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Heavenly Red Velvet Cinnamon Rolls with Tangy Cream Cheese Frosting

A close-up, cross-section view of a decadent red velvet cinnamon roll topped with thick cream cheese frosting.
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Make soft, fluffy, and vibrant Red Velvet Cinnamon Rolls from scratch. This recipe delivers bakery-style rolls with a rich cocoa-cinnamon swirl and a tangy cream cheese frosting that balances the sweetness perfectly. These are ideal for holiday brunch or special weekend baking projects.

Ingredients

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  • For the Dough: 1 cup warm milk
  • 2¼ teaspoons active dry yeast
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 3½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons red food coloring (gel preferred for vibrant color)
  • 1 teaspoon vanilla extract
  • For the Filling: ¾ cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1 tablespoon unsweetened cocoa powder
  • For the Cream Cheese Frosting: 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk (optional, for thinning)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Let this stand for 5 to 10 minutes until foamy.
  2. Mix the dough: In a large bowl, whisk together the remaining granulated sugar, flour, and salt. Add the yeast mixture, egg, melted butter, vanilla extract, and red food coloring to the dry ingredients. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes until the dough is smooth and elastic. It should be a deep, vibrant red.
  4. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  5. Prepare the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, and cocoa powder in a medium bowl until well combined and spreadable.
  6. Shape the rolls: Punch down the risen dough gently. Roll the dough out on a lightly floured surface into a large rectangle, about 12×18 inches.
  7. Spread the filling: Evenly spread the cinnamon-cocoa filling over the entire surface of the dough, leaving a small half-inch border on one long edge.
  8. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Slice the log into 12 equal rolls using a sharp knife or unflavored dental floss.
  9. Second rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover loosely and let them rise again for 30 to 45 minutes until puffy.
  10. Bake the rolls: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the centers are set and the edges are lightly golden.
  11. Make the frosting: While the rolls bake, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Beat until light and fluffy. Add milk one tablespoon at a time if you prefer a thinner consistency.
  12. Frost and serve: Remove the rolls from the oven and let them cool for about 10 minutes. Spread the tangy cream cheese frosting generously over the warm rolls. Serve immediately for the best gooey texture.

Notes

  • For the most vibrant red color, use gel food coloring instead of liquid drops.
  • If you want bakery-style cinnamon rolls that are extra soft, cover the pan with foil for the first 15 minutes of baking to trap steam.
  • You can prepare the dough the night before, let it rise once, then place the cut rolls in the pan, cover, and refrigerate overnight. Bring them to room temperature for 30 minutes before baking as directed.

Nutrition

Find it online: https://miameal.com/red-velvet-cinnamon-rolls-soft-fluffy-recipe/