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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.
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Prep Time 40 minutes
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.