Print

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

Four freshly baked red velvet cinnamon rolls generously topped with thick white cream cheese frosting in a white baking dish.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, fluffy Red Velvet Cinnamon Rolls from scratch. These rolls feature a vibrant red dough swirled with cinnamon filling and are topped with a luscious, tangy cream cheese frosting, making them a showstopper for any brunch or holiday.

Ingredients

Scale
  • For the Dough: 1 cup warm milk
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 3 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons red food coloring (gel recommended)
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • For the Cinnamon Filling: ¾ cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1 tablespoon unsweetened cocoa powder
  • For the Cream Cheese Frosting: 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (or more, for desired consistency)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough ingredients: In a large bowl or stand mixer, combine the remaining granulated sugar, flour, and salt. Add the yeast mixture, egg, melted butter, red food coloring, vinegar, and vanilla extract. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until the dough is smooth and elastic. It should be a deep, vibrant red.
  4. 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 spot for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, prepare the cinnamon filling. In a medium bowl, beat together the softened butter, brown sugar, cinnamon, and cocoa powder until smooth and well combined. Set aside.
  6. Roll out the 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 the filling: Evenly spread the cinnamon filling mixture over the entire surface of the red dough, leaving a small half-inch border on one long edge.
  8. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Use unflavored dental floss or a sharp knife to cut the log into 12 equal rolls.
  9. Second rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover loosely and let them rise again for 30 to 45 minutes until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  10. Bake the rolls: Bake for 20 to 25 minutes, or until the rolls are cooked through and lightly golden on the edges.
  11. Make the frosting: While the rolls cool slightly, prepare the cream cheese frosting. Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Add milk one teaspoon at a time until you reach a thick, spreadable consistency.
  12. Frost and serve: Spread the cream cheese frosting generously over the warm rolls. Serve immediately for the best, gooey texture.

Notes

  • For the most vibrant color, use a high-quality gel food coloring instead of liquid drops.
  • If you want to prepare these ahead, assemble the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 30 minutes before baking, adding 5-10 minutes to the bake time.
  • This recipe uses a from-scratch dough for a bakery-style, soft and fluffy texture, which requires time for rising.

Nutrition

Find it online: https://cravybite.link/red-velvet-cinnamon-rolls-recipe/