Servings: 12 rolls

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Dough

• 1 cup warm milk (110°F)

• 2¼ tsp active dry yeast (1 packet)

• ½ cup granulated sugar

• 1 large egg, room temperature

• 4 tbsp unsalted butter, melted

• 1 tsp vanilla extract

• Red gel food coloring (to desired depth)

• 3½–4 cups all-purpose flour

• ½ tsp salt
   

Filling

• 4 tbsp unsalted butter, softened

• ½ cup brown sugar

• 1 tbsp ground cinnamon

• ½ - 1 tsp cocoa powder (optional)
   

Simple Syrup Finish (for Shine)

• ¼ cup granulated sugar

• ¼ cup water

• (Optional: 1 tbsp honey)
   

Cream Cheese Icing

• 4 oz cream cheese, softened

• 3 tbsp unsalted butter, softened

• 1¼ cups powdered sugar

• 2 - 3 tbsp warm heavy cream or milk

• ½ tsp vanilla extract

• Pinch of salt

For pink icing, add a small amount of pink or red gel food coloring to the finished cream cheese icing and mix until desired shade is reached.  Avoid liquid food coloring can turn gray or watery.

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Make the Dough

In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5 minutes until foamy.

Stir in egg, melted butter, vanilla, lemon juice (if using), and red gel food coloring. Add color gradually until a deep ruby shade is achieved

 

Add flour and salt gradually, mixing until a soft dough forms.

 

Knead for 5 - 7 minutes until smooth, elastic, and slightly tacky.

 

Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

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Enhance the Red Color of Rolls (Before Baking)

Goal: Deep, vibrant red, not dull or brownish

• Use gel food coloring instead of liquid (AmeriColor “Super Red” or “Red Red” works best).

• Add color after the dough comes together, then knead until evenly distributed.

• If using cocoa, keep it very minimal (½ - 1 tsp max) so it deepens flavor without muting color.

 

Fill & Roll

Punch down the dough and roll into a 12×16-inch rectangle.

Spread softened butter evenly over the dough.

Mix brown sugar, cinnamon, and cocoa (if using) and sprinkle evenly over the surface.

Roll tightly from the long edge into a log and slice into 9–12 rolls.

 

Second Rise

Arrange rolls in a greased baking dish, leaving space between each.

Cover loosely and let rise for 30 minutes until puffy.

 

Bake

Preheat oven to 350°F.

Bake for 22 - 26 minutes, until just set and soft. The tops should remain tender (not browned) to keep the interior gooey.

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Glossy Finish (Immediately After Baking)

While rolls bake, simmer sugar and water for 2 - 3 minutes until fully dissolved. Remove from heat and stir in honey if using.

As soon as rolls come out of the oven, brush lightly with warm heavy cream or melted butter, then brush gently with the simple syrup. This locks in moisture and creates a glossy bakery finish.

 

Allow rolls to cool for 10 minutes only, they should still be warm.

This is a key shine step many skip.  This creates a subtle sheen and plush bakery softness you see in the photo.

 

Make the Cream Cheese Icing

In a bowl, beat cream cheese and butter until smooth and creamy.

 

Add powdered sugar, vanilla, salt, and warm cream. Mix until the icing is soft, pourable, and slightly loose, it should slowly melt when spooned.

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Ice & Serve

 Let Rolls Cool Slightly

• Cool 10 - 12 minutes only before icing

  • Too hot = icing melts off

  • Too cool = icing won’t glide smoothly

You want warm, not hot.

 

Spoon icing generously over warm rolls, focusing on the centers. Let it melt naturally and cascade down the sides for a gooey, luxurious finish.

 

Serve warm for maximum softness, shine, and cream cheese goodness.

 

Optional

• Optional topping: heart sprinkles, chocolate sprinkles, or coconut shreds.

 

Tip

• Use a pourable glaze, not thick frosting. Whisk until silky and fluid, it should slowly drip, not sit stiff.