If you love a twist on classic treats, you’re going to adore this Red Velvet Cinnamon Rolls Recipe. These rolls are tender, vibrantly red, and filled with a rich cinnamon-cocoa swirl—perfect for breakfast or dessert when you want to impress or indulge.

A close-up view of several bright red cinnamon rolls arranged in a white pan on a white marbled surface, each roll showing a swirl pattern of red dough with dark filling inside. The cinnamon rolls are topped with creamy white icing generously spread on top, dripping down the sides, and scattered with small red, pink, and white heart and star-shaped sprinkles. One cinnamon roll in the center is partly eaten, revealing a spongy, soft red texture inside with dripping icing. The focus is sharp on the rolls with a slight blur in the background, creating a cozy and sweet feeling. 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 still remember the first time I made these red velvet cinnamon rolls — the moment I pulled them out of the oven and smelled that beautiful blend of cocoa and cinnamon, I was hooked! Plus, the cream cheese frosting is just dreamy.

Striking Color & Flavor: The red velvet dough gives a pretty pop and subtle cocoa flavor that sets these apart from your everyday cinnamon roll.
Soft, Fluffy Texture: Using the tangzhong method keeps the rolls extra moist and tender.
Rich Cinnamon-Cocoa Filling: Balanced sweetness with a little depth from cocoa makes the filling irresistible.
Luscious Cream Cheese Frosting: The tangy, smooth frosting perfectly complements the warm rolls.

Ingredients & Why They Work

Before you get started, make sure to pick high-quality ingredients—especially your cocoa powder, butter, and cream cheese—they all add up to the rich flavors you want in this homemade red velvet cinnamon roll recipe.

Flat lay of a small white ceramic bowl with fresh water, a small white ceramic bowl filled with fine bread flour, a small white ceramic bowl holding whole milk, a small white ceramic bowl with heavy cream, a small white ceramic bowl containing white vinegar, a neat pile of loosely stacked fresh bread flour, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of dark cocoa powder, two teaspoons of instant yeast granules arranged neatly, a small white ceramic bowl of fine sea salt, one large uncracked brown egg, a small white ceramic bowl with vivid red gel food coloring, a small white ceramic bowl holding soft unsalted butter chunks, a small white ceramic bowl filled with light brown sugar, a small white ceramic bowl with ground cinnamon, a small white ceramic bowl containing vanilla bean paste, a small white ceramic bowl of smooth cream cheese, a small white ceramic bowl with 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 make the tangzhong, a cooked flour-water starter that keeps the dough tender and moist.
Bread Flour: Gives structure and the perfect chew to the dough thanks to its higher protein content.
Whole Milk: Adds richness and ensures a tender crumb.
Heavy Cream: Boosts the dough’s softness and adds a creamy texture.
White Vinegar: Helps tenderize the dough slightly by curdling the dairy mix.
Granulated Sugar: Sweetens the dough and feeds the yeast for a nice rise.
Cocoa Powder: Used in the dough and filling for that signature red velvet depth.
Instant Yeast: Makes the dough rise beautifully without a long wait.
Sea Salt: Balances the sweetness and enhances all the flavors.
Egg: Enriches the dough and helps bind everything together.
Red Gel Food Coloring: Gives the dough its vibrant red color without affecting texture.
Unsalted Butter: Used in the dough, filling, and frosting to add richness and flavor.
Light Brown Sugar: Adds moisture and a subtle caramel note to the filling.
Ground Cinnamon: Provides classic cinnamon roll warmth.
Vanilla Bean Paste: Boosts the flavor complexity in the filling and frosting.
Cream Cheese: Key to that tangy, irresistible frosting that melts over the warm rolls.
Powdered Sugar: Sweetens and thickens the frosting for a smooth finish.

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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

The wonderful thing about this Red Velvet Cinnamon Rolls Recipe is how easy it is to customize them to your taste or occasion. Whether you want to adjust the sweetness, add a seasonal twist, or make them fit your dietary needs, a few swaps can make these rolls uniquely yours.

Chocolate Lover’s Variation: I love adding an extra sprinkle of mini chocolate chips right on top of the cinnamon-cocoa filling before rolling the dough. It melts slightly during baking, giving a delightful surprise burst of chocolate in every bite.
Spiced Up for Fall: For a cozy autumn spin, try mixing a teaspoon of pumpkin pie spice or ground nutmeg into the filling along with the cinnamon. It brings a lovely warmth and depth, perfect for crisp mornings.
Vegan-Friendly Version: To make these rolls vegan, swap the butter with a plant-based alternative, use a flax egg instead of a large egg, and choose a dairy-free cream cheese for the frosting. The texture will still be tender and rich!
Less Sweet Option: If you prefer your rolls less sweet, reduce the granulated sugar in the dough and the brown sugar in the filling by a third. The cream cheese frosting adds enough balance to keep them luscious without overwhelming sweetness.

Step-by-Step: How I Make Red Velvet Cinnamon Rolls Recipe

A single red velvet cinnamon roll sits on a white plate with a creamy white icing spread over the top, adorned with small red and pink heart-shaped and rod sprinkles. The roll has visible red layers spiraled tightly, with the icing slightly melted and dripping along the sides. The surface beneath the plate is a white marbled texture, and there is a soft pinkish hue in the blurred background with scattered sprinkles adding a festive touch. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preparing the Tangzhong – The Secret to Extra Softness

Start by whisking together ¾ cup of water and ¼ cup of bread flour in a small saucepan. Cook this mixture over medium heat while whisking constantly for about 4-5 minutes until it thickens to a paste-like slurry. This is your tangzhong, a simple technique that locks in moisture for wonderfully tender rolls. Once thickened, scrape it into a bowl and let it cool completely to room temperature before using it in the dough.

Step 2: Combine the Wet Ingredients with a Touch of Vinegar

In a small bowl, mix together ⅓ cup whole milk, ⅓ cup heavy cream, and 1 tablespoon white vinegar. This mixture will curdle slightly, helping tenderize the dough and bring out that classic red velvet tang. Set it aside while you prepare the dry ingredients.

Step 3: Mix the Dry Ingredients and Start the Dough

In your stand mixer bowl, combine 3 ⅔ cups bread flour, ⅓ cup granulated sugar, 1 ½ tablespoons cocoa powder, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt. Give these a good whisk to ensure even mixing. Then add your milk-cream-vinegar blend, 1 large room temperature egg, the cooled tangzhong, your vanilla bean paste, and between ¼ to ½ teaspoon red gel food coloring for that vibrant hue. Knead on low speed with the dough hook for about 2 minutes until you have a shaggy dough ball.

Step 4: Incorporate Butter Slowly for a Silky Dough

Next, add 8 tablespoons of softened unsalted butter gradually, about a half tablespoon at a time. Allow each addition to knead fully into the dough before adding more. Continue kneading the dough for 10-12 minutes until you achieve a smooth, elastic texture. The dough should feel soft but not sticky, and have a lovely sheen.

Step 5: First Proof – Let the Dough Rest and Rise

Remove the dough from your mixer bowl, then gently pull the edges underneath to shape it into a smooth round ball. Place it back in the bowl, cover securely with plastic wrap, and let it rest in a warm spot for 30 minutes. This short proof relaxes the gluten, making the dough easier to roll out.

Step 6: Preparing the Luscious Cinnamon-Cocoa Filling

While the dough rests, combine 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 in a bowl. Mix either by hand or with a mixer until you get a smooth, spreadable filling bursting with rich warmth and chocolate notes.

Step 7: Roll Out the Dough and Spread the Filling

Lightly flour your work surface and roll the rested dough into a 15-by-21 inch rectangle. It’s a good idea to work gently here to keep the dough from shrinking back. Spread your cinnamon-cocoa filling evenly over the dough all the way to the edges using an offset spatula – no skimping! Get ready for that rich, vibrant swirl in every bite.

Step 8: Shape Your Rolls

Using a pizza cutter or sharp knife, slice the rolled dough into twelve 1 ¾-inch strips. Roll each strip away from you into a tight spiral, then place each cinnamon roll into a parchment-lined 9x13 inch metal baking pan. Cover the pan with plastic wrap.

Step 9: Second Proof and Preheat Oven

Place the covered pan in a warm spot and let the rolls rise until doubled in size, about 2 hours. During the last 15 minutes of proofing, preheat your oven to 325°F (162°C) to get it ready for baking these beauties.

Step 10: Bake to Golden Perfection

Bake the cinnamon rolls for 28-35 minutes, keeping an eye on them so they don’t overbrown. The best way to check is by using a thermometer: when the center rolls hit an internal temperature of 185°F, they're perfectly done. Remove the pan from the oven and cool on a wire rack for about 15 minutes.

Step 11: Whip Up the Cream Cheese Frosting

While the rolls bake, mix 6 tablespoons unsalted butter and 5 ounces cream cheese in a stand mixer until smooth. Gradually add 1 cup powdered sugar and beat on low speed until light and fluffy. Stir in 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream until everything is perfectly combined and creamy.

Step 12: Frost and Enjoy Warm

Once the rolls have cooled slightly but are still warm, spread the luscious cream cheese frosting generously over the top. Let it sit for 15 minutes so the frosting sinks a bit into the rolls, creating that irresistible gooey finish. Serve warm and indulge in your homemade Red Velvet Cinnamon Rolls!

Top Tip

Making Red Velvet Cinnamon Rolls from scratch is such a rewarding experience, and a few thoughtful tips can really elevate your final batch. These little insights come from kitchen trials and successes to help you get that soft, tender crumb with the vibrant red hue perfectly balanced with the cinnamon-cocoa filling.

Measuring Ingredients Accurately: I always recommend using the spoon-and-level method or a kitchen scale to measure your bread flour. This prevents dense dough and ensures your rolls stay light and fluffy.
Don’t Rush the Kneading: Kneading the dough for a full 10-12 minutes until it’s smooth and elastic makes all the difference for that perfect chew.
Use Gel Food Coloring Sparingly: Start with just ¼ teaspoon of red gel food coloring and add more only if needed. This keeps the color vibrant without affecting the dough’s texture.
Let Your Rolls Rise Fully: The second proofing until doubled in size (about 2 hours) is key for those soft, airy cinnamon rolls—avoid the temptation to bake too soon!

How to Serve Red Velvet Cinnamon Rolls Recipe

A bright red dough ball resting on a wooden surface is being rolled out with a light brown wooden rolling pin lying diagonally across it. The dough has a slightly rough texture with uneven edges and is dusted lightly with white flour specks, some scattered on the surrounding surface. The wooden surface shows natural darker and lighter brown tones with scattered white flour, creating a homey and rustic feel. photo taken with an iphone --ar 2:3 --v 7

Garnishes

While these rolls are delectable on their own, adding a few garnishes can enhance their presentation and flavor. Sprinkle a little finely chopped toasted pecans or walnuts over the cream cheese frosting for a delightful crunch. For an extra festive touch, dust with a light sprinkle of cocoa powder or a tiny drizzle of melted white chocolate. Fresh berries like raspberries or strawberries also add a lovely contrast in color and a fresh burst to each bite.

Side Dishes

Because these Red Velvet Cinnamon Rolls are rich and indulgent, pairing them with lighter side options works wonderfully. A fresh fruit salad or a simple mixed greens salad with a citrus vinaigrette will balance the sweetness. For breakfast or brunch, serve alongside crisp bacon or a mild cheese platter. And of course, a hot cup of coffee, a latte, or a rich hot chocolate makes for the perfect cozy pairing that elevates the whole experience.

Make Ahead and Storage

Storing Leftovers

After baking, store your leftover cinnamon rolls in an airtight container at room temperature. This keeps them soft and fresh for up to 4 days. Avoid refrigerating as it tends to dry out the rolls and dull the flavors.

Freezing

To enjoy your Red Velvet Cinnamon Rolls recipe anytime, freeze unbaked rolls after shaping or freeze baked rolls once fully cooled. Wrap them tightly in plastic wrap and place in a freezer-safe bag or container. They can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge and warm as described below.

Reheating

To refresh your rolls, warm them in an oven preheated to 350°F (175°C) for 10-15 minutes. This will help the frosting melt gently and revive softness. Alternatively, microwave individual rolls in 30-second increments until warmed through, but be cautious not to overheat as it can make them chewy.

Frequently Asked Questions:

Can I use regular all-purpose flour instead of bread flour for this recipe?

Yes, you can substitute all-purpose flour, but bread flour is preferred as it has a higher protein content, which helps develop gluten and gives the rolls their chewy, elastic texture. Using all-purpose flour may result in slightly softer and less structured rolls.

Why is there cocoa powder in both the dough and the filling?

The cocoa powder in the dough adds depth to the red velvet flavor, enhancing the rich, subtle chocolate undertone. The filling’s cocoa combined with cinnamon creates a luscious spiced center that complements the dough perfectly.

How do I know when the rolls are fully baked?

Bake the rolls until the internal temperature in the center reaches 185°F (85°C), which ensures the dough is cooked through but still soft. If you don’t have a thermometer, bake until the rolls are golden brown on top and spring back gently when pressed.

Can I make these cinnamon rolls vegan or dairy-free?

This particular Red Velvet Cinnamon Rolls recipe relies on dairy and eggs for texture and flavor, so vegan adaptations would require substitutions such as plant-based milk, vegan butter, and egg replacers. However, these changes can affect the dough’s rise and crumb, so it might take some experimentation to get perfect results.

Final Thoughts

There's something truly special about pulling warm, freshly baked Red Velvet Cinnamon Rolls out of the oven—the way the cream cheese frosting just melts into every swirl is pure magic. Whether you're bringing these to a holiday breakfast, a weekend brunch, or simply treating yourself on a quiet morning, this recipe is sure to bring comfort and joy. Baking them from scratch might take a little patience, but every bite is worth the effort. I hope my Red Velvet Cinnamon Rolls Recipe becomes a treasured favorite in your kitchen just as it has in mine!