Description
Bake soft, red velvet cinnamon rolls with tangy cream cheese frosting quickly. This recipe delivers a bakery-style treat perfect for weeknights or special mornings.
Ingredients
- Red Velvet Dough:
- 3 cups all-purpose flour, scooped and leveled
- 1 packet instant yeast, 2 1/4 teaspoons
- 1/3 cup granulated sugar
- 1/2 teaspoon fine salt
- 2 tablespoons unsweetened cocoa powder
- 3/4 cup whole milk, warmed to just warm to the touch
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 2 teaspoons red gel food coloring, more as needed
- 1 teaspoon vanilla extract
- Cinnamon Filling:
- 1/3 cup unsalted butter, very soft
- 3/4 cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 1/2 tablespoons ground cinnamon
- 1/4 teaspoon fine salt
- Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 1/4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk, to thin as needed
- Pinch of fine salt
- Optional Seasonal Toppers:
- 2 tablespoons red sanding sugar
- 2 tablespoons white chocolate chips or finely chopped white chocolate
Instructions
- Lightly grease a 9 by 13 inch baking dish and set it aside.
- In a large bowl, whisk together the flour, instant yeast, granulated sugar, salt, and cocoa powder.
- In a separate bowl, whisk the warm milk, melted butter, egg, red gel food coloring, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 3 to 5 minutes until smooth and slightly tacky.
- Shape the dough into a ball, place it back in the bowl, cover it, and let it rest for 10 minutes.
- For the filling, stir together the softened butter, brown sugar, granulated sugar, cinnamon, and salt until you have a spreadable paste.
- Roll the rested dough out on a lightly floured surface into a rectangle about 10 by 16 inches.
- Spread the cinnamon filling evenly over the rectangle, leaving a 1/2 inch border along one long edge.
- Roll the dough up tightly from the long edge opposite the clean border into a log, pinching the seam to seal it.
- Use a sharp knife or unflavored dental floss to cut the log into 10 to 12 even slices.
- Arrange the slices cut side up in the prepared baking dish with space between them.
- Loosely cover the pan and let the rolls rise in a warm spot for 20 to 30 minutes until puffy.
- Heat the oven to 350°F with the rack in the center while the rolls rise.
- Bake the rolls for 18 to 22 minutes until the tops look set and the centers are cooked.
- Place the pan on a cooling rack and let the rolls cool for 10 to 15 minutes.
- For the frosting, beat the softened cream cheese and butter in a medium bowl until smooth.
- Add the powdered sugar, vanilla, milk, and salt, then beat again until thick and spreadable.
- Spread the frosting generously over the warm rolls.
- Sprinkle with sanding sugar and white chocolate if using, then serve the rolls warm.
- Confirm the rolls reach an internal temperature of 165°F before serving.
Notes
- Use gel food coloring instead of liquid to prevent the dough from getting too wet.
- Warm the milk just until it feels warm, not hot, for quick yeast activation.
- Chill the filled dough log for 10 to 15 minutes before cutting for neater slices.
- Frost the rolls while they are still warm so the frosting melts slightly into the swirls.
- Store leftover rolls covered in the refrigerator for up to 3 days.
- Freeze unfrosted rolls in an airtight container for up to 2 months.
- Reheat individual rolls in the microwave for 15 to 25 seconds.
- Prep Time: 25 minutes
- Cook Time: 18–22 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American