If you’re a fan of rich, indulgent sweets with a twist, you’re going to adore this Red Velvet Cinnamon Rolls Recipe. These rolls blend the classic cinnamon flavor with a luxurious cocoa-infused dough that’s impossibly soft and topped with a luscious cream cheese frosting. Trust me, they’re worth the effort!
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Why You'll Love This Recipe
Every time I make these red velvet cinnamon rolls, I’m blown away by how soft and tender the dough becomes thanks to a special tangzhong technique. The vibrant color and depth of flavor make them perfect for a special brunch or dessert that truly wows.
- Next-level softness: The tangzhong method adds moisture, giving the rolls a pillowy, tender crumb.
- Classic meets unique: Cocoa and cinnamon combine with the signature red velvet color for a fun twist.
- Rich cream cheese frosting: Sweet, tangy, and smooth—just the perfect finish.
- From scratch magic: No shortcuts here. You’ll love making these rolls from the ground up.
Ingredients & Why They Work
Before you dive in, here’s the lowdown on the key ingredients. When shopping, I always look for fresh, high-quality dairy and bread flour, since they really make a difference in the softness and flavor of these rolls.

- Water and Bread Flour for Tangzhong: This cooked flour-water paste locks in moisture and creates an irresistibly soft dough.
- Whole Milk, Heavy Cream, and White Vinegar: These combine to give a slight tang and rich creaminess, balancing the sweetness.
- Bread Flour: Higher protein than all-purpose flour, giving these rolls their perfect chewy structure.
- Granulated Sugar and Light Brown Sugar: The mix of sugars gives depth of sweetness and moist texture.
- Cocoa Powder: Adds that hint of chocolatey richness essential to red velvet flavor.
- Instant Yeast: Provides a reliable rise for fluffy, airy rolls.
- Fine Sea Salt: Enhances all the flavors without overpowering.
- Large Egg: Adds richness and helps bind the dough.
- Red Gel Food Coloring: Use sparingly to achieve that iconic red hue without thinning your dough.
- Unsalted Butter: Key for tender dough and that gooey cinnamon filling.
- Ground Cinnamon and Vanilla Bean Paste: These flavor bombs bring warmth and aromatic sweetness to the filling and frosting.
- Cream Cheese: For the indulgent frosting that perfectly cuts through the sweetness.
- Powdered Sugar and Heavy Cream: Make the frosting luxuriously smooth and spreadable.
Make It Your Way
One of the best parts about making this Red Velvet Cinnamon Rolls Recipe is how easy it is to customize to your tastes and occasions. Whether you want to add a twist for holidays or tweak it for dietary needs, these rolls welcome your creativity with open arms!
- Chocolate Lovers’ Delight: For an extra indulgent touch, sprinkle mini chocolate chips over the cinnamon-cocoa filling before rolling. The melty pockets of chocolate add a delightful contrast to the rich cream cheese frosting. I tried this variation for a cozy winter brunch, and the family couldn’t get enough!
- Dairy-Free Version: Swap out the butter, milk, cream, and cream cheese for their plant-based versions like vegan butter, almond milk, and dairy-free cream cheese. The tangzhong method still works beautifully, keeping the rolls wonderfully soft and tender.
- Spiced Orange Twist: Add a teaspoon of freshly grated orange zest to the filling and frosting for a bright, citrusy accent. This variation perfectly balances the deep cocoa and cinnamon notes and was my go-to for a festive holiday brunch last year.
- Less Sweet Option: If you prefer your cinnamon rolls less sugary, reduce the brown sugar in the filling to ½ cup and cut the powdered sugar in the frosting to ¾ cup. The rolls remain decadently soft, with just a gentler sweetness.
Step-by-Step: How I Make Red Velvet Cinnamon Rolls Recipe

Step 1: Whip Up the Tangzhong for Extra Softness
Start by whisking together ¾ cup water and ¼ cup bread flour in a small saucepan. Cook this mixture over medium heat, whisking constantly for about 4-5 minutes until it thickens into a smooth paste-like slurry. When you scrape the sides of the pan, you’ll see it rope a bit—that’s when you know it’s ready. Transfer the tangzhong to a bowl and let it cool before using it in your dough. This crucial step locks in moisture and gives your rolls that unbeatable softness.
Step 2: Prepare Your Milk Mixture
In a small bowl, combine ⅓ cup whole milk, ⅓ cup heavy cream, and 1 tablespoon white vinegar. Set this aside for a few minutes — the vinegar slightly curdles the dairy, which helps tenderize the dough and adds just the right tang to complement the cream cheese frosting later.
Step 3: Combine Your Dry Ingredients
Into your stand mixer bowl, sift and 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 everything’s evenly distributed. This cocoa powder gives the dough that subtle chocolate undertone, perfectly balancing the cinnamon filling.
Step 4: Mix Wet and Dry to Form Shaggy Dough
Add the milk mixture, 1 large room-temperature egg, cooled tangzhong, and ¼ to ½ teaspoon red gel food coloring to the dry ingredients. Using the dough hook on your mixer at low speed, knead for about 2 minutes until a rough, shaggy dough forms. The red gel coloring will start giving your dough its signature vibrant hue — don’t be shy to add a little more for a deeper red!
Step 5: Incorporate Butter Gradually
Now, add 8 tablespoons cool unsalted butter little by little — about half a tablespoon at a time. Let each addition blend in fully before adding more. This slow method ensures the butter emulsifies perfectly, creating that rich, tender crumb we all love in cinnamon rolls.
Step 6: Knead to a Smooth, Elastic Dough
Keep kneading on medium speed for 10-12 minutes. The dough should become smooth, elastic, and slightly tacky but never sticky. If it sticks too much, resist the urge to add too much flour — a lightly floured surface for shaping later is better than denser dough.
Step 7: First Rise and Rest
Turn out the dough and tuck in the edges underneath to form a smooth ball. Place it back in the bowl, cover tightly with plastic wrap, and let it rest for 30 minutes. This rest helps relax the gluten, making rolling out much easier.
Step 8: Get Your Filling Ready
Mix together 12 tablespoons unsalted butter (room temperature), ¾ cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste until silky smooth. This luscious filling is what makes these rolls absolutely irresistible.
Step 9: Roll Out and Spread Filling
On a lightly floured surface, roll the dough into a 15×21-inch rectangle — aim for an even thickness to ensure uniform baking. Evenly dollop the filling over the dough’s surface, then spread it edge-to-edge with an offset spatula. Don’t worry if you get a bit on the edges; that sticky sweetness caramelizes beautifully during baking.
Step 10: Slice and Roll Your Cinnamon Rolls
Using a sharp pizza cutter, slice the dough into twelve 1 ¾-inch strips. Roll each strip tightly away from you into a spiral, keeping the seam underneath so they hold their shape. Place the spirals gently into a parchment-lined 9×13 metal baking pan, fitting snugly but not overcrowded.
Step 11: Second Rise and Preheat Oven
Cover the pan with plastic wrap and set it somewhere warm to rise for about 2 hours, or until doubled in size. While they’re puffing up beautifully, preheat your oven to 325°F (162°C). This slow, gentle heat keeps them tender without overbaking.
Step 12: Bake to Perfection
Bake the rolls for 28-35 minutes, keeping an eye for a golden glow and an internal temperature of 185°F right in the center of a middle roll. They’ll smell heavenly — the cinnamon, cocoa, and red velvet magic all coming together in your kitchen.
Step 13: Make That Cream Cheese Frosting
While the rolls bake, whip up the cream cheese frosting. Beat together 6 tablespoons unsalted butter and 5 ounces cream cheese until silky smooth. Gradually add 1 cup powdered sugar, beating until fluffy and light, then stir in 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream for that perfect spreadable consistency.
Step 14: Cool Slightly and Frost with Love
Once baked, let the cinnamon rolls cool right in the pan on a wire rack for about 15 minutes. Spread the cream cheese frosting generously over the warm rolls — it will melt into every swirl for that irresistible richness. Let them rest another 15 minutes to soak up all that luscious frosting before serving. Enjoy your homemade red velvet cinnamon rolls warm and gooey!
Top Tip
These Red Velvet Cinnamon Rolls are a true labor of love, and a few handy tips can really elevate your baking experience and final result.
- Precise Flour Measurement: From my experience, using the spoon-and-level method or a kitchen scale to measure your bread flour is a game-changer for texture. Too much flour can make the rolls dense instead of soft and fluffy.
- Patience with Kneading: Don’t rush the 10-12 minute knead. The dough should be smooth, elastic, and only slightly tacky. This develops gluten beautifully, yielding tender yet structured rolls.
- Use Red Gel Food Coloring: I always recommend gel over liquid food coloring to get that vibrant red color without thinning the dough, which can mess with the texture.
- Rest and Rise Time: Avoid the temptation to cut rise times short — those 2 hours for the second rise make a huge difference in creating light, pillowy spirals.
How to Serve Red Velvet Cinnamon Rolls Recipe

Garnishes
For an extra touch of charm and flavor, sprinkle a little extra cinnamon or cocoa powder on top of the cream cheese frosting just before serving. Fresh berries like raspberries or strawberries can add a lovely pop of color and a hint of tartness that pairs beautifully with the richness of the rolls. For entertaining, a light dusting of edible glitter or crushed candy canes makes these perfect for holiday brunches.
Side Dishes
These cinnamon rolls are rich and indulgent, so lighter accompaniments complement them well. Try serving with fresh fruit salad, a small bowl of Greek yogurt with honey, or even a refreshing citrus-infused iced tea. For a cozy breakfast spread, crispy bacon or sausage links add a savory contrast that's always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
After enjoying your fresh Red Velvet Cinnamon Rolls, store any leftovers in an airtight container at room temperature. They’ll stay wonderfully soft and delicious for up to 4 days—no need to refrigerate, which can dry them out.
Freezing
If you want to save some for later, these rolls freeze beautifully. Wrap them tightly in plastic wrap and then a layer of aluminum foil before freezing. When ready to enjoy, thaw at room temperature, then warm them to revive that fresh-baked softness.
Reheating
Reheating couldn’t be easier: warm your cinnamon rolls in a 350°F (175°C) oven for about 10-15 minutes, or microwave in 30-second bursts until heated through. This melts the cream cheese frosting slightly and restores that fresh-from-the-oven comfort.
Frequently Asked Questions:
While you can substitute all-purpose flour, bread flour is recommended as it has a higher protein content, which gives the dough better structure and chewiness perfect for cinnamon rolls. Using all-purpose may yield softer but less elastic rolls.
Tangzhong is a cooked flour-water mixture that helps the dough retain moisture and stay soft and fluffy longer. It’s a wonderful technique borrowed from Asian baking that transforms your red velvet cinnamon rolls into melt-in-your-mouth treats.
Using red gel food coloring is the key—it provides intense color with minimal additional liquid to the dough, keeping the texture perfect. Stick to the ¼ to ½ teaspoon range depending on your desired color depth.
Store leftovers in an airtight container at room temperature for up to 4 days. Avoid refrigeration as it dries out the rolls. For longer storage, freezing is your best option.
Final Thoughts
There’s something truly special about pulling these red velvet cinnamon rolls warm from the oven—the rich cream cheese frosting melting right into those tender spirals. They bring festive color and comforting flavors together in a way that feels like a big, warm hug. Whether it’s a special breakfast or a sweet dessert, I hope this Red Velvet Cinnamon Rolls Recipe fills your kitchen with joy and your table with smiles.
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Red Velvet Cinnamon Rolls Recipe
- Prep Time: 3 hours
- Rising Time: 2 hours 30 minutes
- 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 combine the classic flavors of cinnamon and cocoa with a vibrant red hue and a rich cream cheese frosting. Made from scratch with a unique tangzhong method for extra softness, these rolls are perfect for a decadent dessert or special breakfast 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
- 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 the mixture turns into a paste-like slurry. Scrape it into a bowl and let it cool.
- Prepare Milk Mixture: In a small bowl, combine ⅓ cup whole milk, ⅓ cup heavy cream, and 1 tablespoon white vinegar. Set aside to curdle slightly.
- Combine Dry Ingredients: In a 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 combined.
- Mix Wet Ingredients into Dry: Add the milk mixture, 1 large egg, cooled tangzhong, and ¼-1/2 teaspoon red gel food coloring to the dry ingredients. Knead on low speed with the dough hook for 2 minutes until a shaggy dough forms.
- Add Butter: Gradually mix in 8 tablespoons unsalted butter, about ½ tablespoon at a time, allowing each addition to fully incorporate before adding more.
- Knead Dough: Continue kneading the dough on medium speed for 10-12 minutes until it is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Remove dough from the bowl and shape it into a smooth ball by folding the edges underneath. Place it back in the bowl, cover with plastic wrap, and let it rest for 30 minutes.
- Prepare Filling: In a separate bowl, combine 12 tablespoons 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.
- Roll Out Dough: Lightly flour a surface and roll the dough into a 15×21-inch rectangle.
- Spread Filling: Evenly dollop the filling over the dough and spread it to the edges with an offset spatula.
- Cut Rolls: Use a pizza cutter to slice the dough into twelve 1 ¾-inch strips. Roll each strip tightly away from you into a spiral and transfer them carefully into a parchment-lined 9×13 metal baking pan.
- Second Rise: Cover the rolls with plastic wrap and set them in a warm place to rise until doubled in size, about 2 hours. Preheat oven to 325°F (162°C) during this time.
- Bake: Bake the cinnamon rolls for 28-35 minutes or until the internal temperature in the center reaches 185°F.
- Make Frosting: While the rolls bake, combine 6 tablespoons unsalted butter and 5 ounces cream cheese in a mixing bowl until smooth. Gradually mix in 1 cup powdered sugar and beat until light and fluffy. Stir in 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream.
- Cool and Frost: Let the rolls cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting over the warm rolls. Let sit for another 15 minutes to allow the frosting to seep in before serving warm.
Notes
- Measure dry ingredients precisely using the spoon-and-level method or a kitchen scale to ensure accurate flour quantity and perfect texture.
- Store leftovers in an airtight container at room temperature; they stay soft up to 4 days.
- To reheat, warm rolls in a 350°F oven for 10-15 minutes or microwave in 30-second intervals until warmed through.
- Red gel food coloring delivers vibrant red color without thinning the dough. Use ½ teaspoon for a deeper hue.
- Tangzhong method adds moisture and softness to the rolls, making them tender and fluffy.
Nutrition
- Serving Size: 1 roll
- Calories: 340 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg





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