Stunning Red Velvet Cinnamon Rolls
Bake our stunning red velvet cinnamon rolls, a soft, festive treat swirled with cinnamon and topped with a rich cream cheese glaze. Perfect for brunch.
Equipment
- large bowl
- small bowl
- wooden spoon
- measuring cups
- measuring spoons
- knife
- cutting board
- 9x13 inch baking pan
- oven
- whisk
- mixing bowl
Ingredients
Dough
- 1.25 cups whole milk warmed to about 110°F
- 2.25 teaspoons active dry yeast 1 packet
- 0.5 cup granulated sugar
- 0.25 cup unsalted butter melted and cooled slightly
- 1 large egg at room temperature
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 3.5 cups all-purpose flour divided, 3 1/2 to 4 cups
Filling
- 0.5 cup unsalted butter softened
- 0.75 cup packed light brown sugar
- 2 tablespoons ground cinnamon
Glaze
- 4 ounces cream cheese softened
- 1.5 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk 2 to 3 tablespoons
Instructions
- In a large bowl, combine the warmed milk, yeast, and 1 teaspoon of the granulated sugar. Let stand for 5-10 minutes until the mixture is foamy, indicating the yeast is active.
- Whisk the melted butter, remaining granulated sugar, egg, cocoa powder, red food coloring, 1 teaspoon vanilla, and salt into the yeast mixture until smooth. Gradually stir in 3 cups of the flour with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for 5-7 minutes, adding the remaining flour 1/4 cup at a time as needed to prevent sticking, until the dough is smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
- While the dough rises, make the filling by mixing the 1/2 cup softened butter, brown sugar, and cinnamon in a small bowl until it forms a spreadable paste; set aside.
- Punch down the risen dough and roll it out on a floured surface into a 16x12-inch rectangle. Spread the cinnamon filling evenly over the entire surface, leaving a 1/2-inch border along one long edge.
- Tightly roll the dough into a log, starting from the long side opposite the border. Pinch the seam to seal. Use a sharp knife or piece of unflavored dental floss to cut the log into 12 equal pieces.
- Arrange the rolls in a greased 9x13-inch baking pan. Cover and let rise for 30-45 minutes until puffy. Preheat your oven to 375°F. Bake for 20-25 minutes, until the rolls are set and the tops are lightly browned.
- While the rolls bake, make the glaze by beating the softened cream cheese, powdered sugar, 1 teaspoon vanilla, and 2 tablespoons milk until smooth, adding more milk if needed for a drizzle-able consistency. Drizzle the warm rolls with the glaze before serving.
Notes
For best results, ensure your milk is warmed to the correct temperature to activate the yeast. Let the rolls cool slightly before glazing.