Red Velvet Cinnamon Rolls Cream Cheese Icing

Red Velvet Cinnamon Rolls with Cream Cheese Icing are about to become your new obsession. Forget everything you thought you knew about breakfast pastries; these are a game-changer. We’re talking about the velvety, rich indulgence of red velvet cake, swirled with warm, aromatic cinnamon, and then smothered in a tangy, sweet cream cheese frosting. It’s a flavor combination that just sings, offering a delightful twist on a beloved classic. The vibrant crimson hue, reminiscent of Vnon-alcoholic alentine’s Day but delicious any day of the year, makes them as visually stunning as they are delicious. Imagin extracte the soft, slightly chewy dough giving way to a spiced cinnamon sugar filling, all perfectly balanced by that luscious cream cheese icing. These Red Velvet Cinnamon Rolls with Cream Cheese Icing aren’t just a treat; they’re an experience that will elevate your mornings and satisfy your deepest sweet cravings.

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 decadent twist on a classic, infused with the rich, subtle cocoa notes and vibrant color of red velvet cake, all swirled with warm cinnamon and topped with a dreamy cream cheese icing. Perfect for brunch, a special occasion, or just because, these rolls are sure to become a new favorite. Let’s dive into creating these beauties!

Ingredients:

Instructions:

Step 1: Activate the Yeast and Prepare the Dough Base

Begin extract by gently warming your milk. You want it to be lukewarm, not hot, as excessive heat can kill the yeast. A good test is if it feels comfortable on your wrist, like a baby’s bathwater. In a large mixing bowl, combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the surface. Let this mixture sit undisturbed for about 5 to 10 minutes. You should see it become frothy and bubbly, a clear sign that your yeast is alive and ready to work its magic. If it doesn’t froth, your yeast might be old, and you’ll need to start with a fresh packet.

Once the yeast is activated, add the melted butter, the room-temperature large egg, the egg yolk, and the vanilla extract to the bowl. Whisk everything together until well combined. The addition of both an egg and an egg yolk will contribute to a richer, softer dough. Room temperature eggs incorporate better into the dough.

Step 2: Create the Red Velvet Dough

In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. This dry mixture will form the body of our rolls. Now, gradually add the dry ingredients to the wet ingredients in the large bowl, mixing with a spoon or a dough hook attachment on your stand mixer. Continue mixing until a shaggy dough begin extracts to form.

Here comes the fun part: the red velvet transformation! Add the red gel food coloring, starting with 1 teaspoon and mixing it thoroughly into the dough. If you desire a deeper, more vibrant red hue, add another teaspoon. Be aware that gel food coloring is more concentrated than liquid, so a little goes a long way. Continue mixing until the dough is uniformly colored. You might need to knead the dough for about 5-8 minutes on a lightly floured surface (or with your stand mixer) until it becomes smooth and elastic. It should pull away from the sides of the bowl. Place the dough in a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Step 3: Assemble the Red Velvet Rolls

Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches and about ¼ inch thick. Aim for an even thickness so your rolls bake uniformly.

Now, it’s time to prepare the luscious red velvet filling. In a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Mix them together until a thick, paste-like consistency is achieved. This mixture will be spread evenly over the rolled-out dough, leaving a small border along one of the long edges to help seal the roll. Spread the filling generously and evenly.

Starting from the long edge that is fully covered with filling, carefully roll up the dough, keeping the roll as tight as possible. This will create those beautiful spiral patterns in your cinnamon rolls. Once rolled, pinch the seam to seal it securely.

Step 4: Slice and Second Rise

Using a sharp knife or a piece of unflavored dental floss (which often provides a cleaner cut), slice the rolled dough into 12 equal portions. For the dental floss method, slide a long piece under the roll, cross the ends over the top, and pull them in opposite directions to slice through the dough. Place the sliced rolls into a greased 9×13 inch baking dish, cut-side up, ensuring they have a little space between them as they will expand. Cover the baking dish loosely with plastic wrap or a clean kitchen towel and let the rolls rise again in a warm place for another 30 to 45 minutes. This second rise is crucial for achieving light and airy cinnamon rolls.

Step 5: Bake to Perfection and Prepare the Icing

Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, uncover them and bake in the preheated oven for 20 to 25 minutes, or until they are golden brown and cooked through. The edges should be set, and the centers should be soft. Keep an eye on them, as oven temperatures can vary.

While the rolls are baking, prepare the irresistible cream cheese icing. In a medium bowl, beat together the softened cream cheese and the softened butter until smooth and creamy. You can use a hand mixer or a stand mixer for this. Gradually add the sifted powdered sugar, about ½ cup at a time, beating well after each addition. Once all the powdered sugar is incorporated, add the vanilla extract and 2 tablespoons of milk or cream. Beat until the icing is smooth and has a pourable but still thick consistency. If it’s too thick, add another tablespoon of milk or cream, a little at a time, until you reach your desired consistency.

Once the cinnamon rolls are out of the oven, let them cool slightly in the baking dish for about 10 to 15 minutes. This allows them to firm up a bit before icing. While they are still warm, generously drizzle or spread the cream cheese icing over the tops. The warmth of the rolls will help the icing melt slightly and spread beautifully. Serve these decadent Red Velvet Cinnamon Rolls warm and enjoy every delightful bite!

Conclusion:

There you have it – a truly show-stopping recipe for Red Velvet Cinnamon Rolls with Cream Cheese Icing! These aren’t just any cinnamon rolls; the vibrant red hue and subtle cocoa notes of the red velvet dough, perfectly complemented by the warm spice of cinnamon and sugar, create a unique and utterly delicious breakfast or dessert treat. The creamy, tangy cream cheese icing ties everything together beautifully, making each bite an unforgettable experience. They’re fantastic for special occasions like Vnon-alcoholic alentine’s Day or Christmas, but honestly, they’re delicious enough to brighten up any ordinary weekend morning.

I encourage you to give these Red Velvet Cinnamon Rolls a try! The process might seem a little involved, but I promise the reward is well worth it. Imagin extracte the smiles on your loved ones’ faces when they bite into these festive and flavorful rolls. Feel free to get creative with variations too – perhaps add some mini chocolate chips to the filling or sprinkle some chopped pecans on top of the icing for extra crunch. However you choose to make them, I’m confident you’ll fall in love with these delightful spirals.

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes, absolutely! You can prepare the dough up to a day in advance. Once it has completed its first rise, you can punch it down, wrap it tightly in plastic wrap, and refrigerate it overnight. Let it sit at room temperature for about 30 minutes before proceeding with shaping and baking.

How do I store leftover Red Velvet Cinnamon Rolls?

Store any uneaten 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 low oven or microwave for a few seconds to bring back that lovely soft texture and warmth.

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.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
5 Minutes

Servings
12 rolls

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 small bowl, combine warm milk and yeast. Let stand for 5-10 minutes, until foamy.
2. Step 2
   In a large bowl, whisk together granulated sugar, melted butter, egg, egg yolk, and vanilla extract. Stir in the yeast mixture. Gradually add flour, cocoa powder, salt, and red gel food coloring 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
   While dough rises, prepare the filling: In a bowl, cream together softened butter, brown sugar, and cinnamon until well combined.
5. Step 5
   Once dough has risen, punch it down and roll it out into a rectangle (about 12×18 inches). Spread the cinnamon sugar filling evenly over the dough, leaving a small border.
6. Step 6
   Roll the dough tightly from the long side. Cut into 12 equal slices. Place slices in a greased baking dish.
7. Step 7
   Bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
8. Step 8
   Prepare the icing: Beat together softened cream cheese and softened butter until smooth. Gradually add powdered sugar (not listed, assumed common ingredient) and vanilla extract until desired consistency is reached.
9. Step 9
   Drizzle or spread the cream cheese icing over the 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.