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Red Velvet Cinnamon Rolls Recipe Easy Homemade with Cream Cheese Glaze

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These red velvet cinnamon rolls combine the classic cinnamon roll with a vibrant red velvet twist, topped with a silky cream cheese glaze. Perfect for cozy mornings or special occasions, they are quick, easy, and irresistibly delicious.

Ingredients

Scale
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 1 cup (240 ml) warm whole milk (about 110°F/43°C)
  • ½ cup (100 g) granulated sugar
  • ½ cup (115 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 4 cups (500 g) all-purpose flour, plus extra for dusting
  • About 2 tablespoons red food coloring
  • 1 cup (200 g) packed brown sugar
  • 3 tablespoons ground cinnamon
  • ½ cup (115 g) unsalted butter, softened
  • 4 ounces (115 g) cream cheese, softened
  • ½ cup (60 g) powdered sugar, sifted
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 2–3 tablespoons whole milk or heavy cream

Instructions

  1. Activate the yeast: In a large bowl, combine warm milk (110°F/43°C) and granulated sugar. Sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy and bubbly.
  2. Mix the dough: To the yeast mixture, add melted butter, eggs, cocoa powder, salt, and red food coloring. Stir to combine. Slowly add the flour, about a cup at a time, mixing well after each addition.
  3. Knead the dough: Turn the dough out onto a floured surface. Knead for 8-10 minutes until soft, smooth, and slightly tacky but not sticky. Add flour sparingly if too sticky.
  4. First rise: Place the dough in a large, lightly greased bowl. Cover and let it rise in a warm, draft-free spot for 1 to 1½ hours or until doubled in size.
  5. Prepare the filling: Mix brown sugar and cinnamon in a small bowl. Set aside softened butter for spreading.
  6. Roll out the dough: Punch down the dough gently. Roll it out on a floured surface into a 15×10-inch rectangle. Spread softened butter evenly over the surface, then sprinkle the cinnamon sugar mixture on top, pressing lightly.
  7. Form the rolls: Starting from the long edge, tightly roll the dough into a log. Cut into 12 even rolls about 1½ inches thick. Transfer rolls to a greased 9×13-inch baking dish, spacing close but not touching.
  8. Second rise: Cover loosely and let rolls rise again for 30-45 minutes until puffy.
  9. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
  10. Make the glaze: Beat together cream cheese, butter, powdered sugar, vanilla, and milk until smooth and spreadable. Adjust milk to desired consistency.
  11. Glaze & serve: Let rolls cool for 10 minutes, then generously spread cream cheese glaze over the top. Serve warm.

Notes

Use whole milk for creaminess. If dough is too sticky, add flour sparingly. Use dental floss to cut rolls cleanly. Don’t skip the second rise for fluffy texture. Tent with foil if rolls brown too fast. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. Vegan options include plant-based milk, vegan butter, and flax eggs.

Nutrition

Keywords: red velvet cinnamon rolls, cinnamon rolls, cream cheese glaze, homemade cinnamon rolls, easy cinnamon rolls, festive breakfast

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