The Ultimate Homemade Red Velvet Cinnamon Rolls: Bakery-Style Perfection with Cream Cheese Frosting
Prepare for an extraordinary treat where the classic comfort of homemade cinnamon rolls beautifully merges with the luxurious flavor of red velvet cake. These aren’t just any rolls; they are super soft, pillowy red velvet delights! Forget the cake mixes; our recipe features a rich, vibrant red velvet dough made entirely from scratch, swirled with a delectable cinnamon-chocolate filling, and crowned with a tangy, irresistible cream cheese icing.
Having spent years immersed in bakeries, I can confidently tell you that red velvet is a timeless classic. Its allure never fades, especially when a sweet holiday like Valentine’s Day rolls around, making these rolls the perfect romantic gesture or a delightful personal indulgence.
But these red velvet cinnamon rolls aren’t just for special occasions. Any day can be made brighter with this fun and rewarding recipe. Whether you’re planning to share them with loved ones or simply treating yourself to a moment of pure bliss, they are guaranteed to be a crowd-pleaser. So, gather your ingredients, put on your apron, and let’s dive into the joyous world of baking these magnificent rolls!
Craving more sweet treats that are as delightful as these red velvet rolls? You’ll adore my slice-and-bake heart cookies for a quick, charming bite, or indulge in the rich, fudgy goodness of my red velvet brownies. Both are fantastic ways to add a little extra love and sweetness to your day!
Table of Contents
How to Achieve Perfect Red Velvet Cinnamon Rolls
1
Start with the tangzhong. This seemingly small additional step is crucial and makes all the difference in achieving an unbelievably soft and moist texture that lasts. It’s the secret weapon behind all my beloved, gooey cinnamon roll recipes, ensuring your rolls stay fresh and delightful for longer.
2
Combine all wet and dry ingredients. For the best results and to save your arms a vigorous workout, I highly recommend using a stand mixer with a dough hook attachment. Kneading this rich dough by hand is a significant effort you’ll want to avoid if possible!
3
Knead the mixture until a rough dough ball begins to form. At this stage, the dough will appear somewhat shaggy and dry, but rest assured, this is completely normal! It’s just the initial development of gluten before it transforms into a smooth, elastic mass.
4
Gradually knead in the butter until your dough transforms into a smooth, elastic ball. The key here is patience: add the butter a mere half-tablespoon at a time. This allows each portion to be fully incorporated into the dough, ensuring proper emulsification and optimal gluten development, which is vital for that signature soft texture.
5
Cover the dough and allow it to rest. This critical resting period gives the gluten strands time to relax after kneading. A relaxed dough is a cooperative dough, making it significantly easier to roll out evenly in the next step, ensuring your rolls have that desirable tender crumb.
6
Roll out the dough into a precise 15×21-inch rectangle. Your trusty rolling pin is your best friend here! Aim for an even thickness across the entire surface to ensure uniform baking and consistent layers of that luscious filling.
7
Generously spread the cinnamon-chocolate filling across the entire surface of the rolled-out dough. Use an offset spatula to achieve an incredibly even layer right up to the edges. This ensures every bite of your red velvet roll is packed with delicious, consistent flavor.
8
Cut the dough into strips and then roll them with care! For perfectly uniform, even-sized rolls every single time, I swear by using a pizza cutter to first slice the dough into neat strips. Then, gently roll each strip away from you. This simple trick guarantees beautifully rounded rolls, making your presentation as impressive as the taste!
If you’re already captivated by my cinnamon roll creations, you absolutely must try my invigorating, caffeine-packed coffee rolls. Or, for those days when you’re craving classic cinnamon flavors with minimal effort, my delightful cinnamon roll cookies offer all the warmth and spice in a convenient cookie form!
9
Carefully arrange the rolls into a 9×13 baking pan. It’s important not to place them too close together. Give them a little breathing room – about half an inch apart – to allow them sufficient space to expand and rise without crowding each other, resulting in perfectly baked, fluffy rolls.
10
Allow the rolls ample time to double in size, typically 1-2 hours. This rising period is crucial for developing flavor and achieving a light, airy texture. If your kitchen is cool, or during colder months, this might take a bit longer – patience is key! Resist the temptation to rush the process by placing them in a warm oven, as this can negatively impact the final texture and depth of flavor.
11
Whip up the luscious cream cheese buttercream frosting. This isn’t just an optional topping; it’s the perfect crowning glory, providing a tangy counterpoint that enhances the rich red velvet flavor and takes these rolls from great to absolutely unforgettable.
12
After baking, generously cover the warm rolls with the frosting! This step is critical: do not allow the rolls to cool completely before frosting them. The residual warmth from the freshly baked rolls will gently melt the cream cheese frosting, allowing it to seep into every crevice and create that ultimate gooey, irresistible texture everyone craves.
Ingredient Substitutions & Tips
Bread flour: This ingredient is specifically chosen for its higher protein content, which contributes significantly to the rolls’ incredible chewy texture and structural integrity. However, if bread flour isn’t readily available in your pantry, you can certainly use all-purpose flour as a straightforward substitute. Just be aware that while your rolls will still be delicious, they might be slightly less chewy and airy than those made with bread flour, offering a softer, more cake-like crumb instead.
If you tried this glorious recipe or any other delightful creation on my website, please don’t hesitate to share your experience in the comments section below; I genuinely love hearing from each and every one of you! While you’re there, a quick star rating would be incredibly helpful. You can also connect with me and share your beautiful bakes by tagging me on Instagram or Facebook so I can admire your work!
Red Velvet Cinnamon Rolls From Scratch
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Equipment
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metal 9×13 baking pan
Ingredients
For the Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
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 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
For the Filling
- 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
For the Cream Cheese Frosting
- 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
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In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture transforms into a thick, paste-like slurry. This is your tangzhong, and it should resemble a thick roux. Scrape it into a clean bowl and set it aside to cool slightly.1/4 cup (32 g) bread flour, 3/4 cup (155 g) water
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In a separate small bowl, combine the whole milk, heavy cream, and white vinegar. Give it a quick stir and set aside. This mixture will serve as the liquid component for your dough, crucial for its tenderness.1/3 cup (78 g) whole milk, 1/3 cup (78 g) heavy cream, 1 tablespoon white vinegar
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In the bowl of a stand mixer, whisk together the bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt until they are thoroughly combined. This ensures an even distribution of all dry ingredients.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
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To the dry ingredients in the stand mixer bowl, add the milk/cream mixture, the single egg, vanilla extract, the prepared tangzhong, and the red gel food coloring. Attach the dough hook and knead on low speed for approximately 2 minutes, or until the ingredients come together to form a rough, shaggy dough ball.1 (50 g) egg, 1 teaspoon vanilla, Tangzhong from the recipe above, 1/2-1 teaspoon red gel food coloring
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With the mixer still on low speed, begin to incorporate the softened unsalted butter. Add it incrementally, about 1/2 tablespoon at a time. This slow addition allows the butter to fully emulsify and integrate into the dough before more is added, which is essential for developing a strong gluten structure and a truly tender crumb.6 tablespoons (84 g) unsalted butter
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Continue kneading the dough with the dough hook for an additional 8-10 minutes. The dough is ready when it appears visibly smooth, feels elastic to the touch, and passes the “windowpane test” (meaning you can stretch a small piece thin enough to see light through it without tearing).
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Gently remove the dough from the mixing bowl. On a lightly floured surface, pull the sides of the dough into the bottom center, forming a smooth, round ball. Place it back into the bowl, cover it tightly with plastic wrap, and let it rest at room temperature for a full 30 minutes. This resting period further relaxes the gluten, making the dough easier to handle and roll.
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While your dough rests, prepare the heavenly filling. In a medium bowl, combine the room temperature unsalted butter, light brown sugar (packed), ground cinnamon, cocoa powder, and vanilla bean paste. Mix these ingredients thoroughly until the mixture is smooth, creamy, and wonderfully aromatic. This can be done by hand with a spatula or using a mixer on low speed.1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, 1 teaspoon vanilla bean paste
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Line a durable metal 9×13 baking pan with a sheet of parchment paper, ensuring it overhangs slightly on the sides to create “handles.” This will make it much easier to lift the baked rolls out later. Set this prepared pan aside.
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On a clean, lightly floured surface, roll out the rested dough with your rolling pin until it forms a large 15×21-inch rectangle. Aim for uniform thickness across the entire surface. Dollop the prepared cinnamon-chocolate filling evenly across the dough, then use an offset spatula to spread it smoothly to all edges, creating a consistent layer of deliciousness.
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With your pizza cutter, precisely cut the dough into twelve even 1 3/4-inch strips. Take each strip and gently roll it away from you, starting from one short end, to form a neat spiral. Carefully transfer these rolled strips into your prepared baking pan, leaving a small space between each to allow for rising. Cover the top of the pan with plastic wrap and place it in a warm, draft-free area to rise until the rolls have visibly doubled in size, which typically takes about 1-2 hours. Meanwhile, preheat your oven to 325°F (162°C).
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Bake the cinnamon rolls in the preheated oven for 28-35 minutes. The rolls are perfectly baked when they are golden brown on top and the internal temperature of the middle rolls, when checked with an instant-read thermometer, registers between 175°F-180°F (79°C-82°C). This ensures they are cooked through but still incredibly moist and tender.
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While your glorious red velvet rolls are baking and filling your kitchen with an irresistible aroma, it’s time to prepare the dreamy cream cheese frosting. In a stand mixing bowl (or using a hand mixer), combine the softened cream cheese and unsalted butter. Beat them together on medium speed until they are light, creamy, and thoroughly combined. Next, gradually add the powdered sugar, mixing on low speed until fully incorporated, then increase speed to medium-high and beat until the frosting is wonderfully light and fluffy. Finally, mix in the vanilla bean paste (or extract) and the heavy cream until just combined, ensuring a smooth, spreadable consistency.1/2 cup (113 g) unsalted butter, 4 ounces cream cheese, 1 cup (120 g) powdered sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla bean paste or extract
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Once baked, remove the pan from the oven and let the rolls cool on a wire rack for precisely 15 minutes. This brief cooling period allows them to set slightly while still retaining significant warmth. Then, generously spread the prepared cream cheese frosting over the warm rolls. Allow them to sit for another 15 minutes so the frosting can deliciously seep into the rolls, creating that irresistible gooey texture. Serve them warm and savor every exquisite bite!
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Notes
Storage: To maintain their exquisite softness and freshness, any leftover red velvet cinnamon rolls should be stored in an airtight container. They will remain wonderfully soft and delicious for up to 4 days when kept at room temperature. For longer storage, you can freeze them (frosted or unfrosted) for up to 2-3 months.
Reheating: To revive their warm, gooey goodness, you have a couple of excellent options. You can gently warm the rolls in a preheated oven at 350°F (175°C) for 10-15 minutes, until heated through and soft. Alternatively, for a quicker reheat, use the microwave in 30-second increments until they reach your desired warmth, ensuring they don’t become tough.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.