Red Velvet Cinnamon Rolls
These soft and pillowy red velvet cinnamon rolls feature a buttery cinnamon-sugar swirl and a tangy cream-cheese glaze, making them perfect for holiday mornings and brunches.
Ingredients
For the Dough
- 3.5 cups all-purpose flour Swap: 1:1 gluten-free flour blends may work but expect a different texture
- 0.25 cups granulated sugar
- 1 packet active dry yeast 2¼ tsp
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cup whole milk warmed (110°F/43°C is ideal; swap: 2% milk works; avoid scalding)
- 0.25 cups unsalted butter melted
- 1 large egg
- 2 tbsp red food coloring use gel for more vivid color with less liquid
- 1 tsp vanilla extract
For the Filling
- 0.5 cups unsalted butter softened
- 0.75 cups brown sugar packed
- 2 tbsp ground cinnamon
- 0.5 cups mini chocolate chips optional
For the Frosting
- 8 oz cream cheese softened
- 0.5 cups unsalted butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2-4 tbsp milk to adjust frosting consistency
Instructions
Prepare the Dough
- Warm the milk to about 105–115°F (warm to touch). Stir in 1 Tbsp of the granulated sugar and sprinkle yeast over the top. Let sit 5–10 minutes until foamy.
- In a large bowl combine 2½ cups of the flour, remaining sugar, baking powder, and salt.
- Whisk together melted butter, egg, red food coloring, and vanilla. Add the milk/yeast mixture.
- Stir wet into dry until a shaggy dough forms. Add remaining flour ¼ cup at a time and knead (by hand or mixer with hook) until smooth and slightly tacky, about 6–8 minutes.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1½ hours.
Prepare the Filling
- Beat ½ cup softened butter with ¾ cup brown sugar and 2 Tbsp cinnamon until spreadable and well combined. Stir in mini chocolate chips if using.
Roll and Assemble
- Punch down the dough and roll it out on a lightly floured surface to a 12x18-inch rectangle.
- Spread the cinnamon-butter evenly, leaving a ½-inch border on one long side.
- Starting at the long edge, tightly roll the dough into a log. Pinch seam closed.
- Using unflavored dental floss (or a sharp knife), cut the log into 12 even rolls, about 1½ inches wide.
- Arrange rolls in a greased 9x13-inch pan. Cover and let rise 30–45 minutes until puffy.
Bake the Rolls
- Preheat oven to 350°F (175°C).
- Bake rolls 20–25 minutes until golden and cooked through. If the tops brown too quickly, tent with foil.
Make the Frosting
- Beat 8 oz softened cream cheese with ½ cup softened butter until smooth.
- Add 4 cups powdered sugar, 2 tsp vanilla, and 2–4 Tbsp milk to reach desired spreading consistency. Beat until silky.
Frost and Serve
- Spread frosting over warm rolls so it melts slightly into swirls.
- Serve warm. Enjoy!
Notes
Serve with freshly brewed coffee or a latte. For a brunch spread, pair with scrambled eggs and fresh fruit. Leftovers can be stored at room temperature for up to 24 hours or refrigerated for 3–4 days. Can be frozen for up to 3 months.