Introduction

These red velvet cinnamon rolls are a delightful twist on a classic favorite, combining rich cocoa and warm cinnamon flavors with a vibrant red color. Made from scratch with a tangzhong method for extra softness, they’re perfect for a special breakfast or brunch treat.

A single red velvet cinnamon roll sits on a white plate with a thin gold rim, showing its spiraled layers of deep red dough and cream cheese glaze swirled on top. The glaze mainly covers the top and drips slightly down the sides, decorated with small pink and red heart-shaped and round sprinkles. The roll's texture looks soft and moist with visible cinnamon swirls. Surrounding are blurred red and pink heart sprinkles and soft lighting that highlights the rich red color of the pastry against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup bread flour
3/4 cup water
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 egg (room temperature)
1 teaspoon vanilla
Tangzhong from the recipe above
1/2-1 teaspoon red gel food coloring
6 tablespoons unsalted butter (cool room temperature)
1/2 cup unsalted butter (room temperature)
2/3 cup light brown sugar (packed)
1 tablespoon ground cinnamon
2 teaspoons cocoa powder
1 teaspoon vanilla bean paste
1/2 cup unsalted butter (room temperature)
4 ounces cream cheese
1 cup powdered sugar
2 tablespoons 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 forms a paste-like slurry. Scrape it into a bowl and set aside.
Step 2: In a small bowl, combine the milk, heavy cream, and white vinegar. Set aside.
Step 3: In a stand mixing bowl, mix the 3 2/3 cups bread flour, granulated sugar, cocoa powder, instant yeast, and salt until combined.
Step 4: Add the milk and cream mixture, egg, vanilla, tangzhong, and red gel food coloring to the bowl. Knead on low speed with a dough hook for 2 minutes until a shaggy dough ball forms.
Step 5: Gradually mix in the softened butter, 1/2 tablespoon at a time, allowing each addition to fully incorporate into the dough before adding more.
Step 6: Continue kneading the dough for 8-10 minutes until it becomes smooth and elastic.
Step 7: Remove the dough from the bowl, fold the sides underneath to create a smooth ball, then place it back into the bowl. Cover with plastic wrap and let it rest for 30 minutes.
Step 8: Prepare the filling by mixing the 1/2 cup butter, brown sugar, cinnamon, cocoa powder, and vanilla bean paste until smooth, using your hands or a mixer.
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. Evenly spread the filling mixture over the surface using an offset spatula.
Step 11: Cut the dough into twelve 1 3/4-inch strips with a pizza cutter. Roll each strip away from you into a spiral and carefully place them into the prepared pan. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1-2 hours. Meanwhile, preheat your oven to 325°F (162°C).
Step 12: Bake the rolls for 28-35 minutes or until the internal temperature of the center rolls reaches 175°F-180°F.
Step 13: While the rolls bake, make the cream cheese frosting. In a stand mixer bowl, combine the cream cheese and butter until blended. Gradually add powdered sugar and beat on low until light and fluffy. Stir in vanilla bean paste and heavy cream.
Step 14: Let the pan cool on a wire rack for 15 minutes. Spread the cream cheese frosting over the rolls, then let them sit another 15 minutes to allow the frosting to seep in. Serve warm and enjoy!

Tips & Variations

Use red gel food coloring for vibrant color without thinning the dough.
For a less rich option, substitute half the cream cheese with mascarpone in the frosting.
Ensure all dairy ingredients are at room temperature for a smoother dough and frosting.
Try adding chopped pecans or white chocolate chips to the filling for extra texture.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 20-30 seconds to warm through and refresh the softness. For longer storage, freeze the rolls without frosting for up to 3 months; thaw overnight in the fridge before reheating and frosting.

How to Serve

A single red velvet cinnamon roll sits in the center of a white plate with a thin gold rim. The roll has multiple spiral layers, showing a deep red color with a soft, moist texture. It is generously coated with a creamy white icing that drips over the sides, decorated with small pink, red, and white heart-shaped and round sprinkles scattered on top. The plate rests on a white marbled surface with a few sprinkles scattered around. A silver fork is positioned to the right of the roll, partially touching it, with a small bite taken out of the roll. 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-water mixture that helps keep the dough extra soft and moist. It improves the texture and shelf life of the rolls, making them tender and fluffy.

Can I make these cinnamon rolls without food coloring?

Yes, you can omit the red gel food coloring if you prefer a more traditional cinnamon roll color. The rolls will still be delicious but won’t have the signature red velvet hue.