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The Ultimate Soft and Fluffy Red Velvet Cinnamon Rolls with Tangy Cream Cheese Glaze

A close-up of a soft red velvet cinnamon rolls with thick cream cheese icing, showing a bite taken out.
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Make soft, fluffy red velvet cinnamon rolls from scratch. This recipe yields bakery-style rolls with a rich red color and a bright, tangy cream cheese glaze, perfect for holidays or weekend treats.

Ingredients

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  • 1 cup whole milk, warmed
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 teaspoon for yeast
  • 2 large eggs, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour
  • 2 tablespoons red food coloring (gel preferred)
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons cocoa powder (for filling)
  • 1 tablespoon ground cinnamon (for filling)
  • 8 ounces cream cheese, softened (for glaze)
  • 1/2 cup unsalted butter, softened (for glaze)
  • 3 cups powdered sugar, sifted (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • 1 tablespoon milk or heavy cream (for glaze, if needed)

Instructions

  1. Activate the yeast: Combine warm milk, 1 teaspoon sugar, and yeast in a large bowl. Let stand 5 to 10 minutes until foamy.
  2. Mix wet ingredients: Add the remaining sugar, eggs, melted butter, vanilla, vinegar, salt, and red food coloring to the yeast mixture. Mix well.
  3. Form the dough: Gradually add flour, one cup at a time, mixing until a soft, slightly sticky dough forms. Knead on a lightly floured surface for 5 to 7 minutes until smooth.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare filling: While the dough rises, mix the softened butter, brown sugar, cocoa powder, and cinnamon in a small bowl until combined into a paste.
  6. Shape the rolls: Punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle, about 12×18 inches and 1/4 inch thick.
  7. Spread filling: Evenly spread the red velvet filling over the dough, leaving a small 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. Cut the log into 12 equal slices.
  9. Second rise: Place the rolls in a greased 9×13 inch baking pan. Cover and let rise for 30 to 45 minutes until puffy.
  10. Bake: Preheat oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the centers are set and the edges are lightly golden.
  11. Make the glaze: While rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Add milk if the glaze is too thick.
  12. Glaze and serve: Spread the cream cheese glaze generously over the warm rolls. Serve immediately.

Notes

  • For a deeper red color, use gel food coloring instead of liquid.
  • If you prefer a brioche texture, use bread flour instead of all-purpose flour.
  • Cool the rolls for 10 minutes before glazing for a thicker icing layer.

Nutrition

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