There's something truly magical about biting into a warm, soft cinnamon roll, but when you add that vibrant twist of red velvet, well, it's downright irresistible. Today, I’m excited to share my go-to Red Velvet Cinnamon Rolls Recipe that combines the classic cinnamon-sugar goodness with a rich cocoa undertone and beautifully red dough. Get ready for a dessert or breakfast treat that feels as special as it tastes!

A close-up view of a tray filled with bright red cinnamon rolls, each roll showing multiple swirled layers of soft, red dough with a darker red filling. The tops are covered in smooth, creamy white icing that drips slightly down the sides. Pink, red, and white heart-shaped and rod sprinkles are scattered evenly over the icing, adding a festive touch. One cinnamon roll near the center is slightly pulled apart, showing the fluffy inside texture and filling more clearly. The tray sits on a white marbled surface. 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

I have to admit, making these red velvet cinnamon rolls from scratch was a game changer in my kitchen. The dough is surprisingly easy to work with, and the layering of cinnamon, cocoa, and that tangy cream cheese frosting? Absolute heaven.

Rich and Unique Flavor: The hint of cocoa in the dough pairs perfectly with the cinnamon filling for an elevated taste experience.
Soft, Fluffy Texture: Thanks to the tangzhong method, these rolls come out extra tender and pillowy.
Beautiful Presentation: The natural red hue (thanks to red gel food coloring) makes these rolls perfect for holidays or special occasions.
Cream Cheese Frosting Finish: That luscious frosting melts into the rolls just enough without being overpowering.

Ingredients & Why They Work

Before you dive into the step-by-step, let’s talk ingredients. I always recommend using high-quality, fresh dairy and precise measuring for the best result. Bread flour is key here — it gives you that perfect chewy but tender crumb you want in a roll.

Flat lay of a small white ceramic bowl with water and bread flour mixture (tangzhong), a small white ceramic bowl containing whole milk, heavy cream, and white vinegar combined, a mound of fresh bread flour, a small white ceramic bowl of granulated sugar, a small white ceramic bowl with unsweetened cocoa powder, two teaspoons of instant yeast in a small white ceramic bowl, a small white ceramic bowl with fine sea salt, one large whole brown egg with a clean shell, a small white ceramic bowl with smooth unsalted butter, a small white ceramic bowl with packed light brown sugar, a small white ceramic bowl of ground cinnamon, a small white ceramic bowl with vanilla bean paste, a block of cream cheese on a white ceramic plate, a small white ceramic bowl of 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: The base for the tangzhong, crucial for that moist, fluffy dough.
Bread Flour: Offers higher protein content for better gluten development and structure.
Whole Milk: Adds creaminess and richness to the dough.
Heavy Cream: Boosts the tenderness and flavor complexity.
White Vinegar: Helps with the dough's rise and texture by slightly acidifying the milk mixture.
Granulated Sugar: Sweetens the dough and feeds the yeast.
Cocoa Powder: Provides subtle chocolate notes that deepen the red velvet flavor.
Instant Yeast: The workhorse that makes your rolls rise beautifully.
Fine Sea Salt: Balances sweetness and enhances overall flavor.
Egg: Enriches the dough and contributes to a tender crumb.
Red Gel Food Coloring: For that iconic red velvet look without affecting texture.
Unsalted Butter (Dough & Filling): Adds richness and moisture; room temperature helps incorporate it evenly.
Light Brown Sugar: Provides a deep, caramel-like sweetness in the filling.
Ground Cinnamon: The star spice in the filling giving warmth and classic cinnamon roll flavor.
Vanilla Bean Paste: Adds an intense, pure vanilla flavor that complements both dough and frosting.
Cream Cheese: The base of the luscious frosting that brings tang and creaminess.
Powdered Sugar: Sweetens and thickens the cream cheese frosting perfectly.

📝

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 this Red Velvet Cinnamon Rolls Recipe is how you can easily tweak it to suit your taste or occasion. Whether you want to amp up the chocolate, tone down the sweetness, or even make it a bit more festive, there’s room to make this recipe uniquely yours.

Chocolate Lover’s Twist: Add an extra tablespoon of cocoa powder to the filling for a richer, deeper chocolate flavor. I tried this once, and the rolls had an irresistible, fudgy quality that made each bite feel like a special treat.
Spiced Up for Fall: Try mixing in a pinch of ground nutmeg or cloves into the cinnamon filling. This variation gives the rolls a cozy, autumnal aroma that pairs beautifully with a hot cup of cider.
Health-Conscious Swap: For a lighter version, substitute half of the butter in the filling with unsweetened applesauce and use a light cream cheese frosting. The rolls stay soft and flavorful but with fewer calories.
Festive Red Boost: If you want a more vivid red color for holiday gatherings, increase the red gel food coloring up to ½ teaspoon. Just be sure to do this gradually to avoid overpowering the dough texture!
Dairy-Free Option: Replace the milk, cream, butter, and cream cheese with dairy-free alternatives like almond milk, coconut cream, vegan butter, and soy-based cream cheese. The texture remains delightfully tender and moist.

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

A single red cinnamon roll sits on a white plate with a speckled pattern, showing three visible layers of soft, moist red dough twisted into spirals. The top layer is covered with thick white icing that drips slightly down the sides and is decorated with small red, pink, and white heart-shaped sprinkles and tiny round red and pink sprinkles. The plate rests on a surface with a white marbled texture, and there are faint red crumbs scattered around the base of the cinnamon roll. In the background, blurred white bowls hold additional sprinkles, enhancing the festive feel. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Make the Tangzhong - Your Secret to Softness

Start by whisking ¾ cup of water with ¼ cup of bread flour in a small saucepan. Heat this mixture over medium heat, stirring constantly for 4 to 5 minutes until it thickens into a smooth, paste-like slurry. This tangzhong technique is a game changer—it locks moisture into the dough, making your rolls irresistibly soft. Once thickened, scrape it into a bowl and let it cool completely before moving on.

Step 2: Prepare the Milk Mixture and Mix Dry Ingredients

While your tangzhong cools, whisk together ⅓ cup whole milk, ⅓ cup heavy cream, and 1 tablespoon white vinegar in a small bowl. Set aside to let it curdle slightly—this adds a subtle tang to the dough that balances the sweetness. Then, in your stand mixer bowl, combine 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 thoroughly mixed. This dry base is where the red velvet magic begins.

Step 3: Bring It All Together into Dough

Add the milk mixture, 1 large room temperature egg, the cooled tangzhong, and ¼ to ½ teaspoon of red gel food coloring to the dry ingredients. Using the dough hook on low speed, knead for 2 minutes until a shaggy dough starts forming. Next, gradually incorporate 8 tablespoons of cool, room temperature unsalted butter—add it ½ tablespoon at a time, ensuring each bit fully blends before the next. Continue kneading on medium-low speed for 10 to 12 minutes until the dough is smooth, elastic, and slightly sticky—a soft touch test will tell you it’s ready to rise.

Step 4: Let the Dough Rest and Rise

Shape your dough into a smooth ball and place it back in the mixing bowl. Cover tightly with plastic wrap and let it rest in a warm spot for 30 minutes. This short rest relaxes the gluten before the full first rise. After resting, cover and let the dough rise until doubled in size—this usually takes between 1 to 2 hours depending on your kitchen’s warmth. This rise is crucial for that fluffy, tender crumb everyone loves.

Step 5: Make the Filling and Roll it Out

While the dough rises, prepare your filling by blending together 12 tablespoons of room temperature butter, ¾ cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste until smooth and creamy. Once the dough has doubled, turn it out onto a lightly floured surface and roll it into a 15×21-inch rectangle. Spread the cinnamon-cocoa filling evenly over the dough with an offset spatula, getting all the way to the edges for maximum flavor in every bite.

Step 6: Slice, Roll, and Arrange

Use a pizza cutter to slice the filled dough into twelve strips, each about 1 ¾ inches wide. Roll each strip tightly away from you to keep those layers nice and snug. Place each roll upright into a parchment-lined 9×13-inch metal baking pan. Cover the pan with plastic wrap again and let the rolls rise in a warm spot until doubled in size, about 1 to 2 hours. Meanwhile, preheat your oven to 325°F (162°C).

Step 7: Bake to Perfection

Bake your cinnamon rolls for 28 to 35 minutes, keeping an eye on them near the end. The key test? The internal temperature of those center rolls should reach 185°F, ensuring they’re perfectly cooked yet tender. Once done, remove the pan from the oven and let the rolls cool on a wire rack for 15 minutes before frosting.

Step 8: Whip Up the Cream Cheese Frosting

While the rolls bake, beat together 6 tablespoons unsalted butter and 5 ounces cream cheese in a stand mixer bowl until silky smooth. Gradually add 1 cup powdered sugar and continue beating on low speed until your frosting is luxuriously light and fluffy. Finish by blending in 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream. This frosting is the crowning glory of your red velvet cinnamon rolls.

Step 9: Frost, Rest, and Enjoy Warm

Spread the creamy frosting evenly over the warm rolls, allowing it to melt into every swirl. Let everything sit for an additional 15 minutes so the frosting seeps nicely into the rolls, enhancing their gooey goodness. Serve them warm for that perfect balance of fluffy dough, spiced filling, and tangy-sweet frosting. Trust me, your taste buds will thank you!

Top Tip

Mastering the Red Velvet Cinnamon Rolls Recipe is all about patience and precision. These tips will help you achieve the fluffiest, most vibrant rolls with that perfect cream cheese frosting every time.

Measure Flour Accurately: I always recommend using a kitchen scale or the spoon-level method to measure your bread flour. Using too much flour can make your dough dense, and no one wants that!
Red Food Coloring Balance: Through trial and error, I found that ¼ to ½ teaspoon of red gel food coloring gives the ideal shade of red without overpowering the dough.
Kneading Technique: Knead your dough on medium-low speed for about 10-12 minutes. This develops the gluten just right for that soft yet elastic texture.
Don’t Rush the Rise: Letting the dough rise until it doubles—usually 1 to 2 hours—is crucial for those delightfully fluffy cinnamon rolls. Skipping this step leads to tough rolls, which I've learned the hard way.

How to Serve Red Velvet Cinnamon Rolls Recipe

A single layer of bright red dough with a rough texture and some white flour dusted unevenly on top is being rolled out with a smooth, light brown wooden rolling pin. The dough is placed on a dark wooden surface with scattered white flour, giving a rustic and natural feel. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Elevate your rolls with a sprinkle of finely chopped pecans or walnuts for a bit of crunch. For an extra festive look, add a dusting of cocoa powder or a few red velvet cake crumbs on top of the cream cheese frosting. Fresh raspberries or strawberries on the side also make a delightful garnish that complements the rich flavors beautifully.

Side Dishes

These Red Velvet Cinnamon Rolls shine on their own but pair wonderfully with a cup of freshly brewed coffee or a creamy latte. For a brunch spread, serve them alongside fresh fruit salad, scrambled eggs, or a light yogurt parfait. The contrast between the sweet, rich rolls and savory or fresh sides creates a balanced meal that everyone will love.

Make Ahead and Storage

Storing Leftovers

After enjoying your batch of Red Velvet Cinnamon Rolls, store any leftovers in an airtight container at room temperature. This keeps them soft and pillowy for up to 4 days—perfect for snacking or a quick breakfast treat the next day.

Freezing

You can freeze these rolls either before or after baking. To freeze unbaked rolls, shape them in the pan, cover tightly with plastic wrap, and freeze. When ready, thaw and let them rise before baking as usual. For baked rolls, wrap each individually or the whole pan tightly in plastic and foil, then freeze for up to 2 months.

Reheating

To bring your rolls back to that freshly baked warmth, reheat in a preheated oven at 350°F for 10-15 minutes. Alternatively, microwave for 30-second increments until warm—just be careful not to overheat and dry them out. Adding a small dab of butter or a little extra frosting after reheating can make them taste as good as new.

Frequently Asked Questions:

Can I make the dough without tangzhong?

While tangzhong creates extra softness and moisture in the dough, the recipe can work without it. However, your rolls might not be quite as tender or fluffy without this step.

Why do I need to add cocoa powder to the dough?

The cocoa powder gives the dough a subtle chocolate flavor that complements the cinnamon filling beautifully and enhances the classic red velvet taste.

How do I know when the rolls are fully baked?

Bake the rolls until the internal temperature of the center rolls reaches 185°F. This ensures they are cooked through but still moist and soft.

Can I use regular vanilla extract instead of vanilla bean paste?

Yes! Both vanilla bean paste and vanilla extract work well in the frosting and filling. The paste gives tiny vanilla flecks and a slightly richer flavor, but regular extract is a tasty substitute.

Final Thoughts

Making this Red Velvet Cinnamon Rolls Recipe from scratch might take some time, but every moment is worth it when you bite into those soft, fragrant, and beautifully red swirls topped with silky cream cheese frosting. It’s a special treat perfect for holidays, brunches, or whenever you want to feel a little indulgent. I hope you enjoy this recipe as much as I do, and that it becomes a cherished favorite in your kitchen too!