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

Four delicious red velvet cinnamon rolls covered in thick white cream cheese icing on a white plate.
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Welcome to My Kitchen! I am sharing my recipe for soft, fluffy red velvet cinnamon rolls. These rolls feature the distinct red velvet flavor in a tender dough, filled with cinnamon sugar, and topped with a rich cream cheese frosting. This recipe delivers bakery-style quality for your next brunch or special occasion.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 teaspoon
  • 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 1/2 teaspoons red food coloring (or gel paste for vibrant color)
  • 1 tablespoon 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:
  • 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 and 1 teaspoon of sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Mix Dough Ingredients: Add the remaining 1/2 cup sugar, egg, melted butter, vanilla extract, and salt to the yeast mixture. Stir to combine.
  3. Add Dry Ingredients: Gradually mix in 2 1/2 cups of flour until a shaggy dough forms.
  4. Color the Dough: In a small bowl, mix the red food coloring and cocoa powder with 1 tablespoon of water to create a paste. Add this red paste to the dough and mix until the color is evenly distributed. Add more flour, one tablespoon at a time, if the dough is too sticky to handle.
  5. Knead: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  6. 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.
  7. Prepare Filling: While the dough rises, mix the softened butter, brown sugar, and cinnamon together in a medium bowl until well combined. Set aside.
  8. Shape Rolls: Punch down the risen dough gently. Roll the dough out on a lightly floured surface into a large rectangle, about 12×18 inches.
  9. Spread Filling: Spread the cinnamon-brown sugar filling evenly 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 pieces.
  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: Preheat your oven to 375°F (190°C). Bake the rolls for 20 to 25 minutes, or until they are lightly golden brown around the edges.
  13. Make Glaze: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, vanilla, and milk until you reach a thick, spreadable consistency. Add more milk if the glaze is too thick.
  14. Frost: Spread the cream cheese frosting generously over the warm red velvet cinnamon rolls before serving.

Notes

  • For a shortcut, you can substitute the dough ingredients with one box of red velvet cake mix, following the package directions for a soft dough base, then proceed with the filling and baking steps.
  • If you want a more vibrant red color, use gel food coloring instead of liquid food coloring.
  • For bakery style cinnamon rolls, cover the pan with foil for the first 10 minutes of baking to keep them extra soft.

Nutrition

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