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Bakery-Style Fluffy Red Velvet Cinnamon Rolls with Tangy Cream Cheese Glaze

A close-up, appetizing shot of a single red velvet cinnamon roll topped with thick white cream cheese icing.
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Make soft, fluffy Red Velvet Cinnamon Rolls from scratch. This recipe delivers vibrant color, a classic cinnamon-sugar filling, and a perfectly balanced cream cheese icing for a showstopper breakfast or dessert.

Ingredients

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  • For the Dough:
  • 1 cup whole milk, warmed to 110°F
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 3 to 3 1/2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons red food coloring (gel preferred)
  • 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 Glaze:
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 to 3 tablespoons milk or heavy cream

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk and yeast. Let it sit for 5 minutes until foamy.
  2. Mix wet ingredients: Add the granulated sugar, egg, melted butter, vanilla extract, and white vinegar to the yeast mixture. Stir well.
  3. Add dry ingredients: In a separate bowl, whisk together 3 cups of flour, salt, and cocoa powder. Gradually add the dry mixture to the wet mixture, mixing until a shaggy dough forms.
  4. Color the dough: Add the red food coloring and mix until the color is uniform throughout the dough. Add more flour, 1 tablespoon at a time, if the dough is too sticky to handle.
  5. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic.
  6. 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.
  7. Prepare the filling: While the dough rises, beat the softened butter, brown sugar, and cinnamon together in a small bowl until smooth and well combined. Set aside.
  8. Shape the rolls: Gently punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle, about 12 by 18 inches and 1/4 inch thick.
  9. Spread and roll: Spread the cinnamon-sugar filling evenly over the dough, leaving a small border on one long edge. Starting from the long edge opposite the border, tightly roll the dough into a log.
  10. Slice the rolls: Use unflavored dental floss or a sharp knife to cut the log into 12 equal rolls. Place the rolls cut-side up in a greased 9×13 inch baking pan.
  11. Second rise: Cover the pan loosely and let the rolls rise again in a warm spot for 30 to 45 minutes, until puffy. Preheat your oven to 350°F (175°C) during the last 15 minutes of rising.
  12. Bake the rolls: Bake for 20 to 25 minutes, or until the tops are set and lightly golden brown around the edges.
  13. Make the glaze: While the rolls cool slightly, beat the softened cream cheese and butter together until smooth. Gradually beat in the sifted powdered sugar, vanilla extract, and salt. Add milk or cream, 1 tablespoon at a time, until you reach a smooth, spreadable consistency.
  14. Glaze and serve: Spread the cream cheese glaze generously over the warm rolls. Serve immediately for the best texture.

Notes

  • For the most vibrant red color, use a high-quality gel food coloring instead of liquid drops.
  • If you prefer a tangier glaze, slightly increase the amount of cream cheese or add 1/2 teaspoon of lemon juice to the icing mixture.
  • To ensure soft rolls, do not overbake them. They should still look slightly underdone in the very center when you remove them from the oven.

Nutrition

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