If you love the idea of classic cinnamon rolls with an irresistible twist, you’re going to adore this Red Velvet Cinnamon Rolls Recipe. Imagine tender, vibrantly red dough filled with a cinnamon-cocoa blend, finished with a luscious cream cheese frosting—pure comfort in every bite!

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 still remember the first time I made these red velvet cinnamon rolls from scratch—the swirl of red and spice, the melt-in-your-mouth texture, and that creamy frosting. It quickly became a breakfast favorite in my house, and I know you’ll feel the same!

Vibrant and Unique: The red gel food coloring gives these rolls their gorgeous signature red velvet look that stands out on any brunch table.
Rich Flavor Combo: The cocoa powder paired with cinnamon creates a warm, deep flavor that’s both comforting and exciting.
Perfectly Tender Dough: The tangzhong method ensures the rolls stay soft and fluffy even after baking.
Cream Cheese Frosting: A silky, tangy frosting that melts into the rolls for that indulgent finish you won’t want to skip.

Ingredients & Why They Work

Before you start, gather these ingredients with care. Using fresh, high-quality dairy and precise measuring (especially for the flour) makes a big difference in how soft and flavorful your cinnamon rolls turn out.

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: For making the tangzhong, which keeps your rolls incredibly soft and fresh longer.
Bread Flour: I prefer bread flour because its higher protein content gives the rolls that ideal chewy yet tender texture.
Whole Milk: Adds creaminess and richness to the dough for a tender crumb.
Heavy Cream: Works alongside milk to boost the richness and moisture level.
White Vinegar: Helps curdle the milk and cream slightly, tenderizing the dough.
Granulated Sugar: Sweetens the dough gently and activates the yeast.
Cocoa Powder: Adds chocolaty depth that complements the cinnamon perfectly.
Instant Yeast: The key to that lovely rise and fluffy structure.
Fine Sea Salt: Balances the sweetness and enhances all the flavors.
Large Egg: Contributes to richness and structure in the dough.
Red Gel Food Coloring: For the iconic red velvet color—it’s more vibrant and concentrated than liquids.
Unsalted Butter (cool room temperature): Used in both the dough and filling for creaminess and flavor.
Light Brown Sugar: Sweet and slightly caramel-like for the filling’s lusciousness.
Ground Cinnamon: The classic warm spice essential to cinnamon rolls.
Vanilla Bean Paste: Adds a rich vanilla aroma without tiny vanilla seeds that might distract from the texture.
Cream Cheese: Fundamental for that tangy, creamy frosting we all crave.
Powdered Sugar: Smoothly sweetens the frosting without graininess.

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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

The beauty of this Red Velvet Cinnamon Rolls Recipe is how easily you can tailor it to your tastes and occasions. Whether you want to play with flavors or make it work for dietary needs, the possibilities are delightful!

Classic Red Velvet Twist: I love how the subtle cocoa in the dough pairs with the cinnamon filling for a perfectly balanced flavor — that red gel coloring just makes them irresistible and festive!
Vegan Variation: You can substitute whole milk and heavy cream with plant-based milks like oat or almond, and replace butter and cream cheese with vegan alternatives. The dough texture changes slightly but remains tender and delicious.
Berry Infusion: Mix fresh or frozen raspberries or strawberries into the filling for a fruity and bright contrast that complements the rich cocoa and cinnamon notes wonderfully.
Nutty Delight: Add chopped pecans or walnuts to the filling for added crunch and depth. Toasting the nuts beforehand amplifies their flavor! I've done this often when I want a bit more texture in every bite.
Seasonal Spice Boost: Add a pinch of nutmeg or ground cloves into the filling for a cozy holiday vibe. It’s subtle but turns these cinnamon rolls into a festive treat that fills the kitchen with an inviting aroma.

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 water with ¼ cup bread flour in a small saucepan. Cook over medium heat, whisking constantly for 4 to 5 minutes. You’re aiming for a paste-like, smooth slurry – it’s thick but still spreadable. When done, scrape it into a bowl and let it cool. This little technique adds incredible moisture and tenderness to the dough, making every cinnamon roll irresistibly soft.

Step 2: Prepare the Wet Ingredients with a Tangy Twist

Combine ⅓ cup whole milk, ⅓ cup heavy cream, and 1 tablespoon white vinegar in a small bowl. Let it sit for a few minutes to curdle lightly. This acidity tenderizes the dough and adds a subtle tang that balances beautifully with the cocoa and cinnamon flavors.

Step 3: Mix Dry Ingredients and Form Dough

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 until combined. Then add the milk-cream mixture, 1 large room temperature egg, the cooled tangzhong, and ¼ to ½ teaspoon red gel food coloring. Attach the dough hook and knead on low speed for about 2 minutes until it forms a shaggy dough. The red color will start to dazzle as everything comes together!

Step 4: Butter Time – Slowly Incorporate for Silky Dough

Gradually add 8 tablespoons of softened unsalted butter, about half a tablespoon at a time, kneading slowly so it’s fully absorbed before adding more. Once all the butter is in, crank up the mixer to medium speed and knead for another 10 to 12 minutes. You'll know the dough is ready when it's smooth, elastic, and slightly tacky but not sticky.

Step 5: First Rise – The Dough Rests and Rises

Pull the dough out and shape it into a smooth ball by folding the edges underneath. Place it in a clean bowl, cover tightly with plastic wrap, and let it rest for 30 minutes. This rest relaxes the gluten and makes rolling out much easier later.

Step 6: Prepare the Cinnamon-Cocoa Filling

Mix 12 tablespoons unsalted butter, ¾ cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste in a bowl until smooth. This luscious filling is what gives the rolls their signature warm-spiced richness. You can whip it by hand or with a mixer—either works great!

Step 7: Roll, Spread, and Shape

On a floured surface, roll the rested dough into a 15 by 21-inch rectangle. Dollop the filling evenly over the dough and spread it to the edges using an offset spatula. Then, cut the dough into twelve 1 ¾-inch strips using a pizza cutter or sharp knife. Roll each strip tightly away from you and place each cinnamon roll into a parchment-lined 9×13-inch metal baking pan. This part is so satisfying—the spirals promise those gorgeous swirls of filling.

Step 8: Second Rise – Patience Pays Off

Cover the pan tightly with plastic wrap and set it in a warm spot to rise until the rolls double in size—this will take about 2 hours. While they rise, preheat your oven to 325°F (162°C). Watching the rolls puff up like little red clouds is so rewarding!

Step 9: Bake to Golden Perfection

Bake the rolls for 28 to 35 minutes until they turn beautifully golden. The internal temperature should reach 185°F. You'll know they’re done when they smell heavenly and are slightly springy to the touch—be careful not to overbake! Let them cool in the pan for 15 minutes on a wire rack before frosting.

Step 10: Cream Cheese Frosting – The Ultimate Finish

While the rolls bake, beat 6 tablespoons unsalted butter with 5 ounces cream cheese until smooth. Gradually add 1 cup powdered sugar and beat on low speed until fluffy. Stir in 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream until perfectly smooth. Spread this dreamy frosting over the warm rolls and let it soak in for 15 minutes. This frosting adds a creamy, tangy contrast that melts into every swirl.

Step 11: Serve and Savor

Serve these Red Velvet Cinnamon Rolls warm for the best experience. Each bite offers tender, rich dough with just the right hint of cocoa and spice, all wrapped in a luscious cream cheese coat. Trust me, it’s a dessert and breakfast dream come true!

Top Tip

These tips come from my own kitchen adventures with the Red Velvet Cinnamon Rolls Recipe, helping you get that perfect tender dough, rich filling, and luscious frosting every time.

Measure Flour Precisely: I can’t stress this enough — using the spoon-and-level method or a kitchen scale prevents a dense dough and keeps your rolls incredibly soft and airy.
Butter Incorporation: Adding the butter bit by bit while kneading really transformed my dough’s texture. Patience here gives you that silky, elastic finish.
Let the Dough Rest: After your first knead, letting the dough rest for 30 minutes makes it easier to roll out and shape, which was a game changer for me.
Don’t Skip the Rising Time: Giving your rolls a full second rise until doubled (about 2 hours) makes them light and fluffy — rushing this step was my biggest baking mistake!

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

While the creamy vanilla bean frosting is enough to make you swoon, a light dusting of cocoa powder or a few delicate red velvet crumbs sprinkled on top can elevate presentation. For special occasions, add festive sprinkles or a few fresh berries to brighten things up.

Side Dishes

These rolls shine on their own but pair wonderfully with a scoop of vanilla ice cream, fresh fruit salad, or a cup of strong coffee or chai tea to complement the cinnamon-cocoa flavors. For brunch, serve alongside scrambled eggs or crispy bacon for a perfect sweet-savory balance.

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 fresh for up to 4 days — perfect for enjoying as a treat throughout the week without losing that homemade goodness.

Freezing

If you want to save some for later, freeze the unbaked rolls after shaping in the pan (wrap tightly with plastic and foil) or freeze fully baked and cooled rolls wrapped individually. Thaw overnight in the fridge before reheating for best results.

Reheating

To enjoy warm rolls anytime, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes. For a quicker option, microwave in 30-second bursts until just warmed through—careful not to overheat, so the frosting doesn’t melt away.

Frequently Asked Questions:

Can I use regular (not bread) flour for this recipe?

Bread flour is recommended because its higher protein content helps develop gluten, giving the rolls their characteristic chew and structure. Using all-purpose flour will work, but you may notice a softer, less elastic dough.

How much red gel food coloring should I use for the best color?

Start with about ¼ teaspoon and increase up to ½ teaspoon depending on the color intensity you prefer. The gel coloring provides vibrant red without affecting the dough texture.

Can I make the dough or rolls ahead of time?

Yes! You can prepare the dough up to the first rise, refrigerate overnight, then shape and bake the next day. Alternatively, shape the rolls and refrigerate before the second rise, then bake when ready.

Why add vinegar to the dough?

The vinegar helps create a tender crumb by slightly acidifying the milk and cream, which enhances the dough’s texture and balances the sweetness of the filling and frosting.

Final Thoughts

Baking these Red Velvet Cinnamon Rolls from scratch is a joyful, rewarding experience — from the vibrant red dough to the spicy, chocolatey filling and that dreamy cream cheese frosting. Whether you’re serving them for a special occasion or a cozy weekend treat, they’re sure to bring warm smiles and a slice of homemade comfort to your table. Happy baking, and enjoy every gooey, delicious bite!