Description

A soft, tender, homemade red velvet dough rolled with a buttery cinnamon filling and finished with smooth cream cheese icing. Perfect for holidays, special breakfasts, or weekend baking.

Ingredients

For the Dough

1 cup warm milk (whole or 2%)

½ cup granulated sugar

4 tablespoons unsalted butter, melted

1 teaspoon salt

1 packet instant yeast (2 ¼ teaspoons)

2 large eggs

½ cup full-fat sour cream

4 ½ cups all-purpose flour

2 tablespoons unsweetened cocoa powder

1 tablespoon red food coloring (gel or liquid)

For the Filling

½ cup softened butter

¾ cup brown sugar

2 tablespoons ground cinnamon

Cream Cheese Icing

¼ cup butter, softened

½ cup cream cheese, softened

1 teaspoon vanilla extract

1 ½ cups powdered sugar

2 tablespoons milk (more if needed)

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Instructions

Make the Dough

In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, sugar, melted butter, salt, yeast, and red coloring. Mix until combined.
Add the eggs and sour cream, mixing again to incorporate.
Add the flour and cocoa powder. Knead on medium speed for about 5 minutes, or until the dough becomes smooth, elastic, and pulls away from the bowl. If it’s too sticky, add a little flour, one tablespoon at a time.
Transfer the dough to a lightly oiled bowl, cover tightly, and let rise for 1½–2 hours or until doubled in size.

Roll and Fill

Once risen, turn the dough onto a floured surface. Roll it into an 18-by-12-inch rectangle.
Spread the softened butter over the entire surface.
Mix the brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
Starting with the long edge closest to you, roll the dough into a tight log.
Slice into 12 even rolls and place them in a greased 9×13-inch baking dish.
Cover and let rise for 1 hour at room temperature. If making ahead, refrigerate overnight and bring to room temperature before baking.

Bake

Preheat oven to 375°F (190°C).
Bake the rolls for 35–40 minutes, or until puffy and lightly browned.

Make the Icing

In a bowl, beat the cream cheese and butter until smooth.
Add the powdered sugar, vanilla, and milk. Mix until creamy, adjusting thickness as desired.
Spread over the warm rolls so it melts into the swirls.

Notes

If your dough isn’t rising, your yeast may be expired or the room may be too cold. Give it more time if needed.
To make the rolls extra soft, you can pour a small splash of warm heavy cream around the rolls before baking.
The dough can be prepared the night before. Shape the rolls, refrigerate, and bake the next morning.
For a variation, add mini chocolate chips, chopped pecans, or dried fruit to the filling.
Store leftovers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.