Red Velvet Cinnamon Rolls
These super soft and fluffy red velvet cinnamon rolls are filled with a rich cinnamon filling and topped with creamy cream cheese icing. Perfect for special occasions like Valentine’s Day or Christmas!
Servings: 12 Cinnamon Rolls
Calories: 519kcal
Ingredients
Red Velvet Dough
- 1 cup milk warmed to 110°F
- 2 ¼ teaspoons active dry yeast or 1 full packet
- 2 large eggs room temperature
- 1 teaspoon red gel food dye e.g., Americolor Super Red
- 4 ¼ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon salt
- ¼ cup white granulated sugar
- 10 tablespoons unsalted butter room temperature
Cinnamon Filling
- ½ cup unsalted butter room temperature
- 1 cup brown sugar packed (light or dark)
- 2 tablespoons ground cinnamon
- ⅓ cup heavy cream
Cream Cheese Icing
- 4 oz cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 1 cup powdered sugar sifted
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk
Instructions
Red Velvet Dough
- Activate the Yeast: Warm the milk to 110°F (warm but not hot) in the microwave. Stir in the yeast and let sit for 10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, combine flour, cocoa powder, sugar, and salt. Add the cubed butter and blend it in using a pastry blender (or your fingers) until it resembles pea-sized crumbs.
- Make the Dough: Using a stand mixer with a dough hook, add the milk/yeast mixture, lightly beaten eggs, and red food dye to the dry ingredients. Mix on low speed until the dough starts to form.
- Knead the Dough: Increase to medium speed and knead for 5 minutes, until smooth and elastic. The dough should have a bright red color.
- First Rise: Preheat the oven to 200°F, then turn it off. Spray a large bowl with nonstick spray, place the dough inside, and cover with a kitchen towel. Let rise in the warm oven for 1 hour, or until doubled in size.
Cinnamon Filling
- In a small bowl, use a hand mixer to beat the butter, brown sugar, and cinnamon into a smooth, thick paste.
Assemble the Rolls
- Roll the risen dough onto a lightly floured surface into a large rectangle about ¼ inch thick.
- Spread the cinnamon filling evenly over the dough, making sure to reach the edges.
- Roll the dough tightly from the short side to form a log. Trim the uneven ends.
- Use unflavored dental floss or a serrated knife to cut the log into 12 equal rolls.
- Spray a 9×14-inch casserole pan (or 9×13-inch baking pan) with nonstick spray. Arrange the rolls in the pan, cover with a towel, and let rise for 20 minutes.
Bake the Rolls
- Preheat the oven to 375°F. Pour the heavy cream around the rolls in the pan.
- Bake for 25-27 minutes, until the tops are lightly golden or the center of the rolls reaches 160°F.
Cream Cheese Icing
- While the rolls are baking, use a hand mixer to beat the cream cheese and butter on high speed until smooth.
- Add the powdered sugar and mix on low speed until fully incorporated.
- Mix in the vanilla and milk until the icing reaches a spreadable consistency.
- Spread the icing over the rolls as soon as they come out of the oven for a gooey finish.
Notes
Flour: Spoon and level the flour or use a kitchen scale to prevent dry dough.
High Altitude: Add an extra 3 tablespoons of flour if baking at high altitude.
Room Temperature Ingredients: Pull out all dairy ingredients (milk, eggs, butter, and cream cheese) 2 hours before baking.
Kneading by Hand: If not using a mixer, mix wet and dry ingredients with a spatula, then knead on a lightly floured surface for 5-8 minutes until smooth. The dough is ready when you can stretch it thin enough to see light through it.
High Altitude: Add an extra 3 tablespoons of flour if baking at high altitude.
Room Temperature Ingredients: Pull out all dairy ingredients (milk, eggs, butter, and cream cheese) 2 hours before baking.
Kneading by Hand: If not using a mixer, mix wet and dry ingredients with a spatula, then knead on a lightly floured surface for 5-8 minutes until smooth. The dough is ready when you can stretch it thin enough to see light through it.