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red velvet cinnamon rolls Single red velvet cinnamon roll with cream cheese icing and heart sprinkles, cut open to show soft red interior.

Red Velvet Cinnamon Rolls

5 from 1 vote
Soft, chocolate-kissed Red Velvet Cinnamon Rolls baked until fluffy and finished with a dreamy cream cheese glaze.
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Prep Time 40 minutes
Cook Time 28 minutes
Resting & Rising 2 hours
Total Time 3 hours 8 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American, Holiday
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

For the Tangzhong
  • ¼ cup bread flour measured using spoon-and-level method
  • ¾ cup water room temperature for even cooking
  • For the Dough
  • ½ cup whole milk brought to room temperature
  • ½ cup heavy cream room temperature for smoother mixing
  • 1 tablespoon white vinegar adds classic red velvet tang
  • 4 cups bread flour weighed or carefully measured
  • 0.4 cup granulated sugar for balanced sweetness
  • 1.7 tablespoons cocoa powder unsweetened for color and flavor
  • 2¼ teaspoons instant yeast for reliable rise
  • 1¼ teaspoons fine sea salt enhances chocolate notes
  • 1 large egg room temperature for better incorporation
  • 1¼ teaspoons vanilla extract rounds out flavor
  • Prepared tangzhong fully cooled before use
  • ¾–1 teaspoon red gel food coloring adjust for desired color
  • 7 tablespoons unsalted butter softened but cool to the touch
For the Filling
  • 0.6 cup unsalted butter soft and spreadable
  • ¾ cup light brown sugar packed for moisture
  • 1¼ tablespoons ground cinnamon warm and aromatic
  • 2¼ teaspoons cocoa powder deepens chocolate flavor
  • 1¼ teaspoons vanilla bean paste adds richness
For the Cream Cheese Frosting
  • 0.6 cup unsalted butter softened for smooth texture
  • 5 ounces cream cheese full-fat, softened
  • 1¼ cups powdered sugar sifted to prevent lumps
  • 2½ tablespoons heavy cream adjust for consistency
  • 1¼ teaspoons vanilla extract or vanilla bean paste for intensity

Method
 

  1. Whisk the flour and water together in a small saucepan, then cook over medium heat while stirring constantly until thick and glossy.
  2. Transfer the thickened mixture to a bowl and let it cool completely before using.
  3. Stir the milk, cream, and vinegar together in a small bowl and set aside.
  4. Add the flour, sugar, cocoa powder, yeast, and salt to a stand mixer bowl and stir until evenly distributed.
  5. Pour in the milk mixture, egg, vanilla, cooled tangzhong, and food coloring, then knead on low speed until a rough dough forms.
    Overhead view of cinnamon roll dough ingredients in a glass bowl, including flour, egg, sugar, butter, and vanilla.
  6. Add the butter gradually, mixing well between each addition until fully absorbed.
  7. Continue kneading until the dough becomes smooth, elastic, and slightly tacky.
    Red velvet dough resting in a metal mixing bowl, smooth and vibrant red dough ready to rise.
  8. Shape the dough into a round, place it back into the bowl, cover, and let it rest for 30 minutes.
  9. Mix the filling ingredients together until creamy and uniform in texture.
  10. Line a 9×13-inch metal pan with parchment paper and set aside.
  11. Roll the dough into a large rectangle on a lightly floured surface.
  12. Spread the filling evenly over the dough, reaching all edges.
  13. Slice the dough into equal strips, roll each into a spiral, and arrange them in the prepared pan.
    Close-up of red velvet dough rolled into a cinnamon roll on a wooden surface, showing tight spiral layers.
  14. Cover and let the rolls rise in a warm place until doubled, then preheat the oven to 325°F.
  15. Bake until the rolls are set and the center reaches 175–180°F internally.
  16. Beat the butter and cream cheese together until smooth, then mix in powdered sugar, vanilla, and cream until fluffy.
    Freshly baked red velvet cinnamon rolls topped with vanilla icing, arranged in a baking pan, soft and fluffy texture.
  17. Cool the rolls briefly, spread frosting generously on top, and allow it to melt into the warm swirls before serving.

Nutrition

Serving: 120gCalories: 410kcalCarbohydrates: 52gProtein: 7gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 78mgSodium: 260mgPotassium: 150mgFiber: 2gSugar: 27gVitamin A: 520IUCalcium: 60mgIron: 2.1mg

Notes

These rolls are the kind that slow mornings were made for—rich, tender, and just indulgent enough to feel special. The cocoa-laced dough and tangy frosting melt together into something unforgettable, especially when shared warm.

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