Red Velvet Cinnamon Rolls
These super soft and fluffy red velvet cinnamon rolls are filled with a rich cinnamon-sugar filling and topped with a creamy cream cheese icing. Their stunning red hue makes them perfect for special occasions like Valentine’s Day or Christmas — or anytime you want a show-stopping treat!
Servings: 12 Cinnamon Rolls
Calories: 519kcal
Ingredients
For the Red Velvet Dough
- 1 cup milk warmed to 110°F
- 2 ¼ teaspoons active dry yeast 1 packet
- 2 large eggs room temperature
- 1 teaspoon red gel food dye such as 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
For the Cinnamon Filling
- ½ cup unsalted butter room temperature
- 1 cup brown sugar packed (light or dark)
- 2 tablespoons ground cinnamon
- ⅓ cup heavy cream for pouring before baking
For the 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
Prepare the Red Velvet Dough
- Warm the milk to 110°F and stir in the yeast. Let sit for 10 minutes until frothy.
- In a large mixing bowl, combine flour, cocoa powder, sugar, and salt. Add the cubed butter and use a pastry blender (or your fingers) to work the butter into the dry ingredients until pea-sized pieces form.
- In a stand mixer fitted with a dough hook, combine the yeast mixture, lightly beaten eggs, and red food dye with the dry ingredients. Mix on low until a dough forms.
- Increase speed to medium and knead for 5 minutes until smooth and elastic. The dough should be soft and vibrant red.
- Preheat the oven to 200°F, then turn it off. Lightly grease a large bowl with nonstick spray. Form the dough into a ball, place it in the bowl, cover with a kitchen towel, and let rise in the warm oven for about 1 hour, until doubled in size.
Make the Cinnamon Filling
- In a small bowl, beat the butter, brown sugar, and cinnamon together until smooth and spreadable.
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, reaching the edges.
- Roll the dough tightly from the short side to form a log. Trim off uneven ends if needed.
- Use unflavored dental floss or a serrated knife to cut the log into 12 equal rolls.
- Grease a 9x14-inch casserole pan (or 9x13-inch baking pan) with nonstick spray and arrange the rolls inside. Cover with a towel and let rise for 20 minutes.
- Preheat 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 and the centers reach 160°F.
Prepare the Cream Cheese Icing
- While the rolls bake, beat the cream cheese and butter together until smooth.
- Add the powdered sugar and mix on low until combined. Stir in vanilla and milk until the icing reaches a spreadable consistency.
- Spread the icing over the warm rolls immediately after baking so it melts into the rolls for an extra gooey finish.
Notes
Measuring flour: For best results, spoon and level the flour or use a kitchen scale to avoid dry dough.
High altitude adjustment: If baking at high altitude, add 3 extra tablespoons of flour to the dough.
Room temperature ingredients: For best texture, bring all dairy ingredients (milk, eggs, butter, cream cheese) to room temperature about 2 hours before starting.
Hand kneading option: If you don’t have a stand mixer, you can mix the dough by hand using 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.