Red Velvet Cinnamon Rolls Cream Cheese Icing Recipe

Red Velvet Cinnamon Rolls with Cream Cheese Icing are more than just a breakfast treat; they’re a decadent experience waiting to unfold. Imagin extracte the vibrant swirl of crimson, hinting at a rich, chocolatey undertone, all wrapped around a warm, spiced cinnamon filling. That’s the magic of these incredible Red Velvet Cinnamon Rolls. People adore them because they take a beloved classic and inject it with an unexpected, playful twist. It’s the perfect fusion of comforting familiarity and exciting novelty. What truly makes these Red Velvet Cinnamon Rolls with Cream Cheese Icing stand out is the way the subtle cocoa notes of the red velvet dough dance with the sweet warmth of cinnamon, all perfectly balanced by that tangy, luscious cream cheese frosting. They’re guaranteed to be a showstopper, whether you’re serving them for a special brunch or simply treating yourself.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Get ready to elevate your cinnamon roll game to a whole new level! These Red Velvet Cinnamon Rolls are a festive and decadent twist on a classic, combining the irresistible chegrape juicess of a perfect cinnamon roll with the vibrant color and subtle chocolate notes of red velvet. Topped with a luscious, tangy cream cheese icing, these are guaranteed to become a new favorite for special occasions or just because. The process might seem a little involved, but trust me, the reward is absolutely worth it.

Ingredients:

Making the Dough

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 for about 5-10 minutes. You should see it become foamy and bubbly, which indicates that your yeast is alive and ready to work its magic. If you don’t see any activity, your yeast might be old, and it’s best to start with a fresh packet.
2. Build the Dough Base: To the activated yeast mixture, add the melted ¼ cup of unsalted butter, the large egg, the egg yolk, and 1 tablespoon of vanilla extract. Whisk everything together until well combined.
3. Incorporate Dry Ingredients: In a separate bowl, whisk together the 3 cups of 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. Continue mixing until a shaggy dough begin extracts to form.
4. Knead to Perfection: Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. If using a stand mixer, knead on medium-low speed for about 6-8 minutes. The dough should spring back slightly when you poke it with your finger. Now, it’s time to add that signature red velvet color! Gently knead in 1-2 teaspoons of red gel food coloring until the color is evenly distributed and vibrant. Be cautious not to overwork the dough at this stage.
5. First Rise: Lightly grease a clean bowl with a little oil or butter. Place the red dough into the greased 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 1 to 1 ½ hours, or until it has doubled in size. A slightly warm oven (turned off, of course!) is a great spot for this.

Assembling the Rolls

1. Prepare the Filling: While the dough is rising, prepare your filling. In a medium bowl, combine the softened ½ cup of unsalted butter, 1 cup of brown sugar, and 2 tablespoons of ground cinnamon. Mix until it forms a spreadable paste. This filling is what gives our cinnamon rolls that irresistible gooey center.
2. Shape the Dough: Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12×16 inches. Aim for an even thickness across the entire surface. This is where the magic of red velvet really starts to shine through.
3. Spread and Roll: Evenly spread the cinnamon-sugar filling over the entire surface of the dough, leaving about a ½ inch border along one of the long edges. This border will help seal the roll once it’s formed. Starting from the long edge opposite the un-filled border, tightly roll up the dough into a log. Pinch the seam to seal it securely.

Baking and Icing

1. Cut and Second Rise: Using a sharp knife or dental floss (which often gives cleaner cuts for softer dough), cut the log into 12 equal slices, about 1 ½ inches thick. Arrange the cinnamon rolls in a greased 9×13 inch baking pan, leaving a little space between them as they will expand further. Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise for another 30-45 minutes, or until they are puffy and have nearly doubled in size again.
2. Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Remove the cover from the baking pan and bake the cinnamon rolls for 20-25 minutes, or until they are golden brown around the edges and cooked through. The centers should feel slightly firm to the touch.
3. Prepare the Cream Cheese Icing: While the rolls are baking, make the icing. In a medium bowl, beat together the softened 4 oz cream cheese, softened ¼ cup unsalted butter, ½ cup powdered sugar, 1 tablespoon milk or heavy cream, and ½ teaspoon vanilla extract until smooth and creamy. If the icing is too thick, add another teaspoon of milk or cream. If it’s too thin, add a little more powdered sugar. You want a pourable but not runny consistency.
4. Ice and Enjoy: Once the cinnamon rolls are out of the oven, let them cool in the pan 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 slightly and create a beautiful, glossy finish. Serve immediately and savor every delicious, red velvet bite!

Conclusion:

There you have it – a truly show-stopping recipe for Red Velvet Cinnamon Rolls with Cream Cheese Icing! This recipe is fantastic because it masterfully combines the classic comfort of cinnamon rolls with the irresistible allure of red velvet cake. The vibrant color is a feast for the eyes, and the rich, slightly tangy cream cheese icing perfectly complements the sweet, spiced filling. They’re perfect for a special occasion breakfast, a decadent dessert, or simply to brighten up any ordinary day. I highly encourage you to give these a try; the process is rewarding, and the end result is utterly delicious!

For serving, I love to enjoy them warm, fresh from the oven, with a steaming cup of coffee or a glass of cold milk. They also make a delightful addition to a brunch spread alongside fresh fruit and perhaps some crispy beef bacon.

Feel free to get creative with variations! You could add chopped pecans or walnuts to the filling for an extra crunch, or swirl in some mini chocolate chips. For a more intense red velvet flavor, you could even add a touch of espresso powder to the dough.

FAQs:

Can I make the dough ahead of time?

Yes! You can prepare the dough, let it rise once, shape it, and then cover it tightly and refrigerate it overnight. In the morning, let it sit at room temperature for about 30-60 minutes before baking.

My red velvet cinnamon rolls aren’t as vibrant as pictured. What did I do wrong?

Ensure you’re using a good quality gel food coloring for the most intense color. Sometimes the cocoa powder can slightly mute the red. Don’t be afraid to add a little extra if you want a deeper hue, but be mindful not to add too much liquid.

How should I store any leftovers?

Leftover Red Velvet Cinnamon Rolls with Cream Cheese Icing are best stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate them, and gently reheat in the oven or microwave before enjoying.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

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

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
55 Minutes

Servings
12 servings

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, yeast, and granulated sugar. Let stand for 5-10 minutes until foamy.
2. Step 2
   Stir in melted butter, egg, egg yolk, and vanilla extract. Gradually add flour, cocoa powder, salt, and red food coloring. Mix until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.
3. Step 3
   Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4. Step 4
   Punch down dough. On a floured surface, roll into a 12×18 inch rectangle. Spread softened butter evenly over the dough. In a separate bowl, mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
5. Step 5
   Roll up the dough tightly, starting from one long edge. Cut into 12 equal slices.
6. Step 6
   Place rolls in a greased 9×13 inch baking pan. Cover and let rise for another 30 minutes.
7. Step 7
   Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until golden brown.
8. Step 8
   While rolls are baking, prepare the icing: Beat softened cream cheese and softened butter until smooth. Gradually add powdered sugar (not listed in ingredients, assuming common pantry item) and a splash of milk (if needed for consistency) until desired smoothness is achieved.
9. Step 9
   Let the cinnamon rolls cool slightly before spreading with cream cheese icing.

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.