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.
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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.

- 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.
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

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

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:
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.
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.
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.
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!
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Red Velvet Cinnamon Rolls Recipe
- Prep Time: 3 hours
- Cook Time: 26 minutes
- Total Time: 3 hours 26 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These red velvet cinnamon rolls from scratch combine classic cinnamon roll flavors with a vibrant red velvet twist, topped with a luscious cream cheese frosting. Perfectly soft, tender, and rich with a hint of cocoa and cinnamon, these rolls make a delightful dessert or special breakfast treat.
Ingredients
For the Tangzhong
- ¾ cup water
- ¼ cup bread flour
For the 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
For the 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
For the 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 the Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture forms a paste-like slurry. Scrape it into a bowl and set aside to cool.
- Prepare Wet Ingredients for Dough: In a small bowl, combine the whole milk, heavy cream, and white vinegar. Set this mixture aside to allow it to curdle slightly.
- Mix Dry Ingredients: In a stand mixer bowl, combine the bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt. Mix until combined.
- Add Wet Ingredients and Color: Add the milk/cream/vinegar mixture, one large egg, vanilla bean paste, tangzhong, and red gel food coloring to the dry ingredients. Knead on low speed with the dough hook attachment for 2 minutes until a shaggy dough forms.
- Incorporate Butter: Add the softened unsalted butter ½ tablespoon at a time, allowing each addition to fully incorporate before adding more. Continue kneading for an additional 10-12 minutes until the dough is smooth and elastic.
- First Rise and Rest: Remove the dough from the bowl and shape it into a smooth round ball by folding the sides under. Place the dough back into the bowl, cover with plastic wrap, and let it rest in a warm place for 30 minutes.
- Prepare the Filling: In a bowl, combine the softened butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until smooth. Mix by hand or with a mixer.
- Roll Out Dough: On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Spread the cinnamon filling evenly over the dough using an offset spatula.
- Shape Rolls: Using a pizza cutter, slice the dough lengthwise into twelve 1 ¾-inch strips. Roll each strip tightly away from you to form rolls and transfer them carefully into a parchment-lined 9×13 metal baking pan. Cover with plastic wrap and let rise in a warm area until doubled in size, about 2 hours.
- Preheat Oven: While the rolls are rising, preheat the 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.
- Make Cream Cheese Frosting: While the rolls bake, combine the softened butter and cream cheese in a stand mixer until smooth. Gradually add powdered sugar and beat on low speed until light and fluffy. Mix in vanilla bean paste and heavy cream until well combined.
- Cool and Frost: Allow the rolls to cool in the pan on a wire rack for 15 minutes, then spread the cream cheese frosting evenly over the top. Let sit another 15 minutes to allow the frosting to melt into the rolls. Serve warm.
Notes
- Measure flour properly by fluffing it, then spooning into measuring cups. For best results, use a kitchen scale to weigh flour.
- Leftover cinnamon rolls should be stored in an airtight container at room temperature and will stay soft for up to 4 days.
- Reheat rolls in the oven at 350°F for 10-15 minutes or in the microwave in 30-second increments.
- Red gel food coloring provides vibrant color without affecting dough texture.
- Use instant yeast for quicker rising and better texture; active dry yeast can be substituted but may require proofing.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg




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