Red Velvet Cinnamon Rolls-Cream Cheese Frosting

Red Velvet Cinnamon Rolls with Cream Cheese Icing are more than just a breakfast treat; they’re a decadent embrace, a vibrant swirl of joy that ignites the senses and transforms ordinary mornings into extraordinary moments. Imagine the deep, alluring crimson of the dough, infused with a subtle cocoa whisper, swirled with the warming spice of cinnamon and sugar, then baked to tender, fluffy perfection. It’s this irresistible combination of visual appeal and comforting flavor that has captured hearts and taste buds everywhere. People adore these rolls not just for their stunning appearance, but for the way the slightly tangy cream cheese icing melts luxuriously over the warm dough, creating a symphony of sweet, spicy, and creamy notes. What truly makes these Red Velvet Cinnamon Rolls with Cream Cheese Icing so special is their ability to elevate any occasion, from a lazy weekend brunch to a special holiday celebration, making them an instant crowd-pleaser and a cherished recipe for any baker looking to impress.

this Recipe

Ingredients:

• 1 cup warm milk (110°F)
• 2 ¼ tsp (1 packet) active dry yeast
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 large egg + 1 egg yolk
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp salt
• 1-2 tsp red gel food coloring
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2 tbsp ground cinnamon
• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened

Making the Dough

The journey to irresistible Red Velvet Cinnamon Rolls with Cream Cheese Icing begins with a perfectly proofed dough. First, in a large mixing bowl or the bowl of your stand mixer, combine the 1 cup of warm milk with the 2 ¼ teaspoons of active dry yeast and 1 tablespoon of the granulated sugar. Give this a gentle stir to ensure the yeast is mostly submerged. Let this mixture sit undisturbed for about 5 to 10 minutes. You’ll know your yeast is alive and well when it becomes foamy and bubbly on the surface, like a tiny, happy science experiment. This blooming process is crucial for a light and fluffy roll.

Once the yeast has bloomed, add the remaining ¼ cup of granulated sugar, the ¼ cup of melted unsalted butter, the 1 large egg plus the egg yolk, and the 1 tablespoon of vanilla extract to the yeast mixture. Whisk everything together until it’s well combined. Now, it’s time to introduce the dry ingredients. In a separate medium bowl, whisk together the 3 cups of all-purpose flour, ¼ cup of unsweetened cocoa powder, and 1 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. If you’re using a stand mixer, attach the dough hook and mix on low speed until a dough begins to come together. If you’re mixing by hand, use a sturdy spoon or spatula, then switch to your hands as the dough thickens.

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth and elastic. This kneading develops the gluten, which is what gives your cinnamon rolls their wonderful chewy texture. If using a stand mixer, continue to knead with the dough hook for about 6-8 minutes on medium-low speed. The dough should be slightly tacky but not sticking excessively to your hands or the bowl. Now, add the star of the red velvet show: the red gel food coloring. Gradually incorporate 1-2 teaspoons of red gel food coloring into the dough. Knead it in gently until the color is evenly distributed and you achieve a vibrant red hue. Be patient here, as it may take a minute or two to get that signature red velvet shade. Form the dough into a ball, place it in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Crafting the Filling

While your dough is getting cozy and rising, let’s prepare the luscious red velvet filling. In a medium bowl, combine the ½ cup of softened unsalted butter with the 1 cup of brown sugar and 2 tablespoons of ground cinnamon. Use a spatula or a wooden spoon to mix these ingredients together until they form a thick, spreadable paste. This mixture will provide that irresistible spiced sweetness that defines a cinnamon roll. Make sure the butter is truly softened – it should be pliable and easy to mash, not melted. This ensures the filling spreads evenly without tearing the dough.

Assembling the Rolls

Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Now, it’s time to create those beautiful swirls. Using a rolling pin, roll the dough into a large rectangle, aiming for a thickness of about ¼ to ½ inch. The exact dimensions aren’t critical, but think of it as a canvas for your delicious filling. Spread the prepared cinnamon-sugar filling evenly over the surface of the dough rectangle, leaving about a ½-inch border along one of the long edges. This border will help seal the roll when you enclose the filling.

Starting from the long edge opposite the border, tightly roll up the dough. Imagine you’re rolling a jelly roll. Try to keep the roll as consistent in thickness as possible. Once rolled, pinch the seam to seal it. Then, using a sharp knife or a piece of dental floss (which provides a cleaner cut), slice the roll into 12 equal pieces. If using floss, slide it under the roll, cross the ends over the top, and pull to slice. Place the cut rolls, cut-side up, into a greased 9×13 inch baking dish. Ensure they have a little space between them, as they will expand during their second rise. Cover the dish loosely with plastic wrap and let the rolls rise again in a warm place for another 30-45 minutes, or until they appear puffy and have increased in size.

Baking to Perfection

Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise and are beautifully puffed, it’s time to bake them. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. The aroma filling your kitchen at this point will be utterly heavenly. Keep an eye on them towards the end of the baking time to prevent them from over-browning. If the tops start to get too dark before the centers are cooked, you can loosely tent the dish with aluminum foil.

Whipping Up the Cream Cheese Icing

While your glorious Red Velvet Cinnamon Rolls are still warm (but not piping hot), it’s time to prepare the iconic cream cheese icing. In a medium bowl, beat together the 4 oz of softened cream cheese and the ¼ cup of softened unsalted butter until smooth and creamy. You can use an electric mixer for this or a sturdy whisk if you’re feeling vigorous. Gradually add about 1 cup of powdered sugar (though not listed in the provided ingredients, it’s essential for icing) and a splash of milk or vanilla extract to reach your desired consistency. You want a thick but pourable icing that will generously coat each warm cinnamon roll. Drizzle or spread the luscious cream cheese icing over the warm rolls. The warmth of the rolls will help the icing melt slightly, creating a beautiful, irresistible glaze. Serve immediately and bask in the compliments!

Conclusion:

There you have it – a delightful journey into creating the most decadent Red Velvet Cinnamon Rolls with Cream Cheese Icing! This recipe is a true showstopper, perfect for special occasions or simply to add a touch of indulgence to your weekend. We’ve combined the iconic, slightly tart flavor of red velvet with the warm, comforting spice of cinnamon, all enrobed in a luscious, tangy cream cheese icing. These aren’t just cinnamon rolls; they are an experience!

I truly encourage you to give this recipe a try. Don’t be intimidated by the steps; each one is designed to bring you closer to cinnamon roll perfection. Serve these warm, right out of the oven, for the ultimate gooey, melty goodness. They are fantastic on their own, but also pair beautifully with a strong cup of coffee or a glass of cold milk. For variations, consider adding a pinch of espresso powder to the dough for a mocha twist, or a few white chocolate chips folded into the cinnamon sugar filling. You can also get creative with your icing by adding a splash of vanilla extract or a hint of almond extract.

Enjoy the process and savor every bite of these amazing Red Velvet Cinnamon Rolls with Cream Cheese Icing. I promise the aroma alone will make your kitchen feel like the coziest place on earth.

FAQs:

Can I make the dough for these Red Velvet Cinnamon Rolls ahead of time?

Yes, you absolutely can! After the first rise, you can punch down the dough, wrap it tightly, and refrigerate it for up to 24 hours. Let it sit at room temperature for about 30-60 minutes before proceeding with rolling and filling to make it easier to handle.

My cream cheese icing is too thin. How can I thicken it?

If your cream cheese icing is too thin, the easiest way to thicken it is by gradually adding more powdered sugar, a tablespoon at a time, while whisking until it reaches your desired consistency. Be careful not to add too much at once, or it might become too stiff.

Red Velvet Cinnamon Rolls with Cream Cheese Frosting

Irresistible Red Velvet Cinnamon Rolls with a classic cream cheese icing, featuring a vibrant red dough and a spiced brown sugar filling.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
30 Minutes

Servings
12

Ingredients

• 1 cup warm milk (110°F)
• 2 ¼ tsp (1 packet) active dry yeast
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 large egg + 1 egg yolk
• 1 tbsp vanilla extract
• 3 cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp salt
• 1-2 tsp red gel food coloring
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2 tbsp ground cinnamon
• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar (for icing)
• 1 tbsp milk (for icing, optional)

Instructions

1. Step 1
   Activate yeast: In a large bowl, combine warm milk, active dry yeast, and 1 tablespoon of granulated sugar. Let sit for 5-10 minutes until foamy.
2. Step 2
   Prepare dough: To the bloomed yeast, add remaining granulated sugar, melted butter, egg, egg yolk, and vanilla extract. Whisk to combine. In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add dry ingredients to wet ingredients until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Gradually incorporate red gel food coloring until a vibrant red hue is achieved. Place in an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled.
3. Step 3
   Make filling: In a medium bowl, combine softened butter, brown sugar, and cinnamon until a thick, spreadable paste forms.
4. Step 4
   Assemble rolls: Punch down risen dough and roll into a large rectangle (about ¼ to ½ inch thick). Spread the filling evenly over the dough, leaving a ½-inch border. Tightly roll up the dough from a long edge. Pinch to seal. Slice into 12 equal pieces and place cut-side up in a greased 9×13 inch baking dish. Cover loosely and let rise for another 30-45 minutes until puffy.
5. Step 5
   Bake: Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes until golden brown on top and cooked through.
6. Step 6
   Make icing: While rolls are warm, beat softened cream cheese and softened butter until smooth. Gradually add powdered sugar and a splash of milk or vanilla extract to desired consistency. Drizzle or spread over warm rolls.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.