Print

Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

These Red Velvet Cinnamon Rolls with Cream Cheese Frosting are a decadent twist on a classic favorite, featuring a tender red velvet dough swirled with cinnamon sugar and topped with a rich, creamy frosting. Made from scratch with a tangzhong starter for extra softness, these rolls are perfect for a special breakfast or dessert.

Ingredients

Dough

  • 2 tbsp all-purpose flour
  • 1/2 cup whole milk
  • 3/4 cup whole milk (warm, 100–110°F)
  • 2 1/4 tsp active dry yeast
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter (melted)
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 tbsp red gel food coloring
  • 2 tbsp unsweetened cocoa powder
  • 1 1/4 tsp salt
  • 2 1/2 cups all-purpose flour
  • 1 cup bread flour
  • 5 tbsp unsalted butter (softened, added after kneading)

Filling

  • 1/2 cup unsalted butter (softened)
  • 3/4 cup brown sugar
  • 1 tbsp cinnamon
  • Pinch of salt

Cream Cheese Frosting

  • 6 oz cream cheese (softened)
  • 1/4 cup unsalted butter (softened)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • Pinch salt
  • 1–2 tsp milk (if needed for spreading)

Instructions

  1. Make Tangzhong: Whisk 2 tbsp flour and 1/2 cup milk in a small saucepan over medium heat, stirring constantly until the mixture thickens into a paste, about 2–4 minutes. Remove from heat and cool to room temperature.
  2. Activate Yeast: In a bowl, combine 3/4 cup warm milk (100–110°F) and 1/4 cup granulated sugar. Sprinkle 2 1/4 tsp active dry yeast over the top and let sit for 5 minutes until foamy.
  3. Make Dough: In the bowl of a stand mixer, combine the cooled tangzhong, yeast mixture, 1/4 cup melted butter, 2 eggs, 1 tsp vanilla extract, 2 tbsp cocoa powder, 1 tbsp red gel food coloring, 1 1/4 tsp salt, 2 1/2 cups all-purpose flour, and 1 cup bread flour. Mix with the dough hook until a soft dough forms.
  4. Knead Dough: Knead the dough with the stand mixer for 5–8 minutes until smooth. Gradually add 5 tbsp softened unsalted butter, one tablespoon at a time, allowing each to incorporate fully before adding the next.
  5. First Rise: Place the dough in a greased bowl, cover it, and allow it to rise for 1–2 hours, until it has doubled in size.
  6. Chill Dough: After rising, chill the dough in the refrigerator for 1–4 hours. This step helps make the sticky dough easier to handle.
  7. Prepare Filling: In a medium bowl, mix 1/2 cup softened unsalted butter, 3/4 cup brown sugar, 1 tbsp cinnamon, and a pinch of salt until smooth and spreadable.
  8. Shape Rolls: Roll the chilled dough into a 16×12-inch rectangle on a floured surface. Evenly spread the cinnamon sugar butter filling over the dough. Cut the dough into 12 strips and roll each strip into a spiral, then place the rolls into a greased 9×13-inch baking pan.
  9. Second Rise: Cover the rolls and let them rise at room temperature for 45–60 minutes until puffy.
  10. Bake Rolls: Preheat the oven to 325°F (165°C). Bake the rolls for 25–30 minutes, until the centers reach an internal temperature of about 190°F. Remove from oven and let cool for 10 minutes.
  11. Make Frosting: Beat 6 oz softened cream cheese and 1/4 cup softened unsalted butter until smooth. Gradually add 1 cup powdered sugar, 1 tsp vanilla extract, and a pinch of salt. If the frosting is too thick, thin it with 1–2 tsp milk until spreadable.
  12. Frost Rolls: Spread the cream cheese frosting over the warm rolls. Optionally, top with heart-shaped sprinkles for decoration.

Notes

  • Chilling the dough after the first rise is crucial to manage the sticky dough and improve texture.
  • Ensure milk for activating the yeast is warm but not hot to avoid killing the yeast.
  • The internal temperature of 190°F ensures the rolls are fully baked but remain soft and moist.
  • Use bread flour along with all-purpose flour for a chewier texture in the rolls.
  • Red gel food coloring provides vibrant color without thinning the dough.
  • Store leftover rolls in an airtight container and refrigerate up to 3 days; reheat before serving.

Find it online: https://bitezly.com/red-velvet-cinnamon-rolls-with-cream-cheese-frosting-recipe-2/