Red Velvet Cinnamon Rolls Cream Cheese Icing

Red Velvet Cinnamon Rolls with Cream Cheese Icing are about to redefine your breakfast and brunch game. Forget the ordinary; we’re diving headfirst into a world of decadent flavor and stunning visual appeal. Who doesn’t adore the cozy warmth of cinnamon rolls? Now, imagin extracte that beloved comfort infused with the rich, slightly tangy, and utterly captivating essence of red velvet. That’s the magic we’re conjuring today! What sets these Red Velvet Cinnamon Rolls apart is the harmonious marriage of deep cocoa notes, a vibrant crimson hue, and the unmistakable spice of cinnamon, all swirled together into pillowy soft dough. And then, there’s the crowning glory: a luscious, tangy cream cheese icing that perfectly cuts through the sweetness, creating a flavor profile that’s simply irresistible. Get ready to bake up a batch that will have everyone asking for seconds – and thirds!

this Recipe

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Get ready to indulge in a truly spectacular treat! These Red Velvet Cinnamon Rolls combine the classic comfort of a warm, gooey cinnamon roll with the irresistible allure of red velvet cake and a luscious cream cheese frosting. They’re perfect for a special brunch, a festive holiday breakfast, or simply whenever you crave something incredibly delicious. The vibrant red hue, the rich cocoa notes, and the tangy cream cheese icing create a symphony of flavors and textures that are sure to impress. Don’t be intimidated by homemade cinnamon rolls; this recipe breaks it down into manageable steps, and the reward is absolutely worth it. Let’s get baking!

Ingredients:

Dough Preparation

The foundation of any great cinnamon roll is a soft, enriched dough. We’ll start by activating our yeast. In a large mixing bowl, combine the warm milk (make sure it’s not too hot, or it will kill the yeast; 110°F is ideal, so it feels warm but not scalding to your finger) with the active dry yeast and a pinch of the granulated sugar. Give it a gentle stir and let it sit for about 5-10 minutes. You should see a foamy, bubbly layer form on top. This indicates that your yeast is alive and ready to work its magic!

Once the yeast is foamy, add the remaining granulated sugar, the melted unsalted butter, the large egg and egg yolk, and the vanilla extract to the bowl. Whisk everything together until well combined. Next, in a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. This dry mixture will form the structure of our dough. 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. It will seem a bit sticky at this stage.

Now, it’s time to bring in the star color! Add the red gel food coloring to the dough. Start with 1 teaspoon and mix it in thoroughly. If you want a more intense red color, add the second teaspoon. Gel food coloring is preferred over liquid as it provides a vibrant hue without adding too much extra liquid to the dough, which can alter its texture. Knead the dough on a lightly floured surface for about 8-10 minutes, or in a stand mixer for 6-8 minutes, until it’s smooth, elastic, and no longer excessively sticky. The dough should be soft and pliable. Place the dough in a lightly greased bowl, turning it once to coat the surface. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. The warmth of your kitchen, or even a slightly warmed oven (turned off!), is perfect for this.

Filling and Rolling

While the dough is rising, let’s prepare the luscious red velvet filling. In a medium bowl, combine the softened unsalted butter, brown sugar, and ground cinnamon. Use a fork or your fingers to mash and mix these ingredients together until they form a thick, spreadable paste. This mixture will create those irresistible swirls of cinnamon goodness in every bite. Make sure the butter is truly softened, not melted, for the best consistency.

Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Now, we’ll roll it out. Using a rolling pin, carefully shape the dough into a large rectangle, approximately 12×18 inches. Aim for an even thickness across the entire rectangle. This evenness is key for consistent baking and swirl formation. Don’t worry if it’s not a perfect rectangle; rustic is charming!

Generously and evenly spread the cinnamon-sugar mixture over the entire surface of the dough, leaving about a ½-inch border along one of the longer edges. This border will help seal the roll. Starting from the long edge opposite the clean border, tightly roll up the dough. Try to keep the roll as compact as possible as you go. Once rolled, pinch the seam to seal it well. You should now have a long log of red velvet dough.

Cutting and Baking

Now it’s time to create our individual cinnamon rolls. Using a sharp knife or a piece of dental floss (unflavored, of course!), cut the log into 12 equal pieces. If using a knife, be sure to cut cleanly to avoid squishing the dough. If using floss, slide it under the log, cross the ends over the top, and pull to slice. Place the cut rolls into a greased 9×13 inch baking dish, leaving a little space between each roll as they will expand during their second rise. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for about 30-45 minutes, or until they look puffy and have nearly doubled in size again. They should be touching each other once they’ve finished rising.

Preheat your oven to 350°F (175°C). Once the rolls have completed their second rise, remove the covering and bake them in the preheated oven for 20-25 minutes. The tops should be set and lightly browned, and the centers should be cooked through. You can test for doneness by inserting a toothpick into the center of a roll; it should come out clean. While the rolls are baking, we’ll prepare our delicious cream cheese icing.

Cream Cheese Icing

In a medium bowl, beat the softened cream cheese and the softened ¼ cup of unsalted butter together until smooth and creamy. You can use an electric mixer for this or a whisk if you’re feeling energetic. Make sure there are no lumps of cream cheese remaining. Add the vanilla extract and a splash of milk (about 1-2 tablespoons, or more if needed to reach your desired consistency). Beat until everything is well combined and smooth. You’re aiming for a luscious, pourable but not too thin consistency. The tangy cream cheese and rich butter create a perfect balance to cut through the sweetness of the rolls.

Once the cinnamon rolls are out of the oven and still warm (but not piping hot), generously drizzle or spread the cream cheese icing over the tops. The warmth of the rolls will help the icing melt slightly and create a beautiful, glossy finish. Let the rolls cool for a few minutes before diggin extractg in. Serve them warm for the ultimate gooey, decadent experience. Enjoy these stunning Red Velvet Cinnamon Rolls with your loved ones!

Conclusion:

I hope you’ve been inspired to bake these delightful Red Velvet Cinnamon Rolls with Cream Cheese Icing! This recipe truly is a triumph, combining the classic comforting warmth of cinnamon rolls with the decadent, slightly tangy allure of red velvet. The vibrant color makes them a showstopper, perfect for holidays, special brunches, or just when you need a little extra joy in your day. The soft, pillowy dough swirled with a rich red velvet filling and crowned with that creamy, sweet icing is an experience for all the senses. Don’t hesitate to give them a try; the aroma alone is worth the effort!

For serving, these rolls are best enjoyed warm, straight from the oven. They are fantastic on their own, but you could also pair them with a cup of hot coffee or a glass of cold milk. If you’re feeling adventurous with variations, consider adding a sprinkle of finely chopped dark chocolate to the red velvet filling, or perhaps a hint of orange zest for a citrusy twist. You could even swap out the cream cheese icing for a simple vanilla glaze if you prefer something lighter.

Give these Red Velvet Cinnamon Rolls a go – I promise you won’t be disappointed!

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes, absolutely! You can prepare the dough and let it do its first rise in the refrigerator overnight. Then, the next day, let it come to room temperature for about 30-60 minutes before shaping and baking. This makes them even more convenient for weekend 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 2 days, or in the refrigerator for up to 4 days. Reheat them gently in the oven or microwave for a few seconds to bring back their delightful warmth and gooeyness.

My red velvet color isn’t as vibrant, what did I do wrong?

The vibrancy of the red velvet color can depend on the brand of food coloring you use. For a richer hue, I recommend using a gel-based food coloring, as liquid versions can sometimes dilute the color. Ensure you’re using the recommended amount, but you can always add a tiny bit more if you desire a deeper red.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Decadent red velvet cinnamon rolls swirled with a warm cinnamon-sugar filling and topped with a tangy cream cheese icing. A festive twist on a classic favorite.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
55 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 a pinch of granulated sugar. Let stand for 5-10 minutes until foamy.
2. Step 2
   Stir in melted butter, egg, egg yolk, and vanilla extract into the yeast mixture. Gradually add 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 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 lightly floured surface, roll dough into a 12×18 inch rectangle. Spread softened butter evenly over the dough, leaving a small border. In a separate bowl, mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
5. Step 5
   Tightly roll up the dough from the long edge. Slice into 12 equal pieces. Place rolls in a greased 9×13 inch baking pan, cover, and let rise for another 30 minutes.
6. Step 6
   Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
7. Step 7
   While rolls are baking, prepare the icing: Beat softened cream cheese and softened butter until smooth. Gradually add powdered sugar (not listed but implied for icing) and a splash of milk (optional) until desired consistency is reached.
8. Step 8
   Once rolls are out of the oven, spread cream cheese icing generously over the 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.