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Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

Avatar photoByNora
Jump to Recipe· 4.9 from 56 reviews

If you’re a fan of decadently sweet breakfast treats or dessert that doubles as a cozy hug, then you’re going to want to stick around for this one. I’m sharing my absolutely favorite Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe—it’s a showstopper that combines the rich, velvety taste of red velvet cake with the gooey, comforting warmth of cinnamon rolls, finished off with the creamiest cream cheese frosting you can imagine. Trust me, when I first tried these, I was hooked instantly, and I bet you’ll feel the same way.

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Why You’ll Love This Recipe

  • Unique Flavor Combo: Red velvet richness meets classic cinnamon spice in a scrumptious swirl.
  • Softest, Moist Dough: The tangzhong method ensures these rolls stay fluffy and tender for days.
  • Cream Cheese Frosting Heaven: A luscious, tangy glaze that perfectly balances sweetness.
  • Impress Without Stress: Step-by-step guidance makes this recipe approachable, even if you’re new to cinnamon rolls.
A close-up slice of red velvet cinnamon roll sits on a white plate with a gold rim, showing two visible layers of rich, red dough twisted into spirals. The top layer is thickly covered with creamy white icing that slightly melts over the edges and is dotted with red, pink, and white heart-shaped and sprinkle decorations. The cinnamon roll's texture looks soft and moist, with some crumbs scattered on the plate. The background has a white marbled texture with small sprinkles scattered around, and a blurred white bowl filled with more heart-shaped sprinkles is visible in the distance photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Cinnamon Rolls with Cream Cheese Frosting, red velvet cinnamon rolls, cinnamon roll recipe with cream cheese frosting, decadent breakfast cinnamon rolls, easy red velvet rolls this …

Ingredients You’ll Need

The ingredients, while simple, each have an important role in making these rolls simply irresistible. From the tangzhong to keep the dough soft to the blend of spices in the filling, this recipe strikes the perfect balance between rich red velvet and cinnamon warmth. A quick tip—using room temperature dairy and eggs really helps the dough come together smoothly.

Flat lay of a small white ceramic bowl with smooth tangzhong paste, a small white ceramic bowl with whole milk and heavy cream mixed together, a small white ceramic bowl with white vinegar, a small white ceramic bowl filled with bread flour, a small white ceramic bowl with granulated sugar, a small white ceramic bowl with light brown sugar, a small white ceramic bowl with unsalted butter softened, a small white ceramic bowl with cocoa powder, a small white ceramic bowl with ground cinnamon, a small white ceramic bowl with instant yeast, a small white ceramic bowl with fine sea salt, a small white ceramic bowl with powdered sugar, a small white ceramic bowl with vanilla bean paste, a large uncracked brown egg, all ingredients fresh and natural, arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Red Velvet Cinnamon Rolls with Cream Cheese Frosting, red velvet cinnamon rolls, cinnamon roll recipe with cream cheese frosting, decadent breakfast cinnamon rolls, easy red velvet rolls
  • Water: The base for your tangzhong, which gives these rolls their signature softness.
  • Bread flour: Higher protein content means better gluten development for that perfect chewy texture.
  • Whole milk: Adds richness and tender crumb to the dough.
  • Heavy cream: Boosts moisture and softness.
  • White vinegar: Slight acidity helps tenderize and balance flavors.
  • Granulated sugar: Sweetens the dough and feeds the yeast.
  • Cocoa powder: Gives subtle chocolate depth, essential for red velvet flavor.
  • Instant yeast: The rising agent—makes the dough fluffy and light.
  • Fine sea salt: Enhances all the flavors without overpowering.
  • Large egg: Adds structure and richness.
  • Red gel food coloring: Provides that vibrant red hue without affecting texture.
  • Unsalted butter: For both dough and filling, bringing incredible flavor and tenderness.
  • Light brown sugar: Sweet and slightly caramel-y, perfect for the filling.
  • Ground cinnamon: The star spice in the filling for that warm, comforting flavor.
  • Vanilla bean paste: Elevates both filling and frosting with rich, aromatic vanilla notes.
  • Cream cheese: The star in the frosting—smooth, tangy, and dreamy.
  • Powdered sugar: Sweetens and thickens the frosting.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I absolutely love about this Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe is how versatile it can be. I’ve played around with a few personal twists over time, and I encourage you to experiment and make them your own. Customize for sweetness, spice levels, or even dietary preferences.

  • Less Sweet Version: If you prefer rolls not overwhelmingly sweet, cut back on the brown sugar in the filling by a quarter and use less powdered sugar in the frosting.
  • Spice it Up: Add a pinch of nutmeg or a tiny bit of ground cloves to the filling for a warmer, more complex flavor—my family goes crazy over this touch during holidays!
  • Gluten-Free Twist: While trickier, I’ve adapted a version with a gluten-free flour blend—just be ready for a softer texture and a bit more delicate handling.
  • Vegan Adaptation: Swap butter and cream cheese for plant-based alternatives, and use flax or chia eggs. I tried this with coconut milk and vegan butter, and while the flavor was there, the dough was a bit less elastic, so take extra care when rolling.

How to Make Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

Step 1: Prepare the Tangzhong – Your Secret Softness Weapon

First things first—making the tangzhong. This is a simple mixture of water and bread flour that you cook into a thick paste. It sounds fancy, but it’s a total game-changer for soft, fresh-tasting rolls that actually stay soft for days. I whisked mine over medium heat for about 5 minutes until it looked like a pudding of sorts. Don’t rush this! Stir continuously to avoid lumps or burning. Once thickened, scrape it into a bowl and let it cool while you prep the other ingredients.

Step 2: Mix the Dough Ingredients and Knead

In your mixing bowl, blend the dry ingredients—bread flour, sugar, cocoa powder, yeast, and salt. Separately, combine milk, cream, and vinegar (which adds a subtle tang and helps with that tender crumb). Add your tangzhong, egg, red food coloring, and milk mixture to the dry ingredients. Start kneading on low speed; you’ll see the dough form a shaggy ball first, then after gradually mixing in softened butter, it’ll smooth out.

I used a dough hook, which makes life easier, but you can definitely knead by hand—it just takes a little longer and some elbow grease. Keep kneading until the dough is elastic and slightly tacky but not sticky, about 10-12 minutes. This step is key to good rolls, so don’t rush it! After kneading, shape the dough into a smooth ball, cover it, and let it rest for 30 minutes.

Step 3: Prepare the Filling and Roll Out the Dough

Mix your filling ingredients—softened butter, brown sugar, cinnamon, cocoa powder, and vanilla paste—until creamy. This combo is the heart of your cinnamon swirl. When your dough has rested, roll it out on a lightly floured surface into a large rectangle, about 15×21 inches. This size lets you get those perfect thick spirals that everyone loves. Spread that luscious filling evenly, going right to the edges (don’t be shy, the more filling the better!).

Step 4: Cut, Roll, and Proof

Using a pizza cutter or sharp knife, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you, then carefully place the rolls in a parchment-lined 9×13-inch baking pan. This is a great moment to admire your handiwork! Cover the rolls with plastic wrap and let them rise in a warm spot until doubled in size—it usually takes 1-2 hours depending on your kitchen climate. Meanwhile, preheat your oven to 325°F (162°C).

Step 5: Bake to Perfection

Bake your cinnamon rolls for about 28-35 minutes, until the centers reach 185°F. If you’re like me and love a little crisp on the edges, feel free to bake a few minutes longer—but watch carefully. The result? Rolls that are golden, tender inside, and with a slight caramelization on top. Let them cool for 15 minutes before frosting.

Step 6: Whip Up the Cream Cheese Frosting

While your rolls bake, make that heavenly frosting. Blend softened cream cheese and butter until smooth, then gradually add powdered sugar until light and fluffy. Stir in vanilla bean paste and heavy cream to get just the right spreadable consistency. This frosting is the magic finishing touch—it’s rich, tangy, and smooth, perfectly balancing the spiced sweetness of the rolls.

Step 7: Frost and Serve

Spread a generous layer of cream cheese frosting over your rolls while they’re still a bit warm; I love letting the frosting seep into the rolls for another 15 minutes before serving. This step seals in the flavor and moisture, making every bite a mouthwatering experience. Serve warm and enjoy the happy faces that follow.

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Pro Tips for Making Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

  • Use a Kitchen Scale: Measuring flour by weight rather than volume avoids over-flouring, which can make dough tough—trust me, this tip changed my baking game.
  • Keep Ingredients at Room Temperature: Your dough will develop better texture, and the yeast will activate smoothly when the liquids and eggs aren’t cold.
  • Don’t Rush the Rise: Giving the rolls enough proofing time ensures the fluffiest, most tender results—if your kitchen is cold, a warm spot like an oven with the light on works wonders.
  • Be Gentle When Rolling: Too much flour or rough handling deflates the dough; keep your surface lightly floured and roll with gentle but firm pressure for perfect spirals.

How to Serve Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe - Serving

Garnishes

I usually stick with a dusting of extra cocoa powder or a sprinkle of finely chopped pecans on top of the frosting just before serving. It adds a subtle crunch and a lovely contrast to the sweet cream cheese glaze. Sometimes, I add a few fresh raspberries nearby for a pop of color and acidity that complements the red velvet beautifully.

Side Dishes

These rolls are comforting enough on their own but pair amazingly well with a simple fruit salad for freshness or a smooth, creamy coffee or latte that balances out the sweetness. For a brunch spread, try serving with scrambled eggs or a light spinach salad to round out the meal.

Creative Ways to Present

I’ve made these for holiday brunches and birthday breakfasts by decorating the pan with edible flowers and adding a drizzle of melted dark chocolate over the frosting for extra wow-factor. Another favorite is to stack individual rolls sometimes, tied with a ribbon for gifting—no one can resist!

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container at room temperature, where they stay super soft for up to four days. If you’re going for best taste and texture, try to eat them within that timeframe, but they’re still delightful after a few days.

Freezing

These cinnamon rolls freeze really well! After baking, let them cool completely, then wrap tightly in plastic wrap and foil before freezing. When you want to enjoy them, thaw overnight in the fridge and warm gently in the oven. The cream cheese frosting can be frozen separately as well; just whip it up fresh if you prefer it extra fluffy.

Reheating

I usually warm my leftovers in the oven at 350°F for about 10-15 minutes to get that just-baked feeling back, but microwaving in short bursts works too for a quick fix. Adding a small piece of damp paper towel over the rolls before microwaving helps keep them moist.

FAQs

  1. Can I make the dough without tangzhong?

    While you can skip tangzhong, I highly recommend including it in this Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe. Tangzhong improves dough softness and helps your rolls stay tender longer—not using it might result in a less fluffy, quicker-staling roll.

  2. What kind of red food coloring should I use?

    I prefer gel food coloring for this recipe because it’s concentrated and doesn’t add extra liquid. It gives that vibrant red hue that makes these cinnamon rolls truly festive without affecting the dough’s consistency.

  3. Can I make these cinnamon rolls vegan?

    Yes, but you’ll need to substitute ingredients like butter, cream cheese, and egg with plant-based alternatives such as vegan butter, cashew cream cheese, and flax eggs. Be prepared for slight texture differences, but they’re still delicious and worth the effort.

  4. How long do these rolls keep fresh?

    Stored in an airtight container at room temperature, they stay fresh and soft up to 4 days. For longer storage, freezing is your best option.

  5. Can I make the rolls ahead of time before baking?

    Absolutely! You can prepare the rolls, let them rise, and then refrigerate or freeze before baking. When ready, bake straight from the fridge or thaw and then bake. This is a great time-saver for busy mornings or special occasions.

Final Thoughts

This Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe is hands down one of the most delightful things I’ve baked in my kitchen. It’s a rich, comforting, and a bit indulgent way to start your day or impress guests with your baking skills. I love that it feels fancy but is totally doable with a bit of planning and patience. I can’t wait for you to try this yourself—you’ll find it’s a recipe to come back to time and time again, filling your home with those irresistible aromas and your table with sweet smiles.

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Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 56 reviews
  • Author: Nora
  • Prep Time: 3 hours
  • Cook Time: 26 minutes
  • Total Time: 3 hours 26 minutes
  • Yield: 12 servings
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Delight in the rich and indulgent Red Velvet Cinnamon Rolls made from scratch, featuring a tender tangzhong-based dough infused with cocoa and red food coloring, a spiced cinnamon-cocoa filling, and topped with a creamy vanilla bean cream cheese frosting. These soft, fluffy rolls are perfect for a special breakfast or dessert treat.

Ingredients

For the Tangzhong

  • 3/4 cup water (155 g)
  • 1/4 cup bread flour (32 g)

For the Dough

  • 1/3 cup whole milk, room temperature (78 g)
  • 1/3 cup heavy cream, room temperature (78 g)
  • 1 tablespoon white vinegar
  • 3 2/3 cups bread flour (485 g)
  • 1/3 cup granulated sugar (66 g)
  • 1 1/2 tablespoons cocoa powder (12 g)
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1 large egg, room temperature (50 g)
  • Tangzhong from the recipe above
  • 1/4 to 1/2 teaspoon red gel food coloring
  • 8 tablespoons unsalted butter, cool room temperature (113 g)

For the Filling

  • 12 tablespoons unsalted butter, room temperature (168 g)
  • 3/4 cup light brown sugar, packed (150 g)
  • 1 tablespoon ground cinnamon
  • 2 teaspoons cocoa powder
  • 1 teaspoon vanilla bean paste

For the Cream Cheese Frosting

  • 6 tablespoons unsalted butter, room temperature (84 g)
  • 5 ounces cream cheese
  • 1 cup powdered sugar (120 g)
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla bean paste or extract

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture thickens into a paste-like slurry. Transfer to a bowl and set aside to cool.
  2. Prepare Milk Mixture: In a small bowl, combine the whole milk, heavy cream, and white vinegar. Set aside to curdle slightly.
  3. Mix Dry Ingredients: In a stand mixer bowl, combine bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt until evenly mixed.
  4. Form Dough: Add the milk mixture, egg, tangzhong, and red gel food coloring to the dry ingredients. Knead with the dough hook on low speed for about 2 minutes until a shaggy dough ball forms.
  5. Incorporate Butter: Gradually add unsalted butter 1/2 tablespoon at a time, kneading continuously to fully incorporate before adding more.
  6. Knead Dough: Continue kneading for an additional 10 to 12 minutes until the dough is smooth, elastic, and slightly tacky.
  7. First Rise: Shape the dough into a smooth round ball, place it back into the mixing bowl, cover tightly with plastic wrap, and let it rest in a warm place for 30 minutes.
  8. Prepare Filling: In a bowl, mix unsalted butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until smooth and well combined using a spoon or mixer.
  9. Roll Out Dough: On a lightly floured surface, roll the rested dough into a 15×21-inch rectangle.
  10. Apply Filling: Spread the prepared filling evenly across the dough rectangle using an offset spatula.
  11. Shape Rolls: Use a pizza cutter to slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you into a spiral and place them into a parchment-lined 9×13-inch metal baking pan.
  12. Second Rise: Cover the rolls with plastic wrap and let rise in a warm spot until doubled in size, about 1 to 2 hours. Meanwhile, preheat the oven to 325°F (162°C).
  13. Bake: Bake the cinnamon rolls for 28 to 35 minutes until golden and the internal temperature of the center rolls reaches 185°F.
  14. Make Frosting: In a stand mixer bowl, beat cream cheese and butter together until creamy. Add powdered sugar and beat on low speed until light and fluffy. Mix in vanilla bean paste and heavy cream to finalize the frosting.
  15. Cool and Frost: Allow the baked rolls to cool in the pan on a wire rack for 15 minutes, then spread the cream cheese frosting generously on top. Let the rolls sit for an additional 15 minutes to absorb the frosting before serving warm.

Notes

  • Measure flour accurately using the spoon-level method or kitchen scale for best results to avoid dense dough.
  • Store leftover cinnamon rolls in an airtight container at room temperature; they will stay soft for up to 4 days.
  • Reheat rolls in a 350°F oven for 10-15 minutes or microwave in 30-second intervals to warm before serving.

Nutrition

  • Serving Size: 1 cinnamon roll
  • Calories: 410
  • Sugar: 25g
  • Sodium: 210mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 75mg
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Hey there, I’m Nora Blake, the foodie behind LittleSpoonBites.com! I’m here to make cooking YUMMY, EASY, and a whole lotta FUN! From cozy dinners to sweet treats, I’m all about simple recipes that taste like a warm hug. So grab a spoon, tie that apron, and let’s whip up something DELICIOUS together!

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