Red Velvet Cinnamon Rolls with Cream Cheese Glaze

Red Velvet Cinnamon Rolls with Cream Cheese Icing are about to become your new obsession. Forget everything you thought you knew about classic cinnamon rolls, because we’re about to elevate your breakfast (or anytime!) treat to a whole new level. These aren’t just any Red Velvet Cinnamon Rolls; they’re a vibrant, delicious fusion that captures the rich, comforting flavors of red velvet cake and the irresistible swirl of a perfectly spiced cinnamon roll. Imagin extracte soft, pillowy dough infused with that signature cocoa and tangy buttermilk note, generously filled with a warm cinnamon-sugar mixture, and then crowned with a lusciously smooth cream cheese icing. This combination is pure magic, a delightful dance between sweet, spiced, and slightly tart that leaves you craving more with every bite. They’re perfect for a special brunch, a cozy weekend morning, or simply when you need a little extra joy in your day.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Get ready to indulge in a treat that combines the classic comfort of cinnamon rolls with the decadent allure of red velvet cake. These Red Velvet Cinnamon Rolls are a showstopper, featuring a vibrant red dough, a rich cinnamon-sugar swirl, and a luscious cream cheese icing that ties it all together. Perfect for holidays, special occasions, or simply a delightful weekend project, these rolls are guaranteed to impress. The beauty of this recipe lies in its balance of flavors and textures – the slightly tangy red velvet dough complements the sweet, spiced filling, while the creamy icing provides a delightful contrast. Let’s dive in and create these irresistible treats!

Ingredients:

Making the Dough

1. In a large bowl, combine the warm milk and active dry yeast. Let this mixture sit for about 5-10 minutes until it becomes foamy. This indicates that the yeast is alive and ready to work its magic. If it doesn’t foam, your yeast might be expired, and you’ll need to start with a fresh packet. Stir in the granulated sugar and the ¼ cup of melted unsalted butter.

2. Whisk in the large egg, egg yolk, and vanilla extract until well combined. Gradually add the all-purpose flour, unsweetened cocoa powder, and salt. Begin extract mixing with a spoon or spatula until a shaggy dough forms. Now, it’s time to knead! 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. You can also use a stand mixer with a dough hook for about 6-8 minutes on medium speed. The dough should spring back slowly when gently poked.

3. Add the red gel food coloring to the dough. Start with 1 teaspoon and knead it in until it’s evenly distributed. If you desire a deeper, more vibrant red color, add another teaspoon, kneading until the color is uniform throughout. Be aware that gel food coloring is more concentrated than liquid, so a little goes a long way. Once the dough is a beautiful red, lightly grease a clean bowl with oil or cooking spray. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.

Assembling the Rolls

4. Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches and about ¼ inch thick. Spread the ½ cup of softened unsalted butter evenly over the entire surface of the dough, leaving a small border around the edges. In a separate small bowl, combine the brown sugar and ground cinnamon. Sprinkle this cinnamon-sugar mixture generously and evenly over the buttered dough. Gently press the mixture into the butter so it adheres well.

5. Starting from one of the longer sides, tightly roll up the dough. Try to keep the roll as even as possible to ensure uniform cinnamon swirls in your finished rolls. Pinch the seam to seal it. Using a sharp knife or a piece of dental floss (which often makes cleaner cuts), cut the log into 12 equal slices, about 1.5 inches thick. Arrange the cut rolls, cut-side up, in a greased 9×13 inch baking dish. Leave a little space between each roll as they will expand during their second rise. Cover the baking dish loosely with plastic wrap or a damp towel and let them rise for another 30-45 minutes in a warm place until they are puffy.

Baking and Icing

Preheat your oven to 350°F (175°C). Once the rolls have completed their second rise, bake them for 20-25 minutes, or until they are golden brown around the edges and cooked through. The centers should be soft but not doughy. While the rolls are baking, let’s prepare the irresistible cream cheese icing.

In a medium bowl, beat the 4 oz of softened cream cheese and ¼ cup of softened unsalted butter together until smooth and creamy. You can use a hand mixer or a whisk for this. Gradually add powdered sugar (not listed, but essential for icing) and a splash of milk or vanilla extract until you achieve your desired consistency. If you prefer a thinner icing, add more milk; for a thicker icing, add more powdered sugar. Once the cinnamon rolls are out of the oven and slightly cooled, generously drizzle or spread the cream cheese icing over the warm rolls. The warmth of the rolls will help the icing melt slightly, creating a beautiful glaze. Enjoy these glorious Red Velvet Cinnamon Rolls while they are still warm! They are truly a treat for the senses.

Conclusion:

I hope you’ve enjoyed diving into this delightful Red Velvet Cinnamon Rolls with Cream Cheese Icing recipe! It’s truly a fantastic way to elevate a classic treat with the vibrant hue and subtle cocoa notes of red velvet, all perfectly complemented by the tangy sweetness of cream cheese icing. The combination of soft, spiced dough and luscious frosting makes these rolls an absolute showstopper for any occasion, from a special brunch to a festive holiday breakfast.

These beautiful rolls are wonderful served warm, straight from the oven, for the ultimate gooey experience. They also pair beautifully with a simple cup of coffee or a glass of cold milk. For variations, consider adding a sprinkle of mini chocolate chips to the filling or a touch of finely chopped pecans for an extra textural element. Don’t be afraid to experiment with different extracts in the icing, like a hint of almond, if you’re feeling adventurous!

I wholeheartedly encourage you to give these Red Velvet Cinnamon Rolls a try. They might seem a little intimidating at first, but the process is incredibly rewarding, and the results are absolutely worth it. Imagin extracte the smiles and delight when you present these gorgeous swirls to your loved ones. Happy baking!

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes, absolutely! You can prepare the red velvet dough, let it rise, and then cover it tightly and refrigerate it overnight. In the morning, allow it to come to room temperature for about 30-60 minutes before shaping and baking. This makes your morning baking a breeze!

How should I store leftover cinnamon rolls?

Store any leftover Red Velvet Cinnamon Rolls in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. Reheat them gently in a microwave or a warm oven for a few seconds to bring back their wonderful warmth and gooey texture.

Red Velvet Cinnamon Rolls with Cream Cheese Icing

Decadent red velvet cinnamon rolls infused with cinnamon and topped with a luscious cream cheese icing. A perfect treat for any occasion.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
30 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 (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 small bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until foamy.
2. Step 2
   In a large bowl, whisk together the remaining granulated sugar, melted butter, egg, egg yolk, and vanilla extract. Stir in the foamy yeast mixture.
3. Step 3
   In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Knead in the red gel food coloring until evenly distributed.
4. Step 4
   Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size. Punch down dough and roll into a large rectangle (approximately 12×18 inches).
5. Step 5
   In a small bowl, combine softened butter, brown sugar, and cinnamon. Spread evenly over the rolled-out dough. Roll the dough up tightly, starting from the long side.
6. Step 6
   Cut the log into 12 equal slices. Place slices in a greased baking dish, cover, and let rise for another 30 minutes.
7. Step 7
   Bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
8. Step 8
   While rolls are baking, prepare the icing: Beat softened cream cheese and softened butter until smooth. Gradually beat in about ½ cup of powdered sugar (not listed in original ingredients but assumed for icing) and a splash of milk until desired consistency is reached. Add vanilla extract to taste.
9. Step 9
   Once rolls are out of the oven and slightly cooled, spread the cream cheese icing over the top.

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.