Spread Filling: Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border around the edges.
Roll and Slice: Starting from the long side, carefully roll the dough into a tight log. Slice into 12-15 rolls, depending on your preferred size.
Second Rise: Place the rolls in a greased 9×13-inch baking dish or two greased 9-inch round pans, spacing them close together. Cover and let rise for about 30 minutes, until puffed.
Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, until they are cooked through and lightly golden on top.
Prepare Frosting: While the rolls are baking, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy. Adjust the consistency with milk or cream as needed.
Frost and Serve: Allow the rolls to cool slightly before frosting. Spread the cream cheese frosting over the warm rolls and serve.
Enjoy these indulgent red velvet cinnamon rolls! They’re perfect for a special breakfast or a decadent dessert.
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