Print

Soft, Gooey, From-Scratch Red Velvet Cinnamon Rolls with Tangy Cream Cheese Frosting

A close-up photo of a single, decadent red velvet cinnamon rolls topped with thick cream cheese frosting, with a bite taken out.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You deserve soft, gooey, bakery-style red velvet cinnamon rolls made from scratch. This recipe delivers vibrant red, fluffy rolls swirled with cinnamon and topped with a rich, tangy cream cheese frosting, perfect for an indulgent brunch.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 1/2 to 3 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon red food coloring (gel preferred)
  • 1/2 cup unsalted butter, softened (for filling)
  • 3/4 cup packed light brown sugar (for filling)
  • 2 teaspoons ground cinnamon (for filling)
  • 1/2 cup cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk or heavy cream (for frosting consistency)

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and yeast. Let stand for 5 minutes until foamy.
  2. Add the granulated sugar, egg, melted butter, vanilla extract, and vinegar to the yeast mixture. Stir to combine.
  3. In a separate bowl, whisk together 2 1/2 cups of flour, salt, and cocoa powder.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. Add the red food coloring and mix until the color is uniform.
  5. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes, adding the remaining flour only as needed until the dough is smooth and elastic.
  6. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  7. Prepare the filling: While the dough rises, beat the softened butter, brown sugar, and cinnamon together until smooth and spreadable.
  8. Roll out the dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.
  9. Spread the filling: Evenly spread the cinnamon-butter filling over the entire surface of the dough, leaving a small border on one long edge.
  10. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  11. Second rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover loosely and let them rise again for 30 to 45 minutes until puffy.
  12. Bake: Preheat your oven to 375°F (190°C). Bake for 20 to 25 minutes, or until the rolls are golden brown and cooked through.
  13. Make the frosting: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract. Add milk or cream one tablespoon at a time until you reach a thick, spreadable consistency.
  14. Frost and serve: Spread the cream cheese frosting generously over the warm rolls. Serve immediately for the best gooey texture.

Notes

  • For extra fluffy rolls, use the tangzhong method when preparing the dough, incorporating a small cooked flour paste into the initial wet ingredients.
  • If you want a deeper red color without using excessive food coloring, consider adding a teaspoon of white vinegar to the dough mixture; the acid helps activate the color of the cocoa powder.
  • You can prepare the dough the night before, place it in the pan, cover it, and refrigerate for an overnight rise. Remove it from the fridge about an hour before baking.

Nutrition

Find it online: https://juliameal.com/red-velvet-cinnamon-rolls-recipe-bakery-style/