Red velvet cinnamon rolls are the best of both worlds: soft, fluffy homemade cinnamon rolls with the rich cocoa flavor and signature tang of classic red velvet cake. There’s no cake mix here, just pillowy milk-bread yeast dough swirled with a cinnamon-chocolate filling and smothered in cream cheese icing.
I love making red velvet anything around Valentine’s Day (shoutout to my red velvet brownies, too!), but honestly, this flavor is just as popular for other holidays or no occasion at all.
It’s always in style!
P.S. My slice-and-bake heart cookies are just as cute and festive. Perfect for adding a little extra love to your baking plans.
How to Make Red Velvet Rolls
1
Make the tangzhong first. Cook the flour and water into a thick paste. This step is key to the ultra-soft, gooey texture in all of my cinnamon roll recipes.
2
Mix all of the dough ingredients together in a stand mixer bowl fitted with the dough hook until a rough dough forms.
3
Knead until the dough comes together. It may look rough and dry at first, which is normal.
4
Knead in the butter a little at a time until fully incorporated and the dough is smooth and elastic.
5
Let the dough rest to relax the gluten, making it easier to roll out.
6
Roll into a 15×21-inch rectangle.
7
Spread the cinnamon-chocolate filling evenly over the dough.
8
Cut the dough into strips using a pizza cutter, then roll each strip into a tight spiral for evenly sized rolls.
9
Place the rolls in a parchment-lined 9×13 pan with a little space between each.
10
Cover and let rise until doubled, about 1–2 hours.
11
Whisk together the cream cheese frosting until smooth and fluffy.
12
Bake until golden, then frost while the rolls are still warm for maximum gooeyness.
Now I know you might be thinking… do I want these, or should I stick with a most traditional cinnamon roll? 😂
If you’re torn, my brown butter cinnamon rolls are a classic, just a little more elevated.
— Happy baking! Cambrea 🫶🏻
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Red Velvet Cinnamon Rolls From Scratch
Equipment
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, *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
For the Filling
- 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
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. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside.1/4 cup (32 g) bread flour, 3/4 cup (155 g) water
- In a small bowl, combine the milk, cream, and vinegar. Set aside.1/3 cup (78 g) whole milk, 1/3 cup (78 g) heavy cream, 1 tablespoon white vinegar
- Mix the bread flour, sugar, cocoa powder, yeast, and salt in a stand mixing bowl until combined.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 1 1/2 tablespoons (12 g) cocoa powder, 2 teaspoons instant yeast, 1 teaspoon fine sea salt
- Add the milk/cream mixture, egg, vanilla, tangzhong, and red food coloring to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a shaggy dough ball.1 (50 g) large egg, Tangzhong from the recipe above, 1/4-1/2 teaspoon red gel food coloring
- Mix in the softened butter 1/2 tablespoon at a time, letting it fully incorporate into the dough before adding more.8 tablespoons (113 g) unsalted butter
- Continue kneading for another 10-12 minutes or until the dough looks smooth and elastic.
- Remove the dough from the bowl and pull the sides into the bottom center to create a smooth round ball. Place it back into the bowl, cover with plastic wrap, and set aside for 30 minutes to rest.
- For the filling, combine the butter, brown sugar, cinnamon, cocoa powder, and vanilla until smooth. You can do this by hand or with a mixer!12 tablespoons (168 g) unsalted butter, 3/4 cup (150 g) light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, 1 teaspoon vanilla bean paste
- Line a metal 9×13 baking pan with parchment paper. Set aside.
- On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Dollop the filling mixture across the surface, then spread it to the edges with an offset spatula.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to the baking pan. Cover the top with plastic wrap and set it in a warm place to rise until doubled, about 1-2 hours. Meanwhile, preheat the oven to 325°F/162°C.
- Bake the cinnamon rolls for 28-35 minutes or until the internal temp of the middle rolls reaches 185°F.
- While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and butter until combined. Then, mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the vanilla bean paste and heavy cream.6 tablespoons (84 g) unsalted butter, 5 ounces cream cheese, 1 cup (120 g) powdered sugar, 1 tablespoon heavy cream, 1 teaspoon vanilla bean paste or extract
- Let the pan cool on a wire rack for 15 minutes, then spread the cream cheese frosting on top. Let it sit for another 15 minutes so the frosting can seep into the rolls. Serve warm and enjoy!
Hello mam
Can I use all purpose flour instead of bread flour??
What brand of food coloring did you use?
I use Americolor gel!
Can I make them the night before and do the second rise in the morning?
Yes!
What could be the issue if after they are baked they have soggy buttery bottoms?
It could be because the butter was too warm when you used it in the filling
Hai what should i do if i only have all purpose flour
I would decrease the milk and cream by 50%!