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The Ultimate Soft & Fluffy Red Velvet Cinnamon Rolls with Tangy Cream Cheese Frosting

A single, vibrant red velvet cinnamon roll topped with thick, dripping cream cheese frosting.
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Make these soft, fluffy red velvet cinnamon rolls from scratch. They feature a rich red velvet dough, a sweet cinnamon swirl filling, and a thick, tangy cream cheese glaze. This recipe delivers bakery-style rolls perfect for holiday brunch or a special dessert.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 2 to 2 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 cup red food coloring (gel preferred)
  • For the Filling:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2 teaspoons 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
  • 2 to 4 tablespoons milk

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the wet ingredients: Add the remaining 1/2 cup sugar, melted butter, egg, vanilla extract, cocoa powder, vinegar, and salt to the yeast mixture. Whisk until combined.
  3. Add flour and color: Gradually mix in 2 cups of flour until a shaggy dough forms. Add the red food coloring and mix until the color is uniform. Add more flour, 1 tablespoon at a time, until the dough is soft but no longer sticky.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is 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. Let the dough 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 smooth. Set aside.
  7. Shape the rolls: Punch down the risen dough gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches.
  8. Spread filling and roll: Spread the cinnamon-butter mixture evenly over the dough, leaving a 1/2-inch border along one long edge. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Slice the rolls: Cut the log into 12 equal pieces, about 1.5 inches thick. Place the rolls, cut-side up, in a greased 9×13 inch baking dish.
  10. Second rise: Cover the dish loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, or until puffy.
  11. Bake the rolls: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the tops are set and lightly golden brown around the edges.
  12. Make the glaze: 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, 1 tablespoon at a time, until you reach a thick, spreadable consistency.
  13. Frost and serve: Spread the cream cheese glaze generously over the warm rolls. Serve immediately for the best texture.

Notes

  • For a cake mix hack, substitute the dry ingredients (flour, sugar, cocoa, salt) with one box of red velvet cake mix, omitting the leavening agents listed on the box. You will still need yeast, milk, butter, egg, and coloring/vinegar adjustments.
  • If you prefer a less intense red color, reduce the amount of red food coloring used.
  • To achieve bakery-style softness, avoid over-baking the rolls. They should still look slightly pale in the center when removed from the oven.

Nutrition

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