Red Velvet Cinnamon Rolls Cream Cheese Icing

Red velvet cinnamon rolls with cream cheese icing are about to become your new obsession, and I can’t wait to share this recipe with you! Imagin extracte the classic comforting swirl of cinnamon and sugar, but elevated with the vibrant, slightly tangy charm of red velvet. It’s a flavor combination that’s both familiar and thrillingly new, a true showstopper for any weekend brunch or special occasion. We all adore cinnamon rolls for their warm spice and gooey center, but adding that iconic red velvet hue and a hint of cocoa takes it to a whole new level of deliciousness. What truly sets these red velvet cinnamon rolls apart is the perfect balance – the sweetness of the dough, the gentle spice, and the luxurious, zesty cream cheese icing that ties it all together. Prepare to impress yourself and everyone lucky enough to get a bite!

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Get ready to bake up a batch of pure joy with these Red Velvet Cinnamon Rolls! These aren’t your average cinnamon rolls; they boast a vibrant red hue, a hint of cocoa, and that unmistakable red velvet flavor, all swirled with a rich cinnamon-sugar filling and crowned with a tangy cream cheese icing. They’re perfect for a special brunch, a weekend treat, or anytime you need a little something decadent.

Ingredients:

Dough Preparation

1. Activate the Yeast: In a large mixing bowl, combine the warm milk, active dry yeast, and granulated sugar. Give it a gentle stir. Let this mixture sit undisturbed for about 5-10 minutes. You’ll know the yeast is active when it becomes foamy and bubbly on the surface. This indicates that the yeast is alive and ready to work its magic, creating those lovely, airy pockets in our dough. If you don’t see any foam, your yeast might be old or the milk wasn’t the right temperature, so you’ll want to start over with fresh yeast.

2. Create the Dough Base: To the activated yeast mixture, add the melted butter, the large egg, the egg yolk, and the vanilla extract. Whisk everything together until well combined. In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.

3. Knead and Color the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it’s smooth and elastic. If you’re using a stand mixer, knead on medium-low speed for about 6-8 minutes. This kneading process develops the gluten, which is essential for a tender and chewy cinnamon roll. Now for the fun part: add the red gel food coloring, 1 teaspoon at a time, kneading it in until you achieve your desired vibrant red hue. Be sure to wear gloves if you don’t want stained fingers! The dough should be a beautiful, uniform red.

4. First Rise: Lightly grease a clean bowl with a little oil or cooking spray. Place the red dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. A warm oven (turned off, with the light on) is a great spot for this. Patience here is key; a good rise will result in incredibly fluffy rolls.

Filling and Rolling

5. Assemble the Filling and Roll: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a rectangle, approximately 12×18 inches and about ¼ inch thick. In a small bowl, mix together the softened butter, brown sugar, and ground cinnamon until it forms a paste. Spread this delicious filling evenly over the rolled-out dough, leaving a small ½-inch border along one of the long edges. Starting from the long edge opposite the border, tightly roll up the dough. Pinch the seam to seal it well.

Cutting and Baking

6. Slice and Second Rise: Using a sharp knife or unflavored dental floss (which gives cleaner cuts), slice the rolled dough into 12 equal cinnamon rolls. To use floss, slide it under the roll, cross the ends over the top, and pull to cut. Place the cinnamon rolls, cut-side up, in a greased 9×13 inch baking dish. Make sure they are close but not completely touching; they will expand as they bake. Cover the baking dish loosely with plastic wrap or a kitchen towel and let the rolls rise again in a warm place for another 30-45 minutes, or until they are puffy and have increased in size.

7. Bake to Perfection: Preheat your oven to 375°F (190°C). Bake the red velvet cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through. You’ll want to keep an eye on them to prevent burning, especially as the red color can sometimes make it harder to judge browning.

Cream Cheese Icing

While the rolls are baking, prepare the cream cheese icing. In a medium bowl, beat together the softened cream cheese and the softened ¼ cup of butter until smooth and creamy. Add the vanilla extract and a splash of milk if needed to reach your desired drizzling consistency.

Once the rolls are out of the oven, let them cool slightly in the baking dish for about 5-10 minutes. Then, generously drizzle or spread the cream cheese icing over the warm rolls. The warmth of the rolls will help the icing melt just a little, creating a luscious glaze.

Enjoy these show-stopping Red Velvet Cinnamon Rolls! They are a truly delightful combination of flavors and textures that are sure to impress.

Conclusion:

And there you have it! Our Red Velvet Cinnamon Rolls with Cream Cheese Icing are more than just a dessert; they’re a decadent experience. The vibrant red hue, combined with the warm, comforting spices of cinnamon and the tangy sweetness of the cream cheese frosting, creates a flavor profile that’s truly irresistible. This recipe is a guaranteed crowd-pleaser, perfect for holidays, special brunches, or simply when you need a little extra cheer in your day. The soft, fluffy dough infused with cocoa and red food coloring offers a delightful twist on a classic, making these rolls stand out from the ordinary.

These beauties are best enjoyed warm, fresh from the oven, allowing the icing to melt just slightly into the warm swirls. They pair wonderfully with a hot cup of coffee or a glass of cold milk. For a fun twist, consider adding a sprinkle of mini chocolate chips to the filling before rolling, or dusting the finished rolls with a touch of edible glitter for an extra festive flair. I truly encourage you to give this Red Velvet Cinnamon Rolls recipe a try; it’s surprisingly simple to make and the results are absolutely stunning!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and let it rise, then cover it tightly and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 30 minutes to an hour before proceeding with shaping and baking. This makes it perfect for a weekend treat!

My red velvet color isn’t vibrant. What did I do wrong?

The vibrancy of the red color can depend on the brand of red food coloring you use. Gel food coloring tends to be more potent than liquid. Ensure you’re using a good quality gel food coloring and don’t be shy with it! Sometimes, a slightly more generous amount is needed to achieve that signature deep red.

Can I freeze the baked cinnamon rolls?

Yes, you can! Once the rolls have cooled completely, you can freeze them in an airtight container or freezer bag. To reheat, simply place them on a baking sheet and warm them in a low oven (around 300°F or 150°C) for about 10-15 minutes, or until heated through. You may want to add a fresh dollop of cream cheese icing after warming.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Decadent red velvet cinnamon rolls swirled with a classic cinnamon-sugar filling and topped with a rich cream cheese icing.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 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

Instructions

1. Step 1
   In a large bowl, combine warm milk and yeast. Let stand for 5-10 minutes until foamy.
2. Step 2
   Stir in granulated sugar, melted butter, egg, egg yolk, and vanilla extract into the yeast mixture.
3. Step 3
   In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Knead for 5-7 minutes until smooth. Add red food coloring and knead until evenly incorporated.
4. Step 4
   Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Step 5
   Punch down dough and roll into a 12×18 inch rectangle. Spread softened butter evenly over the dough. In a small bowl, mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough. Roll up the dough tightly from the long edge.
6. Step 6
   Cut the roll into 12 equal slices. Place slices in a greased baking dish.
7. Step 7
   Bake at 375°F (190°C) for 18-20 minutes, or until golden brown and cooked through.
8. Step 8
   For the icing, beat softened cream cheese and softened butter until smooth. Gradually beat in powdered sugar until desired consistency is reached. Add a splash of milk or cream if needed. Add vanilla extract.
9. Step 9
   Once rolls are slightly cooled, spread cream cheese icing over the top.

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.