Red Velvet Cinnamon Rolls Cream Cheese Icing Recipe

Red Velvet Cinnamon Rolls with Cream Cheese Icing are more than just a breakfast treat; they’re a decadent experience that ignites the senses and warms the soul. Imagin extracte the vibrant crimson swirls of tender, cake-like dough, infused with that signature hint of cocoa and a whisper of tang, all generously dusted with fragrant cinnamon. Then, picture that luscious, velvety cream cheese icing, a cool and sweet counterpoint to the warm spice. It’s the perfect marriage of two beloved desserts, elevated to an art form. We all crave that comforting, sweet indulgence, and these Red Velvet Cinnamon Rolls deliver it in spades, making any morning feel like a special occasion. What makes them truly extraordinary is the unexpected yet utterly harmonious fusion of classic red velvet cake and the comforting embrace of a cinnamon roll. Get ready to fall head over heels for these irresistible Red Velvet Cinnamon Rolls with Cream Cheese Icing!

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Get ready to bake the most decadent and visually stunning cinnamon rolls you’ve ever encountered. These Red Velvet Cinnamon Rolls are a showstopper, boasting a vibrant crimson hue swirled with fragrant cinnamon and sugar, all topped with a luscious, tangy cream cheese icing. They’re the perfect treat for holidays, special occasions, or simply when you crave something truly extraordinary.

The magic starts with a tender, slightly enriched dough, infused with the subtle richness of cocoa and that signature red velvet color. The filling is a classic, comforting blend of brown sugar and cinnamon, and the cream cheese icing provides the perfect counterbalance to the sweetness. Don’t be intimidated; these are surprisingly manageable to make, and the results are absolutely worth every step.

Ingredients:

Dough Preparation

1. In a large mixing bowl or the bowl of your stand mixer, combine the warm milk and yeast. Give it a gentle stir, then let it sit for about 5-10 minutes. You’re looking for the yeast to become frothy and foamy, which indicates it’s active and ready to work its magic. If it doesn’t foam, your yeast might be old, and you’ll need to start with a fresh packet.

2. To the activated yeast mixture, add the granulated sugar, ¼ cup melted unsalted butter, 1 large egg, 1 egg yolk, and 1 tablespoon of vanilla extract. Whisk everything together until well combined. In a separate medium bowl, whisk together the 3 cups of all-purpose flour, ¼ cup unsweetened cocoa powder, and 1 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with your stand mixer or by hand until a shaggy dough forms.

3. Now for the red velvet transformation! Add 1-2 teaspoons of red gel food coloring to the dough. Gel food coloring is highly concentrated, so start with a smaller amount and add more until you achieve your desired vibrant red hue. Be mindful that the color will deepen slightly after baking. Continue to mix the dough until it starts to pull away from the sides of the bowl. If the dough seems too sticky, you can add a tablespoon of flour at a time, but be careful not to add too much, as this can result in tough rolls.

4. Once the dough has come together, turn it out onto a lightly floured surface. Knead the dough for about 8-10 minutes by hand, or use the dough hook attachment on your stand mixer and knead on medium speed for about 6-8 minutes. You’re looking for a smooth, elastic dough that springs back when gently poked. The kneading process develops the gluten, which is crucial for a light and fluffy texture. Place the kneaded dough into 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 it has doubled in size. This first rise is essential for the dough to develop flavor and its characteristic airy texture.

Filling and Rolling

5. Once the dough has risen, gently punch it down to deflate it. Turn the dough out onto a lightly floured surface and, using a rolling pin, roll it into a large rectangle, about 12×18 inches and roughly ¼ inch thick. Try to keep the thickness as even as possible to ensure uniform baking and rolling. For the filling, in a small bowl, cream together the ½ cup softened unsalted butter, 1 cup brown sugar, and 2 tablespoons of ground cinnamon. Spread this glorious cinnamon-sugar mixture evenly over the rolled-out dough, leaving about a ½ inch border along one of the longer edges. This border will help seal the roll.

6. Starting from the longer edge that is completely covered with the filling, tightly roll up the dough. As you roll, try to keep the tension consistent to avoid any gaps in your swirls. Once you have rolled the dough into a log, pinch the seam to seal it securely. This prevents the filling from leaking out during baking. You can lightly dampen the seam with water to help it stick.

7. Using a sharp knife or a piece of unflavored dental floss (which often creates cleaner cuts), slice the log into 12 equal cinnamon rolls. To use dental floss, slide it under the log, cross the ends over the top, and pull them tight to cut through the dough. Place the cut rolls into a greased 9×13 inch baking dish, leaving a little space between them as they will expand more during their second rise. Cover the dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for about 30-45 minutes, or until they are puffy and touching each other. This second rise allows the rolls to become incredibly soft and airy.

Baking and Icing

Preheat your oven to 375°F (190°C). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through. The baking time can vary slightly depending on your oven, so keep an eye on them. If the tops are browning too quickly, you can loosely tent the dish with aluminum foil.

While the cinnamon rolls are baking, prepare the cream cheese icing. In a medium bowl, beat together the 4 oz softened cream cheese and ¼ cup softened unsalted butter until smooth and creamy. Gradually add 1 ½ cups of powdered sugar, mixing until well combined and smooth. Add 1 teaspoon of vanilla extract and 2-3 tablespoons of milk or heavy cream, one tablespoon at a time, until you reach your desired drizzling consistency. You want it to be thick enough to coat the rolls but pourable.

Once the cinnamon rolls are out of the oven, let them cool in the baking dish for about 10-15 minutes before generously drizzling or spreading the cream cheese icing over the warm rolls. The warmth of the rolls will help the icing melt slightly, creating a beautiful, luscious glaze. Serve them warm and enjoy the delightful combination of red velvet, cinnamon, and tangy cream cheese!

Conclusion:

You’ve reached the end of our delightful journey to creating these gorgeous Red Velvet Cinnamon Rolls with Cream Cheese Icing! I truly hope you’re as excited as I am to bake up a batch. The combination of the slightly tangy, deeply colored red velvet dough infused with warm cinnamon spice, all topped with a luscious, tangy cream cheese frosting, is simply divine. It’s a perfect treat for special occasions, weekend brunches, or whenever you need a little extra comfort and joy. The vibrant color makes them an instant showstopper, and the flavor is unforgettable. I encourage you to give this recipe a try – it’s surprisingly approachable and incredibly rewarding.

For serving suggestions, these are fantastic enjoyed warm, fresh from the oven. They pair beautifully with a hot cup of coffee or a glass of cold milk. You can also elevate them further by adding a sprinkle of extra cinnamon or a few finely chopped pecans on top of the icing. As for variations, feel free to experiment! You could add a hint of espresso powder to the dough for a mocha twist, or perhaps swirl in some white chocolate chips for added sweetness. The possibilities are endless, and I can’t wait to hear about your own creative takes on these amazing Red Velvet Cinnamon Rolls.

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 is a great way to save time on baking day. Just bring it to room temperature for about 30-60 minutes before shaping and baking.

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 five days. Reheat gently in the oven or microwave before serving to bring back that fresh-baked goodness.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

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

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
55 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 (for filling)
• 1 cup brown sugar (for filling)
• 2 tbsp ground cinnamon (for filling)
• 4 oz cream cheese, softened (for icing)
• ¼ cup unsalted butter, softened (for icing)

Instructions

1. Step 1
   In a large bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
2. Step 2
   Whisk in the melted butter, egg, egg yolk, and vanilla extract into the yeast mixture. Gradually add the all-purpose flour, cocoa powder, salt, and red food coloring, mixing until a soft dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.
3. Step 3
   Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
4. Step 4
   On a floured surface, roll out the dough into a large rectangle (about 12×18 inches). Spread the softened butter for the filling evenly over the dough, leaving a ½-inch border. Sprinkle with brown sugar and cinnamon.
5. Step 5
   Roll up the dough tightly starting from one of the long sides. Cut the roll into 12 equal slices.
6. Step 6
   Place the rolls in a greased 9×13 inch baking pan. Cover and let rise for another 30 minutes.
7. Step 7
   Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown.
8. Step 8
   While the rolls are baking, prepare the icing: Beat together the softened cream cheese and softened butter until smooth. Gradually beat in ¼ cup granulated sugar and 1 tbsp vanilla extract until well combined and fluffy. Add a splash of milk if a thinner consistency is desired.
9. Step 9
   Spread the cream cheese icing over the warm cinnamon rolls before serving.

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.