Print

Red Velvet Cinnamon Rolls with Cream Cheese Icing Recipe

Print Recipe

★★★★★

4.6 from 131 reviews

Indulge in these decadent Red Velvet Cinnamon Rolls featuring a rich, velvety red dough swirled with a spiced cinnamon filling and topped with smooth, tangy cream cheese icing. Perfect for breakfast or dessert, these cinnamon rolls combine classic flavors with a vibrant twist.

Ingredients

Scale

Red Velvet Dough

  • 2 ½ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • ¾ cup whole milk, warm (about 110°F)
  • 2 tablespoons unsalted butter, softened
  • 1 large egg
  • 2 teaspoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Cinnamon Filling

  • ½ cup light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 3 tablespoons unsalted butter, melted

Cream Cheese Icing

  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 2–3 tablespoons milk, as needed for consistency

Instructions

  1. Prepare the Red Velvet Dough: In a large mixing bowl, combine the flour, cocoa powder, sugar, salt, and yeast. Warm the milk until it reaches about 110°F, then add the softened butter, egg, red food coloring, vanilla extract, and vinegar. Gradually add the wet ingredients to the dry and mix until a soft dough forms. Knead the dough for about 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise for 1 to 1 ½ hours until doubled in size.
  2. Make the Cinnamon Filling: In a small bowl, mix together the brown sugar and cinnamon. Melt the butter and keep it ready for spreading over the dough.
  3. Roll Out and Fill the Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle approximately 15×10 inches. Brush the melted butter evenly over the dough and sprinkle the cinnamon sugar mixture on top.
  4. Shape the Rolls: Starting from one of the longer edges, tightly roll the dough into a log. Cut the log into 9–12 equal slices using a sharp knife or dental floss. Place the slices in a greased baking dish or lined baking sheet, spaced slightly apart for expansion.
  5. Final Rise: Cover the rolls loosely with plastic wrap or a kitchen towel and let them rise for another 30–45 minutes until puffy.
  6. Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20–25 minutes until they are set and lightly golden on top.
  7. Prepare the Cream Cheese Icing: While the rolls bake, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Add milk one tablespoon at a time until the desired spreading consistency is achieved.
  8. Frost and Serve: Remove the rolls from the oven and let them cool for 5–10 minutes. Spread the cream cheese icing generously over the warm rolls. Serve warm for the best flavor and texture.

Notes

  • Ensure your milk is warm but not hot to activate the yeast properly without killing it.
  • For extra fluffy rolls, don’t skip the second rise after shaping the rolls.
  • You can substitute vegetable shortening for butter in the dough for a dairy-free option but the flavor will vary.
  • Red food coloring is essential to achieve the classic red velvet hue.
  • Use room temperature cream cheese and butter for smooth icing without lumps.

Keywords: red velvet cinnamon rolls, cinnamon rolls recipe, cream cheese icing, breakfast pastries, red velvet dessert

Find it online: https://recipeswithria.com/red-velvet-cinnamon-rolls-with-cream-cheese-icing-recipe/