Red Velvet Cinnamon Rolls With Cream Cheese Frosting Recipe

I’m sharing a Cinnamon Rolls Recipe for red velvet rolls with cream cheese frosting that tucks a little chocolate surprise into every swirl while keeping the sweetness in check for Christmas breakfast.

I usually say no to overly sweet holiday treats, but these Red Velvet Cinnamon Rolls With Cream Cheese Frosting got me good. The dough, helped along by active dry yeast, puffs into pillowy spirals with a vivid red crumb that makes the morning feel extra.

The tangy cream cheese softened frosting stops it from being tooth achingly sweet so you can eat more than one without regret. I grabbed one warm from the pan and fumbled with napkins because I couldnt help myself, then I made excuses for a second.

If you want a showstopper for Christmas morning this is it. Cinnamon Rolls Recipe

Ingredients

• Active dry yeast: tiny living fungi that makes dough rise, adds fluff and some protein.
• Whole milk: adds richness, calcium and protein, makes dough tender and slightly sweet.
• Granulated sugar: gives sweetness, feeds yeast for rise, mostly simple carbs and calories.
• Unsalted butter: adds fat for flavor and tenderness, high in saturated fat though.
• Large egg: helps bind and enrich, provides protein and structure to the dough.
• Cocoa powder: deep chocolate note, little fat, adds color and slight bitterness.
• Red food coloring: no nutrition but gives signature red look, its purely aesthetic additive.
• Cream cheese: tangy, creamy frosting base with fat and some protein, make rolls rich.

Ingredient Quantities

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup whole milk warmed
• 1/3 cup granulated sugar
• 1/3 cup unsalted butter melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 to 3 1/2 cups all purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon red food coloring (liquid or gel)
• 1/3 cup unsalted butter softened for filling
• 1/2 cup packed light brown sugar
• 2 tablespoons ground cinnamon
• 4 ounces cream cheese softened
• 1/4 cup unsalted butter softened for frosting
• 1 to 1 1/2 cups powdered sugar
• 1/2 teaspoon vanilla extract for frosting
• Pinch of salt
• 1 to 2 tablespoons whole milk or heavy cream (optional)

How to Make this

1. Warm 1 cup whole milk to about 105 to 115°F, stir in 1/3 cup granulated sugar and 2 1/4 teaspoons active dry yeast, let sit 5 to 10 minutes until foamy. Mix in 1/3 cup melted unsalted butter, 1 large beaten egg, and 1 teaspoon vanilla, plus 1/2 teaspoon salt.

2. In a separate bowl whisk 3 cups all purpose flour with 2 tablespoons unsweetened cocoa powder. Add the dry mix to the wet a bit at a time, then stir in 1 tablespoon red food coloring (liquid or gel) until color is even. If dough is too sticky add up to 1/2 cup more flour, a tablespoon at a time.

3. Knead the dough by hand 6 to 8 minutes or with a stand mixer until smooth and slightly tacky. Place in a lightly greased bowl, cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.

4. Meanwhile make the filling: beat together 1/3 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 2 tablespoons ground cinnamon until spreadable and crumbly.

5. After dough has doubled, punch it down and roll it out on a lightly floured surface into roughly a 12 by 16 inch rectangle about 1/4 inch thick. Spread the cinnamon sugar filling evenly over the dough, leaving a 1/2 inch border.

6. Roll the dough tightly from the long side into a log, pinch the seam to seal. Chill the log 10 minutes in the fridge if you want cleaner slices, then cut into 12 equal rolls using a sharp knife or unflavored dental floss.

7. Place the rolls cut-side up in a greased 9×13 inch pan, cover and let rise again until puffy, about 30 to 45 minutes. Preheat oven to 350°F while they finish rising.

8. Bake the rolls at 350°F for 20 to 25 minutes until set and lightly golden on top. Avoid overbaking, they should be soft not dry.

9. While rolls bake beat together 4 ounces softened cream cheese and 1/4 cup softened unsalted butter until smooth. Add 1 to 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla and a pinch of salt, then 1 to 2 tablespoons whole milk or heavy cream if needed to reach a spreadable consistency.

10. Let the rolls cool 5 to 10 minutes after baking, then slather with the cream cheese frosting. Serve warm. Tip: store leftovers covered in the fridge up to 3 days and reheat briefly in the microwave before serving.

Equipment Needed

1. Measuring cups and spoons
2. Liquid measuring cup
3. Instant-read thermometer (to check 105–115°F)
4. Small bowl for proofing the yeast
5. Large mixing bowl and a rubber spatula
6. Stand mixer with dough hook or a sturdy wooden spoon for kneading by hand
7. Rolling pin
8. Sharp knife or unflavored dental floss for slicing the log into rolls
9. 9×13 inch baking pan plus plastic wrap or a clean kitchen towel for covering during rises

FAQ

Red Velvet Cinnamon Rolls With Cream Cheese Frosting Recipe Substitutions and Variations

• Active dry yeast (2 1/4 tsp / 1 packet) — Substitute: instant or rapid rise yeast, same amount; you can mix it straight into the flour and skip the proofing step, just watch shorter rise times.
• Whole milk, warmed — Substitute: buttermilk (1:1) for a tangier, richer crumb, or use unsweetened oat or almond milk plus 1 tbsp melted butter to mimic dairy fat.
• All purpose flour (3 to 3 1/2 cups) — Substitute: bread flour for a slightly chewier, taller roll (use same cup measure but you might need a touch more liquid), or a 1:1 gluten free flour blend with xanthan gum if you need GF.
• Cream cheese (4 oz, softened) — Substitute: mascarpone for a silkier, less tangy frosting, Neufchâtel to cut fat, or a vegan cream cheese if you want dairy free; use equal amounts.

Pro Tips

1) Check the milk temp with your wrist or a quick thermometer: it should feel warm, not hot. Too-hot milk kills the yeast, too-cold and it wont wake up properly. If the mixture doesn’t foam after 10 minutes, give it another 10, or start over with fresh yeast.

2) For the brightest red without watering the dough down use gel or paste food coloring, not plain liquid. Cocoa will mute the red, so add color slowly until you like it, and knead until the color is even. If the dough looks too dark, that’s normal once cocoa is mixed in — more color helps but don’t overdo it.

3) Measure flour by spooning it into the cup and leveling it off, dont scoop with the cup or you’ll get heavy, dry dough. Aim for a dough that’s slightly tacky but not sticky; add extra flour a tablespoon at a time if needed. Knead until smooth but don’t overwork it or the rolls get tough.

4) For clean slices and neat rolls chill the rolled log 10 minutes before cutting, then use unflavored dental floss or a very sharp serrated knife to slice without squishing. Bake until just set, not browned to death, and spread the cream cheese frosting when rolls are warm but not piping hot so it melts in nicely and stays glossy.