Red Velvet Cinnamon Rolls with Cream Cheese Frosting

Red Velvet Cinnamon Rolls with Cream Cheese Frosting are the ultimate bakery-style treat made right at home. Soft, fluffy, and deeply chocolate-kissed with a vibrant red crumb, these rolls combine classic cinnamon warmth with rich cocoa flavor. Finished with silky cream cheese frosting, they are perfect for holidays, brunch, or whenever you want something extra special.

Why You’ll Love This Recipe

• Incredibly soft texture thanks to the tangzhong method
• Perfect balance of cocoa and cinnamon flavor
• Rich, creamy frosting that melts into every swirl
• Beautiful red color makes them ideal for Valentine’s Day or celebrations
• Family-friendly and completely halal-friendly

These red velvet cinnamon rolls are tender, fluffy, and indulgent without being overly sweet.

Ingredients

For the Tangzhong

• 3/4 cup water
• 1/4 cup bread flour

For the 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 large egg, room temperature
• Tangzhong (prepared above)
• 1/4–1/2 teaspoon red gel food coloring
• 8 tablespoons unsalted butter, room temperature

For the Filling

• 12 tablespoons unsalted butter, room temperature
• 3/4 cup light brown sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons cocoa powder
• 1 teaspoon vanilla bean paste

For the Cream Cheese Frosting

• 6 tablespoons unsalted butter, room temperature
• 5 ounces cream cheese
• 1 cup powdered sugar
• 1 tablespoon heavy cream
• 1 teaspoon vanilla bean paste or extract

Instructions

1. In a small saucepan, whisk together the water and flour for the tangzhong. Cook over medium heat, whisking constantly for 4–5 minutes until thick and paste-like. Transfer to a bowl and set aside.
2. In a small bowl, combine milk, heavy cream, and vinegar. Set aside.
3. In a stand mixer bowl, mix bread flour, sugar, cocoa powder, yeast, and salt.
4. Add the milk mixture, egg, tangzhong, and red food coloring. Knead on low speed for 2 minutes until shaggy.
5. Add softened butter gradually, mixing well between additions.
6. Continue kneading for 10–12 minutes until smooth and elastic.
7. Shape into a ball, cover, and let rest for 30 minutes.
8. Mix filling ingredients until smooth.
9. Roll dough into a 15×21-inch rectangle. Spread filling evenly.
10. Cut into 12 strips and roll each strip tightly. Arrange in a parchment-lined 9×13 pan.
11. Cover and let rise 1–2 hours until doubled. Preheat oven to 325°F (162°C).
12. Bake 28–35 minutes until internal temperature reaches 185°F.
13. Beat butter and cream cheese until smooth. Add powdered sugar, then vanilla and cream. Whip until fluffy.
14. Cool rolls 15 minutes, frost generously, and allow frosting to melt into the warm red velvet cinnamon rolls before serving.

Tips & Tricks

• Measure flour properly using a kitchen scale for best texture
• Do not overheat milk mixture; it should be room temperature
• Use gel food coloring for vibrant red color
• Let rolls fully proof for maximum fluffiness
• Frost while slightly warm for that bakery-style melt

Details

Prep Time: 40 minutes
Rise Time: 1.5–2 hours
Cook Time: 30 minutes
Total Time: About 3 hours
Yield: 12 rolls
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Difficulty: Intermediate
Dietary: Halal-friendly, Vegetarian

Notes

You can prepare the rolls the night before and refrigerate after shaping. Let them come to room temperature and rise before baking. For a deeper chocolate flavor, add an extra teaspoon of cocoa powder.

Nutrition (Approximate per roll)

Calories: 420
Protein: 6g
Carbohydrates: 55g
Fat: 20g

FAQ

What makes red velvet cinnamon rolls different?
They combine cocoa powder and red coloring for a subtle chocolate flavor and signature red crumb.

Can I make them overnight?
Yes, refrigerate after shaping and bake the next day.

Why use tangzhong?
Tangzhong keeps the rolls extra soft and fluffy for days.

Can I freeze them?
Yes, freeze unfrosted rolls up to 2 months.

How do I get bright red color?
Use high-quality gel food coloring and mix thoroughly.

Storage

Store in an airtight container in the refrigerator for up to 4 days.
Freeze unfrosted rolls for up to 2 months.
Reheat in the microwave for 20–30 seconds before serving.

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Red Velvet Cinnamon Rolls with Cream Cheese Frosting

Red Velvet Cinnamon Rolls are soft, fluffy sweet rolls made with cocoa and cinnamon.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Course Breakfast, Dessert

Cuisine American

Ingredients

  

For the Tangzhong

• 3/4 cup water
• 1/4 cup bread flour

For the 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 large egg room temperature
• Tangzhong prepared above
• 1/4 –1/2 teaspoon red gel food coloring
• 8 tablespoons unsalted butter room temperature

For the Filling

• 12 tablespoons unsalted butter room temperature
• 3/4 cup light brown sugar
• 1 tablespoon ground cinnamon
• 2 teaspoons cocoa powder
• 1 teaspoon vanilla bean paste

For the Cream Cheese Frosting

• 6 tablespoons unsalted butter room temperature
• 5 ounces cream cheese
• 1 cup powdered sugar
• 1 tablespoon heavy cream
• 1 teaspoon vanilla bean paste or extract

Instructions

 

• In a small saucepan, whisk together the water and flour for the tangzhong. Cook over medium heat, whisking constantly for 4–5 minutes until thick and paste-like. Transfer to a bowl and set aside.
• In a small bowl, combine milk, heavy cream, and vinegar. Set aside.
• In a stand mixer bowl, mix bread flour, sugar, cocoa powder, yeast, and salt.
• Add the milk mixture, egg, tangzhong, and red food coloring. Knead on low speed for 2 minutes until shaggy.
• Add softened butter gradually, mixing well between additions.
• Continue kneading for 10–12 minutes until smooth and elastic.
• Shape into a ball, cover, and let rest for 30 minutes.
• Mix filling ingredients until smooth.
• Roll dough into a 15×21-inch rectangle. Spread filling evenly.
• Cut into 12 strips and roll each strip tightly. Arrange in a parchment-lined 9×13 pan.
• Cover and let rise 1–2 hours until doubled. Preheat oven to 325°F (162°C).
• Bake 28–35 minutes until internal temperature reaches 185°F.
• Beat butter and cream cheese until smooth. Add powdered sugar, then vanilla and cream. Whip until fluffy.
• Cool rolls 15 minutes, frost generously, and allow frosting to melt into the warm red velvet cinnamon rolls before serving.

Notes

You can prepare the rolls the night before and refrigerate after shaping. Let them come to room temperature and rise before baking. For a deeper chocolate flavor, add an extra teaspoon of cocoa powder.

 

Conclusion

These Red Velvet Cinnamon Rolls with Cream Cheese Frosting are soft, decadent, and perfect for any special occasion. With their vibrant color and melt-in-your-mouth texture, they are guaranteed to impress family and guests alike.