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Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

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  • Author: Laura
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 12 cinnamon rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Indulge in the perfect fusion of classic cinnamon rolls and rich red velvet cake with these Red Velvet Cinnamon Rolls. Soft, fluffy, and bursting with a luscious cinnamon-cocoa filling, these rolls are topped with a creamy homemade cream cheese frosting that melts in your mouth. This ultimate guide takes you step-by-step through the process of making bakery-quality red velvet cinnamon rolls from scratch, ideal for breakfast, brunch, or a special dessert.

Ingredients

Scale

Dough

  • 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

Filling

  • 1/2 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk, or more as needed for consistency

Instructions

  1. Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and active dry yeast until the yeast is evenly distributed throughout the mixture.
  2. Mix the wet ingredients: In a separate bowl, whisk together the warm milk (110-115°F), melted butter, beaten egg, vanilla extract, red food coloring, and unsweetened cocoa powder until fully combined.
  3. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or dough hook attachment until a shaggy dough forms.
  4. Knead the dough: Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook to knead for 5-7 minutes.
  5. First rise: Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap or a kitchen towel, then let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Prepare the filling: Ensure the butter is softened. In a medium bowl, thoroughly mix the softened butter, brown sugar, cocoa powder, cinnamon, and nutmeg until smooth and spreadable.
  7. Roll out the dough: After the dough has doubled, punch it down and turn it out onto a floured surface. Roll it into a 12×18 inch rectangle.
  8. Spread the filling: Evenly spread the prepared red velvet filling over the dough, leaving a small border along one long edge.
  9. Form the roll: Starting from the long edge opposite the border, tightly roll the dough into a log.
  10. Slice the rolls: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal slices.
  11. Second rise: Place the rolls cut side up in a greased 9×13 inch baking dish. Cover loosely and let rise in a warm spot for 30-45 minutes until puffy.
  12. Preheat and bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes or until golden brown and cooked through.
  13. Cool before frosting: Allow the cinnamon rolls to cool in the baking dish for 10-15 minutes before applying frosting.
  14. Make the frosting: Beat the softened cream cheese and butter with an electric mixer until light and fluffy. Gradually add the powdered sugar, beating on low until combined.
  15. Adjust frosting consistency: Stir in vanilla extract and add milk one tablespoon at a time until desired consistency is reached.
  16. Frost the rolls: Generously spread the cream cheese frosting over the warm cinnamon rolls.
  17. Serve and store: Serve warm for best flavor. Store leftovers in an airtight container in the refrigerator up to 3 days, reheating gently before serving.

Notes

  • Milk temperature between 110-115°F is important to activate yeast without killing it.
  • Softened butter is key for both filling and frosting to ensure smooth texture.
  • Use a sharp serrated knife or dental floss to avoid squishing rolls when slicing.
  • Letting the rolls rise twice ensures a tender, fluffy texture.
  • These rolls can be frozen after the first rise; thaw and proceed with the second rise before baking.
  • Adjust frosting thickness by adding more or less milk as needed.
  • Best enjoyed fresh but can be refrigerated and gently reheated.

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