Red Velvet Cinnamon Rolls with Cream Cheese Frosting

Red Velvet Cinnamon Rolls with Cream Cheese Icing are a delightful twist on a beloved classic, and I’m so excited to share this recipe with you. Imagin extracte the comforting swirl of warm cinnamon, kissed with the subtle richness of cocoa and a vibrant hint of red velvet, all enveloped in a velvety dough. This isn’t just any cinnamon roll; it’s an experience. The magic truly happens when you combine the iconic flavor profile of red velvet cake with the irresistible gooeyness of a perfectly baked cinnamon roll. That deep, satisfying sweetness, perfectly balanced by the tangy, luscious cream cheese icing, is what makes these Red Velvet Cinnamon Rolls with Cream Cheese Icing so utterly craveable. They’re perfect for a weekend brunch, a special occasion breakfast, or simply when you need a little bit of decadent joy in your day. Get ready to fall in love with every bite!

Red Velvet Cinnamon Rolls with Cream Cheese Icing

There’s something undeniably magical about cinnamon rolls. The aroma alone is enough to evoke warm, cozy feelings. But what if we could take that classic comfort and infuse it with the festive flair of red velvet? Enter these Red Velvet Cinnamon Rolls with Cream Cheese Icing. They’re a showstopper, a delicious twist on a beloved treat, perfect for brunch, a special occasion, or just because you deserve something extraordinary. The vibrant red dough, the sweet cinnamon swirl, and the tangy cream cheese frosting create a symphony of flavors and textures that will have everyone asking for the recipe. Get ready to bake something truly special!

Ingredients:

Getting Started: The Dough

The foundation of any great cinnamon roll is a soft, slightly sweet, and pliable dough. We’ll start by waking up our yeast. In a large mixing bowl, combine the warm milk (it should feel like a comfortable bath, not hot), the active dry yeast, and a pinch of the granulated sugar. Give it a gentle stir and 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 a crucial step; if your yeast doesn’t foam, it’s likely old and won’t give your dough the lift it needs.

Once the yeast is alive and well, whisk in the remaining granulated sugar, the melted butter, the egg and egg yolk, and the vanilla extract. Mix until everything is well combined. Now, it’s time for the dry ingredients. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms. At this point, you’ll introduce the star of the red velvet show: the red gel food coloring. Start with 1 teaspoon and knead it into the dough until the color is evenly distributed and a vibrant red. Add another teaspoon if you desire a deeper hue. You can knead this by hand on a lightly floured surface for about 8-10 minutes, or use a stand mixer with a dough hook attachment for about 6-8 minutes. The dough should be smooth, elastic, and slightly sticky, but not so sticky that it’s unmanageable. Place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Crafting the Swirls

After your dough has had its well-deserved rest and risen beautifully, it’s time to prepare the filling. In a medium bowl, combine the softened ½ cup of butter with the brown sugar and ground cinnamon. Mix until it forms a thick, spreadable paste. This filling is what gives cinnamon rolls their signature sweet and spicy swirl.

Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, shape the dough into a large rectangle, approximately 12×18 inches. Try to get the thickness as even as possible across the entire surface, which will help ensure your rolls bake evenly. Now, generously spread the cinnamon-sugar mixture evenly over the rolled-out dough, leaving about a ½-inch border along one of the long edges. This border will act as a seal to keep the delicious filling contained.

Starting from the long edge opposite the clean border, tightly roll up the dough. Use your hands to guide the roll and ensure it’s compact. Once rolled, you should have a long log of dough. Using a sharp knife or a piece of unflavored dental floss (which often provides cleaner cuts), divide the log into 12 equal pieces. If using floss, slide it under the log, cross the ends over the top, and pull to slice. Place the cut cinnamon rolls into a greased 9×13 inch baking dish, leaving a little space between each one as they will expand further during their second rise. Cover the dish loosely with plastic wrap and let the rolls rise again for another 30-45 minutes, or until they’ve puffed up and look almost touching.

Baking to Perfection

Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, remove the plastic wrap and place the baking dish into the preheated oven. Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. You can test for doneness by gently pressing the center of a roll; it should spring back slightly. If the tops start to brown too quickly, you can loosely tent the dish with aluminum foil.

The Irresistible Icing

While the cinnamon rolls are still warm from the oven, it’s time to prepare the luscious cream cheese icing. In a medium bowl, beat together the softened 4 oz of cream cheese and the softened ¼ cup of butter until smooth and creamy. This is where the tangy counterpoint to the sweet cinnamon comes in. Gradually beat in about 1 cup of powdered sugar, adding more to reach your desired consistency and sweetness. If the icing seems too thick, you can add a tablespoon of milk or cream at a time until it’s perfectly drizzly.

Once the red velvet cinnamon rolls have cooled slightly (you want them warm enough for the icing to melt a bit and spread easily, but not so hot that the icing just slides off), generously slather the cream cheese icing over the tops. Let the icing melt down into the warm rolls, creating that classic gooey finish.

Serve these beautiful Red Velvet Cinnamon Rolls warm and enjoy the delightful combination of rich red velvet, warm spice, and tangy cream cheese. They are best enjoyed fresh but can be stored in an airtight container at room temperature for a day or two.

Conclusion:

There you have it – the ultimate guide to crafting these decadent Red Velvet Cinnamon Rolls with Cream Cheese Icing! What makes this recipe truly special is the delightful fusion of classic cinnamon roll comfort with the intriguing, slightly tangy notes of red velvet. The vibrant color is undeniably festive, and the creamy, tangy icing cuts through the sweetness perfectly. Imagin extracte the aroma filling your kitchen as they bake, a promise of pure indulgence. They’re not just a treat; they’re an experience!

These beauties are fantastic on their own, but I love serving them warm with a tall glass of cold milk or a hot cup of coffee for the perfect breakfast or brunch. For an extra special touch, consider a sprinkle of red velvet cake crum extractbs or even a few dark chocolate shavings on top of the icing. If you’re feeling adventurous, try incorporating a hint of espresso powder into the dough for a mocha red velvet twist, or swap some of the cream cheese icing for a drizzle of dark chocolate ganache. I wholeheartedly encourage you to give these Red Velvet Cinnamon Rolls a try; you won’t regret it!

Frequently Asked Questions:

Why are my red velvet cinnamon rolls not turning out red enough?

Ensure you are using a good quality red food coloring, and don’t be afraid to add a little extra if needed. Some brands are more concentrated than others. Also, remember that the cocoa powder in the dough will slightly mute the color.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and let it rise in the refrigerator overnight. This not only saves time on the day of baking but can also deepen the flavor of the dough.

What is the best way to store leftover red velvet cinnamon rolls?

Store any leftover cinnamon rolls in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. For the best texture, gently reheat them in a low oven or microwave before enjoying.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

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

Prep Time
45 Minutes

Cook Time
25 Minutes

Total Time
10 Minutes

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, 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 into the yeast mixture.
3. Step 3
   In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add to the wet ingredients, mixing until a soft dough forms. Knead in red food coloring until evenly distributed. Cover and let rise in a warm place for 1 hour.
4. Step 4
   On a lightly floured surface, roll out the dough into a large rectangle. Spread softened butter evenly over the dough. 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. Slice the roll into 12 equal pieces. Place rolls in a greased baking dish.
6. Step 6
   Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown.
7. Step 7
   For the icing, beat softened cream cheese and softened butter until smooth. Gradually add powdered sugar (if using for thickening) and a splash of milk until desired consistency is reached. Spread 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.