Description
Deliciously soft and fluffy red velvet cinnamon rolls swirled with cinnamon sugar and topped with a creamy, tangy cream cheese glaze — a perfect festive treat or indulgent breakfast.
Ingredients
2 1/4 teaspoons active dry yeast (1 packet)
1 cup warm milk (110°F/43°C)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons red food coloring
1/2 cup unsalted butter, softened (for filling)
1 cup brown sugar, packed (for filling)
2 tablespoons ground cinnamon (for filling)
4 oz cream cheese, softened (for glaze)
1/4 cup unsalted butter, softened (for glaze)
1 1/2 cups powdered sugar (for glaze)
1/2 teaspoon vanilla extract (for glaze)
1–2 tablespoons milk (to thin glaze, if needed)
Instructions
- Dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy.
- In a large mixing bowl, whisk together sugar, melted butter, eggs, vanilla, and red food coloring.
- Add the yeast mixture to the wet ingredients and mix well.
- Sift together flour, cocoa powder, and salt. Gradually add dry ingredients to wet mixture, stirring until a soft dough forms.
- Knead dough on a floured surface for 6-8 minutes until smooth and elastic. Place dough in greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled.
- Preheat oven to 350°F (175°C).
- Roll dough into a 16×12 inch rectangle. Spread softened butter evenly over dough.
- Mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
- Roll dough tightly from long side into a log. Cut into 12 equal rolls and place in a greased 9×13-inch pan.
- Cover and let rolls rise for another 30 minutes.
- Bake rolls for 25-30 minutes until cooked through and lightly browned.
- While rolls bake, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, then add milk as needed for drizzle consistency.
- Remove rolls from oven and let cool slightly before drizzling glaze over warm rolls. Serve and enjoy!
Notes
To store, keep leftover rolls in an airtight container at room temperature for up to 2 days or freeze individually wrapped for up to 3 months.
Reheat rolls by microwaving 20-30 seconds or baking at 300°F for 10 minutes if frozen.
For a dairy-free glaze, replace cream cheese glaze with powdered sugar and coconut milk drizzle.
You can prepare the dough ahead and let it rise slowly overnight in the fridge.
Substitute beet juice or powder if you don’t have red food coloring.
Instant yeast can replace active dry yeast with slightly reduced rising time.
Gluten-free flour blends may work but texture may vary.
Optional variations: swap cinnamon filling for chopped nuts and maple syrup, or add espresso powder to dough for deeper chocolate flavor.
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
