Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

Introduction

Red Velvet Cinnamon Rolls combine the classic flavors of cinnamon rolls with a festive red velvet twist. Soft, tender, and topped with creamy frosting, these rolls make a delightful treat for breakfast or dessert.

Ingredients

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup warm milk (about 110°F or 43°C)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter (melted)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon cocoa powder
• 1 tablespoon red food coloring
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup brown sugar (packed)
• 1 tablespoon ground cinnamon
• 1/4 cup unsalted butter (softened, for filling)
• 4 ounces cream cheese (softened)
• 1/4 cup unsalted butter (softened, for frosting)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 1-2 tablespoons milk (to reach desired frosting consistency)

Instructions

1. Step 1: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
2. Step 2: In a large mixing bowl, combine melted butter, egg, vanilla extract, cocoa powder, and red food coloring. Add the activated yeast mixture and mix well.
3. Step 3: Gradually add the all-purpose flour and salt to the wet mixture, mixing until a soft dough forms.
4. Step 4: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
5. Step 5: Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Step 6: In a small bowl, combine the brown sugar, ground cinnamon, and softened butter until well blended.
7. Step 7: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a rectangle about 1/4 inch thick.
8. Step 8: Evenly spread the cinnamon filling over the rolled-out dough.
9. Step 9: Starting from one long edge, tightly roll the dough into a log.
10. Step 10: Cut the log into 12 equal pieces and place them in a greased baking dish.
11. Step 11: Cover the rolls and let them rise for another 30 minutes until puffy.
12. Step 12: Preheat your oven to 350°F (175°C).
13. Step 13: Bake the rolls for 25-30 minutes, or until they are set and lightly golden.
14. Step 14: While the rolls bake, prepare the frosting by beating together cream cheese, softened butter, powdered sugar, vanilla extract, and milk until smooth and creamy.
15. Step 15: Once baked, let the rolls cool slightly before spreading the cream cheese frosting on top.

Tips & Variations

• For a more vibrant red color, use gel food coloring instead of liquid.
• Try adding chopped nuts or chocolate chips inside the filling for extra texture and flavor.
• Make sure your milk is warm, not hot, to properly activate the yeast without killing it.
• If you prefer less sweetness, reduce the amount of powdered sugar in the frosting.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving, and add extra frosting if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before rolling and filling.

What can I use instead of cream cheese frosting?

You can substitute with a simple vanilla glaze made from powdered sugar, milk, and vanilla extract for a lighter topping.

Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.7 from 113 reviews

Delight in these indulgent Red Velvet Cinnamon Rolls featuring a soft, cocoa-infused dough tinted with vibrant red food coloring, swirled with a delicious cinnamon-sugar filling, and topped with a creamy, tangy cream cheese frosting. Perfect for a festive breakfast or a special treat, these rolls combine classic comfort flavors with a striking appearance.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 50 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough:

• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup warm milk (about 110°F or 43°C)
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter (melted)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon cocoa powder
• 1 tablespoon red food coloring
• 3 cups all-purpose flour
• 1/2 teaspoon salt

For the Cinnamon Filling:

• 1/2 cup brown sugar (packed)
• 1 tablespoon ground cinnamon
• 1/4 cup unsalted butter (softened)

For the Cream Cheese Frosting:

• 4 ounces cream cheese (softened)
• 1/4 cup unsalted butter (softened)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (to reach desired consistency)

Instructions

1. Prepare the Dough: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy. In a large mixing bowl, whisk together melted butter, egg, vanilla extract, cocoa powder, and red food coloring. Add the activated yeast mixture and mix thoroughly to combine.
2. Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients, stirring until a soft dough forms.
3. Knead and Rise: Turn the dough onto a floured surface and knead it for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Prepare the Filling: In a small bowl, mix together brown sugar, ground cinnamon, and softened butter until fully blended and spreadable.
5. Roll Out the Dough: After the dough has risen, punch it down and place it on a floured surface. Roll it into a 1/4-inch thick rectangle. Evenly spread the cinnamon filling over the surface of the dough.
6. Shape the Rolls: Starting from one long edge, tightly roll the dough into a log. Slice the log into 12 equal pieces and arrange them in a greased baking dish with some space between each roll.
7. Second Rise: Cover the rolls with a clean towel or plastic wrap and let them rise for another 30 minutes until puffy.
8. Bake the Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they are set and lightly golden on top. Let them cool slightly before frosting.
9. Prepare the Cream Cheese Frosting: Beat together softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. Add 1-2 tablespoons of milk as needed to achieve the desired consistency. Spread the frosting over the warm cinnamon rolls before serving.

Notes

• Ensure the milk is warm but not hot to properly activate the yeast.
• Knead the dough enough to develop gluten for a soft and elastic texture.
• Use room temperature butter for the filling to spread easily and evenly.
• Red food coloring can be adjusted for desired hue intensity.
• Allow rolls to cool slightly before frosting to prevent the frosting from melting completely.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Reheat rolls gently in the microwave or oven before serving to refresh softness.

Keywords: red velvet cinnamon rolls, cinnamon rolls recipe, homemade cinnamon rolls, cream cheese frosting, breakfast pastries, holiday treats