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Soft red velvet cinnamon roll lifted from the pan showing the fluffy texture
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Red Velvet Cinnamon Rolls with Cream Cheese Frosting

These ultra-soft Red Velvet Cinnamon Rolls use a tangzhong brioche dough for a pillowy texture, a classic cinnamon-brown sugar filling, and a smooth cream cheese frosting that melts into every swirl. Perfect for holidays, Valentine’s Day, or whenever you want bakery-style cinnamon rolls at home.
Prep Time30 minutes
Cook Time25 minutes
RIse time4 hours
Total Time4 hours 55 minutes
Course: Dessert
Servings: 12 rolls

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
US Customary - Metric

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

Calories: 504Calories | Carbohydrates: 59g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 315mg | Potassium: 154mg | Fiber: 2g | Sugar: 29g | Vitamin A: 893IU | Vitamin C: 0.03mg | Calcium: 81mg | Iron: 2mg