Red Velvet Cinnamon Rolls Cream Cheese Icing

Red Velvet Cinnamon Rolls with Cream Cheese Icing are more than just a breakfast treat; they’re a decadent embrace, a vibrant celebration in every swirl. Imagin extracte the tender, slightly tangy red velvet dough, kissed with the warm, comforting spice of cinnamon, then swirled into irresistible rolls. The magic truly happens when that luscious, tangy cream cheese icing cascades over the warm, fluffy layers, creating a symphony of textures and flavors that’s utterly addictive. Why do we love red velvet? It’s that iconic, striking color, a visual delight that hints at the deep, chocolatey undertones within. And when you combine that with the universally adored comfort of cinnamon rolls? You get a showstopper, a dessert-for-breakfast masterpiece that transforms any ordinary morning into something extraordinary. These Red Velvet Cinnamon Rolls with Cream Cheese Icing are destined to become your new go-to indulgence, a guaranteed crowd-pleaser that’s as fun to make as it is to devour.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Get ready to indulge in a treat that’s as visually stunning as it is delicious. These Red Velvet Cinnamon Rolls are a festive twist on a classic, combining the rich, decadent flavor of red velvet cake with the warm, comforting spice of cinnamon. Topped with a luscious cream cheese icing, these rolls are perfect for holidays, special occasions, or simply when you crave something truly extraordinary. The vibrant red hue makes them a showstopper, and the combination of soft dough, gooey filling, and tangy icing is simply irresistible.

Ingredients:

Making the Dough

1. Activate the Yeast: In a large bowl or the bowl of your stand mixer, combine the warm milk and the active dry yeast. Add the granulated sugar and give it a gentle stir. Let this mixture 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 to ensure your rolls rise beautifully. If you don’t see any activity, your yeast might be old or the milk might have been too hot or too cold, so it’s best to start again with fresh yeast.

2. Combine Wet Ingredients: To the activated yeast mixture, add the melted ¼ cup of unsalted butter, the large egg and egg yolk, and the vanilla extract. Whisk everything together until well combined. The egg yolk adds richness and contributes to a softer dough.

3. Incorporate Dry Ingredients and Red Velvet Magic: 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 on low speed with your stand mixer’s dough hook or by hand with a sturdy spoon until a shaggy dough begin extracts to form. Now for the color! Add 1 teaspoon of red gel food coloring and mix until it’s incorporated. If you desire a deeper, more vibrant red, add the second teaspoon of red gel food coloring. Gel food coloring is preferred because it’s concentrated and won’t add excess liquid to the dough. Knead the dough on a lightly floured surface (or with your stand mixer on medium-low speed) for about 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. It should spring back when gently poked.

4. First Rise: Lightly grease a clean bowl with a little oil or cooking spray. Place the dough in the bowl, turning it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. A great place to let dough rise is in a slightly warmed oven that has been turned off, or near a sunny window.

Assembling and Baking the Rolls

5. Prepare the Filling: While the dough is rising, prepare the delicious red velvet filling. In a medium bowl, combine the softened ½ cup of unsalted butter, brown sugar, and ground cinnamon. Mix with a fork or your hands until it forms a paste-like consistency. This will be the gooey, flavorful center of your cinnamon rolls.

6. Shape the Rolls: Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches, with the long side facing you. Spread the red velvet filling evenly over the entire surface of the dough, leaving a small border (about ½ inch) along the top edge. Starting from the long edge closest to you, tightly roll up the dough. Pinch the seam to seal it securely. Using a sharp knife or dental floss (this is a great trick for clean cuts!), cut the log into 12 equal slices.

7. Second Rise and Baking: Arrange the cut cinnamon rolls, cut-side up, in a greased 9×13 inch baking dish. Leave a little space between each roll as they will expand. Cover the dish loosely with plastic wrap and let the rolls rise for another 30-45 minutes, or until they are puffy and have nearly doubled in size. Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through. The centers should be soft and gooey.

Crafting the Cream Cheese Icing

8. Whip Up the Icing: While the cinnamon rolls are baking, prepare the decadent cream cheese icing. In a medium bowl, beat together the softened 4 oz cream cheese and the softened ¼ cup of unsalted butter until smooth and creamy. Add about 1 cup of powdered sugar (you may need more or less depending on your desired consistency) and beat until well combined and smooth. If the icing is too thick, add a teaspoon of milk or cream at a time until you reach your desired drizzling consistency. If it’s too thin, add more powdered sugar.

9. Glaze and Enjoy: Once the red velvet cinnamon rolls are out of the oven, let them cool in the baking dish for about 10 minutes. This allows them to set slightly. While they are still warm, generously drizzle or spread the cream cheese icing over the tops. The warmth of the rolls will help the icing melt slightly, creating a beautiful glaze. Serve immediately and savor every bite of these delightful Red Velvet Cinnamon Rolls!

Conclusion:

There you have it! Our delightful Red Velvet Cinnamon Rolls with Cream Cheese Icing are more than just a sweet treat; they’re an experience. The vibrant crimson hue of the red velvet dough perfectly complements the warm, spiced embrace of cinnamon, creating a truly visually stunning and incredibly delicious breakfast or dessert. The tangy, sweet cream cheese icing is the ultimate finishing touch, tying all the flavors together beautifully. I genuinely believe this recipe is a winner because it offers a unique twist on a classic comfort food, making any occasion feel a little more special.

For serving, these rolls are divine warm, fresh from the oven, but they also hold up well at room temperature for brunch gatherings. Consider pairing them with a hot cup of coffee or a glass of cold milk for the perfect accompaniment. Feeling adventurous? You can easily adapt this recipe. Try adding a few chocolate chips to the filling, or perhaps a sprinkle of chopped pecans for added crunch. Don’t be afraid to experiment with different extracts in the icing, like a touch of almond or even a hint of orange zest.

I wholeheartedly encourage you to give these Red Velvet Cinnamon Rolls a try. They’re a fantastic way to impress friends and family, or simply to treat yourself to something truly indulgent. The process is rewarding, and the result is absolutely worth it!

Frequently Asked Questions:

Can I make the dough for these Red Velvet Cinnamon Rolls ahead of time?

Yes, you absolutely can! After the first rise, you can punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 30-60 minutes to become more pliable before proceeding with rolling and filling. This makes them perfect for a leisurely weekend brunch.

My red velvet dough isn’t as vibrant as yours. What can I do?

The intensity of the red color can vary depending on the brand of food coloring you use. For a richer, deeper red, I recommend using a gel food coloring rather than liquid. You might need to add a bit more than you initially think. Also, the cocoa powder can slightly mute the color, so don’t be shy with the red food coloring!

How should I store any leftover Red Velvet Cinnamon Rolls?

Store any uneaten cinnamon rolls in an airtight container at room temperature for up to 2 days. If you need to store them for longer, refrigerating them is a good option, though they might become a little firmer. To reheat, place them on a baking sheet in a preheated oven at around 300°F (150°C) for about 5-10 minutes until warmed through. The cream cheese icing might soften slightly when warmed, which is delicious in its own way!

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Decadent red velvet cinnamon rolls swirled with cinnamon-sugar filling and topped with a classic cream cheese icing. Perfect for a special breakfast or dessert.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 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 a pinch of sugar. Let stand for 5-10 minutes until foamy.
2. Step 2
   Whisk in the remaining 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 to the wet ingredients, mixing until a soft dough forms. Knead in the red food coloring until evenly distributed.
4. Step 4
   In a small bowl, combine softened butter, brown sugar, and cinnamon for the filling.
5. Step 5
   Roll out the dough into a rectangle. Spread the cinnamon-sugar filling evenly over the dough. Roll up tightly from one long edge.
6. Step 6
   Cut the roll into 12 equal slices. Place in a greased baking dish and bake at 375°F (190°C) for 20 minutes, or until golden brown.
7. Step 7
   While rolls are baking, prepare the icing by beating softened cream cheese and softened butter until smooth. Gradually beat in powdered sugar (not listed, but implied for icing) and a splash of milk or cream (not listed) until desired consistency is reached.
8. Step 8
   Spread cream cheese icing over the 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.