Red Velvet Cinnamon Rolls
These super soft and fluffy red velvet cinnamon rolls are filled with a rich cinnamon filling and topped with creamy cream cheese icing. Perfect for special occasions like Valentine’s Day or Christmas!
Servings: 12 cinnamon rolls
Calories: 519kcal
Ingredients
Red Velvet Dough
- 1 cup milk warmed to 110°F
- 2 ¼ teaspoons active dry yeast or 1 full packet
- 2 large eggs room temperature
- 1 teaspoon red gel food dye e.g., 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
Cinnamon Filling
- ½ cup unsalted butter room temperature
- 1 cup brown sugar packed (light or dark)
- 2 tablespoons ground cinnamon
- ⅓ cup heavy cream
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
Red Velvet Dough
- Warm the milk in the microwave until it reaches 110°F (warm but not hot). Stir in the yeast and let it sit for 10 minutes until frothy.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, and salt. Add the cubed butter and use a pastry blender (or your fingers) to blend the butter into the dry ingredients until pea-sized.
- Using a stand mixer fitted with a dough hook, add the milk/yeast mixture, lightly beaten eggs, and red food dye to the dry ingredients. Mix on low speed until the dough starts to come together.
- Increase to medium speed and knead the dough for 5 minutes until smooth and elastic. The dough should have a bright red color.
- Preheat the oven to 200°F and turn it off. Spray a large bowl with nonstick spray, shape the dough into a ball, and place it in the bowl. Cover with a kitchen towel and let rise in the warm oven for 1 hour, or until doubled in size.
Cinnamon Filling
- In a small bowl, use a hand mixer to beat the butter, brown sugar, and cinnamon into a smooth, thick paste.
Assembly
- 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, making sure to reach the edges.
- Roll the dough tightly from the short side to form a log. Trim the uneven ends. Use unflavored dental floss or a serrated knife to cut the log into 12 equal rolls.
- Spray a 9x14-inch casserole pan (or 9x13-inch baking pan) with nonstick spray. Arrange the rolls in the pan, cover with a towel, and let rise for 20 minutes.
- Preheat the 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 or the center of the rolls reaches 160°F.
Cream Cheese Icing
- While the rolls are baking, use a hand mixer to beat the cream cheese and butter on high speed until smooth.
- Add the powdered sugar and mix on low until fully incorporated. Mix in the vanilla and milk until the icing reaches a spreadable consistency.
- Spread the icing over the rolls as soon as they come out of the oven. The warmth will help the icing melt into the rolls for a gooey finish.
Notes
Flour measurement: Spoon and level the flour or use a kitchen scale to prevent dry dough.
High altitude adjustment: Add an extra 3 tablespoons of flour if baking at high altitude.
Room temperature ingredients: Pull out all dairy ingredients (milk, eggs, butter, and cream cheese) 2 hours before baking.
Kneading by hand: If not using a mixer, mix wet and dry ingredients with 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.