.
Unsalted butter: Used both in the dough and the filling for rich flavor and tender crumb.
Light brown sugar: Adds a deep caramel note to the cinnamon filling.
Ground cinnamon: The star spice for classic cinnamon roll flavor.
Vanilla bean paste: Adds an aromatic depth and sweetness to the filling and frosting.
Cream cheese: The key ingredient in the frosting for smooth, tangy richness.
Powdered sugar: Sweetens the frosting and helps it whip up nice and fluffy.

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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

One of the best things about this Red Velvet Cinnamon Rolls Recipe is how adaptable it is. Whether you want to add a little extra flair or adjust it to suit your dietary needs, there are plenty of ways to make these rolls truly your own.

Variation: For a richer chocolate flavor, try adding a teaspoon of espresso powder to the dough. It enhances the cocoa notes beautifully without overpowering the rolls. I love how this slight tweak deepened the flavor and made my batch feel extra special.
Dairy-Free Option: Swap the whole milk and heavy cream for full-fat coconut milk, and substitute vegan butter and cream cheese alternatives for the frosting. This option keeps the rolls tender and creamy while making them suitable for vegan guests.
Seasonal Twist: Add some chopped pecans or walnuts to the cinnamon filling for a lovely crunch. In fall, a pinch of nutmeg or pumpkin pie spice can add a warm seasonal vibe.
Less Sweet: If you prefer your cinnamon rolls less sweet, reduce the brown sugar in the filling by a quarter cup. The cream cheese frosting also allows you to control sweetness on top, so feel free to spread less or substitute with a light glaze.

Step-by-Step: How I Make Red Velvet Cinnamon Rolls Recipe

A single red velvet cinnamon roll sits on a white plate with a creamy white icing spread over the top, adorned with small red and pink heart-shaped and rod sprinkles. The roll has visible red layers spiraled tightly, with the icing slightly melted and dripping along the sides. The surface beneath the plate is a white marbled texture, and there is a soft pinkish hue in the blurred background with scattered sprinkles adding a festive touch. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Tangzhong – The Secret to Soft Rolls

Start by making the tangzhong, which is a simple cooked flour paste. Whisk together ¾ cup water and ¼ cup bread flour in a small saucepan. Cook this mixture over medium heat, stirring constantly for 4 to 5 minutes until it thickens into a smooth paste. It should resemble a thick slurry. Scrape it into a bowl and allow it to cool completely. This step is the key to achieving that irresistibly soft, tender crumb in your rolls.

Step 2: Prepare Wet Ingredients and Mix the Dough

In a small bowl, mix ⅓ cup whole milk, ⅓ cup heavy cream, and 1 tablespoon white vinegar. Set it aside to let the mixture curdle slightly—that’s what makes the dough tender. Meanwhile, in your stand mixer bowl, whisk together 3 ⅔ cups bread flour, ⅓ cup granulated sugar, 1 ½ tablespoons cocoa powder, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt.

Add your milk mixture, one large egg, the cooled tangzhong, 1 teaspoon vanilla bean paste, and ¼ to ½ teaspoon red gel food coloring to the dry ingredients. Knead on low with the dough hook for about 2 minutes until the dough looks shaggy. This stretchy dough with its deep red color is already promising.

Step 3: Incorporate Butter and Knead to Perfection

Next, add 8 tablespoons of unsalted butter, cool and room temperature, in small increments — about ½ tablespoon at a time. Let each addition fully work into the dough before adding more. This slow incorporation turns your dough silky and elastic. Continue kneading for another 10 to 12 minutes until the dough is smooth and springs back when poked. Then, shape it into a smooth ball, cover with plastic wrap, and rest it in a warm spot for 30 minutes. This rest allows gluten to relax and the dough to mellow.

Step 4: Make the Filling and Roll Out the Dough

While the dough rests, mix the filling: Combine 12 tablespoons softened butter with ¾ cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste until smooth. On a floured surface, roll out the dough into a 15 by 21-inch rectangle — aim for even thickness to ensure consistent rolls. Spread the cinnamon filling evenly across the dough, reaching all edges with an offset spatula. The rich, fragrant filling promises cozy flavors inside every bite.

Step 5: Shape, Rise, and Bake Your Rolls

Using a pizza cutter, slice the dough lengthwise into twelve strips about 1 ¾ inches wide. Roll each strip tightly away from you to create classic cinnamon roll spirals. Place the rolls gently into a parchment-lined 9×13 metal baking pan, ensuring they’re snug but not crowded. Cover the pan with plastic wrap and let the rolls rise in a warm place until nearly doubled in size, about 2 hours. Meanwhile, preheat your oven to 325°F (162°C).

Bake the rolls for 28 to 35 minutes until the centers reach an internal temperature of 185°F. Watch carefully—your kitchen will fill with the comforting scent of cinnamon and cocoa, signaling the rolls are nearly ready.

Step 6: Whip Up the Cream Cheese Frosting

While the rolls bake, blend 6 tablespoons softened unsalted butter and 5 ounces cream cheese in your mixer until smooth. Gradually beat in 1 cup powdered sugar until fluffy, then fold in 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream to create a luscious frosting. The frosting’s tangy sweetness perfectly balances the spicy cinnamon and cocoa flavors.

Step 7: Cool Slightly, Frost, and Serve

Once the rolls are out of the oven, let them cool in the pan on a wire rack for about 15 minutes. Spread the cream cheese frosting over the warm rolls evenly—this is when the frosting starts to melt and seep deliciously into every crevice. Let the frosted rolls rest another 15 minutes before serving. Enjoy these warm, tender, and decadently flavored red velvet cinnamon rolls fresh for the ultimate treat.

Top Tip

Mastering the Red Velvet Cinnamon Rolls Recipe might seem intimidating at first, but with a few insider tips, you'll achieve irresistibly soft, tender, and gorgeously red rolls every time.

Perfect Tangzhong: Whisk the water and bread flour constantly over medium heat to avoid lumps, and don’t rush the 4-5 minute cook time; this step is key to that ultra-soft texture!
Butter Incorporation: Add the butter slowly, ½ tablespoon at a time, making sure each addition blends in before continuing. This ensures a silky dough that's not greasy.
Rolling Technique: Roll each strip tightly but gently when shaping the cinnamon rolls so they keep a nice spiral without squishing out the filling.
Proofing Patience: Give the dough its full 1-2 hours of rise time until doubled — cutting this short leads to dense rolls rather than pillows of fluffy joy.

How to Serve Red Velvet Cinnamon Rolls Recipe

A bright red dough ball resting on a wooden surface is being rolled out with a light brown wooden rolling pin lying diagonally across it. The dough has a slightly rough texture with uneven edges and is dusted lightly with white flour specks, some scattered on the surrounding surface. The wooden surface shows natural darker and lighter brown tones with scattered white flour, creating a homey and rustic feel. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your red velvet cinnamon rolls, consider sprinkling a few festive touches like finely chopped toasted pecans or walnuts for a little crunch. Fresh raspberries or a light dusting of cocoa powder can add a lovely contrast and make your rolls pop visually. A drizzle of extra cream cheese frosting or even a bit of white chocolate shavings gives an extra indulgent touch.

Side Dishes

Serve your red velvet cinnamon rolls alongside a simple fresh fruit salad to balance the sweetness, or pair with a warm cup of coffee or chai tea for a cozy breakfast or dessert. For a brunch spread, crispy bacon or breakfast sausage can complement the richness beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover red velvet cinnamon rolls in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days, making them perfect for enjoying throughout the week.

Freezing

You can freeze baked cinnamon rolls by wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently for best results.

Reheating

Warm your stored rolls in the oven at 350°F for 10-15 minutes, which revives their fresh-baked softness. For a quicker option, microwave in 30-second increments until heated through, but watch closely to prevent drying out.

Frequently Asked Questions:

Can I use active dry yeast instead of instant yeast?

Yes! You can substitute active dry yeast, but you’ll need to proof it first by dissolving it in warm milk and a pinch of sugar for about 5-10 minutes until foamy. This extra step ensures your dough rises properly.

Why is the tangzhong important in this recipe?

Tangzhong is a cooked flour and water mixture that helps lock in moisture, resulting in softer, fluffier rolls that stay fresh longer. It’s a bit of a game-changer for texture in enriched doughs like these cinnamon rolls.

How much red gel food coloring should I use?

The recipe calls for ¼ to ½ teaspoon depending on your desired brightness. Start with less and add more if you want a more vibrant red without compromising the dough’s consistency.

Can I make the dough in advance?

Absolutely! After preparing the dough, you can refrigerate it overnight for a slow rise. Just bring it back to room temperature before rolling and shaping your rolls.

Final Thoughts

There’s something truly special about making Red Velvet Cinnamon Rolls from scratch — the way the gentle cocoa and cinnamon flavors marry with that vivid red hue and creamy frosting is pure magic. I hope these tips and serving ideas inspire you to whip up a batch that delights your friends and family as much as mine has delighted mine. From the first warm bite to the last crumb, enjoy every moment of this beautiful treat!