Red Velvet Cinnamon Rolls Recipe

If you’re on the hunt for a show-stopping treat that lovingly mixes the festive charm of red velvet with the comforting swirl of cinnamon rolls, you’re going to want to stick around for this Red Velvet Cinnamon Rolls Recipe. I promise you, these beauties are a total game changer — soft, decadent, with that perfect balance of chocolate, spice, and cream cheese frosting. Grab your apron, and let me walk you through making homemade rolls your friends and family will rave about.

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Ingredients You’ll Need

Each ingredient in this Red Velvet Cinnamon Rolls Recipe works together to build a dough that is both rich and tender, with a classic cinnamon-spiced filling and that irresistibly creamy frosting. I always recommend using fresh, quality ingredients for the best taste and texture.

• Water: For making the tangzhong, which brings moisture and softness to the dough.
• Bread Flour: Gives structure and chewiness, essential for cinnamon rolls with great texture.
• Whole Milk: Adds richness—make sure it’s at room temperature to help the yeast activate.
• Heavy Cream: Enhances softness and adds a subtle creaminess.
• White Vinegar: A little acidity helps strengthen the dough.
• Granulated Sugar: Sweetens the dough just enough.
• Cocoa Powder: Balances the sweetness with a chocolatey depth.
• Instant Yeast: Make sure it’s fresh for good rise.
• Fine Sea Salt: Brings out all the flavors.
• Egg: Adds richness and helps bind the dough.
• Red Gel Food Coloring: For that iconic red velvet hue—use sparingly for a natural shade.
• Unsalted Butter: Both in dough and filling to keep the rolls tender and flavorful.
• Light Brown Sugar: In the filling for deep, caramel-like sweetness.
• Ground Cinnamon: The star spice of the filling.
• Vanilla Bean Paste: Elevates the flavor especially in the filling and frosting.
• Cream Cheese: Essential for the tangy, luscious frosting that completes these rolls.
• Powdered Sugar: Helps create a smooth, sweet frosting.
• Heavy Cream (for frosting): Ensures silky, spreadable consistency.

Variations

I love how versatile this Red Velvet Cinnamon Rolls Recipe is — you can easily tweak it to fit your taste or dietary preferences. Don’t hesitate to make it your own, whether it means changing up the filling or experimenting with toppings.

• Vegan Variation: I’ve swapped out dairy for plant-based milk and vegan butter before with great results—just add a flax egg instead of a chicken egg.
• Spiced Up: Sometimes I like adding a bit of nutmeg or cloves to the filling, which adds a cozy layer of warmth.
• Chocolate Lover’s Twist: Adding mini chocolate chips into the filling amps up the cocoa goodness — my kids adore this version!
• Smaller Rolls: Cut into more pieces for bite-sized rolls—perfect for parties or snack-time.

How to Make Red Velvet Cinnamon Rolls Recipe

Step 1: Make the Tangzhong for extra soft dough

Start by whisking together water and bread flour in a small saucepan. Cook over medium heat, whisking constantly to avoid lumps—the mixture will thicken into a smooth, paste-like slurry in about 4-5 minutes. This tangzhong base is magic for making your rolls ultra-soft and tender, trust me, it’s worth the effort! Scrape it into a bowl and set aside to cool.

Step 2: Prep the wet ingredients and combine dry ingredients

In a small bowl, mix your whole milk, heavy cream, and white vinegar to let it slightly curdle — this adds a nice tang and helps tenderize the dough. Meanwhile, in your stand mixer bowl, whisk together bread flour, sugar, cocoa powder, instant yeast, and sea salt.

Step 3: Create the dough and knead in butter

Add in the milk-cream mixture, egg, tangzhong, and red food coloring to the dry ingredients. Mix on low speed first until you get a shaggy dough ball. Then, add softened butter gradually — I like adding 1/2 tablespoon at a time so it fully incorporates before adding more. This step takes patience, but it’s so worth it for that buttery richness. Knead the dough for about 10-12 minutes until it’s smooth, elastic, and slightly tacky.

Step 4: Let the dough rest and prepare the filling

Form the dough into a tight round ball by pulling the edges underneath, then cover it with plastic wrap and let it rest for 30 minutes. While you wait, whip up the filling by mixing softened butter, packed light brown sugar, cinnamon, cocoa powder, and vanilla bean paste until smooth and spreadable. This filling is where the magic happens — so rich and fragrant!

Step 5: Roll, spread filling, and slice your rolls

On a floured surface, roll the rested dough into a large rectangle, roughly 15×21 inches. Spread the filling evenly all the way to the edges using an offset spatula or knife. Then, using a pizza cutter, slice into twelve strips about 1¾ inches wide. Roll each strip away from you tightly, being gentle so you don’t squeeze out the filling.

Step 6: Proof and bake

Arrange rolls in a parchment-lined 9×13 pan, leaving a little space between each so they can rise. Cover with plastic wrap and place in a warm spot to rise until doubled — this can take 1-2 hours depending on your kitchen. I usually preheat my oven to 325°F about 15 minutes before baking. Bake the rolls for 28-35 minutes until golden and an internal thermometer reads 185°F for perfectly baked centers.

Step 7: Make the cream cheese frosting

While your rolls bake, whip together the cream cheese and butter until smooth. Add powdered sugar gradually, beating on low speed until fluffy, then stir in vanilla bean paste and heavy cream to get that perfectly creamy texture. This frosting is the heavenly finishing touch.

Step 8: Frost and enjoy

After baking, let the rolls cool in the pan on a wire rack for 15 minutes — just enough time for the rolls to settle but still stay warm. Spread the frosting generously on top and let it sit another 15 minutes so it melts into those soft spirals. This warm, gooey moment is why I come back to this recipe again and again!

How to Serve Red Velvet Cinnamon Rolls Recipe

Garnishes

I personally like to keep it classic with just that beautiful cream cheese frosting, but sometimes I sprinkle a few white chocolate chips or edible red sprinkles on top for extra festivity. Fresh berries on the side add a pop of freshness if you want to balance sweetness.

Side Dishes

These rolls shine all on their own but if I’m serving a breakfast or brunch, I love pairing them with a light fruit salad, creamy yogurt parfaits, or even scrambled eggs for a savory contrast.

Creative Ways to Present

For special occasions, I’ve arranged the rolls in a circle on a fancy platter and decorated the middle with edible flowers or fresh mint leaves — it makes for a stunning brunch centerpiece. You could also drizzle a little melted dark chocolate over the frosting for a decadent twist.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container at room temp, and these rolls stay soft and delicious for up to 4 days — they’re just as crave-worthy the next morning.

Freezing

If I’m making a big batch, freezing is a lifesaver. I wrap individual rolls tightly in plastic and pop them into a freezer-safe bag. When I’m ready to enjoy, I thaw them overnight in the fridge and gently reheat.

Reheating

To reheat, I warm them in an oven at 350°F for 10-15 minutes to get that just-baked softness back. The microwave works in a pinch too—just heat for 30 seconds at a time so the rolls don’t dry out.

FAQs

Final Thoughts

This Red Velvet Cinnamon Rolls Recipe has become one of my go-to indulgences when I want to treat the whole family to something special. The combination of that tender, vibrant dough with the gooey cinnamon filling and tangy cream cheese frosting is just irresistible. If you love baking, or simply crave homemade goodness that’s a step above, I really think you’ll enjoy making these — and more importantly, eating them. Give it a try and trust me, once you do, you’ll want to keep this recipe in your regular rotation.

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