Introduction

These Red Velvet Cinnamon Rolls combine the classic comfort of cinnamon rolls with a vibrant red velvet twist. Soft, tender, and loaded with cream cheese frosting, they make a stunning treat any time of day.

A close-up of a red velvet cinnamon roll with three visible layers of bright red dough spiraling tightly. The roll is topped with off-white cream cheese icing that drips down unevenly, sprinkled with small pink and red heart-shaped and round candy sprinkles. It sits on a white plate with a thin gold rim, placed on a white marbled surface. A silver fork rests on the plate near the roll, and parts of red and pink candy sprinkles are scattered softly around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup water
1/4 cup bread flour
1/3 cup whole milk (room temperature)
1/3 cup heavy cream (room temperature)
1 tablespoon white vinegar
3 2/3 cups bread flour (*See notes for measuring below*)
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 from the recipe above
1/4-1/2 teaspoon red gel food coloring
8 tablespoons unsalted butter (cool room temperature)
12 tablespoons unsalted butter (room temperature)
3/4 cup light brown sugar (packed)
1 tablespoon ground cinnamon
2 teaspoons cocoa powder
1 teaspoon vanilla bean paste
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

Step 1: In a small saucepan, whisk together the water and 1/4 cup bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture becomes a paste-like slurry. Scrape it into a bowl and set aside as the tangzhong.
Step 2: In a small bowl, combine the whole milk, heavy cream, and white vinegar. Set aside to allow it to slightly curdle.
Step 3: In a stand mixing bowl, mix the 3 2/3 cups bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt until evenly combined.
Step 4: Add the milk and cream mixture, egg, vanilla bean paste, prepared tangzhong, and red gel food coloring to the dry ingredients. Knead on low speed with a dough hook for 2 minutes until a shaggy dough forms.
Step 5: Gradually add the softened butter (8 tablespoons), half a tablespoon at a time, allowing each addition to incorporate fully before adding more.
Step 6: Continue kneading for another 10-12 minutes until the dough turns smooth and elastic.
Step 7: Remove the dough from the bowl. Pull the edges underneath to form a smooth, round ball. Place it back in the bowl, cover with plastic wrap, and let it rest for 30 minutes.
Step 8: For the filling, combine 12 tablespoons unsalted butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until smooth. Use a mixer or mix by hand.
Step 9: Line a 9×13-inch metal baking pan with parchment paper and set aside.
Step 10: On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Spread the filling evenly over the dough using an offset spatula.
Step 11: Use a pizza cutter to cut the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you, then transfer them to the prepared baking pan. Cover with plastic wrap and let rise in a warm place until doubled, about 1-2 hours. Meanwhile, preheat the oven to 325°F (162°C).
Step 12: Bake the rolls for 28-35 minutes, or until the internal temperature of the rolls reaches 185°F.
Step 13: While the rolls bake, prepare the cream cheese frosting. In a mixing bowl, beat together cream cheese and 6 tablespoons unsalted butter until combined. Gradually add powdered sugar and beat on low speed until fluffy. Stir in vanilla bean paste and heavy cream until smooth.
Step 14: Let the rolls cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting evenly on top. Allow the frosting to settle for another 15 minutes before serving warm.

Tips & Variations

Use a kitchen scale to measure flour for better accuracy and consistent dough texture.
Adjust red gel food coloring to achieve your preferred intensity of red velvet color.
For a spicier twist, add a pinch of ground nutmeg or cloves to the filling.
If you don’t have vanilla bean paste, pure vanilla extract works well as a substitute.

Storage

Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat by warming in the oven at 300°F for 10 minutes or in a microwave for 20-30 seconds to enjoy them warm and soft.

How to Serve

A red cinnamon roll sits on a white plate with a thin gold rim, showing rich layers of red dough spiraled with darker red filling. The top is covered with creamy white icing, slightly melting over the swirl, and decorated with small pink and red heart-shaped and round sprinkles scattered on the icing and plate. A silver fork is placed next to the roll on the right side, partially under the dessert, with a small piece taken out from the roll’s side. The background is a soft, out-of-focus white marbled surface with scattered red and pink sprinkles, enhancing the warm and festive feeling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is tangzhong and why is it used?

Tangzhong is a cooked flour-and-water mixture that helps keep the dough moist and tender. It improves the softness and shelf life of the rolls by retaining moisture.

Can I make these cinnamon rolls without red food coloring?

Yes, you can omit the red gel food coloring if you prefer. The rolls will still be delicious but will lack the vibrant red hue typical of red velvet.