If you've ever dreamed of a cinnamon roll that’s both classic and a little show-stopping, this Red Velvet Cinnamon Rolls Recipe is your new go-to. The tender, tangzhong-enriched dough wrapped around a spiced cinnamon-cocoa filling—then topped with cream cheese frosting—makes for one irresistible treat.

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 can’t even begin to tell you how impressed everyone is when I bring these red velvet cinnamon rolls to brunch. They’re vibrant, fluffy, and that cream cheese frosting just elevates them to pure comfort food heaven.

Made from scratch: You’re not just warming up a premade roll, but creating something special with real bread flour and a tangzhong starter.
Beautifully vibrant: The red gel coloring gives these cinnamon rolls a stunning color that’s sure to wow your friends and family.
Perfect balance of flavors: Subtle cocoa in both the dough and filling adds depth without overpowering the cinnamon’s warmth.
Cream cheese frosting finish: The luscious frosting brings everything together with just the right amount of tang and sweetness.

Ingredients & Why They Work

Before you get rolling, gather ingredients that make all the difference here. Using bread flour is key for the right chewy-yet-soft texture, and the tangzhong starter gives these rolls that wonderfully tender crumb.

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: Used to create the tangzhong, which is crucial for a soft and moist dough.
Bread flour: Provides the perfect protein level to develop gluten and give structure without toughness.
Whole milk: Adds richness and helps with tenderizing the dough.
Heavy cream: Works alongside milk for ultra-rich dough and in the frosting for creaminess.
White vinegar: Important for a slight tang and helps the dough achieve the right texture when curdled with the dairy.
Granulated sugar: Sweetens the dough gently and balances the cocoa’s bitterness.
Cocoa powder: Adds a subtle chocolate flavor woven through both dough and filling.
Instant yeast: Leavens the dough, making those rolls light and fluffy.
Fine sea salt: Enhances all the flavors without overpowering.
Egg: Helps with structure and adds richness to the dough.
Red gel food coloring: Gives the signature red velvet pop without thinning the dough.
Unsalted butter: Used in both dough and filling, it creates flakiness and rich flavor.
Light brown sugar: Sweet and slightly molasses-like, perfect for the cinnamon filling.
Ground cinnamon: The star spice that makes these rolls irresistibly fragrant.
Vanilla bean paste: Offers a deep vanilla flavor that complements the cinnamon and cocoa perfectly.
Cream cheese: The hero of the frosting that makes every bite feel like an indulgence.
Powdered sugar: Sweetens the frosting to that perfect silky texture.

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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 things about this Red Velvet Cinnamon Rolls Recipe is how wonderfully it lends itself to your personal touch. Whether you're craving a nutty twist, experimenting with flavors, or adjusting for dietary needs, there’s so much room to make these rolls uniquely yours!

Nutty Upgrade: I love adding chopped pecans or walnuts into the filling for an extra crunch and a toasty flavor that complements the cocoa and cinnamon beautifully.
Seasonal Spins: For fall, stirring a pinch of pumpkin pie spice into the cinnamon-sugar filling adds that cozy warmth without overpowering the classic red velvet notes.
Dairy-Free Version: Swap out the whole milk, heavy cream, and butter for plant-based alternatives like oat milk and vegan butter to enjoy these rolls if you’re avoiding dairy.
Less Sweet, More Chocolate: If you want to emphasize the cocoa flavor, feel free to reduce the sugar in the filling slightly and add an extra teaspoon of cocoa powder. It balances richness and sweetness perfectly.

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 Starter

Begin by whisking together ¾ cup water and ¼ cup bread flour in a small saucepan. Cook over medium heat while whisking constantly for 4 to 5 minutes. You'll notice the mixture thickens into a smooth, paste-like slurry — that’s your tangzhong. Transfer it to a bowl and let it cool completely before proceeding. This starter will give you irresistibly tender rolls.

Step 2: Combine the Wet Ingredients

In a small bowl, mix ⅓ cup whole milk, ⅓ cup heavy cream, and 1 tablespoon white vinegar. Let this sit for a bit to curdle slightly — this acidity helps tenderize the dough and gives a subtle tang reminiscent of classic red velvet cake.

Step 3: Mix Dry Ingredients for the Dough

In your stand mixer bowl, blend 3 ⅔ cups bread flour, ⅓ cup granulated sugar, 1 ½ tablespoons cocoa powder, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt. Make sure these are evenly combined — this mix creates the flavorful base of your dough.

Step 4: Add Wet Ingredients and Color

Next, add in the milk and cream mixture, 1 large room temperature egg, 1 teaspoon vanilla bean paste, cooled tangzhong, and between ¼ to ½ teaspoon red gel food coloring (adjust depending on how vibrant you want the red color). Knead on low speed with the dough hook for about 2 minutes — you’ll see a shaggy dough ball begin to form.

Step 5: Incorporate Your Butter Slowly

Now for the magic! Take 8 tablespoons of soft, unsalted butter and add it gradually, about half a tablespoon at a time. Let each addition fully knead into the dough before adding more. Then, continue kneading on medium speed for 10 to 12 minutes until the dough is smooth, elastic, and no longer sticky. This step is key to that dreamy, tender texture.

Step 6: First Proofing Makes the Dough Rise

Remove the dough from the bowl and fold the edges underneath to create a smooth ball. Place it back into the bowl, cover tightly with plastic wrap, and let it rest at room temperature for 30 minutes. This short rest gives the gluten a little break and encourages a lighter crumb.

Step 7: Prepare the Delicious Cinnamon Filling

Meanwhile, whisk together 12 tablespoons of softened unsalted butter, ¾ cup light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste. Aim for a smooth, spreadable consistency — this spiced cocoa filling is where the magic melts into every bite.

Step 8: Roll Out the Dough and Spread the Filling

Lightly flour your work surface and roll the dough into a 15 by 21-inch rectangle. Spread the cinnamon-cocoa filling evenly across the entire dough using an offset spatula, reaching all the edges to ensure full-flavored rolls.

Step 9: Cut and Roll Your Cinnamon Rolls

Use a pizza cutter to slice the dough into twelve strips, each about 1 ¾ inches wide. Roll each strip tightly away from you to create a swirl of that luscious filling inside. Place each roll carefully in a parchment-lined metal 9x13-inch baking pan.

Step 10: Second Proofing for Fluffy Rolls

Cover the pan with plastic wrap and let the rolls rise in a warm place until they’ve doubled in size, about 2 hours. While they proof, preheat your oven to 325°F (162°C) so it’s ready when your rolls are perfect and puffy.

Step 11: Bake to Bubbling Golden Perfection

Bake for 28 to 35 minutes until the tops are golden brown and the internal temperature hits 185°F—use an instant-read thermometer to check the center for moist, perfectly baked rolls.

Step 12: Cream Cheese Frosting Magic

While the rolls bake, prepare your frosting by beating together 6 tablespoons unsalted butter and 5 ounces cream cheese until smooth. Gradually add in 1 cup powdered sugar, beating on low speed until light and fluffy. Finish with 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream for silky sweetness.

Step 13: Cool Slightly and Frost

Allow the rolls to cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting generously over warm rolls, then let them sit another 15 minutes — this pause lets the frosting melt deliciously into every swirl. Serve warm and savor the perfect balance of tender dough, spiced cocoa filling, and luscious cream cheese frosting.

Top Tip

Making the perfect Red Velvet Cinnamon Rolls from scratch can be wonderfully rewarding, and a few key tips will help you get that tender, vibrant, and perfectly spiced result every time.

Use the Tangzhong Method: This simple cooked starch starter locks in moisture, ensuring your cinnamon rolls stay incredibly soft and fresh longer. It’s a game-changer for dough texture.
Measure Flour Accurately: I learned the hard way that scooping flour directly packs too much in. Fluff it first, spoon gently into the cup, or better yet use a kitchen scale for precise results to avoid dense dough.
Butter Incorporation: Adding softened butter gradually while kneading not only creates a smooth dough but also helps develop elasticity, making the rolls tender yet chewy—the hallmark of great cinnamon rolls.
Timing the Proofing: Don’t rush the second rise. Letting the rolls double in size (about 2 hours) is key to that light, fluffy crumb and perfect oven spring. Patience really pays off here!

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

These rolls are already stunning with their vibrant red hue and luscious cream cheese frosting, but if you want to elevate the presentation, consider sprinkling a little powdered sugar or finely chopped pecans on top. Fresh berries or a few edible flower petals can add a whimsical touch when serving guests.

Side Dishes

Pair these decadent rolls with light and refreshing sides like a simple mixed greens salad with a citrus vinaigrette for brunch. For dessert, a scoop of vanilla bean ice cream complements the cream cheese frosting beautifully. Coffee or a creamy latte is also a perfect companion to balance the sweetness.

Make Ahead and Storage

Storing Leftovers

Store any leftover Red Velvet Cinnamon Rolls in an airtight container at room temperature. They’ll maintain their softness and flavor for up to 4 days—perfect for enjoying a luscious treat even days after baking.

Freezing

If you want to make these ahead even further, freeze the unbaked rolls after the second proofing by wrapping the pan tightly in plastic wrap and placing it in the freezer. When ready to bake, thaw in the refrigerator overnight, then allow to rise again at room temperature before baking as usual.

Reheating

To reheat, warm the rolls in a preheated oven at 350°F (175°C) for 10–15 minutes until heated through and the frosting is soft and melty. Alternatively, microwave individual rolls in 30-second increments, checking frequently to avoid drying them out.

Frequently Asked Questions:

Can I make these Red Velvet Cinnamon Rolls without a stand mixer?

Absolutely! While a stand mixer makes kneading easier, you can knead the dough by hand. It will require some elbow grease—knead the dough on a floured surface for about 15-20 minutes until it’s smooth, elastic, and no longer sticky.

How do I adjust the red food coloring for a deeper red color?

You can add between ¼ to ½ teaspoon of red gel food coloring to get the desired vibrancy. Start with less and increase gradually to avoid overly intense or artificial-looking shades.

Can I substitute all-purpose flour instead of bread flour?

Bread flour is recommended because of its higher protein content, which gives the rolls their chewy and tender texture. If you use all-purpose flour, the texture might be slightly softer and less elastic, but the rolls will still taste amazing.

What’s the best way to achieve a soft cream cheese frosting?

Beat the cream cheese and unsalted butter together until very smooth before adding powdered sugar. Be sure everything is at room temperature to avoid lumps. Incorporate heavy cream and vanilla bean paste last, and beat until light and fluffy for that perfect spreadable consistency.

Final Thoughts

There’s something truly special about making Red Velvet Cinnamon Rolls Recipe from scratch—the vibrant color, the rich cinnamon-cocoa filling, and that indulgent cream cheese frosting all combine to create a show-stopping treat. Whether for a cozy weekend breakfast or a festive dessert, these rolls are worth every step of the process. I hope they fill your kitchen with the same warmth and joy they bring to my table. Happy baking and even happier tasting!