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Heavenly Bakery-Style Red Velvet Cinnamon Rolls with Tangy Cream Cheese Frosting

A rich, red velvet cinnamon rolls cut in half revealing a thick cream cheese filling and drizzled with white icing.
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Make soft, fluffy red velvet cinnamon rolls that feature a rich red velvet dough, a warm cinnamon filling, and a tangy cream cheese glaze. These rolls are perfect for holiday brunch or a special dessert.

Ingredients

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  • 1 cup warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 tablespoon for yeast
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoons red food coloring (or gel paste)
  • 1/2 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • **For the Filling:**
  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • **For the Cream Cheese Frosting:**
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 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 water, 1 tablespoon of sugar, and yeast. Let stand for 5-10 minutes until foamy.
  2. Add the melted butter, remaining 1/2 cup sugar, egg, vanilla extract, vinegar, red food coloring, salt, and cocoa powder to the yeast mixture. Mix well.
  3. Gradually add the flour, about one cup at a time, mixing until a soft, slightly sticky dough forms. You may not need all the flour.
  4. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a small bowl until fully combined. Set aside.
  7. Roll out the dough: Punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches.
  8. Spread the filling: Evenly spread the cinnamon-brown sugar filling over the entire surface of the dough, leaving a small border on one long edge.
  9. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls using a sharp knife or unflavored dental floss.
  10. Second rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover and let them rise again for 30-45 minutes until puffy.
  11. Bake: Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until lightly golden brown and cooked through.
  12. Make the frosting: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar and vanilla extract. Add milk or cream, one tablespoon at a time, until you reach a smooth, spreadable consistency.
  13. Frost and serve: Spread the cream cheese frosting generously over the warm cinnamon rolls. Serve immediately for the best texture.

Notes

  • For a vibrant red color, use a high-quality red gel food coloring instead of liquid coloring.
  • If you prefer a quicker method, you can substitute the dough ingredients with one box of red velvet cake mix following package directions for a dough base.
  • Do not overbake the rolls; they should be soft, not dry.

Nutrition

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