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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 and fluffy Red Velvet Cinnamon Rolls with a subtle cocoa undertone, swirled with a warm cinnamon sugar filling, and topped with a luscious tangy cream cheese icing. Perfect for cozy mornings, special brunches, or anytime you want a delicious and visually striking treat.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • ½ cup granulated sugar
  • 2 tbsp cocoa powder
  • ½ tsp salt
  • ¾ cup warm milk (lukewarm, about 110°F / 43°C)
  • ⅓ cup unsalted butter, softened
  • 2 large eggs
  • 2 tsp red food coloring (gel or liquid)
  • 1 tsp vanilla extract

Cinnamon Filling

  • ⅓ cup unsalted butter, melted
  • ¾ cup brown sugar, packed
  • 2 tbsp ground cinnamon

Cream Cheese Icing

  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Dough: Warm the milk until it is just lukewarm, then dissolve the active dry yeast in it to activate. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, and salt. Add softened butter, eggs, red food coloring, vanilla extract, and the yeast mixture. Knead the mixture until you achieve a smooth, elastic dough. Cover the bowl and let it rise for about 1 hour until doubled in size.
  2. Make the Cinnamon Filling: While the dough is rising, combine melted butter, brown sugar, and cinnamon in a small bowl to create the filling that adds sweetness and warm spice to complement the red velvet flavor.
  3. Roll and Fill the Dough: Once the dough has risen, roll it out on a floured surface into a large even rectangle. Spread the cinnamon filling evenly over the dough. Starting from the long edge, roll the dough tightly into a log, then slice it into even rolls (about 12 pieces).
  4. Proof and Bake: Place the cinnamon rolls in a greased baking dish with enough space between each to expand. Cover and let them rise again for about 30 minutes. Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes or until golden brown and puffed up.
  5. Prepare the Cream Cheese Icing: While the rolls bake, beat together softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy. This icing adds the perfect tangy, sweet finish.
  6. Ice and Serve: Allow the cinnamon rolls to cool slightly after baking, then generously drizzle the cream cheese icing on top. Serve warm and enjoy the rich harmony of flavors and textures.

Notes

  • Make sure the milk is warm, not hot, to properly activate the yeast for the best rise.
  • Knead the dough thoroughly until smooth and elastic for a tender crumb and good structure.
  • Roll the dough into an even rectangle for consistent roll size and even baking.
  • Don’t rush the proofing stages to ensure light, fluffy rolls with great texture.
  • Use room temperature cream cheese and butter to achieve a smooth, lump-free cream cheese icing.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days to maintain freshness.
  • Freeze individually wrapped cinnamon rolls for up to 2 months; thaw overnight in the refrigerator before reheating.
  • Reheat leftovers in the microwave for 20-30 seconds or in a low oven until warm.

Nutrition

Keywords: red velvet cinnamon rolls, cream cheese icing, cinnamon rolls, breakfast rolls, red velvet, cinnamon swirl, soft rolls, brunch recipe

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