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!

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

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.

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 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.

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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 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

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: 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

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

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:

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

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.

Why is the tangzhong method used in this recipe?

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.

How do I get the red color vibrant without affecting dough texture?

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.

What’s the best way to store leftover rolls?

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.