The Ultimate Overnight Red Velvet Cinnamon Rolls

Soft and tender red velvet cinnamon rolls with a sweet cinnamon filling and creamy cream cheese glaze. Perfect for breakfast or dessert!

📝 Ingredients

• 2 large eggs
• 2 large egg yolks
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter, melted and cooled to room temperature
• 2 teaspoons red food coloring
• 1 teaspoon pure vanilla extract
• 3 3/4 cups all-purpose flour, divided
• 2 tablespoons unsweetened cocoa powder
• 1 package active dry yeast (1/4 ounce, or 2 1/4 teaspoons)
• 1 teaspoon salt
• 3/4 cup buttermilk (warm) ( I used the buttermilk powder)
• 1/4 - 1/2 cup heavy cream (optional)
• 1/2 cup packed brown sugar (light or dark)
• 1/4 cup granulated sugar
• 2 tablespoons cocoa powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter
• 1/4 cup cream cheese softened
• 2 tablespoons butter (unsalted + melted)
• 4 tablespoons whole milk (room temperature)
• 1 tablespoon pure vanilla extract
• 2 cups powdered sugar (confectioners sugar)

👨‍🍳 Instructions

1. 1--- Mixing By Hand ---
2. 2Prepare a large bowl by lightly spraying it with cooking spray or coating it with a neutral oil.
3. 3In a separate bowl, combine eggs, egg yolks, sugar, butter, food coloring, vanilla extract, 2 cups of flour, cocoa powder, yeast, and salt using a wooden spoon or whisk. Stir until a wet and sticky dough forms.
4. 4Turn the dough onto a floured surface and knead for 8-10 minutes. Use as little flour as possible to avoid making the dough tough.
5. 5Place the kneaded dough in the prepared bowl, turn to coat, cover with plastic wrap, and let it rise for 1 hour or until doubled in size.
6. 6--- Mixing with a Stand Mixer ---
7. 7Stir the ingredients together by hand or using the mixer’s paddle attachment until they are evenly moistened.
8. 8Attach the dough hook and add the remaining 1 and 3/4 cups of flour.
9. 9Knead the dough on low speed for 6 minutes. The dough should be soft, moist, and tacky, but not excessively sticky. If the dough is too wet, add more flour 1 tablespoon at a time, until the desired texture is achieved.
10. 10Transfer the dough to the greased mixing bowl, turning it once to coat.
11. 11Cover the top of the bowl with plastic wrap or a dry dish towel, while it rises or proofs. Make sure the towel is large enough to cover the entire bowl, and that it doesn’t touch the dough. This will help to keep the dough warm and prevent it from drying out.
12. 12Place the bowl in a warm, draft-free location, and let the dough rise for 2-2 1/2 hour or until doubled in size. To test the dough, gently press with your finger. If the indentation remains, the dough has fully risen.
13. 13--- Preparing the Filling ---
14. 14While the dough is rising, make the filling by mixing together the brown sugar, granulated sugar, cocoa powder, cinnamon, and salt in a small bowl.
15. 15Melt butter and set aside.
16. 16--- Shaping the Cinnamon Rolls ---
17. 17Butter a 9×13-inch ceramic or glass baking dish.
18. 18Roll the risen dough into an 18-inch by 12-inch rectangle on a lightly floured surface, with the longest side closest to you.
19. 19Brush the dough with melted butter, then sprinkle the brown sugar-cocoa powder mixture over it. Leave a 1-inch border of plain dough without the cinnamon mixture along the edges of the dough. This will help prevent the mixture from spilling out during the rolling process.
20. 20Starting with the long edge, tightly roll the dough into an 18-inch log.
21. 21To cut the rolls, you can use a serrated knife or unwaxed floss. If using a knife, gently saw the log into 12, 1 1/2-inch wide pieces. If using floss, slide the floss under the roll and crisscross the ends, pulling through to cut the roll in half. Repeat to cut the rolls into 12 pieces.
22. 22Place the rolls into the prepared baking dish, cover them with plastic wrap, and refrigerate overnight.
23. 23--- Baking the Cinnamon Rolls ---
24. 24The next day, remove the rolls from the refrigerator and let them come to room temperature.
25. 25Preheat the oven to 350 degrees F. Place a rack in the center of the oven.
26. 26Bake the rolls until they are puffed and slightly darkened and the internal temperature reaches 190 degrees F, about 30 minutes. If the rolls are browning too quickly, simply place a piece of foil over the top of the pan to protect them.
27. 27Remove the pan from the oven and place it on a wire rack to cool slightly.
28. 28--- Making the Glaze ---
29. 29Making The Glaze
30. 30In a mixing bowl, beat cream cheese until smooth.
31. 31Add milk, and vanilla extract, and whisk until combined.
32. 32Slowly mix in the sifted powdered sugar until smooth.
33. 33Drizzle the glaze over warm rolls and serve immediately.