Red Velvet Cinnamon Rolls with Cream Cheese Icing Recipe

Red velvet cinnamon rolls with cream cheese icing are a decadent dream come true, and let me tell you, they are a showstopper! Imagin extracte this: the familiar, comforting swirl of warm cinnamon and sugar, but elevated with a vibrant crimson hue and a subtle cocoa whisper. That’s the magic of red velvet. It’s a flavor profile that’s both classic and exciting, and when you combine it with the pillowy softness of a homemade cinnamon roll, you’re in for a serious treat. We all love a good cinnamon roll, right? They evoke cozy mornings and happy memories. But these red velvet cinnamon rolls with cream cheese icing take that nostalgia to a whole new level, adding a touch of elegance and a surprise pop of color that will have everyone asking for the recipe. Get ready to experience pure bliss in every bite!

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Get ready to experience a flavor explosion that’s as beautiful as it is delicious! These Red Velvet Cinnamon Rolls are a stunning twist on a classic breakfast treat. Imagin extracte the fluffy, tender dough of a perfect cinnamon roll, infused with the signature deep red hue and subtle chocolate undertones of red velvet cake, all swirled with a sweet cinnamon-sugar filling and then generously topped with a tangy, luscious cream cheese icing. They are perfect for a special brunch, a festive holiday morning, or just because you deserve a little bit of indulgence. The vibrant color makes them incredibly photogenic, and the combination of flavors is simply irresistible. I’ve found that the key to truly amazing cinnamon rolls is patience and good quality ingredients. Don’t rush the dough rising process, and be generous with the filling and the icing – that’s where all the magic happens!

Ingredients:

Making the Dough

Let’s start by creating our soft, pillowy dough. In a large bowl, combine the warm milk, active dry yeast, and granulated sugar. Give it a gentle stir and then let it sit for about 5-10 minutes. You’ll know the yeast is active when it becomes foamy and bubbly on the surface. This is called “blooming” the yeast, and it’s essential for a good rise. Once bloomed, stir in the melted ¼ cup of unsalted butter, the large egg, the egg yolk, and the vanilla extract. Whisk these wet ingredients together until well combined.

Now, it’s time for the dry ingredients. 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. Once the dough starts to come together, add the red gel food coloring, 1 teaspoon at a time, mixing well after each addition until you achieve a vibrant red hue. You might need a little more or less depending on the potency of your food coloring. Continue mixing until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth, elastic, and no longer sticky. If using a stand mixer, continue kneading with the dough hook for about 5-7 minutes. The dough should spring back when gently poked. Place the kneaded dough into a lightly greased bowl, turning 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 great trick for a warm place is to turn your oven on for a minute or two, then turn it off and place the covered bowl inside.

Assembling the Rolls

Once your dough has impressively doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Aim for an even thickness of about ¼ inch. This is where the beautiful swirls will be created. Be gentle as you roll to avoid tearing the dough.

Now, let’s prepare the luscious filling. In a medium bowl, combine the softened ½ cup of unsalted butter, brown sugar, and ground cinnamon. Mix them together with a fork or a spatula until a thick, paste-like consistency forms. Spread this glorious mixture evenly over the surface of the rolled-out dough, leaving a small ½-inch border along one of the long edges. This border will help seal the roll.

Starting from the long edge opposite the ½-inch border, tightly roll up the dough. Try to keep the roll as uniform as possible. Once you’ve rolled up the entire dough, pinch the seam to seal it securely. This is crucial to prevent the filling from oozing out during baking. Place the log seam-side down.

Cutting and Baking

Now for the fun part – cutting your beautiful rolls! You can use a sharp knife or dental floss. If using dental floss, slide a piece under the log, cross the ends over the top, and pull to slice through the dough. This method often results in cleaner cuts and less squashing of the dough. Cut the log into 12 equal-sized rolls, about 1.5 inches thick each. You’ll want to arrange these rolls into a greased 9×13 inch baking dish. I like to place them close together but not so packed that they can’t expand.

Cover the baking dish loosely with plastic wrap and let the rolls rest and rise for another 30-45 minutes. They will puff up and fill the dish beautifully. While they are doing their second rise, preheat your oven to 375°F (190°C). Once the oven is preheated and the rolls have had their final rise, uncover the baking dish and bake for 20-25 minutes, or until the tops are lightly golden brown and the center is cooked through. The aroma filling your kitchen at this point will be heavenly!

Whipping Up the Cream Cheese Icing

While the rolls are baking, let’s prepare the decadent cream cheese icing that will take them over the top. In a medium bowl, beat together the softened 4 oz cream cheese and the softened ¼ cup of unsalted butter. Use an electric mixer (handheld or stand mixer) for the smoothest results, or a whisk if you’re feeling ambitious and want a bit of a workout. Beat them until they are light, fluffy, and completely combined with no lumps of cream cheese remaining. This is the base of our glorious topping.

Gradually add about 1 cup of powdered sugar, mixing until smooth. You can add more powdered sugar if you prefer a thicker icing, or a splash of milk if it’s too thick. Stir in 1 teaspoon of vanilla extract for an extra layer of flavor. Taste and adjust sweetness as needed. The goal is a smooth, pourable, yet still rich icing.

Once the red velvet cinnamon rolls are out of the oven, let them cool in the baking dish for about 10-15 minutes. This is important so the icing doesn’t completely melt away. Then, generously drizzle or spread the cream cheese icing over the warm rolls. The warmth of the rolls will slightly melt the icing, creating a beautiful glaze. Serve them warm and enjoy every single delicious bite!

Conclusion:

There you have it – a truly decadent and delightful recipe for Red Velvet Cinnamon Rolls with Cream Cheese Icing! This recipe is absolutely wonderful because it takes the beloved comfort of classic cinnamon rolls and infuses them with the festive flair and subtle cocoa notes of red velvet cake. The vibrant color is undeniably eye-catching, making these rolls perfect for special occasions or simply as a way to brighten up any morning. The cream cheese icing provides that essential tangy sweetness that beautifully complements the spiced red velvet dough.

These rolls are incredibly versatile. Serve them warm straight from the oven for the ultimate indulgence, perhaps alongside a steaming cup of coffee or a glass of cold milk. They also make a fantastic brunch centerpiece or a festive holiday treat. For variations, consider adding a sprinkle of mini chocolate chips to the filling, or a hint of espresso powder to the cream cheese icing for an extra layer of flavor complexity. Don’t be afraid to experiment!

I truly encourage you to give these Red Velvet Cinnamon Rolls a try. They are a rewarding bake that yields incredible results, and the smiles they bring are well worth the effort. You’ll find yourself reaching for this recipe again and again.

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes! You can prepare the red velvet dough the night before. After the first rise, punch it down, wrap it tightly in plastic wrap, and refrigerate. In the morning, let it sit at room temperature for about 30-60 minutes until it’s pliable enough to roll out.

How can I make the red color more vibrant?

For an extra intense red hue, use a good quality gel food coloring instead of liquid. You can also ensure you’re using enough cocoa powder, as it can slightly mute the red. Some bakers also find that a touch of vinegar mixed with the food coloring can help set the color.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Decadent red velvet cinnamon rolls swirled with cinnamon sugar and topped with a luscious cream cheese frosting.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
2 Hours

Servings
12 rolls

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. Gradually add flour, cocoa powder, salt, and red food coloring, mixing until a soft dough forms. Knead on a floured surface 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 hour, or until doubled in size.
4. Step 4
   Punch down dough and roll into a 12×18 inch rectangle. Spread with softened butter, then sprinkle evenly with brown sugar and cinnamon. Roll up tightly from the long side.
5. Step 5
   Cut roll into 12 equal slices and place in a greased baking dish. Cover and let rise for another 30 minutes.
6. Step 6
   Bake at 375°F (190°C) for 18-20 minutes, or until golden brown.
7. Step 7
   For the icing, beat together softened cream cheese and softened butter until smooth. Gradually beat in powdered sugar and a splash of milk until desired consistency is reached.
8. Step 8
   Spread icing over warm cinnamon 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.