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Ultimate Soft & Fluffy Red Velvet Cinnamon Rolls with Classic Cream Cheese Glaze

A split image showing a plate of red velvet cinnamon rolls and a close-up of one with a bite taken out.
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Make bakery style cinnamon rolls at home with this recipe for soft, fluffy red velvet rolls filled with cinnamon sugar and topped with a rich cream cheese frosting. This is a perfect holiday breakfast treat or decadent dessert.

Ingredients

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  • 1 cup warm milk (105–115 degrees F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 to 3 cups all-purpose flour, plus more for dusting
  • 1 tablespoon red food coloring (gel preferred for vibrant color)
  • 1 teaspoon cocoa powder
  • For the Filling:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Activate the Yeast: In a large bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix Dough: Add the remaining granulated sugar, egg, melted butter, vanilla extract, salt, red food coloring, and cocoa powder to the yeast mixture. Stir until combined. Gradually add 2 1/2 cups of flour, mixing until a shaggy dough forms.
  3. Knead: Turn the dough out onto a lightly floured surface. Knead for 5 to 8 minutes, adding more flour only if the dough is too sticky to handle. The dough should be soft and slightly tacky.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. Prepare Filling: While the dough rises, prepare the filling by beating together the softened butter, brown sugar, and cinnamon in a small bowl until smooth. Set aside.
  6. Roll Out Dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches.
  7. Spread Filling: Spread the red velvet filling evenly over the entire surface of the dough, leaving a small border on one long edge.
  8. Shape Rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Cut Rolls: Slice the log into 12 even rolls, about 1 1/2 inches thick. Place the rolls cut-side up in a greased 9×13 inch baking dish.
  10. Second Rise: Cover the dish loosely and let the rolls rise again in a warm place for 30 to 45 minutes, or until puffy.
  11. Bake Rolls: Preheat your oven to 375 degrees F. Bake the rolls for 20 to 25 minutes, or until the centers are set and the edges are lightly browned.
  12. Make Glaze: While the rolls cool slightly, prepare the glaze. Beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk or cream, one tablespoon at a time, until the glaze reaches a smooth, spreadable consistency.
  13. Glaze and Serve: Spread the cream cheese glaze generously over the warm rolls. Serve immediately for the best texture.

Notes

  • For a quicker version, you can substitute the dough ingredients with one box of red velvet cake mix following the package directions for a cake, but reduce the liquid slightly to create a workable dough consistency.
  • If you want a deeper red color without using excessive food coloring, add 1 tablespoon of unsweetened natural cocoa powder to the dough mixture.
  • To achieve bakery style softness, avoid over-baking. Remove them from the oven as soon as they are set.

Nutrition

Find it online: https://rosatasty.com/red-velvet-cinnamon-rolls/