Red Velvet Cinnamon Rolls with Cream Cheese Glaze

❤️ Roll into romance with this deep red showstopper! ✨ These Red Velvet Cinnamon Rolls are irresistibly fluffy with a hint of cocoa, swirled generously with cinnamon sugar, and finished with a silky cream cheese glaze that melts into every spiral. Rich in color and flavor, they bring together the warmth of classic cinnamon rolls with the indulgent charm of red velvet.

When you bake them, the scent of cocoa, cinnamon, and sugar is intoxicating. As the rolls puff and turn lightly golden, the spirals expand into soft, tender layers ready to soak up the luscious glaze. Perfect for special mornings, holidays, or anytime you want something extra memorable.

Ingredients

Dough

• 3 cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• ¼ cup granulated sugar
• 1 packet instant yeast (7g)
• ½ tsp salt
• ¾ cup warm milk
• ¼ cup unsalted butter, melted
• 1 large egg
• 1–2 tsp red gel food coloring
• 1 tsp vanilla extract

Filling

• ⅓ cup softened butter
• ½ cup brown sugar
• 1 tbsp cinnamon
• Optional: pinch of nutmeg or cocoa

Cream Cheese Glaze

• 100g cream cheese, softened
• 1 tbsp butter
• ¾ cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla extract

Instructions

1. In a mixing bowl, combine the warm milk, granulated sugar, and instant yeast. Stir gently and let sit for about 5 minutes until slightly foamy. This step activates the yeast and ensures a good rise.
2. Add the melted butter, egg, vanilla extract, and red gel food coloring. Mix until well blended and evenly tinted.
3. Stir in the flour, cocoa powder, and salt. Mix until a soft dough forms, then knead on a lightly floured surface until smooth and elastic. The dough should feel soft but not sticky, springing back lightly when pressed.
4. Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot for about 1 hour or until doubled in size. Proper rising creates the light, fluffy texture that makes these rolls irresistible.
5. Once risen, roll the dough into a large rectangle on a floured surface, keeping the thickness even to ensure uniform baking.
6. Spread the softened butter evenly over the dough. In a small bowl, mix the brown sugar, cinnamon, and optional nutmeg or cocoa, then sprinkle evenly across the buttered surface.
7. Roll the dough up tightly from the long edge, forming a log. Slice into 9–12 equal rolls using a sharp knife or dental floss for clean cuts.
8. Arrange the rolls in a greased baking dish, leaving slight space between them. Cover and allow to rise for 30 minutes until puffy.
9. Bake at 180°C (350°F) for 20–25 minutes until puffed and lightly golden on top. The centers should be set but still soft.