Red Velvet Cinnamon Rolls – Cream Cheese Icing Recipe

Red velvet cinnamon rolls with cream cheese icing are not just a breakfast treat; they’re an experience. Imagin extracte the decadent swirls of rich, crimson dough, kissed with just a hint of cocoa and a whisper of cinnamon, all baked to fluffy perfection. Then, picture that glorious warmth being drenched in a tangy, sweet, and impossibly creamy cream cheese icing that melts into every nook and cranny. It’s a flavor combination that truly sings, a delightful dance between the classic comfort of cinnamon rolls and the unmistakable allure of red velvet cake. People adore them because they offer that perfect blend of familiarity and exciting novelty. These are more than just sweet rolls; they’re a vibrant burst of joy, a showstopper for any brunch, and a guaranteed way to make any morning feel like a special occasion. Get ready to fall head over heels for these incredible red velvet cinnamon rolls with cream cheese icing.

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Red Velvet Cinnamon Rolls with Cream Cheese Icing

There’s something undeniably magical about a warm, gooey cinnamon roll. Now, imagin extracte that comforting classic infused with the vibrant charm of red velvet cake and topped with a luscious cream cheese icing. These Red Velvet Cinnamon Rolls are a showstopper, perfect for holidays, special occasions, or simply when you crave a truly decadent treat. The slightly tangy cocoa notes from the red velvet dough perfectly complement the sweet, spicy cinnamon filling, and the cream cheese frosting ties it all together in a harmonious symphony of flavor. Let’s get baking!

Ingredients:

Making the Red Velvet Dough

The foundation of any great cinnamon roll is a well-made dough, and ours is no exception. We’ll start by activating our yeast. In a large mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You should see a foamy layer form on top, which is a sign that your yeast is alive and ready to work its magic, creating those lovely airy pockets in our rolls. If you don’t see any foam, your milk might have been too hot or too cold, or your yeast could be expired, so you’ll want to start again with fresh yeast.

Next, we’ll incorporate the wet ingredients. To the foamy yeast mixture, add the melted ¼ cup unsalted butter, the large egg, the egg yolk, and the vanilla extract. Whisk everything together until well combined. Now comes the fun part – adding that signature red velvet hue! Stir in 1-2 teaspoons of red gel food coloring. Gel food coloring is ideal because it’s concentrated and won’t add excess liquid to your dough, ensuring a perfect texture. Start with 1 teaspoon and add more until you achieve a vibrant, deep red color. Remember, the color will slightly deepen as the dough bakes.

Now it’s time to add the 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 in the mixing bowl, about a cup at a time, mixing on low speed with a dough hook or by hand until a shaggy dough begin extracts to form. Once all the flour is incorporated, increase the speed to medium-low (or knead vigorously by hand) for about 8-10 minutes. You’re looking for a smooth, elastic dough that pulls away from the sides of the bowl. If the dough feels too sticky, add a tablespoon of flour at a time until it reaches the right consistency.

First Rise and Filling Preparation

Lightly grease a clean bowl with a little oil or cooking spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. This resting period allows the gluten to relax and the yeast to produce carbon dioxide, giving us that characteristic light and fluffy texture. While the dough is rising, prepare the delicious red velvet filling. In a medium bowl, combine the softened ½ cup unsalted butter, brown sugar, and ground cinnamon. Mix with a fork or your hands until it forms a crum extractbly paste. This rich, sweet, and spicy mixture is what will make each bite of your cinnamon rolls utterly irresistible.

Shaping and Second Rise

Once your dough has doubled in size, gently punch it down to release the air. Lightly flour a clean work surface and turn the dough out onto it. Roll the dough into a large rectangle, about 12×18 inches. Aim for an even thickness across the entire rectangle. Now, generously and evenly spread the prepared 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. Starting from the long edge without the border, tightly roll up the dough into a log. Pinch the seam to seal it securely.

Using a sharp knife or dental floss (which gives a cleaner cut), divide the log into 12 equal cinnamon rolls. Place the cut rolls into a greased 9×13 inch baking dish, leaving a little space between them as they will expand during their second rise. Cover the baking dish loosely with plastic wrap and let the rolls rise in a warm place for another 30-45 minutes, or until they are puffy and have nearly doubled in size. This second rise is crucial for ensuring tender, fluffy rolls.

Baking to Perfection

Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, remove the plastic wrap and bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. Keep an eye on them as oven temperatures can vary. If the tops start to brown too quickly, you can loosely tent them with aluminum foil.

The Dreamy Cream Cheese Icing

While the cinnamon rolls are baking, prepare the luscious cream cheese icing. In a medium bowl, beat the softened 4 oz cream cheese and the softened ¼ cup unsalted butter together with an electric mixer until smooth and creamy. Gradually beat in about 1 cup of powdered sugar, adding more to reach your desired consistency and sweetness. You can also add a splash of milk or cream if you prefer a thinner icing. Once the cinnamon rolls are out of the oven and slightly cooled, generously drizzle or spread the cream cheese icing over the warm rolls. The warmth of the rolls will help the icing melt just slightly, creating that irresistible gooeyness. Serve immediately and enjoy the delightful fusion of red velvet and cinnamon!

Conclusion:

And there you have it – the ultimate guide to creating your own decadent Red Velvet Cinnamon Rolls with Cream Cheese Icing! I truly believe this recipe is a winner because it takes the beloved comfort of classic cinnamon rolls and elevates them with the striking visual appeal and subtle chocolate notes of red velvet. The vibrant color is simply stunning, and when paired with the tangy, sweet cream cheese icing, it’s a flavor combination that’s sure to impress. These aren’t just any cinnamon rolls; they’re a statement piece for any brunch, holiday gathering, or just a special weekend treat.

For serving suggestions, I love these warm, fresh from the oven, with a glass of cold milk or a steaming mug of coffee. They’re also fantastic alongside a fresh fruit salad to balance the sweetness. Don’t be afraid to get creative with variations! You could add a sprinkle of mini chocolate chips to the filling for an extra chocolatey punch, or a hint of orange zest to the cream cheese icing for a brighter flavor profile. No matter how you make them, I wholeheartedly encourage you to give this recipe a try. You might just discover your new favorite baking project!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the red velvet dough and let it rise in the refrigerator overnight. This allows the flavors to meld beautifully and makes the dough easier to handle in the morning. Just let it sit at room temperature for about 30 minutes before rolling and assembling.

What if I don’t have red food coloring?

While red food coloring is key for the signature red velvet look, you can still make delicious cinnamon rolls! You’ll simply have regular cinnamon rolls. If you’d like to add a hint of color, you could try a small amount of beet juice, but be aware it might alter the flavor slightly and the color might not be as vibrant or consistent.

How do I store leftover cinnamon rolls?

Store any leftover Red Velvet Cinnamon Rolls in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. Reheat them gently in the oven or microwave for a few seconds to enjoy that wonderful gooey texture again.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Decadent red velvet cinnamon rolls swirled with cinnamon sugar and topped with a rich cream cheese frosting. A delightful twist on a classic.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
55 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. Gradually add flour, cocoa powder, salt, and red food coloring, mixing 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 over the dough. In a small bowl, mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
5. Step 5
   Roll up the dough tightly, starting from the long side. 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
   Bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
8. Step 8
   For the icing, beat softened cream cheese and softened butter until smooth. Gradually add powdered sugar and a splash of milk (if needed) 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.