Red Velvet Cinnamon Rolls Cream Cheese Frosting – Easy Recipe
Red Velvet Cinnamon Rolls with Cream Cheese Icing are more than just a breakfast treat; they’re a decadent celebration in every bite. Imagin extracte the swirl of tender, ruby-red dough, infused with the warm embrace of cinnamon, all baked to fluffy perfection. This isn’t your average cinnamon roll. We’ve taken the beloved classic and given it a glamorous makeover, marrying the rich, slightly cocoa-kissed flavor of red velvet cake with the comforting spice of cinnamon. It’s the kind of dish that makes mornings feel like a special occasion and afternoons feel a little bit sweeter. The creamy, tangy cream cheese icing that crowns these beauties is the ultimate finishing touch, binding all these delicious elements together. If you’re looking to impress, indulge, or simply treat yourself to something extraordinary, these Red Velvet Cinnamon Rolls with Cream Cheese Icing are calling your name.
Red Velvet Cinnamon Rolls with Cream Cheese Icing
Get ready to indulge in a truly decadent treat! These Red Velvet Cinnamon Rolls with Cream Cheese Icing are a delightful twist on a classic. The vibrant red hue, infused with a hint of cocoa, combined with the warm spice of cinnamon and a lusciously tangy cream cheese frosting, creates a flavor experience that’s simply irresistible. Perfect for a weekend brunch, a special occasion, or just because you deserve something delicious, these rolls are sure to become a new favorite.
Ingredients:
Dough Preparation
1. Activate the Yeast: In a large mixing bowl, combine the warm milk (make sure it’s around 110°F – too hot will kill the yeast, too cold won’t activate it properly), granulated sugar, and active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You should see a foamy layer form on top. This means your yeast is alive and ready to work its magic! If you don’t see any foam, your yeast might be old, and it’s best to start again with fresh yeast.
2. Combine Wet Ingredients and Flour: To the activated yeast mixture, add the melted butter, the large egg and egg yolk, and the vanilla extract. Whisk everything together until well combined. 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 until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Now comes the fun part – kneading! Knead the dough for about 6-8 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time, but be careful not to add too much. You can also use a stand mixer with a dough hook attachment for this step, kneading on medium speed for about 5-6 minutes. The dough should spring back slightly when poked.
4. First Rise and Red Velvet Color Infusion: Lightly grease a clean bowl with a bit of oil or cooking spray. Place the kneaded dough in the bowl, turning it to coat all sides. 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. While the dough is rising, prepare your red velvet color. Once the dough has risen, gently punch it down to release the air. Now, add the red gel food coloring. I find gel coloring works best as it provides vibrant color without adding too much liquid. Knead the food coloring into the dough until it’s evenly distributed and you have that signature red velvet hue. This might take a few minutes of gentle kneading.
Assembly and Baking
5. Form the Rolls: Once the dough is colored and ready, lightly flour your work surface again. Roll out the dough into a large rectangle, about 12×18 inches. In a small bowl, cream together 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.
6. Cut and Second Rise: Using a sharp knife or unflavored dental floss (this makes for cleaner cuts!), cut the roll into 12 equal pieces. Arrange the cinnamon roll slices, cut-side up, in a greased 9×13 inch baking dish. Cover the dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise again for another 30-45 minutes, or until they are puffy and almost touching each other.
7. 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 and cooked through. The edges should be slightly darker than the centers.
Cream Cheese Icing
While your cinnamon rolls are baking, prepare the luscious cream cheese icing. In a medium bowl, beat together the softened cream cheese and the softened ¼ cup of butter until smooth and creamy. Gradually beat in the powdered sugar, about ½ cup at a time, until you reach your desired consistency. If the icing is too thick, add a teaspoon or two of milk until it’s spreadable. If it’s too thin, add a little more powdered sugar. Add the vanilla extract and a pinch of salt, and beat until everything is well combined and incredibly smooth.
Glaze and Enjoy!
Once the red velvet cinnamon rolls are out of the oven, let them cool in the baking dish for about 10-15 minutes. This allows them to set slightly. Then, generously spread the warm cream cheese icing over the top of the warm rolls. The heat from the rolls will help the icing melt slightly, creating a beautiful, gooey glaze. Serve these warm for the ultimate indulgence. Enjoy every delicious, festive bite!
Conclusion:
There you have it – a truly decadent recipe for Red Velvet Cinnamon Rolls with Cream Cheese Icing! This delightful treat takes the beloved comfort of classic cinnamon rolls and elevates it with the vibrant color and subtle cocoa notes of red velvet. The pairing of the moist, spiced dough with that tangy, sweet cream cheese frosting is simply irresistible. It’s the perfect way to add a festive touch to brunches, holidays, or just a special weekend morning. I truly hope you give these Red Velvet Cinnamon Rolls a try; they are guaranteed to become a new favorite!
For serving, these are best enjoyed warm, straight from the oven or gently reheated. They’re fantastic on their own, but also pair beautifully with a hot cup of coffee or a cold glass of milk. Want to switch things up? Consider adding a sprinkle of chopped pecans or walnuts to the filling for an extra crunch, or a drizzle of dark chocolate ganache over the cream cheese icing for an even more indulgent experience.
Frequently Asked Questions:
Q: Can I make the dough for these Red Velvet Cinnamon Rolls ahead of time?
A: Absolutely! You can prepare the dough and let it do its first rise in the refrigerator overnight. In the morning, let it sit at room temperature for about 30 minutes before shaping and baking. This makes for a wonderfully convenient weekend treat.
Q: My cream cheese icing is too thin. How can I thicken it?
A: If your icing is too runny, gradually add more powdered sugar, a tablespoon at a time, while whisking until you reach your desired consistency. Ensure you’re using softened, not melted, cream cheese, as melted cream cheese can contribute to a thinner icing.
Q: How long do these Red Velvet Cinnamon Rolls with Cream Cheese Icing last?
A: Stored in an airtight container at room temperature, they are best enjoyed within 1-2 days. For longer storage, you can refrigerate them for up to 3-4 days. Gently reheat in the oven or microwave before serving for the best texture and flavor.
Red Velvet Cinnamon Rolls with Cream Cheese Icing
Decadent red velvet cinnamon rolls swirled with cinnamon sugar and topped with a tangy cream cheese icing.
Ingredients
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1 cup warm milk (110°F)
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2 ¼ tsp (1 packet) active dry yeast
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¼ cup granulated sugar
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¼ cup unsalted butter, melted
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1 large egg
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1 egg yolk
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1 tbsp vanilla extract
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3 cups all-purpose flour
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¼ cup unsweetened cocoa powder
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1 tsp salt
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1-2 tsp red gel food coloring
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½ cup unsalted butter, softened
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1 cup brown sugar
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2 tbsp ground cinnamon
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4 oz cream cheese, softened
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¼ cup unsalted butter, softened
Instructions
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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. -
Step 2
Add the melted butter, egg, egg yolk, and vanilla extract to the yeast mixture. Stir to combine. -
Step 3
In a separate bowl, whisk together the flour, cocoa powder, salt, and remaining granulated sugar. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. -
Step 4
Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size. While the dough rises, prepare the filling: In a small bowl, mix softened butter, brown sugar, and cinnamon until well combined. For the icing: Beat softened cream cheese and softened butter until smooth. Gradually beat in powdered sugar and vanilla extract until smooth and creamy. Add milk, one tablespoon at a time, until desired consistency is reached. -
Step 5
Punch down the dough and roll it out on a lightly floured surface into a large rectangle (about 12×18 inches). Spread the cinnamon sugar filling evenly over the dough, leaving a ½-inch border. Drizzle with red gel food coloring. -
Step 6
Roll the dough up tightly from the long side. Cut the roll into 12 equal slices. -
Step 7
Place the rolls cut-side up in a greased baking dish. Cover and let rise for another 30 minutes. -
Step 8
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and cooked through. Let cool slightly before spreading with cream cheese icing.
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.
