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 experience waiting to happen in your kitchen. Imagin extracte the vibrant, blushing swirls of crimson dough, generously spiced with warming cinnamon, then crowned with a luscious, tangy cream cheese frosting. This isn’t your average cinnamon roll. We’ve taken the beloved comfort of a classic and infused it with the dramatic flair and subtle cocoa notes of red velvet, creating something truly unforgettable. Everyone knows and loves the comforting aroma of cinnamon rolls baking, but these red velvet wonders elevate that familiar joy to a whole new level. They’re perfect for a special weekend brunch, a delightful surprise for your loved ones, or simply for indulgin extractg in a moment of pure, sweet bliss. Get ready to fall in love with these show-stopping Red Velvet Cinnamon Rolls with Cream Cheese Icing!

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Get ready to experience a truly decadent treat that combines the festive flair of red velvet with the comforting embrace of classic cinnamon rolls. These Red Velvet Cinnamon Rolls are incredibly soft, wonderfully spiced, and swirled with a vibrant red hue. Topped with a tangy and sweet cream cheese icing, they are the perfect indulgence for any occasion, from a special brunch to an afternoon pick-me-up. The preparation might seem a little involved, but trust me, the aroma that will fill your kitchen and the sheer joy of biting into these warm, gooey rolls will be absolutely worth every step.

Ingredients:

Dough Preparation:

Activate the Yeast: In a large mixing bowl (or the bowl of your stand mixer fitted with the dough hook), combine the warm milk, active dry yeast, and granulated sugar. Gently stir to combine and then let it sit for about 5-10 minutes. You’re looking for the mixture to become frothy and bubbly. This indicates that the yeast is alive and active, which is crucial for a good rise. If it doesn’t bubble, your yeast may be old or the milk wasn’t the right temperature, and you’ll need to start again with fresh yeast and correctly warmed milk.

Combine Wet Ingredients and Flour Mixture: Once the yeast is active, add the melted ¼ cup of unsalted butter, the large egg, the egg yolk, and the vanilla extract to the yeast mixture. Whisk everything together until well combined. In a separate medium bowl, whisk together the 3 cups of 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 or stirring with a wooden spoon until a shaggy dough forms.

Knead the Dough: Now, it’s time to bring in the red velvet magic. Add the red gel food coloring, starting with 1 teaspoon and adding more until you achieve your desired vibrant red hue. Gel food coloring is recommended as it’s more concentrated and won’t add excess liquid to the dough. Continue to mix or knead until the color is evenly distributed throughout the dough. If using a stand mixer, increase the speed to medium-low and knead for 6-8 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.

First Rise: Lightly grease a clean, large bowl with a little oil or cooking spray. Place the kneaded dough into the bowl, turning it once to coat the top with oil. 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 slightly warmer spot, like a turned-off oven with the light on, can help achieve this. Patience here is key; a good rise means lighter, fluffier rolls.

Assemble 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. Make sure the edges are relatively even. In a small bowl, mix together the softened ½ cup of unsalted butter, brown sugar, and ground cinnamon until it forms a paste. This is your flavorful filling. Generously spread this cinnamon-sugar mixture evenly over the rolled-out dough, leaving a small border (about ½ inch) along one of the long edges. This border will help seal the roll. Starting from the long edge opposite the clean border, tightly roll up the dough into a log. Press the seam to seal it securely.

Cut and Second Rise: Using a sharp knife or unflavored dental floss (which provides a cleaner cut), slice the log into 12 equal cinnamon rolls. You can use dental floss by sliding it under the log, crossing the ends over the top, and pulling them in opposite directions to slice through the dough. Arrange the cut rolls in a greased 9×13 inch baking dish, leaving a little space between them as they will expand. Cover the dish loosely with plastic wrap and let the rolls rise again in a warm place for another 30-45 minutes, or until they are puffy and have nearly doubled in size.

Bake to Perfection: Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through. The centers should be set, and not doughy. If the tops start to brown too quickly, you can loosely tent the dish with aluminum foil.

Cream Cheese Icing:

While the cinnamon rolls are baking, 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 unsalted butter until smooth and creamy. This is best done with an electric mixer. Gradually beat in about 1 to 1 ½ cups of powdered sugar, adding a splash of milk or cream if needed to reach your desired drizzling consistency. Add a splash of vanilla extract for extra flavor. Once the cinnamon rolls are out of the oven and have cooled for about 10-15 minutes, generously slather the warm cream cheese icing over the top. The warmth of the rolls will help the icing melt slightly, creating an irresistible glaze. Enjoy these incredible Red Velvet Cinnamon Rolls warm!

Conclusion:

There you have it – a truly decadent and delightful recipe for Red Velvet Cinnamon Rolls with Cream Cheese Icing! This recipe is a triumph because it marries the beloved classic comfort of cinnamon rolls with the stunning visual appeal and subtle cocoa notes of red velvet cake. The result is a breakfast or brunch treat that’s both familiar and excitingly new, perfect for holidays, special occasions, or just when you crave something extraordinary. Imagin extracte sinking your teeth into a warm, fluffy roll, bursting with warm cinnamon spice and a hint of rich red velvet flavor, all perfectly balanced by that tangy, sweet cream cheese icing. It’s a truly unforgettable experience!

For serving, I love these Red Velvet Cinnamon Rolls with a steaming mug of coffee or a glass of cold milk. They also pair beautifully with a fresh fruit salad for a touch of brightness. If you’re feeling adventurous with variations, consider adding a pinch of espresso powder to the dough for a deeper flavor, or swirl in some chopped pecans or walnuts for added texture. You could even experiment with a drizzle of dark chocolate ganache alongside the cream cheese icing for an extra layer of indulgence. I wholeheartedly encourage you to give this recipe a try – it’s sure to become a new favorite in your baking repertoire!

Frequently Asked Questions:

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

Yes, absolutely! You can prepare the dough, let it rise, shape the rolls, and then cover the pan tightly with plastic wrap and refrigerate it overnight. Allow the rolls to come to room temperature for about 30-60 minutes before baking, and they’ll be ready to go!

How do I store leftover Red Velvet Cinnamon Rolls?

Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat them gently in a microwave or a low oven for a few seconds to revive their warmth and softness.

What if I don’t have red food coloring? Can I still make these?

While the vibrant red hue is a signature of red velvet, you can certainly still make delicious cinnamon rolls! They will just have a more traditional cinnamon roll appearance. You can omit the red food coloring entirely, or use a very small amount of natural beet powder for a subtle pinkish tint, though it won’t achieve the classic bold red.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Decadent red velvet cinnamon rolls with a rich cream cheese icing.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
30 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 sit for 5-10 minutes until foamy.
2. Step 2
   Stir in melted butter, egg, egg yolk, and vanilla extract. Gradually add flour, cocoa powder, and salt, mixing until a dough forms. Knead for 5-7 minutes until smooth. Incorporate red food coloring until desired shade is achieved. Place in a greased bowl, cover, and let rise in a warm place for 1 hour.
3. Step 3
   Punch down dough and roll into a 12×18 inch rectangle on a floured surface. Spread softened butter evenly over the dough.
4. Step 4
   In a small bowl, combine brown sugar and cinnamon. Sprinkle evenly over the buttered dough.
5. Step 5
   Roll the dough tightly starting from the long side. Cut into 12 equal slices. Place in a greased baking dish.
6. Step 6
   Cover and let rise for 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 (not provided in original data, assuming standard icing ingredient) and a splash of milk (if needed) until desired consistency is reached. Drizzle 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.