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Bakery-Style Ultimate Red Velvet Cinnamon Rolls with Tangy Cream Cheese Frosting

Two decadent red velvet cinnamon rolls heavily topped with dripping white cream cheese frosting on a white plate.
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Make soft, fluffy red velvet cinnamon rolls from scratch, featuring a rich red velvet dough, a classic cinnamon sugar filling, and a thick, tangy cream cheese glaze. This recipe delivers showstopper results perfect for brunch or dessert.

Ingredients

Scale
  • 1 cup warm milk (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 tablespoon unsweetened cocoa powder
  • 1 1/2 teaspoons red food coloring (gel preferred)
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • For the Filling:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Mix the dough: Add the remaining granulated sugar, egg, melted butter, vanilla extract, vinegar, cocoa powder, and red food coloring to the yeast mixture. Stir well.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, mixing until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes until the dough is smooth and elastic.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Prepare the filling: While the dough rises, beat the softened butter, brown sugar, and cinnamon together in a small bowl until smooth. Set aside.
  7. Roll out the dough: Gently punch down the risen dough. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches.
  8. Spread filling: Evenly spread the cinnamon sugar filling over the entire surface of the dough, leaving a small border on one long edge.
  9. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Slice the log into 12 equal rolls using unflavored dental floss or a sharp knife.
  10. Second rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover loosely and let them rise again for 30-45 minutes. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  11. Bake: Bake for 20-25 minutes, or until the tops are lightly golden brown and the center is set.
  12. Make the frosting: While the rolls cool slightly, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla. Add milk or cream one tablespoon at a time until you reach a thick, spreadable consistency.
  13. Frost and serve: Spread the cream cheese frosting generously over the warm rolls. Serve immediately.

Notes

  • For a more intense red color, use high-quality gel food coloring instead of liquid drops.
  • If you prefer make ahead cinnamon rolls, assemble the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. Add 10-15 minutes to the final bake time if baking directly from the refrigerator.
  • The tang in the frosting balances the sweetness, making these indulgent brunch ideas feel less heavy.

Nutrition

Find it online: https://yumdrizzle.com/red-velvet-cinnamon-rolls-recipe/