Red velvet cinnamon rolls with cream cheese frosting sit right at the intersection of cozy and celebratory. They feel special without being fussy, indulgent without tipping into over-the-top territory.

I started making these when I wanted something more playful than classic cinnamon rolls, but still grounded in comfort. They quickly turned into one of those recipes people quietly hope you bring again.

The color pulls you in first, sure, but the flavor is what keeps everyone hovering near the pan. Soft dough, gentle cocoa warmth, tangy cream cheese frosting, it all works together.

These rolls are rich, but not heavy. Sweet, but balanced. And yes, they are absolutely worth the extra steps.

Why These Rolls Are Worth the Effort

This dough uses a tangzhong, which sounds fancy but is really just flour and water cooked together. That small step makes a noticeable difference in texture.

The rolls stay plush for hours, sometimes even the next day. No dry edges, no crumbly centers, just soft layers all the way through.

The cocoa is subtle, not bold like a brownie. It supports the cinnamon instead of fighting it, which is exactly what red velvet should do.

Ingredients Needed for the Recipe

• Water and bread flour – cooked together to create the tangzhong that keeps the dough soft.
• Whole milk and heavy cream – add richness and tenderness to the dough.
• White vinegar – gives that classic red velvet tang without tasting sharp.
• Bread flour – provides structure so the rolls rise tall and fluffy.
• Granulated sugar – lightly sweetens the dough.
• Cocoa powder – adds the signature red velvet depth.
• Instant yeast – helps the dough rise steadily.
• Fine sea salt – balances sweetness and enhances flavor.
• Egg – adds richness and helps bind everything together.
• Red gel food coloring – gives the rolls their signature color.
• Unsalted butter – used in the dough and filling for richness.
• Light brown sugar – sweetens the filling and keeps it soft.
• Ground cinnamon – the warm backbone of the filling.
• Vanilla bean paste – rounds out both filling and frosting.
• Cream cheese – creates that tangy, creamy frosting.
• Powdered sugar – sweetens the frosting smoothly.
• Heavy cream – loosens the frosting to the perfect spreadable texture.

How to make Red Velvet Cinnamon Rolls with Cream Cheese Frosting?

Step 1 – Make the Tangzhong

Start by whisking the flour and water together in a small saucepan. Cook it gently, stirring constantly, until it thickens into a smooth paste.

This takes a few minutes and looks a little odd at first, but stick with it. Once done, set it aside to cool slightly.

Step 2 – Prepare the Milk Mixture

In a small bowl, combine the milk, heavy cream, and vinegar. This mixture mimics buttermilk and adds that subtle red velvet tang.

Set it aside while you move on to the dry ingredients. No need to rush this step.

Step 3 – Mix the Dry Ingredients

In a stand mixer bowl, combine the flour, sugar, cocoa powder, yeast, and salt. Give it a quick mix so everything is evenly distributed.

This prevents clumps and helps the dough come together smoothly later.

Step 4 – Form the Dough

Add the milk mixture, egg, tangzhong, and red food coloring to the bowl. Knead on low speed until a shaggy dough forms.

At this stage, the dough might look rough. That is completely normal.

Step 5 – Incorporate the Butter

Add the butter slowly, a little at a time, letting each piece fully absorb before adding more. This step takes patience, but it pays off.

Once all the butter is in, continue kneading until the dough looks smooth and elastic.

Step 6 – Rest the Dough

Shape the dough into a ball and place it back in the bowl. Cover it and let it rest for about thirty minutes.

This rest relaxes the gluten, making the dough much easier to roll out.

Step 7 – Make the Filling

Mix the butter, brown sugar, cinnamon, cocoa powder, and vanilla until smooth. You want a spreadable, cohesive paste.

This filling is rich and fragrant, and it spreads beautifully over the dough.

Step 8 – Roll and Fill

Roll the dough into a large rectangle on a lightly floured surface. Spread the filling evenly all the way to the edges.

An offset spatula helps here, but a spoon works just fine if needed.

Step 9 – Shape the Rolls

Cut the dough into even strips and roll each one into a tight spiral. Place them into a lined baking pan with a bit of space between.

This spacing allows them to rise without losing their shape.

Step 10 – Let Them Rise

Cover the pan and let the rolls rise until doubled in size. This usually takes one to two hours, depending on your kitchen.

They should look puffy and soft before baking.

Step 11 – Bake

Bake the rolls until lightly golden and cooked through. The centers should feel set but still soft.

Your kitchen will smell incredible at this point, which feels like a reward on its own.

Step 12 – Make the Frosting

While the rolls bake, beat the cream cheese and butter until smooth. Add the powdered sugar and continue mixing until fluffy.

Finish with vanilla and cream to reach a silky, spreadable consistency.

Step 13 – Frost and Rest

Let the rolls cool briefly, then spread the frosting over the warm surface. It will melt slightly and sink into the layers.

Give them a few minutes to settle before serving. That wait is hard, but worth it.

Tips

• Use gel food coloring for vibrant color without thinning the dough.
• Measure flour carefully to avoid dense rolls.
• Do not rush the rise, slower proofing means better texture.
• Frost while warm, not hot, for the best melt.
• A metal pan gives more even baking than glass.

Flavor Variations to Try

If you want a slightly deeper chocolate note, increase the cocoa in the filling just a touch. Keep it subtle so the cinnamon still shines.

For a festive twist, add a pinch of orange zest to the frosting. It brightens the richness without overpowering it.

You can also swap vanilla bean paste for extract if needed. The rolls will still taste incredible.

Storing and Serving

These rolls are best the day they are made, especially while still warm. That said, they hold up surprisingly well.

Store leftovers covered at room temperature for one day, or refrigerate for longer storage. Warm gently before serving.

I like serving them slightly warm with extra frosting on the side. No one has ever complained about that.