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These ultra-soft red velvet cinnamon rolls combine the rich cocoa hint of red velvet cakes with the comfort of classic cinnamon rolls. The fluffy dough, buttery brown sugar filling, and smooth cream cheese frosting create a bakery-style recipe perfect for Valentine’s Day, holidays, or weekend baking.
I’ve been testing dozens of cinnamon roll recipes this year, and this red velvet version uses the same ultra-soft brioche-style base as one of my most popular cinnamon roll recipes because it consistently gives the fluffiest texture and best rise.
Key Ingredients
A few simple ingredients create the signature color, flavor, and soft texture:
- Active dry yeast (or instant yeast)
- Warm whole milk – For the best rise, make sure the milk is warm but not hot (about 100–110°F), otherwise the yeast may not activate properly.
- Butter
- Eggs (room temperature)
- All-purpose flour and bread flour
- Cocoa powder and red food coloring
- Brown sugar, cinnamon, and salt
- Cream cheese, powdered sugar, and vanilla
How to Make Red Velvet Cinnamon Rolls
- Activate yeast In the bowl of a stand mixer, combine warm milk, sugar, and active dry yeast. Let sit until foamy.
- Make the dough Add tangzhong, melted butter, eggs, vanilla, cocoa powder, red food coloring, salt, and flour. Mix on medium speed until a soft dough forms and knead until smooth.
- First rise Place dough in a greased bowl, cover with plastic wrap, and let rise until doubled.
- Fill and shape Roll dough on a lightly floured surface, spread softened butter, sprinkle brown sugar and cinnamon, then roll and slice. Arrange in a greased baking pan.
- Bake Let rolls rise until puffy, then bake in a preheated oven at 325°F until soft and cooked through.
- Frost Beat cream cheese, butter, powdered sugar, and vanilla until smooth and spread over warm rolls for the best melt-in finish.
Tested and developed by Chahinez from Lifestyle of a Foodie. Since you’re here you might also like my almond croissant cinnamon rolls, my black forest cinnamon rolls, or these brioche style cinnamon rolls.
Quick Tips
- Store leftovers in an airtight container and warm slightly in the microwave before serving.
- Chill the dough in the refrigerator, it makes shaping easier.
- Use gel red food coloring for a deeper color and better consistency.
FAQs About These red velvet cinnamon rolls
Yes, use the same amount of instant yeast and mix it directly into the dry ingredients.
Store baked rolls in an airtight container at room temperature or refrigerate for a longer shelf life, then warm before serving.
After shaping, cover the baking pan and refrigerate. Let rolls sit at room temperature for about 30–45 minutes before baking.
Red Velvet Cinnamon Rolls with Cream Cheese Frosting
Equipment
Ingredients
Tangzhong
- 2 tbsp all-purpose flour
- 1/2 cup whole milk
Red Velvet Dough
- 3/4 cup whole milk warm (100–110°F)
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter melted
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 tbsp red gel food coloring
- 2 tbsp unsweetened cocoa powder
- 1 1/4 tsp salt
- 2 1/2 cups all-purpose flour
- 1 cup bread flour
- 5 tbsp unsalted butter softened (added after kneading)
Cinnamon Filling
- 1/2 cup unsalted butter softened
- 3/4 cup brown sugar
- 1 tbsp cinnamon
- Pinch of salt
Cream Cheese Frosting
- 6 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cups powdered sugar
- 1 tsp vanilla extract
- Pinch salt
- 1-2 tsp milk if needed for spreading
Instructions
Make tangzhong
- Whisk flour and milk in a small saucepan over medium heat until thickened into a paste (2–4 minutes). Cool to room temperature.2 tbsp all-purpose flour, 1/2 cup whole milk
Make dough
- In a bowl, mix warm milk and sugar, sprinkle yeast, and let sit 5 minutes until foamy.3/4 cup whole milk, 2 1/4 tsp active dry yeast, 1/4 cup granulated sugar
- In a stand mixer combine: tangzhong, yeast mixture, melted butter, eggs, vanilla, cocoa powder, food coloring, salt, both flours.1/4 cup unsalted butter, 2 large eggs, 1 tsp vanilla extract, 1 tbsp red gel food coloring, 2 tbsp unsweetened cocoa powder, 1 1/4 tsp salt, 2 1/2 cups all-purpose flour, 1 cup bread flour
- Mix until a soft dough forms. Knead 5–8 minutes until smooth, then gradually add softened butter 1 tbsp at a time until incorporated.5 tbsp unsalted butter
- Place dough in a greased bowl, cover, and rise 1–2 hours until doubled. Chill 1–4 hours (this isn't optional since the dough is pretty sticky, chilling will help make it more manageable).
Fill and shape
- In a medium bowl mix the cinnamon, softened butter, salt, and brown sugar until smooth.1/2 cup unsalted butter, 3/4 cup brown sugar, 1 tbsp cinnamon, Pinch of salt
- Roll dough into a 16×12-inch rectangle.
- Spread softened sugar butter filling evenly, sprinkle brown sugar mixture. Cut into 12 strips and roll each strip into a spiral then place into a greased 9×13 pan.
- Cover and let rise 45–60 minutes until puffy.
Bake
- Bake at 325°F (165°C) for 25–30 minutes until centers reach about 190°F. Cool 10 minutes.
Frost
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Thin slightly with milk if needed. Spread over warm rolls and top with heart sprinkles.6 oz cream cheese, 1/4 cup unsalted butter, 1 cups powdered sugar, 1 tsp vanilla extract, Pinch salt, 1-2 tsp milk
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
