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Bakery-Style Fluffy Red Velvet Cinnamon Rolls with Classic Cream Cheese Glaze

A stack of three fluffy red velvet cinnamon rolls generously topped with white cream cheese icing.
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Make soft, vibrant red velvet cinnamon rolls from scratch. These rolls feature a rich cocoa flavor in a fluffy dough, swirled with cinnamon filling, and topped with a thick cream cheese glaze.

Ingredients

Scale
  • 1 cup whole milk, warmed
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, plus 1 teaspoon for yeast
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoons red food coloring (gel preferred)
  • 1/2 cup buttermilk
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/4 cup all-purpose flour (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, optional)

Instructions

  1. Activate the yeast: Combine warm milk, 1 teaspoon sugar, and yeast in a bowl. Let stand 5 to 10 minutes until foamy.
  2. In a large bowl, cream together 1/2 cup sugar and 1/2 cup softened butter until light and fluffy. Beat in eggs one at a time. Add vanilla, vinegar, red food coloring, and buttermilk. Mix well.
  3. Add the yeast mixture to the wet ingredients. Gradually mix in the flour and salt until a soft dough forms. Knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: In a small bowl, mix the 1/2 cup softened butter, brown sugar, cinnamon, and 1/4 cup flour until combined into a paste.
  6. Punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle, about 12×18 inches.
  7. Spread the cinnamon filling evenly over the dough surface, leaving a small border on one long edge.
  8. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  9. Slice the log into 12 equal rolls. Place rolls in a greased 9×13 inch baking pan. Cover and let rise for a second time for 30 to 45 minutes.
  10. Preheat your oven to 375 degrees Fahrenheit. Bake for 20 to 25 minutes, or until the centers are set and the edges are lightly golden.
  11. Prepare the glaze: Beat the softened cream cheese and 1/2 cup softened butter until smooth. Gradually add the powdered sugar and vanilla. Add milk if the glaze is too thick.
  12. Remove rolls from the oven and immediately spread the cream cheese glaze generously over the warm rolls. Serve warm.

Notes

  • For the most vibrant color, use a high-quality gel food coloring instead of liquid coloring.
  • If you prefer a less intense red, reduce the food coloring amount slightly.
  • For extra soft rolls, ensure your milk is warm but not hot when activating the yeast.
  • You can prepare the dough the night before, let it rise once, punch it down, wrap it tightly, and refrigerate. Roll and bake the next morning.

Nutrition

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