| |

Red Velvet Cinnamon Rolls Recipe

Avatar photoByMegane
Jump to Recipe· 4.8 from 53 reviews

If you’re a fan of classic cinnamon rolls but crave something a bit more special and festive, then you’re going to fall head over heels for this Red Velvet Cinnamon Rolls Recipe. With that perfect hint of cocoa, a stunning red hue, and creamy frosting that melts just right, these rolls are an absolute showstopper! Trust me, once you try these, your family’s weekend breakfasts will never be the same.

❤️

Why You’ll Love This Recipe

  • Unique Twist on a Classic: The red velvet adds a rich color and subtle chocolate flavor that makes these cinnamon rolls unforgettable.
  • Soft, Tender Dough: Thanks to the tangzhong method I use, the rolls turn out amazingly fluffy and stay soft for days.
  • Deliciously Decadent Frosting: The cream cheese frosting is a perfect balance of tangy and sweet that complements every bite.
  • Family Favorite: After making these for the holidays, my whole crew goes crazy — you’re gonna want to make extras!
A close-up slice of red velvet cinnamon roll sits on a white plate with a gold rim, showing two visible layers of rich, red dough twisted into spirals. The top layer is thickly covered with creamy white icing that slightly melts over the edges and is dotted with red, pink, and white heart-shaped and sprinkle decorations. The cinnamon roll's texture looks soft and moist, with some crumbs scattered on the plate. The background has a white marbled texture with small sprinkles scattered around, and a blurred white bowl filled with more heart-shaped sprinkles is visible in the distance photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Cinnamon Rolls, Red Velvet Cinnamon Rolls Recipe, festive cinnamon rolls, chocolate-flavored cinnamon rolls, soft red velvet rolls this …

Ingredients You’ll Need

Before you get started, let’s chat about the ingredients that make this red velvet cinnamon rolls recipe truly special. The tangzhong base is a small cook-up of flour and water that really amps up the dough’s softness. I like to use bread flour here for that extra chew and rise. Also, don’t skimp on the unsalted butter — it makes all the difference in texture and flavor.

Flat lay of a small white ceramic bowl with smooth tangzhong paste, a small white ceramic bowl with whole milk and heavy cream mixed together, a small white ceramic bowl with white vinegar, a small white ceramic bowl filled with bread flour, a small white ceramic bowl with granulated sugar, a small white ceramic bowl with light brown sugar, a small white ceramic bowl with unsalted butter softened, a small white ceramic bowl with cocoa powder, a small white ceramic bowl with ground cinnamon, a small white ceramic bowl with instant yeast, a small white ceramic bowl with fine sea salt, a small white ceramic bowl with powdered sugar, a small white ceramic bowl with vanilla bean paste, a large uncracked brown egg, all ingredients fresh and natural, arranged with perfect symmetry 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 - Red Velvet Cinnamon Rolls, Red Velvet Cinnamon Rolls Recipe, festive cinnamon rolls, chocolate-flavored cinnamon rolls, soft red velvet rolls
  • Water and Bread Flour (for Tangzhong): This mixture is gently cooked to create a roux that locks in moisture and guarantees softness.
  • Whole Milk and Heavy Cream: These add richness to the dough and balance the tangzhong’s texture perfectly.
  • White Vinegar: Helps tenderize the dough to keep it soft after baking.
  • Bread Flour: Provides great structure and chewiness for these cinnamon rolls.
  • Granulated Sugar and Brown Sugar: The granulated for the dough, brown sugar for that deep caramelized filling flavor.
  • Cocoa Powder: The subtle chocolate flavor that’s essential to red velvet — plus it works so well in the filling too!
  • Instant Yeast: Make sure it’s fresh for a good rise.
  • Fine Sea Salt: Balances the sweetness and strengthens the dough.
  • Egg: Adds richness and helps with the dough’s structure.
  • Red Gel Food Coloring: This is your secret weapon for that classic red velvet look without affecting flavor.
  • Unsalted Butter: Used both in the dough and filling to keep these rolls tender and flavorful.
  • Ground Cinnamon and Vanilla Bean Paste: Elevate the filling and frosting with warm spice and a hint of vanilla.
  • Cream Cheese: To make that luscious frosting that makes every bite melt in your mouth.
  • Powdered Sugar and Heavy Cream: For the perfect frosting consistency.
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.

Variations

One of the reasons I love this red velvet cinnamon rolls recipe is how easily you can tweak it to fit your mood or dietary needs – without losing any of the decadence!

  • Dairy-Free Version: I swapped in coconut cream and a plant-based butter alternative once, and it was surprisingly rich and still super tender.
  • Spicy Twist: Adding a dash of nutmeg or cayenne powder to the filling is a little trick I discovered that gives a warm depth I adore during colder months.
  • Mini Rolls: Perfect for brunch parties – just cut smaller strips and bake in mini muffin tins for a cute individual treat.
  • Nutty Upgrade: Try sprinkling chopped pecans or walnuts over the filling before rolling — my family cannot get enough of the added crunch!

How to Make Red Velvet Cinnamon Rolls Recipe

Step 1: Make the Tangzhong Starter

This tangzhong step is my favorite little secret—cooking a bit of flour with water until it turns into a paste keeps your rolls unbelievably soft. Whisk together ¾ cup water and ¼ cup bread flour over medium heat, stirring constantly until it thickens and looks like wallpaper paste (about 4-5 minutes). Don’t rush this part; it’s crucial for that tender crumb you’ll love.

Step 2: Combine the Wet Ingredients

In a small bowl, mix whole milk, heavy cream, and white vinegar. Letting this sit while you prep other elements adds a nice tang and tenderness to your dough. This mixture will eventually join with your tangzhong to make a rich, supple base.

Step 3: Mix and Knead the Dough

Into your mixer bowl, sift together bread flour, sugar, cocoa powder, yeast, and salt. Then add the milk/cream mixture, egg, prepared tangzhong, and a few drops of red gel food coloring for that perfect vibrant color. Knead initially for about 2 minutes until the dough forms a rough ball.

Now here’s the trick: add softened butter little by little (about ½ tablespoon at a time), letting each piece fully absorb before adding more. This slow addition and kneading (another 10-12 minutes) helps develop the gluten and butter layers that make these rolls so luscious. Remember, don’t rush! When your dough is smooth, elastic, and slightly tacky, you know you’re ready.

Shape it into a smooth ball, cover with plastic wrap, and let it rest for 30 minutes – this short rest relaxes the gluten making rolling easier later on.

Step 4: Prepare the Cinnamon Cocoa Filling

While the dough rests, whip together the filling: soften butter, light brown sugar, cinnamon, cocoa powder, and vanilla bean paste. Stir it by hand or mixer until smooth and spreadable — the scent alone has me ready to roll out the dough!

Step 5: Roll, Fill, and Cut Your Rolls

Lightly flour your surface and roll the dough into a large 15×21-inch rectangle. Dollop the cinnamon cocoa filling all over, then spread evenly with an offset spatula to every edge – no patchy spots here!

Using a pizza cutter or sharp knife, slice into twelve 1¾-inch strips. Roll each strip away from you into tight spirals, transferring carefully to a parchment-lined 9×13 pan. Cover and let rise in a warm spot until doubled in size – this usually takes 1-2 hours.

Step 6: Bake to Perfection

Preheat your oven to 325°F (162°C). Once the rolls have puffed up and doubled, bake them for 28-35 minutes. I like to use a digital thermometer to make sure the center hits about 185°F — this helps avoid undercooked dough or overly dry rolls.

Step 7: Make the Cream Cheese Frosting

While the rolls bake, whip up the frosting by beating cream cheese and butter until smooth, then gradually mix in powdered sugar. Beat until light and fluffy before adding vanilla bean paste and heavy cream to get that creamy spreadable texture. This frosting is truly the crowning glory!

Step 8: Frost and Enjoy!

Let your rolls cool for about 15 minutes – just enough time so the frosting won’t melt completely but the warmth helps it to seep deliciously into every nook. Spread the cream cheese frosting generously, then let it rest another 15 minutes. Serve warm and watch everyone go crazy!

👨‍🍳

Pro Tips for Making Red Velvet Cinnamon Rolls Recipe

  • Use the Spoon-Level Method for Flour: I learned early on that scooping flour directly wastes accuracy and can dry out dough. Fluff, spoon, and level your flour or better yet, use a kitchen scale.
  • Room Temperature Ingredients: Always bring your eggs, milk, and cream to room temp—it helps your yeast activate better and dough kneads more evenly.
  • Cold Butter Won’t Work Here: Make sure your butter is cool but soft; it should press easily without melting – this balances dough consistency just right.
  • Don’t Skip the Rise Test: If your dough isn’t doubled after rising, give it more time — under-proofed dough leads to dense rolls.

How to Serve Red Velvet Cinnamon Rolls Recipe

Red Velvet Cinnamon Rolls Recipe - Serving

Garnishes

While cream cheese frosting is perfection on its own, I love to sprinkle a little white chocolate shavings or chopped pecans on top for added texture and a pretty presentation. A tiny dusting of cocoa powder or cinnamon can also turn these into a pastry shop-worthy treat.

Side Dishes

These cinnamon rolls pair beautifully with a cup of freshly brewed coffee, chai tea, or even a simple glass of cold milk. If you’re serving brunch, side dishes like fresh fruit salad, scrambled eggs, or crispy bacon balance out the rich sweetness nicely.

Creative Ways to Present

If you want to impress guests, I’ve rolled these into individual bites and served them in mini bundt pans. Alternatively, try layering them in a ceramic baking dish lined with edible flowers for a spring brunch vibe. I once did a red velvet and cream cheese roll cake by stacking and frosting the rolls as layers — it was a conversation starter!

Make Ahead and Storage

Storing Leftovers

I store any leftover rolls in an airtight container at room temperature, which keeps them soft and fresh for up to 4 days. Just make sure the container is sealed tight so they don’t dry out.

Freezing

If you want to freeze them, individually wrap each cinnamon roll in plastic wrap and place all of them in a freezer bag. When you’re ready, thaw overnight in the fridge for best texture. I’ve found that freezing doesn’t compromise their softness at all, which is fantastic for busy mornings!

Reheating

To reheat, I pop them in a 350°F oven for 10-15 minutes or microwave in 30-second bursts covered with a damp paper towel if I’m in a hurry. This restores their fresh-baked warmth and melts that frosting into the rolls just like fresh from the oven.

FAQs

  1. Can I use regular all-purpose flour instead of bread flour?

    Yes, you can substitute all-purpose flour, but bread flour has a higher protein content which helps create a chewier, more elastic dough — ideal for cinnamon rolls. If you use all-purpose flour, the rolls might be slightly softer and less structured, but still delicious.

  2. Is the red food coloring necessary?

    The red gel food coloring gives that classic red velvet color, but if you prefer, you can skip it for a milder look. The cocoa powder still offers the subtle chocolate flavor. I recommend gel coloring because it’s more vibrant and doesn’t affect dough hydration like liquid dyes might.

  3. Can I make this recipe vegan?

    Yes! Swap dairy milk, cream, and butter for plant-based alternatives like almond milk and vegan butter. Use a flax or chia egg substitute. I tested a version like this and was pleasantly surprised how close it got to the original flavor and texture.

  4. How long does it take to make these cinnamon rolls from start to finish?

    The total time is around 3 hours and 26 minutes, mostly because of dough rising time (1-2 hours) and baking. Active prep time is closer to 45 minutes. Planning ahead and prepping your tangzhong in advance helps smooth the process.

Final Thoughts

I absolutely love how this Red Velvet Cinnamon Rolls Recipe turns out every single time. It’s a blend of comfort and celebration rolled into one – from the soft, tender dough to the rich filling and luscious frosting, it hits every note you want in a cinnamon roll with a little red velvet magic on top. When I first tried making these, I thought the process might be intimidating, but following these steps made it totally doable for a home baker. So go ahead, pull up your sleeves, and make this recipe your new favorite — your family and friends will thank you for it!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 53 reviews
  • Author: Megane
  • Prep Time: 3 hours
  • Cook Time: 26 minutes
  • Total Time: 3 hours 26 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

These Red Velvet Cinnamon Rolls from scratch combine the classic tender, fluffy cinnamon roll texture with the festive flavor of red velvet and a rich cream cheese frosting. Made using a Tangzhong method for extra softness, they feature a beautifully vibrant red dough swirled with cinnamon-cocoa filling, baked to perfection and topped with a luscious, creamy frosting. Perfect for special occasions or cozy weekend breakfasts.

Ingredients

Tangzhong

  • 3/4 cup water (155 g)
  • 1/4 cup bread flour (32 g)

Dough

  • 1/3 cup whole milk, room temperature (78 g)
  • 1/3 cup heavy cream, room temperature (78 g)
  • 1 tablespoon white vinegar
  • 3 2/3 cups bread flour (485 g)
  • 1/3 cup granulated sugar (66 g)
  • 1 1/2 tablespoons cocoa powder (12 g)
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1 large egg, room temperature (50 g)
  • Tangzhong from the recipe above
  • 1/4-1/2 teaspoon red gel food coloring
  • 8 tablespoons unsalted butter, cool room temperature (113 g)

Filling

  • 12 tablespoons unsalted butter, room temperature (168 g)
  • 3/4 cup light brown sugar, packed (150 g)
  • 1 tablespoon ground cinnamon
  • 2 teaspoons cocoa powder
  • 1 teaspoon vanilla bean paste

Cream Cheese Frosting

  • 6 tablespoons unsalted butter, room temperature (84 g)
  • 5 ounces cream cheese
  • 1 cup powdered sugar (120 g)
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla bean paste or extract

Instructions

  1. Prepare Tangzhong: In a small saucepan, whisk together the water and bread flour until smooth. Cook over medium heat while whisking constantly for 4-5 minutes until the mixture thickens into a paste-like slurry. Scrape into a bowl and set aside to cool.
  2. Mix Wet Ingredients: In a small bowl, combine the whole milk, heavy cream, and white vinegar. Set this mixture aside; it will aid in tenderizing the dough.
  3. Combine Dry Ingredients: In the bowl of a stand mixer, mix the bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt until evenly combined.
  4. Form Dough: Add the milk/cream mixture, the large egg, the cooled Tangzhong, and red gel food coloring (start with 1/4 teaspoon and add more if desired) to the dry ingredients. Knead on low speed with the dough hook attachment for about 2 minutes until a shaggy dough forms.
  5. Incorporate Butter: Gradually add the softened unsalted butter in 1/2 tablespoon increments, allowing each addition to incorporate fully into the dough before adding more. Continue kneading the dough for 10-12 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
  6. First Rise: Shape the dough into a smooth ball by pulling the sides toward the center, then place it back into the bowl. Cover tightly with plastic wrap and let it rest in a warm place for 30 minutes to begin fermentation.
  7. Prepare Filling: While the dough rests, combine the softened butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste in a bowl. Mix by hand or with a mixer until smooth and creamy.
  8. Roll Dough: On a lightly floured surface, roll the rested dough into a 15×21-inch rectangle. Dot the prepared filling across the surface and spread it evenly to the edges using an offset spatula.
  9. Cut and Shape Rolls: Use a pizza cutter to slice the dough into twelve approximately 1 3/4-inch wide strips. Carefully roll each strip away from you to form individual cinnamon rolls. Transfer the rolls into a parchment-lined 9×13-inch baking pan, placing them snugly side by side.
  10. Second Rise: Cover the pan with plastic wrap and place in a warm spot to allow the rolls to rise until they have doubled in size, about 1 to 2 hours. Meanwhile, preheat your oven to 325°F (162°C).
  11. Bake: Bake the cinnamon rolls for 28-35 minutes or until the internal temperature in the center rolls reaches 185°F. The rolls should be set, lightly browned on top but still soft.
  12. Make Frosting: While rolls bake, beat together cream cheese and unsalted butter in a stand mixer until smooth. Gradually add powdered sugar, then beat on low speed until light and fluffy. Finally, mix in the vanilla bean paste and heavy cream until combined and creamy.
  13. Cool and Frost: When the rolls come out of the oven, let them cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting generously over the warm rolls. Let them sit for another 15 minutes to allow the frosting to seep into the rolls before serving warm.

Notes

  • Measure your dry ingredients properly using the spoon-level method or a kitchen scale to ensure accurate baking results and avoid dense rolls.
  • Store any leftover cinnamon rolls in an airtight container at room temperature. They remain soft and fresh for up to 4 days.
  • To reheat, warm the rolls in a preheated oven at 350°F for 10-15 minutes or microwave individually in 30-second increments until heated through.

Nutrition

  • Serving Size: 1 cinnamon roll
  • Calories: 380
  • Sugar: 20g
  • Sodium: 210mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.2g
  • Carbohydrates: 47g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 70mg
Avatar photo

Hey, I'm Megan! Self-taught cook, big foodie, and lover of all things butter and garlic. I share easy, tasty recipes you’ll actually want to make. Let’s cook something awesome together!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star