Go Back
Red Velvet Cinnamon Rolls with Cream Cheese Glaze
Emily

Red Velvet Cinnamon Rolls

Soft, fluffy red velvet rolls filled with a rich cinnamon-sugar swirl and topped with a luscious cream cheese glaze. A festive twist on classic cinnamon rolls — perfect for holidays, Valentine’s Day, or any special brunch.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 rolls
Course: Breakfast, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup warm milk (110°F / 45°C)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 4 – 4 1/2 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp salt
  • red food coloring (gel preferred)
  • 1/2 cup unsalted butter, softened (for filling)
  • 1 cup brown sugar, packed
  • 2 tbsp ground cinnamon
  • 4 oz cream cheese, softened (for glaze)
  • 1/4 cup unsalted butter, softened (for glaze)
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla extract (for glaze)
  • 2–3 tbsp milk (to thin glaze)

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Stand mixer or hand mixer
  • Rolling pin
  • 9x13-inch baking dish
  • knife or bench scraper

Method
 

  1. In a small bowl, combine warm milk, yeast, and 1 tablespoon sugar. Let sit 5–10 minutes until foamy. In a large bowl, whisk eggs, melted butter, vanilla, and remaining sugar. Add yeast mixture. Gradually add flour, cocoa powder, salt, and red food coloring. Knead until smooth, 5–7 minutes. Transfer to greased bowl, cover, and let rise 1 hour or until doubled.
  2. Mix softened butter, brown sugar, and cinnamon until well combined.
  3. Roll dough into a 16x12-inch rectangle. Spread filling evenly. Roll into a log from long side and pinch seam. Cut into 12 rolls and place in greased 9x13-inch pan. Cover and let rise 30 minutes.
  4. Preheat oven to 350°F (175°C). Bake rolls 25–30 minutes until golden brown and cooked through.
  5. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, then milk until pourable.
  6. Cool rolls 10 minutes, then drizzle with glaze. Serve warm.

Notes

For best results, use gel food coloring for a vibrant red hue. These rolls taste best the same day but can be reheated gently the next morning. To prepare ahead, refrigerate the shaped rolls overnight and bake the next day.