Red Velvet Cinnamon Rolls Cream Cheese Icing Recipe

Red Velvet Cinnamon Rolls with Cream Cheese Icing are a delightful twist on a classic breakfast favorite, guaranteed to elevate your weekend mornings or any special occasion. Imagin extracte the irresistible combination: the tender, slightly tangy dough of red velvet cake swirled with warm, fragrant cinnamon, all generously topped with a dreamy, velvety cream cheese icing. Who can resist that vibrant crimson hue and the comforting aroma? We absolutely adore these red velvet cinnamon rolls because they manage to be both decadent and wonderfully familiar. They’re not just cinnamon rolls; they’re an experience, a celebration in every bite. What makes them truly special is the perfect balance of flavors and textures – the soft dough, the sweet and spicy filling, and the cool, tangy frosting create a symphony for your taste buds.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Get ready to indulge in a truly decadent treat! These Red Velvet Cinnamon Rolls are a delightful twist on a classic. Imagin extracte the warm, spiced embrace of a cinnamon roll, infused with the subtle richness of red velvet, all crowned with a lusciously smooth cream cheese icing. They’re perfect for a special breakfast, a festive brunch, or simply whenever you need a little something extraordinary. The vibrant red hue adds a touch of fun and elegance, making them a showstopper. While they might seem a bit intimidating at first glance, I promise you, they are surprisingly achievable and incredibly rewarding to make. Let’s dive in!

Ingredients:

Making the Dough

1. Activate the Yeast: In a large mixing bowl, combine the warm milk, active dry yeast, and granulated sugar. Gently stir and let this mixture sit for about 5-10 minutes. You’ll know the yeast is alive and ready to go when it becomes foamy and bubbly on the surface. This indicates that the yeast has awakened and is starting to feed on the sugar, a crucial step for light and fluffy rolls. If you don’t see any foam, your yeast might be old, and it’s best to start again with fresh yeast to ensure your dough rises properly.

2. Combine Wet Ingredients: To the activated yeast mixture, add the melted butter, the large egg and egg yolk (at room temperature is best for better incorporation), and the vanilla extract. Whisk everything together until well combined. This is the foundation of our flavorful dough.

3. Add Dry Ingredients and Knead: In a separate 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. Once it starts coming together, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until it becomes smooth, elastic, and no longer sticky. If using a stand mixer, knead on medium speed for about 6-8 minutes. This kneading process develops the gluten in the flour, which is essential for the structure and chewy texture of our cinnamon rolls. The dough should be soft and pliable, springin extractg back slightly when gently poked.

4. The Red Velvet Magic and First Rise: Now for the vibrant color! Gently knead in the red gel food coloring until it’s evenly distributed throughout the dough. Gel food coloring is preferred over liquid as it imparts a more intense color without adding excess moisture that could alter the dough’s consistency. Form the dough into a ball, place it in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. This “proofing” period allows the yeast to work its magic, creating those airy pockets that make cinnamon rolls so delightful. A slightly warm oven (turned off, of course!) or a sunny windowsill is a great spot for this.

Assembling and Baking the Rolls

5. Prepare the Filling and Roll: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. In a medium bowl, combine the softened butter, brown sugar, and ground cinnamon. Spread this mixture evenly over the rolled-out dough, leaving a small border along one of the long edges. Starting from the long edge opposite the border, tightly roll up the dough. Pinch the seam to seal it. Using a sharp knife or dental floss (which gives a cleaner cut), slice the log into 12 equal rolls. To slice with floss, slide a piece of floss underneath the log, cross the ends over the top, and pull them in opposite directions.

6. Second Rise and Baking: Arrange the sliced cinnamon 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 for another 30-45 minutes, or until they appear puffy. Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown and cooked through. The aroma that fills your kitchen at this stage is simply irresistible!

The Cream Cheese Icing

While the rolls are baking, let’s whip up the classic cream cheese icing. In a medium bowl, beat together the softened cream cheese and the softened butter until light and fluffy. Add in a splash of vanilla extract and a few tablespoons of powdered sugar, mixing until smooth. Gradually add more powdered sugar, about ½ cup at a time, until you reach your desired consistency and sweetness. You want an icing that is thick enough to coat the rolls but still pourable.

Glazing and Enjoying

Once the red velvet cinnamon rolls are out of the oven and still warm, generously spread or drizzle the cream cheese icing over the top. The warmth of the rolls will melt the icing slightly, creating a beautiful, glossy finish. Allow them to cool for a few minutes before diggin extractg in. These Red Velvet Cinnamon Rolls are best enjoyed warm, when the cinnamon filling is gooey and the icing is perfectly melted. They are a true celebration in every bite!

Conclusion:

You’ve now got the blueprint for crafting these absolutely divine Red Velvet Cinnamon Rolls with Cream Cheese Icing! This recipe truly hits all the right notes – the vibrant red hue of the dough, infused with a subtle hint of cocoa and a touch of tangy buttermilk, perfectly complements the warm, spicy swirl of cinnamon sugar. And then there’s the crowning glory: that lusciously smooth, slightly tart cream cheese icing that melts beautifully into every warm bite. These aren’t just cinnamon rolls; they’re a celebration in a swirl!

For the ultimate indulgence, serve these warm, fresh from the oven, perhaps with a steaming mug of coffee or a glass of cold milk. They’re perfect for a special brunch, a festive holiday treat, or just a delightful afternoon pick-me-up. Don’t be afraid to get creative with variations! You could add a pinch of nutmeg to the cinnamon filling for an extra layer of warmth, or swirl in some mini chocolate chips for a decadent chocolatey surprise. Perhaps a dusting of red sanding sugar on top of the icing would add an extra festive touch. I wholeheartedly encourage you to give this Red Velvet Cinnamon Roll recipe a try. I promise, you won’t be disappointed!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and let it undergo its first rise in the refrigerator overnight. In the morning, simply take it out, let it come to room temperature for about 30-60 minutes, then proceed with rolling, filling, and baking. This makes for an even easier morning treat!

My cream cheese icing is too thin. What can I do?

Don’t worry, it’s an easy fix! If your cream cheese icing is too thin, gradually whisk in a tablespoon or two of powdered sugar at a time until you reach your desired thick, spreadable consistency. Make sure your cream cheese and butter are softened but not melted for best results.

Can I freeze the baked cinnamon rolls?

Yes, you can! Let the baked and iced cinnamon rolls cool completely. You can then wrap them individually in plastic wrap and then in foil, or place them in an airtight container. Reheat gently in the oven or microwave before enjoying. They freeze beautifully for up to a month.

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.

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 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 until a soft dough forms. Knead until smooth and elastic.
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 out into a rectangle on a floured surface. Spread with softened butter, then sprinkle evenly with brown sugar and cinnamon.
5. Step 5
   Roll dough tightly into a log. Slice into 12 equal rolls and place in a greased baking dish.
6. Step 6
   Bake at 375°F (190°C) for 18-20 minutes, or until golden brown.
7. Step 7
   While rolls bake, prepare the icing by beating together softened cream cheese and softened butter until smooth. Stir in 1-2 tablespoons of milk and 1 cup of powdered sugar (optional for extra sweetness) until desired consistency is reached.
8. Step 8
   Spread 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.