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Red Velvet Cinnamon Rolls with Cream Cheese Icing

Red Velvet Cinnamon Rolls with Cream Cheese Icing
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Soft, fluffy Red Velvet Cinnamon Rolls infused with rich cocoa and warm cinnamon flavors, topped with a luscious cream cheese icing. Perfect for breakfast, brunch, or dessert, these rolls combine classic cinnamon roll comfort with red velvet indulgence for a unique and irresistible treat.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ cup granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ⅓ cup melted butter, plus extra for filling
  • 1 cup warm milk (about 110°F)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 tablespoon white vinegar
  • 2 teaspoons red food coloring

Cinnamon Filling

  • ⅓ cup softened butter
  • 1 cup brown sugar, packed
  • 2 tablespoons ground cinnamon

Cream Cheese Icing

  • 4 ounces cream cheese, softened
  • ¼ cup softened butter
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Dough: Warm the milk until slightly warm to the touch (about 110°F), then mix in active dry yeast and a pinch of sugar. Let it sit for 5-10 minutes to activate. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt. Add eggs, melted butter, white vinegar, red food coloring, and the activated yeast mixture. Knead the dough until soft and elastic. Cover and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  2. Make the Cinnamon Filling: In a small bowl, mix softened butter with brown sugar and cinnamon until a smooth, spreadable paste forms. This filling will provide the classic cinnamon aroma and sweetness.
  3. Roll and Fill the Dough: Once risen, roll the dough out on a floured surface into a 12 x 16-inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
  4. Roll the Dough: Carefully roll the dough from the long edge into a tight log. Seal the edges by pinching the dough together.
  5. Slice and Arrange: Cut the log into 12 equal slices using a sharp knife or dental floss. Place the rolls, cut side up, into a greased baking pan. Cover and let rise for another 30-45 minutes until puffed.
  6. Bake the Rolls: Preheat oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown and cooked through. Watch edges for doneness.
  7. Prepare the Cream Cheese Icing: While rolls bake, beat softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth and spreadable.
  8. Ice and Serve: After rolls cool slightly, generously spread cream cheese icing over the top so it melts into every crevice. Serve warm and enjoy.

Notes

  • Activate your yeast properly by using warm, not hot, milk to avoid killing it.
  • Don’t skip the white vinegar; it enhances the tender crumb and deepens the red velvet color.
  • Knead the dough just until soft and elastic to avoid tough rolls.
  • Use room temperature eggs, butter, and cream cheese for better texture and mixing.
  • Keep dough covered while rising to retain moisture and aid proper proofing.

Nutrition

Keywords: red velvet cinnamon rolls, cream cheese icing, cinnamon rolls, red velvet dessert, sweet rolls, breakfast pastry, brunch recipe

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