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Soft and Fluffy Red Velvet Cinnamon Rolls with Cream Cheese Icing

Two delicious red velvet cinnamon rolls covered in thick white cream cheese icing on a white plate.
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Make bakery-style red velvet cinnamon rolls that are soft, fluffy, and bursting with classic red velvet flavor and cinnamon spice. This recipe includes clear steps for a rich cream cheese glaze.

Ingredients

Scale
  • 1 cup warm milk (about 110°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
  • 3 to 3 1/2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons red food coloring (or gel paste for deeper color)
  • 1 tablespoon cocoa powder
  • 1 teaspoon white vinegar
  • 1/2 teaspoon baking soda
  • For the Filling:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • For the Cream Cheese Icing:
  • 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 milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix wet ingredients: Add the remaining granulated sugar, egg, melted butter, and vanilla extract to the yeast mixture. Stir to combine.
  3. Combine dry ingredients: In a separate bowl, whisk together 3 cups of flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
  4. Add red velvet elements: In a small bowl, mix the red food coloring, cocoa powder, vinegar, and baking soda until combined. Add this mixture to the dough and mix until the color is evenly distributed.
  5. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes, adding small amounts of the remaining flour only if the dough is too sticky. The dough should be soft and slightly tacky.
  6. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Prepare the filling: While the dough rises, beat the softened butter, brown sugar, and cinnamon together until smooth and well combined. Set aside.
  8. Shape the rolls: Gently punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle, about 12×18 inches.
  9. 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.
  10. 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.
  11. 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.
  12. Bake the rolls: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the centers are set and the edges are lightly golden.
  13. Make the icing: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually beat in the sifted powdered sugar and vanilla extract. Add milk or cream one tablespoon at a time until you reach a thick, spreadable consistency.
  14. Glaze and serve: Spread the cream cheese icing generously over the warm rolls. Serve immediately for the softest texture.

Notes

  • For a deeper red color, use red gel food coloring instead of liquid dye.
  • If you prefer a shortcut, you can use a box of red velvet cake mix to create the dough base, substituting the dry ingredients as directed in the secondary search results.
  • To achieve bakery-style fluffiness, make sure your milk is warm enough to activate the yeast but not hot enough to kill it.
  • If you are making these ahead of time, cover the unbaked rolls and refrigerate for up to 12 hours. Add 5-10 minutes to the final bake time if baking directly from the refrigerator.

Nutrition

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