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Soft & Fluffy Red Velvet Cinnamon Rolls with Classic Cream Cheese Frosting

Four decadent red velvet cinnamon rolls topped with cream cheese frosting on a white plate, one has a bite taken out.
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Make soft, fluffy red velvet cinnamon rolls from scratch. These rolls feature a rich red color and flavor, a sweet cinnamon filling, and are topped with a creamy, tangy cream cheese icing.

Ingredients

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  • 1 cup warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon red food coloring (gel preferred)
  • For the Filling:
  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) 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 water, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Mix the dough: Add the melted butter, remaining granulated sugar, egg, vanilla extract, and salt to the yeast mixture. Stir to combine.
  3. In a separate bowl, whisk together 3 1/2 cups of flour, cocoa powder, and red food coloring until the color is uniform. Gradually add the flour mixture to the wet ingredients, mixing until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes until the dough is smooth and elastic. Add small amounts of the remaining flour if the dough is too sticky.
  5. First rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Prepare the filling: While the dough rises, beat together the softened butter, brown sugar, and cinnamon until smooth and well combined. Set aside.
  7. Shape the rolls: Gently punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle, approximately 12×18 inches.
  8. Spread the filling evenly over the dough, leaving a 1-inch border along one long edge.
  9. Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed.
  10. Cut the log into 12 equal rolls (about 1.5 inches thick).
  11. Second rise: Place the rolls in a greased 9×13 inch baking dish. Cover and let rise again for 30-45 minutes until puffy.
  12. Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until the tops are set and lightly golden brown around the edges.
  13. Make the frosting: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk or cream, one tablespoon at a time, until you reach a smooth, spreadable consistency.
  14. Frost the rolls: Remove the rolls from the oven and let them cool for 5-10 minutes before generously spreading the cream cheese frosting over the warm rolls.

Notes

  • For a quicker dough, you can use a no-knead method; allow the dough to rise for 2 hours instead of the initial 1-hour rise.
  • Use gel food coloring for the most intense red color without adding too much liquid to the dough.
  • If you prefer a less sweet glaze, reduce the powdered sugar by 1/2 cup.

Nutrition

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