Ready to wow your brunch guests or sweeten up your weekend? This Red Velvet Cinnamon Rolls Recipe is a total game-changer — tender red velvet dough swirled with cinnamon and cocoa, topped with a dreamy cream cheese frosting. Trust me, once you try these, you’ll want to make them again and again.

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 baked these red velvet cinnamon rolls for a cozy Sunday morning, and honestly, the smell alone was enough to lift everyone’s mood. The texture is so soft and pillowy, with just the right balance of chocolatey cinnamon sweetness and that signature red velvet richness.

From scratch magic: This recipe uses tangzhong for an ultra-soft, tender dough that stays fresh longer.
Vibrant, natural color: Red gel food coloring gives these rolls their stunning hue without affecting texture.
Flavor depth: Cocoa powder mixed into the dough and filling adds a subtle richness alongside the cinnamon.
Cream cheese frosting: The luscious homemade frosting melts perfectly over warm rolls, making every bite irresistible.

Ingredients & Why They Work

Before you dive in, let’s talk about the essentials that make these cinnamon rolls truly special. Using quality bread flour and gel food coloring helps nail both texture and that gorgeous red color. And don’t skip the tangzhong—it’s a simple water-flour roux that transforms the dough’s softness.

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 the dough moist and tender.
Bread Flour: Essential for strong gluten structure and chewy softness.
Whole Milk: Adds richness and moisture to the dough.
Heavy Cream: Enhances the dough’s tender crumb and flavor.
White Vinegar: Helps tenderize and subtly balance flavors.
Granulated Sugar: Sweetens the dough just right without overpowering.
Cocoa Powder: Gives a chocolate note that plays beautifully with the cinnamon.
Instant Yeast: For that perfect, fluffy rise.
Fine Sea Salt: Balances the sweetness and enhances all the flavors.
Large Egg: Binds ingredients and adds richness.
Red Gel Food Coloring: Guarantees vivid color without thinning the dough.
Unsalted Butter: Used in both dough and filling for flavor and tenderness.
Light Brown Sugar: Adds moisture and deep caramel notes in the filling.
Ground Cinnamon: Classic warming spice to complement the cocoa.
Vanilla Bean Paste: Gives a luscious creamy flavor boost, both in filling and frosting.
Cream Cheese: The star of the frosting, delivering tang and creaminess.
Powdered Sugar: For smoothing out the frosting and adding sweetness.

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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 easy it is to make it uniquely yours. Whether you want to tweak the filling, try a different frosting, or adjust textures, the options are endless. Don't be afraid to get creative!

Chocolate Lovers' Twist: Add an extra tablespoon of cocoa powder to the filling for a deeper chocolate flavor. I've found that it gives the rolls an even richer taste while keeping that classic cinnamon warmth.
Nutty Crunch: Sprinkle chopped toasted pecans or walnuts on top of the filling before rolling up the dough. It adds a delightful crunch and a lovely nutty aroma that balances the sweetness wonderfully.
Fruit Infusion: For a seasonal spin, try adding dried cranberries or cherries into the filling mix. It brings a little tartness and bursts of flavor that brighten the overall experience.
Dairy-Free Option: Substitute dairy milk and cream with your favorite plant-based milks like oat or almond, and swap butter for dairy-free margarine. Just make sure the butter alternatives are firm and not melted for the best dough consistency.
Maple Cream Cheese Frosting: Switch up the frosting by adding 1-2 tablespoons of pure maple syrup. It lends an extra layer of cozy sweetness that pairs perfectly with the cinnamon and cocoa.

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: Create the Tangzhong Base for Tenderness

Start by whisking together ¾ cup of water with ¼ cup of bread flour in a small saucepan. Heat this mixture over medium heat, whisking constantly for about 4 to 5 minutes. You'll know it’s ready once it thickens into a smooth, paste-like slurry. Scrape it into a bowl and let it cool to room temperature. This step is a baker’s secret to producing incredibly soft and tender rolls with a nice chew.

Step 2: Mix Wet Ingredients and Prepare the Dough

In a small bowl, combine ⅓ cup whole milk, ⅓ cup heavy cream, and 1 tablespoon white vinegar. Set this aside — the vinegar slightly acidifies the dairy to create a tender crumb. Meanwhile, 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.

Add the milk-cream mixture, 1 large room temperature egg, the cooled tangzhong, and ¼ to ½ teaspoon of red gel food coloring into the dry ingredients. Using a dough hook on low speed, mix for 2 minutes until a shaggy dough forms. This part ensures everything starts bonding before adding the butter.

Step 3: Incorporate Butter and Knead to Perfection

Gradually add 8 tablespoons of cool, room temperature unsalted butter — about half a tablespoon at a time — letting each bit fully absorb into the dough. Once all the butter is in, knead the dough on medium speed for 10 to 12 minutes. You’re aiming for a dough that feels smooth, elastic, and just a bit sticky to the touch. This step builds gluten strength and helps the rolls rise beautifully.

When done, pull the edges of the dough underneath to form a smooth ball. Return it to the bowl, cover with plastic wrap, and let it rest in a warm spot for 30 minutes. This short rest helps relax the gluten and gives you a better dough to work with when rolling out.

Step 4: Prepare the Luscious Cinnamon-Cocoa Filling

While the dough rests, mix together 12 tablespoons softened unsalted butter, ¾ cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste until smooth. I like to use an offset spatula to get the filling perfectly spreadable for the next step.

Step 5: Roll Out, Fill, and Shape Your Rolls

Dust your surface lightly with flour and roll the dough into a 15×21-inch rectangle. Spread the filling evenly across the dough with your spatula, making sure to reach all the edges. Then, using a pizza cutter, slice the dough into twelve strips about 1 ¾ inches wide.

Roll each strip tightly away from you and place them cut-side up in a parchment-lined 9×13-inch metal baking pan. Cover the pan with plastic wrap and set it somewhere warm to rise until doubled in size — this will take about 2 hours. During this time, preheat your oven to 325°F (162°C).

Step 6: Bake and Prepare Cream Cheese Frosting

Bake the rolls for 28 to 35 minutes, or until the center rolls reach an internal temperature of 185°F. While they bake, beat together 6 tablespoons softened unsalted butter with 5 ounces cream cheese until smooth. Add 1 cup powdered sugar gradually, beating until light and fluffy, then mix in 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream. This frosting is the perfect creamy, tangy finish that melts lightly over the warm rolls.

Step 7: Cool Slightly and Frost for the Perfect Finish

Let the pan cool on a wire rack for 15 minutes before generously spreading the cream cheese frosting over the warm rolls. Allow the frosting to seep in for another 15 minutes before serving. The rolls are best enjoyed warm, soft, and utterly irresistible.

Top Tip

Mastering these Red Velvet Cinnamon Rolls Recipe tips will make your baking journey smoother and ensure each bite is irresistibly tender and flavorful.

Measure Flour Accurately: Using the spoon-and-level method or a kitchen scale prevents dense dough—a common pitfall I learned the hard way.
Softened Butter Matters: Butter should be cool room temperature, not melted, to blend perfectly into your dough and filling without greasiness.
Don’t Rush the Rise: Letting the rolls double in a warm place for about 2 hours creates that perfect fluffy texture everyone loves.
Use Gel Food Coloring: Opt for red gel food coloring rather than liquid to maintain the dough’s consistency while achieving a vivid red hue.

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

Sprinkle a little extra cocoa powder or cinnamon on top of the cream cheese frosting for added depth and a beautiful finish. Fresh berries, like raspberries or strawberries, also add a vibrant pop of color and a tart contrast. For a festive touch, consider edible rose petals or a light dusting of powdered sugar just before serving.

Side Dishes

Pair these rolls with a simple bowl of whipped cream or vanilla Greek yogurt to balance the sweetness. A fresh fruit salad featuring citrus or kiwi complements the rich cinnamon-cocoa filling perfectly. For a cozy brunch, serve alongside creamy scrambled eggs or a light breakfast sausage for a sweet-savory spread that feels extra special.

Make Ahead and Storage

Storing Leftovers

After enjoying your fresh batch, store any leftovers in an airtight container at room temperature. This keeps your Red Velvet Cinnamon Rolls soft and delicious for up to 4 days—perfect for savoring a little longer without sacrificing texture or flavor.

Freezing

If you want to make these ahead for a special occasion, freeze the unbaked rolls after shaping them in the pan but before the second rise. Wrap the pan tightly with plastic wrap and foil, then freeze for up to 3 months. When ready, thaw overnight in the fridge, let them rise until doubled, and bake as directed.

Reheating

Warm your rolls gently by placing them in a 350°F oven for 10-15 minutes to bring back that fresh-baked softness. If you’re in a hurry, the microwave works too—heat in 30-second increments until warm, but be careful not to overdo it as they can dry out quickly.

Frequently Asked Questions:

Can I substitute all the milk and cream with just milk?

Yes! You can use an equal amount of whole milk instead of the milk and heavy cream combination to create a slightly lighter dough. Just keep in mind this may slightly affect the richness and softness of the rolls.

Why use tangzhong in this recipe?

Tangzhong is a cooked flour-water roux that helps retain moisture and improves the dough’s texture. Including it makes your rolls tender, soft, and keeps them fresh longer—it's a secret weapon for fluffy cinnamon rolls.

What if I don’t have red gel food coloring?

While gel coloring is best for vibrant color without impacting dough texture, you can use liquid food coloring. Just use a little less to avoid thinning the dough, and expect a slightly less intense red hue.

How do I know when the cinnamon rolls are fully baked?

Bake until the rolls have a deep golden color and the internal temperature reaches 185°F. This ensures the center is cooked through without overbaking the outside.

Final Thoughts

Making Red Velvet Cinnamon Rolls from scratch is such a rewarding experience—the tender crumb, the rich cinnamon-cocoa filling, and that luscious cream cheese frosting all come together to create pure, comforting joy. Whether it’s for a special breakfast or a decadent dessert, these rolls bring warmth and smiles around the table. Take your time, savor every step, and most importantly, enjoy every bite. Happy baking!