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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 with Cream Cheese Icing combine the warm spice of cinnamon rolls with the rich flavor and vibrant color of red velvet. Topped with a luscious, tangy cream cheese icing, these rolls are perfect for breakfast, brunch, or dessert, offering a delightful treat for any occasion.

Ingredients

Scale

Dough

  • 3 1/2 cups all-purpose flour
  • 2 1/4 tsp active dry yeast (1 package)
  • 1/4 cup granulated sugar (plus 1 tsp for yeast activation)
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1 cup warm whole milk (about 110°F / 43°C)
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract

Filling

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1 tbsp ground cinnamon
  • Pinch of salt

Cream Cheese Icing

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine warm milk, active dry yeast, and 1 teaspoon of granulated sugar. Let it activate until foamy, about 5 to 10 minutes. Add flour, cocoa powder, salt, remaining sugar, melted butter, egg, red food coloring, and vanilla extract. Mix until a soft dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
  2. Let the Dough Rise: Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  3. Prepare the Filling: While the dough rises, mix softened butter, brown sugar, ground cinnamon, and a pinch of salt in a small bowl to create the cinnamon filling.
  4. Roll Out and Fill: Punch down the risen dough and roll it out on a floured surface into a 12 by 16 inch rectangle. Spread the cinnamon filling evenly over the dough.
  5. Roll and Cut: Roll the dough tightly from the long edge into a log. Slice the log into 12 even rolls using a sharp knife or unflavored dental floss. Place them cut-side up in a greased baking dish.
  6. Final Rise: Cover the rolls and let them rise again for 30-45 minutes until puffed and nearly doubled.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, until set with lightly golden but still soft tops.
  8. Make the Cream Cheese Icing: While baking, whip together softened cream cheese, powdered sugar, melted butter, and vanilla extract until smooth and creamy.
  9. Ice and Serve: Remove rolls from oven and cool for 10 minutes. Generously spread cream cheese icing over warm rolls and serve immediately.

Notes

  • Ensure milk is warm, not hot, to properly activate yeast.
  • Knead dough thoroughly to develop gluten for soft, fluffy texture.
  • Use room temperature ingredients for smooth dough formation and proper rise.
  • Slice rolls gently using a serrated knife or dental floss to avoid squishing.
  • Allow rolls to cool slightly before icing to prevent melting the frosting into a glaze.

Nutrition

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

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