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Heavenly Red Cinnamon Rolls

Soft, pillowy red velvet cinnamon rolls swirled with a buttery cinnamon-sugar filling and finished with a tangy cream cheese glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 cups all-purpose flour plus extra for dusting
  • 1/4 cup granulated sugar
  • 1 tablespoon instant yeast
  • 1/2 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup warm whole milk 110°F
  • 4 tablespoons unsalted butter melted
  • 1 teaspoon red gel food coloring
  • 1/2 cup light brown sugar packed
  • 1 tablespoon ground cinnamon
  • 3 tablespoons unsalted butter softened (for the filling)
  • 4 ounces cream cheese softened
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Method
 

  1. In a large bowl, whisk together the flour, granulated sugar, instant yeast, salt, and cocoa powder.
  2. Stir in the warm milk, 4 tablespoons of melted butter, and the red gel food coloring until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 5 to 7 minutes until it becomes smooth and elastic, then place it in a greased bowl, cover, and let it rise in a warm spot for 60 minutes or until doubled in size.
  4. While the dough rises, mix the brown sugar and cinnamon in a small bowl.
  5. Roll the proofed dough into a 12×9 inch rectangle on a floured surface.
  6. Spread the 3 tablespoons of softened butter over the dough, leaving a thin border at the edges, and sprinkle the cinnamon-sugar mixture evenly over the top.
  7. Roll the dough tightly into a log starting from the long edge, and cut into 8 equal slices using a sharp knife or dental floss.
  8. Place the rolls into a greased 9×9 inch pan, cover, and let them rest for 20 minutes while you preheat your oven to 350°F.
  9. Bake for 20 to 25 minutes, or until the rolls are puffed and set in the center.
  10. While the rolls bake, beat the cream cheese, powdered sugar, heavy cream, and vanilla together until smooth.
  11. Spread the glaze over the rolls while they are still warm so it seeps into the spirals.