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Heavenly Red Velvet Cinnamon Rolls

Heavenly Red Velvet Cinnamon Rolls

Emily
Soft, fluffy red velvet cinnamon rolls with a brown sugar cinnamon filling and tangy cream cheese glaze. A stunning sweet baked treat perfect for brunch or dessert.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 rolls
Calories 380 kcal

Equipment

  • Stand mixer or large mixing bowl
  • 9x13-inch baking dish
  • Rolling Pin
  • Sharp knife or dental floss

Ingredients
  

  • 3 cups all-purpose flour plus extra for dusting
  • 2 1/4 tsp active dry yeast one standard packet
  • 1/4 cup warm milk around 110°F
  • 1/2 cup warm buttermilk
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter softened
  • 1 large egg
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3/4 cup brown sugar filling
  • 2 tsp ground cinnamon filling
  • 3 tbsp unsalted butter softened, filling
  • 4 oz cream cheese softened, glaze
  • 1 cup powdered sugar glaze
  • 2 tbsp milk glaze
  • 1/2 tsp vanilla extract glaze

Instructions
 

  • Proof the yeast by combining warm milk, a pinch of sugar, and yeast in a small bowl. Let sit 5-10 minutes until foamy.
  • Mix dry ingredients - whisk flour, cocoa powder, sugar, and salt in a large bowl.
  • Combine softened butter, egg, vanilla, red food coloring, warm buttermilk, and yeast mixture into the dry ingredients. Mix until a dough forms.
  • Knead dough for 8-10 minutes until smooth and slightly tacky.
  • First rise - place dough in an oiled bowl, cover, and let rise 1 to 1.5 hours until doubled.
  • Make the filling by mixing brown sugar and cinnamon together.
  • Roll out dough on a floured surface into a 12x16 inch rectangle. Spread with softened butter, then sprinkle cinnamon sugar evenly over it.
  • Roll and cut the dough tightly from the long side into 12 equal rolls using dental floss or a sharp knife.
  • Second rise - arrange rolls in a greased 9x13 inch dish, cover, and let rise 30-45 minutes.
  • Bake at 350°F (175°C) for 22-25 minutes until edges are set. Do not over-bake.
  • Make the glaze by beating cream cheese, powdered sugar, milk, and vanilla until smooth.
  • Frost and serve - spread glaze over warm rolls and enjoy immediately.

Notes

  • Do not over-bake - rolls should look slightly underdone when removed from oven.
  • Use room temperature butter for the filling to spread evenly.
  • Use dental floss to cut rolls cleanly without compressing the dough.
  • Refrigerate unbaked rolls overnight for a make-ahead option.
Keyword Heavenly Red Velvet Cinnamon Rolls