Red Velvet Cinnamon Rolls-Cream Cheese Frosting

Red Velvet Cinnamon Rolls with Cream Cheese Icing are more than just a breakfast treat; they are a decadent experience! Imagin extracte the comforting swirl of sweet dough, infused with the signature subtle cocoa notes and vibrant red hue of red velvet, all embracing a warm cinnamon-sugar filling. It’s a flavor combination that’s both familiar and exciting, a delightful twist on a beloved classic. People adore cinnamon rolls for their irresistible aroma and gooey, pull-apart texture, but these Red Velvet Cinnamon Rolls with Cream Cheese Icing take it to a whole new level. The rich, tangy cream cheese frosting perfectly complements the spiced, slightly chocolatey dough, creating a symphony of flavors and textures that’s simply unforgettable. This recipe is my go-to for special mornings or when I just need a little extra sweetness in my day.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Get ready to experience a flavor sensation that’s both classic and utterly decadent! These Red Velvet Cinnamon Rolls are a delightful twist on a beloved breakfast treat, combining the rich, velvety texture of red velvet cake with the warm, comforting spice of cinnamon. Topped with a luscious cream cheese icing, these rolls are sure to become a new favorite for special occasions or just because. The vibrant red hue makes them visually stunning, while the layers of cinnamon sugar and the tangy cream cheese frosting create an irresistible symphony of flavors and textures. Let’s dive into making these showstoppers!

Ingredients:

Preparing the Dough

1. In a large mixing bowl, combine the warm milk and active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You’ll know the yeast is ready when it becomes frothy and bubbly on the surface. This indicates the yeast is alive and active, ready to work its magic and make our dough rise beautifully.

2. To the activated yeast mixture, add the granulated sugar, melted unsalted butter, large egg, egg yolk, and vanilla extract. Whisk everything together until well combined. This wet mixture will form the base of our delicious dough.

3. 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 begin extracts to form.

4. Now it’s time for the color! Add the red gel food coloring to the dough. Start with 1 teaspoon and mix thoroughly. If you desire a deeper, more vibrant red color, add the second teaspoon. Gel food coloring is ideal here as it provides intense color without adding excess moisture, which could alter the dough’s consistency. Knead the dough on a lightly floured surface for about 5-7 minutes, or until it’s smooth and elastic. If using a stand mixer, knead on medium-low speed for about 5 minutes. The dough should spring back when gently pressed. Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. Patience is key here; a good rise makes for tender rolls.

Assembling the Rolls

1. Once the dough has doubled, punch it down gently to release the air. Lightly flour your work surface and roll out the dough into a large rectangle, approximately 12×18 inches and about ¼ inch thick. Try to get the edges as straight as possible for neat rolls.

2. For the filling, in a small bowl, cream together the softened ½ cup unsalted butter with the brown sugar and ground cinnamon until it forms a spreadable paste. Generously spread this cinnamon-sugar mixture evenly over the rolled-out dough, leaving about a ½ inch border along one of the longer edges. This will ensure that when you roll up the dough, the filling stays nicely contained within the layers.

3. Starting from the long edge opposite the clean border, carefully and tightly roll up the dough. You want to aim for a compact roll to create those beautiful swirls. Once rolled, pinch the seam to seal it.

4. Using a sharp knife or dental floss (this is a great trick for clean cuts!), cut the log into 12 equal-sized rolls. To use floss, slide it under the log, cross the ends over the top, and pull to slice. Place the cinnamon rolls cut-side up in a greased 9×13 inch baking dish. Make sure they are snug but not overly squished, as they will expand further during their second rise.

5. Cover the baking dish with plastic wrap or a kitchen towel and let the rolls rise again in a warm place for about 30-45 minutes, or until they appear puffy and have almost doubled in size. This second rise is crucial for achieving those incredibly soft and fluffy cinnamon rolls.

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 and cooked through. The tops should be set, and the centers should no longer look doughy.

Cream Cheese Icing

While the rolls are baking, prepare the cream cheese icing. In a medium bowl, beat the softened 4 oz cream cheese with the softened ¼ cup unsalted butter until smooth and creamy. Gradually beat in about 1 cup of powdered sugar (though you can add more or less to achieve your desired consistency and sweetness). You can also add a splash of milk or cream if the icing is too thick. Once the cinnamon rolls are out of the oven and still warm, generously spread the cream cheese icing over the top. The warmth of the rolls will help the icing melt slightly, creating a wonderfully gooey glaze. Serve immediately and enjoy every velvety, spicy, and tangy bite!

Conclusion:

There you have it – a truly decadent and surprisingly achievable recipe for Red Velvet Cinnamon Rolls with Cream Cheese Icing! These vibrant swirls offer the best of both worlds: the comforting warmth of cinnamon spice meeting the dramatic allure of red velvet. They’re perfect for a special breakfast, a delightful brunch centerpiece, or even an indulgent dessert. The soft, slightly tangy red velvet dough paired with the sweet, spiced filling and that luxuriously smooth cream cheese icing creates a symphony of flavors and textures that’s simply irresistible. Don’t be intimidated by the red velvet aspect; it’s an easy addition that elevates these rolls to a whole new level of deliciousness.

I highly encourage you to give these Red Velvet Cinnamon Rolls a try. They are guaranteed to impress your friends and family, or simply make your own morning extra special. Serve them warm, perhaps with a steaming mug of coffee or a glass of cold milk, for the ultimate comfort experience. For variations, consider adding a sprinkle of chocolate chips to the filling, or even a touch of cayenne pepper for a subtle kick.

FAQs:

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

Absolutely! You can prepare the dough and let it perform its first rise in the refrigerator overnight. This allows for a deeper flavor development and makes the dough easier to handle in the morning.

What’s the best way to store leftover Red Velvet Cinnamon Rolls?

For the best texture, store cooled, unfrosted cinnamon rolls in an airtight container at room temperature for up to two days. If you’ve frosted them, it’s best to refrigerate them to prevent the icing from becoming too soft. Reheat gently in a low oven or microwave before serving.

How can I make the red velvet color more intense?

For a richer red hue, ensure you use a good quality gel food coloring, as it’s more concentrated than liquid versions. Don’t be afraid to add a little extra if you’re aiming for a vibrant, show-stopping color!

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Decadent red velvet cinnamon rolls swirled with cinnamon sugar and topped with a luscious cream cheese icing.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
5 Minutes

Servings
12 servings

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 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 gel food coloring. Mix until a soft dough forms. Knead for 5-7 minutes 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. On a lightly floured surface, roll dough 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 dough tightly from the long side. Cut into 12 equal slices. Place rolls in a greased 9×13 inch baking pan, cover, and let rise for 30 minutes.
6. Step 6
   Preheat oven to 350°F (175°C). Bake for 20-25 minutes, or until golden brown.
7. Step 7
   While rolls bake, make the icing: Beat softened cream cheese and softened butter until smooth. Gradually beat in a splash of milk and a pinch of salt until desired consistency is reached.
8. Step 8
   Spread icing over 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.