Red Velvet Cinnamon Rolls Cream Cheese Icing Dream

Red Velvet Cinnamon Rolls with Cream Cheese Icing are more than just a breakfast treat; they’re a celebration in every bite. We all know and love the classic cinnamon roll, that warm, gooey swirl of spiced dough and sweet frosting. But imagin extracte taking that beloved comfort food and infusing it with the rich, slightly mysterious allure of red velvet cake. That’s precisely what these Red Velvet Cinnamon Rolls achieve. They offer a delightful twist on a familiar favorite, transforming your morning or afternoon snack into something truly extraordinary. The subtle cocoa notes, the vibrant hue, and the tangy cream cheese icing combine to create a symphony of flavors and textures that is undeniably addictive. Get ready to fall in love all over again with these show-stopping Red Velvet Cinnamon Rolls!

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Get ready to experience a truly decadent treat! These Red Velvet Cinnamon Rolls combine the classic comfort of fluffy, spiced cinnamon rolls with the rich, chocolatey allure of red velvet cake. Topped with a tangy and sweet cream cheese icing, these rolls are perfect for special occasions, weekend brunches, or just whenever you crave something extraordinary. The vibrant red hue makes them visually stunning, while the familiar scent of cinnamon and cocoa promises pure bliss with every bite. Don’t be intimidated by making cinnamon rolls from scratch; I’ll guide you through each step to ensure a successful and delicious outcome.

Ingredients:

For the Dough:

The foundation of any great cinnamon roll is a soft, pliable, and flavorful dough. We’ll start by activating our yeast to ensure it’s alive and ready to work its magic. In a large mixing bowl, combine the warm milk and granulated sugar. The milk should be warm to the touch, around 110°F – too hot and it will kill the yeast, too cool and it won’t activate properly. Sprinkle the active dry yeast over the milk mixture and give it a gentle stir. Let this sit for about 5-10 minutes. You should see a foamy layer form on top, which is a sign that your yeast is active and ready to go. If you don’t see any foam, it’s best to discard the mixture and start with fresh yeast, as inactive yeast will result in flat, dense rolls.

Once the yeast is foamy, add the melted unsalted butter, the whole egg and the extra egg yolk, and the vanilla extract to the bowl. Whisk everything together until well combined. 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 until a shaggy dough forms.

Now for the color! Add 1 teaspoon of red gel food coloring to the dough. Gel food coloring is concentrated and provides a vibrant color without adding too much liquid, which can affect the dough’s consistency. Knead the dough on a lightly floured surface for about 8-10 minutes, or in your stand mixer for 5-7 minutes, until it becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a tablespoon of flour at a time until it’s manageable. You’re looking for a dough that springs back slowly when poked.

Place the kneaded dough into a lightly greased 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 doubled in size. A slightly warm oven (turned off, with the light on) is a great place for dough to rise.

Assembling the Rolls:

Once your dough has beautifully doubled in size, it’s time to assemble these beauties! Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and roll it into a rectangle, about 12×18 inches. Aim for an even thickness, around ¼ inch.

Now for the luscious filling. In a small bowl, combine the softened ½ cup of unsalted butter, brown sugar, and ground cinnamon. This mixture should be spreadable. Generously spread this mixture evenly over the rolled-out dough, leaving a ½-inch border along one of the longer edges. This border will help seal the roll once it’s sliced.

Starting from the longer edge that is fully covered with the filling, tightly roll up the dough. Try to keep the roll as compact as possible to create defined swirls. Once rolled, pinch the seam to seal it. You should now have a long log of red velvet cinnamon roll dough.

Using a sharp knife or dental floss (my secret weapon for clean cuts!), cut the log into 12 equal slices, about 1.5 inches thick. If using floss, slide a piece underneath the log, cross the ends over the top, and pull gently to slice through. Arrange the cinnamon rolls, cut-side up, in a greased 9×13 inch baking dish. Make sure they have 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 for another 30-45 minutes, or until they are puffy and have nearly doubled in size. This second rise is crucial for achieving that cloud-like texture.

Baking and Icing:

Preheat your oven to 350°F (175°C). Remove the plastic wrap from the cinnamon rolls and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. If the tops start to brown too quickly, you can loosely tent the dish with foil.

While the rolls are baking, prepare the decadent cream cheese icing. In a medium bowl, beat together the softened 4 oz cream cheese and the remaining softened ¼ cup unsalted butter until smooth and creamy. Add about 1 cup of powdered sugar (I often add a little more to reach my desired consistency) and ¼ cup of milk, plus ½ teaspoon of vanilla extract. Beat until smooth and lump-free. If the icing is too thick, add a splash more milk; if it’s too thin, add more powdered sugar.

Once the cinnamon rolls are out of the oven, let them cool in the baking dish for about 10 minutes before generously slathering them with the warm cream cheese icing. The warmth of the rolls will help the icing melt slightly, creating a beautifully glossy finish.

Serve these Red Velvet Cinnamon Rolls warm and enjoy every delicious, swirl-filled bite! They are best enjoyed the same day they are made, but leftovers can be stored in an airtight container at room temperature for up to two days.

Conclusion:

There you have it! These Red Velvet Cinnamon Rolls with Cream Cheese Icing are truly a showstopper. The vibrant red hue, combined with the warm, comforting spices of cinnamon and a hint of cocoa, creates a dessert that’s as beautiful as it is delicious. The fluffy, tender dough, swirled with that decadent filling and generously topped with a tangy, sweet cream cheese icing, makes for an unforgettable treat. They’re perfect for holidays, special brunches, or simply as a way to brighten any day. I can’t wait for you to try them!

For serving suggestions, these rolls are divine served warm, straight from the oven, allowing the icing to melt slightly into the swirls. They also make a wonderful addition to a festive breakfast or brunch spread, perhaps alongside fresh fruit or a cup of hot coffee. You can easily adapt this recipe too! Consider adding a sprinkle of finely chopped pecans to the filling for extra crunch, or a touch of espresso powder to the icing to complement the chocolate notes.

I wholeheartedly encourage you to give this Red Velvet Cinnamon Rolls with Cream Cheese Icing recipe a go. It’s a labor of love, but the results are so incredibly rewarding. Don’t be intimidated by the process; each step is manageable, and the payoff is absolutely worth it. Get ready to impress yourself and anyone lucky enough to share these with you!

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes, you absolutely can! Once the dough has risen for the first time, you can cover it tightly and refrigerate it for up to 24 hours. This actually can improve the flavor. Just let it sit at room temperature for about 30-60 minutes before proceeding with rolling and filling to make it easier to work with.

My icing is too thin, what can I do?

If your cream cheese icing is too thin, don’t worry! You can easily thicken it by gradually adding more powdered sugar, about a tablespoon at a time, and stirring until you reach your desired consistency. Ensure your cream cheese and butter are softened but not melted for the best results when starting.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

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

Prep Time
45 Minutes

Cook Time
20 Minutes

Total Time
5 Minutes

Servings
12

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
   Whisk in melted butter, egg, egg yolk, and vanilla extract. Gradually add flour, cocoa powder, and salt. Mix until a soft dough forms. Knead for 5-7 minutes until smooth. Stir in red gel food coloring until evenly distributed.
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 softened butter evenly over the dough. In a separate bowl, mix brown sugar and cinnamon. 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 baking dish. Cover and let rise for 30 minutes.
7. Step 7
   Preheat oven to 350°F (175°C). Bake for 18-20 minutes, or until lightly browned.
8. Step 8
   For the icing, beat softened cream cheese and softened butter until smooth. Gradually add powdered sugar (if using, or use a store-bought icing). Mix until well combined and spreadable.
9. Step 9
   Spread cream cheese 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.