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Fluffy Red Velvet Cinnamon Rolls Recipe with Cream Cheese Glaze Easy and Perfect

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These fluffy red velvet cinnamon rolls feature a rich cocoa-infused dough and a tangy cream cheese glaze, perfect for a cozy brunch or special occasion treat. Easy to make with simple pantry ingredients and a delightful twist on classic cinnamon rolls.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, plus extra for dusting
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup (120ml) warm whole milk (about 110°F/43°C)
  • ⅓ cup (67g) granulated sugar
  • ⅓ cup (75g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp salt
  • 1 tbsp red food coloring gel
  • 1 tsp pure vanilla extract
  • ½ cup (120ml) buttermilk, room temperature
  • ½ cup (100g) packed brown sugar
  • 2 tbsp ground cinnamon
  • ¼ cup (57g) unsalted butter, softened
  • 4 oz (115g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 2–3 tbsp whole milk

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C) with 1 tsp sugar and the active dry yeast. Let it sit for 5-10 minutes until frothy and bubbly.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, remaining sugar, and salt. Set aside.
  3. Combine wet ingredients: In a separate bowl, whisk the eggs, melted butter, buttermilk, vanilla extract, red food coloring, and the frothy yeast mixture until smooth and evenly colored.
  4. Make the dough: Gradually add the wet mixture into the dry ingredients, mixing with a wooden spoon or stand mixer on low speed. Knead the dough for 8-10 minutes until smooth and slightly sticky but elastic. Add flour sparingly if too sticky.
  5. First rise: Lightly oil a large bowl and place the dough inside, turning to coat all sides. Cover and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  6. Prepare the filling: Mix brown sugar and cinnamon in a small bowl. Set aside softened butter for spreading.
  7. Shape the rolls: Punch down the risen dough and roll out on a floured surface into a 15×10 inch rectangle. Spread softened butter evenly, then sprinkle cinnamon-sugar mixture on top.
  8. Roll and cut: Roll dough tightly from the long edge into a log. Pinch seam to seal. Cut into 12 equal rolls about 1.5 inches thick using a sharp knife or dental floss.
  9. Second rise: Place rolls in a greased 9×13 inch baking dish with space between. Cover loosely and let rise 30-45 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden and cooked through. Tent with foil if tops brown too fast.
  11. Make cream cheese glaze: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk until creamy and pourable.
  12. Glaze and serve: Let rolls cool 10 minutes after baking. Drizzle glaze generously over warm rolls and serve immediately.

Notes

Use gel food coloring for vibrant color without extra liquid. If dough is too sticky, let it rest 5 minutes mid-knead. Don’t skip the second rise for fluffier rolls. Warm milk to 110°F to activate yeast properly. Cut rolls with dental floss to avoid squishing dough. Glaze should be applied on warm rolls for best texture.

Nutrition

Keywords: red velvet cinnamon rolls, cream cheese glaze, cinnamon rolls recipe, fluffy cinnamon rolls, easy cinnamon rolls, bakery style cinnamon rolls

Find it online: https://jodierecipes.com/fluffy-red-velvet-cinnamon-rolls-recipe-with-cream-cheese-glaze-easy-and-perfect/