Red Velvet Cinnamon Rolls Recipe: A Decadent Treat for Any Occasion

If you’re a fan of red velvet cake and cinnamon rolls, why not combine the two into one irresistible treat? These Red Velvet Cinnamon Rolls are rich, fluffy, and filled with a buttery cinnamon-sugar filling, all topped with a luscious cream cheese frosting. They’re perfect for special occasions, holiday mornings, or when you simply want to treat yourself to something extraordinary.

This recipe uses the Tangzhong method, which involves pre-cooking a portion of the flour with water to create a paste. This step helps keep the rolls incredibly soft and tender.

Let’s dive into this indulgent recipe!

Why You’ll Love These Red Velvet Cinnamon Rolls

✅ Soft & Fluffy Texture – Thanks to the Tangzhong method, these rolls stay soft for days.
✅ Rich Red Velvet Flavor – A hint of cocoa and a touch of red food coloring give these rolls their classic red velvet appeal.
✅ Irresistible Cinnamon Filling – The perfect balance of cinnamon and brown sugar for that classic, gooey center.
✅ Velvety Cream Cheese Frosting – A smooth, rich topping that melts into the warm rolls for extra decadence.

Ingredients You’ll Need

For the Tangzhong (Keeps the Rolls Extra Soft!)

• 1/4 cup bread flour
• 3/4 cup water

For the Red Velvet Dough

• 1/3 cup whole milk (room temperature)
• 1/3 cup heavy cream (room temperature)
• 1 tablespoon white vinegar
• 3 2/3 cups bread flour
• 1/3 cup granulated sugar
• 1 1/2 tablespoons cocoa powder
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1 egg (room temperature)
• 1 teaspoon vanilla extract
• Prepared Tangzhong
• 1/2 – 1 teaspoon red gel food coloring
• 6 tablespoons unsalted butter (softened)

For the Cinnamon Filling

• 1/2 cup unsalted butter (room temperature)
• 2/3 cup light brown sugar (packed)
• 1 tablespoon ground cinnamon
• 2 teaspoons cocoa powder
• 1 teaspoon vanilla bean paste

For the Cream Cheese Frosting

• 1/2 cup unsalted butter (room temperature)
• 4 ounces cream cheese
• 1 cup powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla bean paste or extract

Step-by-Step Instructions

Step 1: Prepare the Tangzhong

1. In a small saucepan, whisk together 1/4 cup bread flour and 3/4 cup water.
2. Cook over medium heat, whisking constantly, for about 4-5 minutes until it thickens into a paste.
3. Transfer to a small bowl and let it cool while you prepare the rest of the dough.

Step 2: Make the Dough

1. In a small bowl, mix milk, heavy cream, and white vinegar. Set aside for a few minutes.
2. In a stand mixer bowl, combine bread flour, sugar, cocoa powder, yeast, and salt.
3. Add in the milk mixture, egg, vanilla, Tangzhong, and red food coloring.
4. Using a dough hook attachment, knead on low speed for 2 minutes until a shaggy dough forms.
5. Gradually add softened butter, 1/2 tablespoon at a time, allowing it to incorporate before adding more.
6. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
7. Shape the dough into a ball, place it back in the bowl, cover with plastic wrap, and let it rest for 30 minutes.

Step 3: Prepare the Cinnamon Filling

1. In a medium bowl, mix together butter, brown sugar, cinnamon, cocoa powder, and vanilla bean paste until smooth.

Step 4: Assemble the Cinnamon Rolls

1. Line a 9×13-inch baking pan with parchment paper.
2. On a lightly floured surface, roll out the dough into a 15×21-inch rectangle.
3. Spread the cinnamon filling evenly across the dough using an offset spatula.
4. Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips.
5. Roll each strip tightly and place them into the prepared baking pan.
6. Cover the pan with plastic wrap and let the rolls rise in a warm place for 1-2 hours, or until doubled in size.

Step 5: Bake the Cinnamon Rolls

1. Preheat your oven to 325°F (162°C).
2. Bake the rolls for 28-35 minutes, or until the centers reach an internal temperature of 175-180°F.
3. Remove from the oven and let them cool for about 15 minutes.

Step 6: Make the Cream Cheese Frosting

1. In a stand mixer, beat cream cheese and butter until smooth.
2. Add powdered sugar and continue mixing until light and fluffy.
3. Mix in vanilla bean paste and heavy cream.

Step 7: Frost & Serve

1. Spread the cream cheese frosting over the warm cinnamon rolls.
2. Let them sit for another 15 minutes so the frosting can seep into the rolls.
3. Serve warm and enjoy every gooey, decadent bite!

Pro Tips for the Best Cinnamon Rolls

✔️ Use Bread Flour – It has a higher protein content, making the rolls extra soft and fluffy.
✔️ Measure Flour Correctly – Spoon the flour into the measuring cup and level it off (or use a kitchen scale for best accuracy).
✔️ Knead Until Smooth – Kneading properly helps develop gluten, ensuring a light and airy texture.
✔️ Let the Dough Rise Fully – Be patient and let the rolls double in size for the best texture.
✔️ Use Red Gel Food Coloring – Gel colors are more concentrated, giving you a rich red hue without affecting the dough’s consistency.

How to Store & Reheat

🥐 Storage: Keep leftovers in an airtight container at room temperature for up to 4 days.

🔥 Reheating:

• Oven: Warm at 350°F for 10-15 minutes.
• Microwave: Heat in 30-second increments until warm.

Final Thoughts

These Red Velvet Cinnamon Rolls are a show-stopping treat that’s perfect for breakfast, brunch, or even dessert! The soft, fluffy texture combined with the cinnamon-sugar filling and creamy frosting makes them absolutely irresistible.

Try this recipe for your next gathering or cozy weekend bake, and let me know how they turn out in the comments! Happy baking! 🎂✨

Would you like more creative variations on this recipe? Let me know! 😊

Red Velvet Cinnamon Rolls Recipe: A Decadent Treat for Any Occasion

Indulge in these soft and fluffy Red Velvet Cinnamon Rolls, made with a rich cocoa-infused dough, buttery cinnamon-sugar filling, and velvety cream

Type: Dessert

Cuisine: American

Keywords: Red Velvet Cinnamon Rolls Recipe

Recipe Yield: 12

Preparation Time: PT3H

Cooking Time: PT26M

Total Time: PT3H26M

Recipe Ingredients:

• For the Tangzhong
• 1/4 cup bread flour
• 3/4 cup water
• For the Red Velvet Dough
• 1/3 cup whole milk (room temperature)
• 1/3 cup heavy cream (room temperature)
• 1 tablespoon white vinegar
• 3 2/3 cups bread flour
• 1/3 cup granulated sugar
• 1 1/2 tablespoons cocoa powder
• 2 teaspoons instant yeast
• 1 teaspoon fine sea salt
• 1 egg (room temperature)
• 1 teaspoon vanilla extract
• Prepared Tangzhong
• 1/2 - 1 teaspoon red gel food coloring
• 6 tablespoons unsalted butter (softened)
• For the Cinnamon Filling
• 1/2 cup unsalted butter (room temperature)
• 2/3 cup light brown sugar (packed)
• 1 tablespoon ground cinnamon
• 2 teaspoons cocoa powder
• 1 teaspoon vanilla bean paste
• For the Cream Cheese Frosting
• 1/2 cup unsalted butter (room temperature)
• 4 ounces cream cheese
• 1 cup powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla bean paste or extract

Recipe Instructions:

Prepare the Tangzhong:

In a small saucepan, whisk together 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly, for about 4-5 minutes until it thickens into a paste. Transfer to a small bowl and let it cool while you prepare the rest of the dough.

Make the Dough:

In a small bowl, mix milk, heavy cream, and white vinegar. Set aside for a few minutes. In a stand mixer bowl, combine bread flour, sugar, cocoa powder, yeast, and salt. Add in the milk mixture, egg, vanilla, Tangzhong, and red food coloring. Using a dough hook attachment, knead on low speed for 2 minutes until a shaggy dough forms. Gradually add softened butter, 1/2 tablespoon at a time, allowing it to incorporate before adding more. Continue kneading for 8-10 minutes until the dough is smooth and elastic. Shape the dough into a ball, place it back in the bowl, cover with plastic wrap, and let it rest for 30 minutes.

Prepare the Cinnamon Filling:

In a medium bowl, mix together butter, brown sugar, cinnamon, cocoa powder, and vanilla bean paste until smooth.

Assemble the Cinnamon Rolls:

Line a 9x13-inch baking pan with parchment paper. On a lightly floured surface, roll out the dough into a 15x21-inch rectangle. Spread the cinnamon filling evenly across the dough using an offset spatula.

Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly and place them into the prepared baking pan. Cover the pan with plastic wrap and let the rolls rise in a warm place for 1-2 hours, or until doubled in size.

Bake the Cinnamon Rolls:

Preheat your oven to 325°F (162°C). Bake the rolls for 28-35 minutes, or until the centers reach an internal temperature of 175-180°F. Remove from the oven and let them cool for about 15 minutes.

Make the Cream Cheese Frosting:

In a stand mixer, beat cream cheese and butter until smooth. Add powdered sugar and continue mixing until light and fluffy. Mix in vanilla bean paste and heavy cream.

Frost & Serve:

Spread the cream cheese frosting over the warm cinnamon rolls. Let them sit for another 15 minutes so the frosting can seep into the rolls. Serve warm and enjoy every gooey, decadent bite!

Editor's Rating:
5