If you’re a fan of both red velvet and cinnamon rolls, get ready to have your mind blown because this Red Velvet Cinnamon Rolls Recipe is pure magic. Soft, rich, and beautifully swirled with that iconic red velvet flavor plus a warm cinnamon filling—it’s like your favorite dessert and breakfast treat had a delicious lovechild. I absolutely love this recipe because it’s not only stunning to look at, but it’s also packed with layers of flavors that will make your kitchen smell like heaven. Stick with me here—I’ll share everything you need to know to get these rolls exactly right, whether you’re a baking newbie or a seasoned pro.
Why You’ll Love This Recipe
- Unique Flavor Fusion: Combines classic red velvet’s chocolatey tang with the warm spice of cinnamon for a sweet twist you won’t forget.
- Tangzhong Method: Using tangzhong keeps the dough incredibly soft and tender—seriously, this is the secret to that melt-in-your-mouth texture.
- Perfect for Any Occasion: Whether it’s a holiday brunch or a cozy weekend treat, these rolls always impress both in taste and looks.
- Make Ahead Friendly: You can prepare the dough or rolls ahead, freeze them, and still enjoy fresh-baked goodness anytime.
Ingredients You’ll Need
The ingredients here work beautifully together to create that signature red velvet color and flavor balanced with the sweet cinnamon filling. Don’t rush on measuring your flour, because that can make or break the dough—and I’ve got a neat trick for you down below.
- Bread Flour: Higher protein content helps develop gluten for that perfect chewy yet tender cinnamon roll texture.
- Whole Milk & Heavy Cream: Make the dough rich and soft; room temperature is key to activating the yeast properly.
- White Vinegar: Adds slight tang characteristic of red velvet and reacts with the baking to soften the crumb.
- Cocoa Powder: Use Dutch-processed for the best flavor and color contrast without acidity.
- Instant Yeast: Keeps things quick and reliable—no need to proof ahead!
- Unsalted Butter: Soft but not melted, it enriches both dough and filling.
- Brown Sugar & Ground Cinnamon: The heart of the filling, bring warmth and caramel notes.
- Red Gel Food Coloring: Gives that iconic vibrant red color without thinning the dough.
- Cream Cheese & Powdered Sugar: For the luscious cream cheese frosting that melts into every warm roll.
Variations
I love mixing things up now and then, and you’ll find that this Red Velvet Cinnamon Rolls Recipe can be customized to suit your mood or diet without losing any of that lusciousness. Here are a few tweaks I’ve played around with that you might want to try.
- Vegan Version: I’ve swapped dairy and eggs with plant-based alternatives like almond milk, vegan butter, and flax eggs, and the rolls still come out soft and fragrant!
- Spice Mix-Up: Adding a pinch of nutmeg or cardamom to the filling gives an extra layer of warmth that my family goes crazy for during the holidays.
- Chocolate Chips: I love adding mini chocolate chips to the filling for pockets of melty chocolate surprise.
How to Make Red Velvet Cinnamon Rolls Recipe
Step 1: Prepare the Tangzhong (Secret to Softness)
Start by whisking together the water and bread flour in a small saucepan. Cook it over medium heat while whisking constantly for about 4-5 minutes until it becomes a thick paste—this is your tangzhong. It sounds fancy, but it’s really just a cooked flour slurry that keeps moisture locked in, making the rolls incredibly tender. Scrape it into a bowl and set it aside to cool while you prep the other ingredients.
Step 2: Mix the Dough Ingredients
In a bowl, combine the room temperature milk, heavy cream, and white vinegar. In your mixer bowl, whisk together bread flour, sugar, cocoa powder, yeast, and salt. Add the milk mixture, egg, tangzhong, and red gel food coloring, then knead carefully on low speed until it looks shaggy and just coming together—about 2 minutes. Then, add your butter gradually, half a tablespoon at a time, making sure it’s fully incorporated before the next addition. Keep kneading for another 10-12 minutes until the dough becomes smooth, elastic, and slightly sticky.
Step 3: Let the Dough Rest and Rise
Take the dough out of the bowl and with clean hands, fold the edges underneath to form a smooth ball. Place it back into a lightly greased bowl, cover with plastic wrap, and let it rest in a warm spot for about 30 minutes. This short rest makes the dough easier to roll out later—a little secret I learned that makes shaping so much smoother.
Step 4: Prepare the Cinnamon Filling
While the dough is resting, mix soft butter, brown sugar, cinnamon, cocoa powder, and vanilla bean paste until smooth and spreadable. You can quickly whip this by hand or use a mixer. Make sure there are no lumps—this is what makes the filling perfectly creamy and evenly spreadable over the dough.
Step 5: Roll, Fill, and Cut the Rolls
Lightly flour your surface and roll the dough into a large 15×21-inch rectangle. Spread your cinnamon filling evenly all over, reaching right to the edges—don’t be shy here! Then, using a pizza cutter or sharp knife, cut the dough into twelve 1 3/4-inch wide strips. Roll each strip tightly away from you and gently transfer the rolls to a parchment-lined 9×13 baking pan, placing them close but not crowded.
Step 6: Final Rise and Bake
Cover the rolls with plastic wrap and let them rise in a warm spot until doubled in size, which takes about 1 to 2 hours. Don’t rush this part; the dough fully rising makes all the difference in fluffiness. Meanwhile, preheat your oven to 325°F (162°C). Bake the rolls for 28-35 minutes, and use a thermometer to check the center rolls reach about 185°F for perfect doneness.
Step 7: Make the Cream Cheese Frosting
While the rolls bake, beat softened cream cheese and butter together until smooth. Add powdered sugar, then keep mixing on low speed until fluffy and light. Finish with vanilla bean paste and heavy cream to make the frosting silky. This frosting is the crown jewel—it melts gloriously over the warm rolls.
Step 8: Serve and Enjoy!
Once out of the oven, give the rolls 15 minutes to cool slightly before spreading your cream cheese frosting generously on top. Then, let them sit another 15 minutes so the frosting can seep into those cinnamon layers. Grab one, take a warm bite, and prepare to have a moment of pure delight.
Pro Tips for Making Red Velvet Cinnamon Rolls Recipe
- Flour Measuring Trick: I can’t stress this enough—always spoon fluff your flour into measuring cups or use a kitchen scale, never scoop directly from the bag or container. It prevents over-dense dough that’s tough to rise.
- Perfect Dough Texture: The dough should be slightly sticky but elastic. Resist the urge to add too much flour if it’s clinging; kneading and rest will help it smooth out nicely.
- Warm Rise Spot: I found placing the dough near a warm (but not hot) oven or on top of the fridge helps yeast activate evenly and gives consistent rise results.
- Don’t Rush the Second Proof: Letting the rolls double in size before baking makes the softest rolls—cutting this short results in dense centers.
How to Serve Red Velvet Cinnamon Rolls Recipe
Garnishes
Though that cream cheese frosting is perfection on its own, I like to sprinkle a little extra cinnamon or even some chopped pecans on top for a bit of crunch and visual appeal. If it’s a special occasion, a light dusting of edible gold glitter or festive sprinkles really amps up the wow-factor!
Side Dishes
These rolls are quite rich, so I like pairing them with something simple like fresh fruit salad or a tangy bowl of Greek yogurt with honey to balance the flavors. For drinks, a fresh cup of coffee or chai tea complements the cinnamon notes beautifully.
Creative Ways to Present
When I’ve hosted brunches, I arranged the rolls in a circular pattern on a serving platter with fresh edible flowers strewn around for a pretty rustic vibe. Another fun idea is placing mini rolls in individual cupcake liners for grab-and-go convenience, perfect for gifting or parties.
Make Ahead and Storage
Storing Leftovers
Leftover rolls store beautifully at room temperature in an airtight container or wrapped tightly in plastic wrap. I’ve kept them soft and fresh for up to 4 days this way, which is impressive for homemade rolls. Just give them a quick reheat before serving and they’re as good as fresh.
Freezing
I often freeze unbaked rolls lined up in the pan, tightly wrapped. When I’m ready to enjoy, I thaw them overnight in the fridge, let them rise again, then bake as usual. This way, fresh-baked goodness is only minutes away whenever you crave them.
Reheating
To bring leftover rolls back to life, I warm them in a 350°F oven for about 10-15 minutes wrapped in foil to keep them moist. The microwave works too in 30-second bursts, but you might lose a bit of that signature fluffy texture.
FAQs
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Can I use regular all-purpose flour instead of bread flour for the Red Velvet Cinnamon Rolls Recipe?
While you can substitute with all-purpose flour, bread flour is preferred because its higher protein content helps develop the structure and chewiness that cinnamon rolls need. All-purpose flour might produce a softer, less elastic dough, which could affect the final texture, but it still works in a pinch.
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What’s the purpose of the tangzhong in this recipe?
The tangzhong is a cooked flour and water paste that helps retain moisture in the dough, resulting in incredibly soft, fluffy rolls that stay fresh longer. I learned that using tangzhong is a game-changer for bread recipes like cinnamon rolls.
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Is the red food coloring necessary?
While the cocoa powder gives some color, red food coloring is what creates that signature red velvet vibrant hue. Using gel food coloring is best to avoid thinning the dough. If you prefer not to use coloring, the rolls will still taste fantastic but won’t have the classic red velvet look.
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How long can I store the cinnamon rolls after baking?
You can keep them fresh at room temperature in an airtight container for up to 4 days. For longer storage, freezing is your best bet, and reheating works great to bring back their softness.
Final Thoughts
This Red Velvet Cinnamon Rolls Recipe has become a favorite in my house, especially when I want to spoil loved ones with something heartfelt and homemade. The way the tangzhong keeps the dough soft, the rich cinnamon filling, and that dreamy cream cheese frosting all come together to create bites of pure joy. I can’t wait for you to try this out—it’s the kind of recipe that makes your kitchen smell amazing and your friends ask for seconds, guaranteed. Trust me, once you master this, it’ll become one of your go-to recipes for celebrations and cozy mornings alike.
Print
Red Velvet Cinnamon Rolls Recipe
- Prep Time: 3 hours
- Cook Time: 26 minutes
- Total Time: 3 hours 26 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Delight in these homemade Red Velvet Cinnamon Rolls made from scratch, featuring a soft, tender dough enriched with cocoa and a vibrant red hue. Filled with a luscious cinnamon-cocoa mixture, baked to perfection, and topped with a creamy, tangy cream cheese frosting, these rolls combine classic flavors with a festive twist, perfect for any special breakfast or brunch occasion.
Ingredients
For the Tangzhong
- 3/4 cup water (155 g)
- 1/4 cup bread flour (32 g)
For the Dough
- 1/3 cup whole milk, room temperature (78 g)
- 1/3 cup heavy cream, room temperature (78 g)
- 1 tablespoon white vinegar
- 3 2/3 cups bread flour (485 g)
- 1/3 cup granulated sugar (66 g)
- 1 1/2 tablespoons cocoa powder (12 g)
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 large egg, room temperature (50 g)
- Tangzhong from the recipe above
- 1/4-1/2 teaspoon red gel food coloring
- 8 tablespoons unsalted butter, cool room temperature (113 g)
For the Filling
- 12 tablespoons unsalted butter, room temperature (168 g)
- 3/4 cup light brown sugar, packed (150 g)
- 1 tablespoon ground cinnamon
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla bean paste
For the Cream Cheese Frosting
- 6 tablespoons unsalted butter, room temperature (84 g)
- 5 ounces cream cheese
- 1 cup powdered sugar (120 g)
- 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
- Prepare Tangzhong: In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly for 4-5 minutes, until the mixture thickens into a paste-like slurry. Scrape into a bowl and let it cool to room temperature.
- Mix Wet Ingredients: In a small bowl, combine whole milk, heavy cream, and white vinegar. Set aside to allow the mixture to slightly curdle, enhancing dough tenderness.
- Combine Dry Ingredients: In the bowl of a stand mixer, whisk together bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt until evenly distributed.
- Add Wet Ingredients and Form Dough: Add the milk and cream mixture, large egg, tangzhong, and red gel food coloring to the dry ingredients. Using a dough hook attachment, knead on low speed for about 2 minutes until a shaggy dough ball forms.
- Incorporate Butter: Gradually add the softened unsalted butter, half a tablespoon at a time, allowing each portion to fully incorporate before adding more. Continue kneading for an additional 10-12 minutes until the dough is smooth, elastic, and slightly tacky to touch.
- First Proof: Remove the dough from the bowl, shape it into a smooth round ball, and place it back into the bowl. Cover tightly with plastic wrap and let it rest in a warm place for 30 minutes.
- Prepare Filling: In a bowl, mix softened butter, packed light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until smooth and homogenous. This can be done by hand or with a mixer.
- Roll Out Dough: On a lightly floured surface, roll the rested dough into a 15×21-inch rectangle. Evenly dollop the filling across the dough and spread it to the edges with an offset spatula.
- Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you to form individual rolls.
- Second Proof: Place the rolled strips into a parchment-lined 9×13 inch metal baking pan. Cover them loosely with plastic wrap and put them in a warm spot to rise until doubled in size, about 1-2 hours. Meanwhile, preheat the oven to 325°F (162°C).
- Bake Rolls: Bake the cinnamon rolls in the preheated oven for 28-35 minutes, or until the internal temperature of the center rolls reaches 185°F, ensuring they are fully cooked and soft.
- Make Frosting: While the rolls bake, beat together cream cheese and butter in a stand mixer until smooth. Add powdered sugar and continue beating on low speed until the frosting becomes light and fluffy. Mix in vanilla bean paste and heavy cream for extra creaminess.
- Cool and Frost: Allow rolls to cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting generously on top and let it sit for an additional 15 minutes so the frosting seeps into the rolls. Serve warm and enjoy!
Notes
- Measure your dry ingredients properly using the spoon-level method or a kitchen scale to ensure baking success and avoid too dense or dry dough.
- Store leftovers in an airtight container at room temperature where they will remain soft for up to 4 days.
- To reheat, warm the rolls in an oven at 350°F (175°C) for 10-15 minutes or microwave in 30-second increments until heated through.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 350
- Sugar: 18g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
