The first time I pulled these red velvet cinnamon rolls out of the oven, my daughter Lina peeked over the counter and whispered, “Mom, they look like giant roses.” She wasn’t wrong the deep red swirls of these homemade red velvet cinnamon rolls are almost too pretty to eat, though that never stops anyone in my house from devouring them while they’re still warm. The chocolate-cinnamon aroma alone is enough to get everyone out of bed on a Saturday morning, and they taste even better than the red velvet cake mix cinnamon rolls you see all over the internet.
These homemade red velvet cinnamon rolls are soft, fluffy, and loaded with chocolatey goodness. If you're looking for more dessert recipes that disappear fast, try my Energy Ball Recipe | No-Bake Snack Ready in 10 Minutes or these Tiramisu Brownies Recipe | Easy 3-Layer Dessert that always get requested at family gatherings.
Why You Will love this Red Velvet Cinnamon Rolls
They're bakery-quality soft. The tangzhong method creates the fluffiest, most tender dough that stays fresh for days.
The chocolate flavor is subtle and perfect. You get a hint of cocoa without it being overpowering, letting the Red Velvet Cinnamon Rolls and cream cheese frosting shine.
They're stunning to look at. That deep red color makes them perfect for Valentine's Day, Christmas morning, or any special brunch where you want to impress.
You don't need cake mix. This is a true from-scratch recipe that gives you complete control over flavor and texture.
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Red Velvet Cinnamon Rolls Ingredients
Here's everything you need to make these homemade Red Velvet Cinnamon Rolls with cream cheese frosting.
See Recipe Card Below This Post For Ingredient Quantities
For the Tangzhong:
Bread flour: Creates a smooth paste that keeps the Red Velvet Cinnamon Rolls ultra-soft and moist for days.
Water: Combines with the flour to form the tangzhong starter.
For the Dough:
Whole milk: Adds richness and helps create a tender crumb. Room temperature is important so it doesn't slow down the yeast.
Heavy cream: Makes the dough extra soft and gives it that bakery-style texture.
White vinegar: Reacts with the cocoa powder to enhance the red velvet flavor and helps activate the food coloring.
Bread flour: Gives the Red Velvet Cinnamon Rolls structure and that perfect chewy-soft texture. All-purpose flour won't work as well here.
Granulated sugar: Feeds the yeast and adds a touch of sweetness to balance the cocoa.
Cocoa powder: Provides that classic red velvet chocolate flavor without being too intense.
Instant yeast: Helps the dough rise beautifully. Make sure it's fresh for the best results.
Fine sea salt: Balances all the flavors and keeps the sweetness in check.
Egg: Binds everything together and adds richness to the dough.
Vanilla: Adds warmth and depth to the overall flavor.
Tangzhong: The secret ingredient that makes these Red Velvet Cinnamon Rolls incredibly fluffy and helps them stay fresh longer.
Red gel food coloring: Creates that gorgeous deep red color. Gel works better than liquid because it won't thin out the dough.
Unsalted butter: Keeps the dough tender and adds richness. Cool room temperature is key so it incorporates smoothly.
For the Filling:
Unsalted butter: Creates a smooth, spreadable filling base. Room temperature butter is easiest to work with.
Light brown sugar: Adds sweetness and a hint of molasses flavor that pairs beautifully with cinnamon.
Ground cinnamon: The star of the filling, giving you that classic Red Velvet Cinnamon Rolls warmth.
Cocoa powder: Enhances the red velvet theme and adds a subtle chocolate note to the swirl.
Vanilla bean paste: Adds little flecks of vanilla throughout the filling for extra flavor.
For the Cream Cheese Frosting:
Unsalted butter: Makes the frosting smooth and spreadable.
Cream cheese: The classic red velvet topping that adds tanginess to balance the sweetness.
Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
Heavy cream: Loosens the frosting just enough so it spreads beautifully over warm rolls.
Vanilla bean paste or extract: Adds that final touch of vanilla warmth.
how to make Red Velvet Cinnamon Rolls
Follow these steps to make perfect fluffy Red Velvet Cinnamon Rolls with cream cheese frosting.
Make the tangzhong: In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4–5 minutes until a thick paste forms that looks like mashed potatoes. Scrape into a bowl and set aside to cool slightly.
Prepare the liquid mixture: In a small bowl, combine the milk, cream, and vinegar. Set aside and let it sit while you prep the dry ingredients.
Mix the dry ingredients: In your stand mixer bowl, combine the bread flour, sugar, cocoa powder, yeast, and salt. Give it a quick stir to distribute everything evenly.
Start the dough: Add the milk mixture, egg, vanilla, tangzhong, and red food coloring to the dry ingredients. Attach the dough hook and knead on low speed for about 2 minutes until you have a shaggy, sticky dough.
Add the butter: Add the butter about ½ tablespoon at a time, letting each piece fully disappear into the dough before adding the next. This takes patience but makes a huge difference in texture.
Knead until smooth: Continue kneading for 8–10 minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. It should feel soft and slightly tacky but not sticky.
First rise: Shape the dough into a smooth ball, return it to the bowl, cover tightly with plastic wrap, and let it rest for 30 minutes in a warm spot.
Make the filling: While the dough rests, mix together the butter, brown sugar, cinnamon, cocoa powder, and vanilla until you have a smooth, spreadable paste.
Prepare the pan: Line your metal 9×13 pan with parchment paper, leaving some overhang on the sides for easy removal later.
Roll and fill: Roll the rested dough into a 15×21-inch rectangle on a lightly floured surface. Spread the filling all the way to the edges using an offset spatula.
Cut and shape: Using a pizza cutter, slice the dough into twelve 1 ¾-inch strips. Roll each strip up from the short end and place cut-side up into your prepared pan, spacing them evenly.
Second rise: Cover the pan loosely and let the Red Velvet Cinnamon Rolls rise in a warm place until they've doubled in size and are touching each other, about 1–2 hours depending on your kitchen temperature. When they're almost done rising, preheat your oven to 325°F.
Bake: Bake for 28–35 minutes until the rolls are deep red and the center ones register 175–180°F on an instant-read thermometer. They'll look slightly underdone but will finish cooking as they cool.
Make the frosting: While the Red Velvet Cinnamon Rolls bake, beat the cream cheese and butter together until smooth and fluffy. Add the powdered sugar and beat until light and creamy, then mix in the vanilla and heavy cream until silky.
Frost and serve: Let the rolls cool in the pan for about 15 minutes, then spread the cream cheese frosting generously over the top. Wait another 15 minutes before serving so the frosting sets slightly but the rolls are still warm.
Substitutions and Swaps
Bread flour: You can use all-purpose flour in a pinch, but your rolls won't be quite as fluffy or chewy. If using all-purpose, add an extra tablespoon.
Heavy cream: Swap with additional whole milk, though the texture will be slightly less rich.
Vanilla bean paste: Regular vanilla extract works perfectly fine. Use the same amount.
Instant yeast: Active dry yeast can be used, but you'll need to proof it in the warm milk mixture first for about 5 minutes.
Red gel food coloring: Liquid food coloring works but you'll need more of it and it might affect the dough consistency slightly.
Expert Tips
Use room temperature ingredients. Cold butter, eggs, or milk will slow down the yeast and make your dough take forever to rise.
Don't skip the tangzhong. This Japanese technique is what makes these rolls stay soft for days instead of getting stale overnight.
Add butter slowly. When incorporating the butter into the dough, patience is key. Each piece needs to fully disappear before you add the next.
Check your yeast. If your dough isn't rising, your yeast might be expired. Always check the date before using.
Don't overbake. These rolls continue cooking after you remove them from the oven. They should look slightly underdone in the center when you pull them out.
Equipment for Red Velvet Cinnamon Rolls
Metal 9×13 baking pan: Metal conducts heat better than glass for evenly baked rolls.
Small saucepan: For making the tangzhong starter.
Mixing bowls: You'll need a few different sizes for the various components.
Stand mixer with dough hook: Makes kneading so much easier, though you can knead by hand if needed.
Whisk: For mixing the tangzhong and dry ingredients.
Offset spatula: Helps spread the filling and frosting smoothly and evenly.
Pizza cutter: The easiest way to get clean, even cuts through the rolled dough.
Parchment paper: Prevents sticking and makes cleanup a breeze.
Plastic wrap: Keeps the dough from drying out during rises.
Wire cooling rack: Lets air circulate if you want to cool the rolls completely.
Storage and Reheating Tips
Room temperature: Store leftover rolls in an airtight container at room temperature for up to 4 days. They stay remarkably soft thanks to the tangzhong.
Refrigerator: If your kitchen is very warm or you want to keep them longer, refrigerate for up to a week. Let them come to room temperature before reheating.
Freezing: Freeze unfrosted baked rolls wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge, reheat, and frost fresh.
Reheating: Warm individual rolls in the microwave for 20–30 seconds, or heat the whole pan covered with foil in a 350°F oven for 10–15 minutes.
Make-ahead tip: You can prepare the rolls through step 12, then refrigerate overnight. Let them come to room temperature and finish rising before baking.
Serving Suggestions
Serve these Valentine's Day Red Velvet Cinnamon Rolls warm with a hot cup of coffee or a tall glass of cold milk for the ultimate breakfast treat.
Pair them with scrambled eggs and bacon for a complete holiday brunch spread that feels extra special.
Cut them into smaller pieces and arrange on a dessert platter alongside my Easy Carrot Cupcake Recipe | Moist & Ready in 40 Minutes for a stunning red-themed dessert table.
Drizzle with extra cream cheese frosting and add fresh raspberries on top for a fancy presentation.
FAQ
How long can red velvet cake sit out?
Red Velvet Cinnamon Rolls goods can sit at room temperature for up to 2 days if unfrosted, or 1 day if frosted with cream cheese frosting. After that, refrigerate them to keep the frosting fresh. My sister always eats hers within hours, so it's never been a problem at our house.
What are some common mistakes when making cinnamon rolls?
The biggest mistakes are using ingredients that are too cold, not kneading long enough, rushing the rise times, and overbaking. Another common issue is rolling the dough too tight, which can make the centers dense. Take your time with each step and you'll get perfect results.
How long can a cinnamon roll sit out?
Red Velvet Cinnamon Rolls with cream cheese frosting can sit out at room temperature for about 2 days in an airtight container. In warmer weather or humid climates, refrigerate them after the first day to keep the frosting from spoiling.
What is the secret to a perfect red velvet?
The secret is the combination of cocoa powder, vinegar, and buttermilk (or in this case, the milk and vinegar mixture) that creates that signature tangy chocolate flavor. Good quality gel food coloring gives you that vibrant red without watering down your dough. The tangzhong method here adds an extra layer of softness you won't find in traditional recipes.
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Pairing
These are my favorite dishes to serve with Red Velvet Cinnamon Rolls
Red Velvet Cinnamon Rolls
Ingredients
Method
- Whisk the flour and water together in a small saucepan, then cook over medium heat while stirring constantly until thick and glossy.
- Transfer the thickened mixture to a bowl and let it cool completely before using.
- Stir the milk, cream, and vinegar together in a small bowl and set aside.
- Add the flour, sugar, cocoa powder, yeast, and salt to a stand mixer bowl and stir until evenly distributed.
- Pour in the milk mixture, egg, vanilla, cooled tangzhong, and food coloring, then knead on low speed until a rough dough forms.
- Add the butter gradually, mixing well between each addition until fully absorbed.
- Continue kneading until the dough becomes smooth, elastic, and slightly tacky.
- Shape the dough into a round, place it back into the bowl, cover, and let it rest for 30 minutes.
- Mix the filling ingredients together until creamy and uniform in texture.
- Line a 9×13-inch metal pan with parchment paper and set aside.
- Roll the dough into a large rectangle on a lightly floured surface.
- Spread the filling evenly over the dough, reaching all edges.
- Slice the dough into equal strips, roll each into a spiral, and arrange them in the prepared pan.
- Cover and let the rolls rise in a warm place until doubled, then preheat the oven to 325°F.
- Bake until the rolls are set and the center reaches 175–180°F internally.
- Beat the butter and cream cheese together until smooth, then mix in powdered sugar, vanilla, and cream until fluffy.
- Cool the rolls briefly, spread frosting generously on top, and allow it to melt into the warm swirls before serving.
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