Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

Introduction

Red Velvet Cinnamon Rolls combine the classic comfort of cinnamon rolls with a vibrant twist of red velvet flavor. Soft, rich, and topped with creamy frosting, these rolls are perfect for brunch or a special treat that impresses every time.

Ingredients

• 3 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup milk, warmed to 110-115°F
• 1/4 cup unsalted butter, melted
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 1 tablespoon unsweetened cocoa powder
• 1/2 cup unsalted butter, softened (for filling)
• 1 cup packed brown sugar
• 2 tablespoons unsweetened cocoa powder (for filling)
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 2-4 tablespoons milk, or more as needed for consistency

Instructions

1. Step 1: In a large bowl, whisk together the flour, sugar, salt, and yeast. Ensure the yeast is evenly distributed.
2. Step 2: In a separate bowl, whisk warm milk, melted butter, egg, vanilla extract, red food coloring, and cocoa powder. Keep the milk temperature between 110-115°F.
3. Step 3: Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.
4. Step 4: Turn dough onto a floured surface and knead 6-8 minutes until smooth and elastic; or knead 5-7 minutes with a stand mixer’s dough hook.
5. Step 5: Place dough in a greased bowl, turning to coat. Cover and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
6. Step 6: Ensure butter for filling is softened to room temperature.
7. Step 7: Mix softened butter, brown sugar, cocoa powder, cinnamon, and nutmeg in a medium bowl until smooth and spreadable.
8. Step 8: Punch down risen dough, roll it out on a floured surface into a 12×18 inch rectangle.
9. Step 9: Spread the cinnamon filling evenly over dough, leaving a small border on one long side.
10. Step 10: Roll dough tightly from the long side opposite the border into a log.
11. Step 11: Cut the log into 12 equal slices using a sharp serrated knife or unflavored dental floss.
12. Step 12: Arrange rolls in a greased 9×13 inch baking dish. Cover and let rise for another 30-45 minutes until puffy.
13. Step 13: Preheat oven to 350°F (175°C) and bake rolls 25-30 minutes until golden brown and cooked through.
14. Step 14: Let rolls cool in the dish for 10-15 minutes before frosting.
15. Step 15: Ensure cream cheese and butter for frosting are softened to room temperature.
16. Step 16: Beat cream cheese and butter together until light and fluffy using an electric mixer.
17. Step 17: Gradually add powdered sugar, one cup at a time, beating on low until combined.
18. Step 18: Stir in vanilla extract, then add milk one tablespoon at a time until desired frosting consistency is reached.
19. Step 19: Spread frosting generously over warm cinnamon rolls.
20. Step 20: Serve warm and enjoy fresh for best flavor.

Tips & Variations

• Use a stand mixer with a dough hook to make kneading easier and faster.
• For a deeper red color, add an extra half tablespoon of red food coloring.
• Swap nutmeg with allspice for a different warm spice flavor.
• For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
• Make the rolls the night before and refrigerate after the second rise; bake fresh in the morning.

Storage

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 20-30 seconds or in a warm oven until warmed through. For best taste, enjoy them fresh on the day of baking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Red Velvet Cinnamon Rolls?

Yes, you can freeze unbaked or baked cinnamon rolls. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking or reheating, and adjust rise time if baking frozen rolls.

What milk temperature is best for activating yeast?

Milk should be warmed between 110-115°F. Too hot will kill the yeast; too cool won’t activate it properly. Use a thermometer to ensure accuracy for the best rise.