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 waiting to unfold in your kitchen. Imagin extracte the irresistible aroma of warm cinnamon mingling with the subtle, cocoa-infused notes of red velvet, all swirled into soft, pillowy dough. This isn’t your average cinnamon roll; it’s a vibrant, flavor-packed upgrade that promises to steal the show, whether it’s for a special occasion or just a weekend indulgence. We absolutely adore these Red Velvet Cinnamon Rolls with Cream Cheese Icing because they offer that comforting familiarity of a classic cinnamon roll but with an exciting, visually stunning twist. The striking crimson hue from the red velvet transforms a beloved comfort food into a showstopper, and that luscious, tangy cream cheese icing is the perfect creamy counterpoint to the sweet, spiced filling. Get ready to fall in love with these extraordinary Red Velvet Cinnamon Rolls with Cream Cheese Icing!

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Get ready to indulge in a treat that’s as visually stunning as it is delicious! These Red Velvet Cinnamon Rolls are a festive twist on a classic, bringin extractg together the rich, chocolatey notes of red velvet with the warm, comforting spice of cinnamon. Topped with a dreamy, tangy cream cheese icing, these rolls are perfect for holidays, special occasions, or just when you need a serious dessert upgrade. The vibrant red hue makes them a showstopper, and the soft, gooey interior will have everyone asking for seconds. Let’s dive in and create some magic in the kitchen!

Ingredients:

Making the Dough

The foundation of any great cinnamon roll is a soft, pliable, and flavorful dough. We’ll start by activating our yeast, which is crucial for a light and airy texture. In a large mixing bowl or the bowl of your stand mixer, combine the warm milk, granulated sugar, and active dry yeast. Give it a gentle stir. It’s important that the milk is warm, not hot, as too much heat can kill the yeast. Aim for around 110°F – it should feel comfortably warm to the touch, like bathwater. Let this mixture sit for about 5-10 minutes. You’ll know the yeast is active when it becomes foamy and bubbly on the surface. This means the yeast is alive and ready to work its magic!

Once the yeast is active, add the melted unsalted butter, the large egg, the egg yolk, and the vanilla extract to the yeast mixture. Whisk everything together until well combined. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. The cocoa powder adds that characteristic red velvet flavor and a subtle chocolatey depth. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a dough hook attachment (if using a stand mixer) or by hand with a sturdy spoon until a shaggy dough forms.

Now comes the fun part: kneading! If you’re using a stand mixer, increase the speed to medium-low and knead for about 6-8 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If you’re kneading by hand, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes. Be patient; you’re developing the gluten, which will give your rolls their fantastic texture. Once the dough is smooth and elastic, it’s time for its first rise. Lightly grease a clean bowl with a little oil or cooking spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size. A good trick is to place it in a slightly warm oven (turned off, of course!) or near a sunny window.

Adding the Red Velvet Swirl

Once your dough has beautifully puffed up, it’s time to add that signature red velvet color! Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Now, we’ll incorporate the red food coloring. For the most vibrant and streak-free color, I recommend using gel food coloring. Start with 1 teaspoon and knead it into the dough until the color is evenly distributed. You can add more, up to 2 teaspoons, depending on how deep of a red you desire. Be careful not to overwork the dough at this stage. Kneading for too long after adding the color can make the dough tough. You’re aiming for a beautiful, uniform crimson hue throughout the dough.

Assembling the Rolls

Now for the delectable filling! In a medium bowl, cream together the softened ½ cup of unsalted butter, brown sugar, and ground cinnamon until well combined and spreadable. This mixture will create those irresistible gooey pockets of flavor. Roll out your red dough on a lightly floured surface into a large rectangle, approximately 12×18 inches. Aim for an even thickness.

Evenly spread the cinnamon-sugar mixture over the entire surface of the dough, leaving about a ½-inch border along one of the long edges. This border will help seal the rolls. Starting from the long edge opposite the unfurled border, tightly roll up the dough. Try to keep the roll as uniform and compact as possible for even-sized cinnamon rolls. Once rolled, pinch the seam to seal it.

Now, it’s time to slice. For this, a sharp knife or dental floss works best. If using a knife, use a sawing motion rather than pressing straight down to avoid squishing the rolls. If using dental floss, slide a piece of floss under the roll, cross the ends over the top, and pull to slice. Cut the log into 12 equal pieces, about 1.5 inches thick each. Arrange the cut rolls, cut-side up, in a greased 9×13 inch baking dish. Leave a little space between them as they will expand as they bake.

The Second Rise and Baking

Once your rolls are nestled in the baking dish, cover them loosely with plastic wrap or a clean kitchen towel and let them rise again in a warm place for another 30-45 minutes, or until they’re puffed up and touching each other. This second rise is essential for achieving that pillowy softness. While the rolls are doing their second rise, preheat your oven to 350°F (175°C).

Bake the cinnamon rolls for 25-30 minutes, or until they are golden brown on top and the centers are cooked through. You can test for doneness by gently pressing the center of a roll – it should spring back. Be careful not to overbake them, as this can lead to dry rolls.

Whipping Up the Cream Cheese Icing

While the rolls are baking, prepare the luscious cream cheese icing. In a medium bowl, beat together the softened 4 oz cream cheese and the softened ¼ cup of unsalted butter until smooth and creamy. This is best done with an electric mixer. Gradually add about 1 cup of powdered sugar, beating until smooth and well combined. Add more powdered sugar as needed to reach your desired consistency – you want it thick but pourable. For a thinner icing, you can add a tablespoon or two of milk. Stir in a splash of vanilla extract for extra flavor.

Once the cinnamon rolls are out of the oven, let them cool in the baking dish for about 10-15 minutes before frosting. This allows them to set slightly, preventing the icing from melting completely off. Generously drizzle or spread the cream cheese icing over the warm rolls. The warmth of the rolls will help the icing melt slightly and create a beautiful glaze.

Serve these Red Velvet Cinnamon Rolls warm and enjoy the delightful combination of flavors and textures. They are truly a decadent treat that’s worth every moment of effort!

Conclusion:

There you have it – a truly show-stopping treat that’s as delightful to make as it is to devour! This Red Velvet Cinnamon Roll recipe is a perfect marriage of classic comfort and festive flair. The vibrant red hue from the cocoa and a hint of red food coloring, combined with the warm spice of cinnamon, creates a unique flavor profile that’s simply irresistible. Paired with our tangy and sweet cream cheese icing, these rolls are destined to become a new favorite for any occasion. Whether you’re looking for a special breakfast, a delightful dessert, or a treat to impress guests, these red velvet wonders are sure to be a hit.

For serving, I love to enjoy them slightly warm, allowing the icing to begin extract to melt just a touch. They are also fantastic enjoyed at room temperature. For variations, consider adding a sprinkle of finely chopped pecans or walnuts to the filling for an extra layer of texture and nutty flavor. You could also experiment with a hint of espresso powder in the dough or icing to deepen the chocolate notes. Don’t be intimidated by the dough; the process is rewarding, and the result is so worth it. I truly encourage you to give this Red Velvet Cinnamon Roll recipe a try. You won’t regret bringin extractg this deliciousness into your kitchen!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the dough up to a day in advance. After the first rise, punch it down, wrap it tightly in plastic wrap, and refrigerate. When you’re ready to use it, let it sit at room temperature for about 30-60 minutes to soften before rolling and filling.

How should I store leftover red velvet cinnamon rolls?

Store any leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a microwave or a low oven for a few seconds to refresh them before serving.

Why are my cinnamon rolls a little dry?

Dryness can sometimes occur from over-baking or using too much flour when rolling. Be careful not to over-bake them; they should be cooked through but still soft in the center. Also, try to use as little extra flour as possible when rolling out the dough to maintain its moisture and tender texture.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Decadent red velvet cinnamon rolls swirled with a classic cinnamon-sugar filling and topped with a rich, tangy cream cheese icing.

Prep Time
30 Minutes

Cook Time
20 Minutes

Total Time
50 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
• 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 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
2. Step 2
   Add the melted butter, egg, egg yolk, and vanilla extract to the yeast mixture. Whisk to combine.
3. Step 3
   In a separate bowl, whisk together the flour, cocoa powder, salt, and the 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. Stir in red gel food coloring until desired color is achieved.
4. 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.
5. Step 5
   Punch down the dough and roll it out on a floured surface into a large rectangle. Spread the softened butter evenly over the dough, leaving a small border. In a small bowl, mix together brown sugar and cinnamon, then sprinkle evenly over the buttered dough.
6. Step 6
   Roll the dough tightly from one of the long sides. Slice into 12 equal rolls. Place the rolls in a greased baking dish.
7. Step 7
   Bake in a preheated oven at 375°F (190°C) for 15-20 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 add powdered sugar (not listed in provided ingredients, assuming common pantry item) and vanilla extract until desired consistency is reached.
9. Step 9
   Spread the cream cheese icing 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.