Red Velvet Cinnamon Rolls with Cream Cheese Icing

Red Velvet Cinnamon Rolls with Cream Cheese Icing

If you love the rich, velvety flavor of red velvet cake and the warm, gooey goodness of cinnamon rolls, this recipe is for you! These Red Velvet Cinnamon Rolls with Cream Cheese Icing combine the best of both worlds—soft, fluffy dough swirled with cinnamon sugar and topped with tangy cream cheese glaze. Perfect for breakfast, brunch, or dessert, these rolls are sure to impress.

Red velvet’s origins trace back to the 1800s, when cocoa was used to soften flour, giving cakes a finer texture and reddish hue. Today, we use food coloring for that signature vibrant red, paired with a hint of cocoa for depth. The cream cheese icing adds a luscious finish, balancing the sweetness of the rolls.

Prep Time: 20 minutes | Rise Time: 1.5 hours | Cook Time: 25 minutes | Total Time: 2 hours 15 minutes | Servings: 12 rolls

Ingredients for Red Velvet Cinnamon Rolls

• For the dough:
  • 3 ½ cups all-purpose flour (plus extra for dusting)
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 tsp salt
  • 1 cup warm milk (110°F/45°C)
  • 1 large egg, room temperature
  • ¼ cup unsalted butter, melted
  • 1 tbsp cocoa powder
  • 1 tbsp red food coloring (gel works best)
  • 1 tsp vanilla extract
• For the filling:
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • 2 tbsp ground cinnamon
• For the cream cheese icing:
  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk (as needed for consistency)

Step-by-Step Instructions

1. Make the dough: In a large bowl, mix flour, sugar, yeast, and salt. In a separate bowl, whisk warm milk, egg, melted butter, cocoa powder, red food coloring, and vanilla. Gradually add wet ingredients to dry, stirring until a shaggy dough forms.
2. Knead the dough: Turn onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.
3. Roll out the dough: Punch down the dough and roll into a 16×12-inch rectangle. Spread softened butter evenly over the surface, then sprinkle with brown sugar and cinnamon.
4. Shape the rolls: Tightly roll the dough lengthwise into a log. Cut into 12 even slices using a sharp knife or dental floss. Place in a greased 9×13-inch baking dish, cover, and let rise for 30 minutes.
5. Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until edges are golden. Let cool slightly before icing.
6. Make the icing: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk as needed for a drizzleable consistency. Spread over warm rolls and serve!

Nutrition Information (per roll)

Calories	Carbs	Fat	Protein
380	52g	18g	5g

Tips for Perfect Red Velvet Cinnamon Rolls

• Use gel food coloring for a vibrant red hue without thinning the dough.
• Don’t skip the second rise—it ensures fluffy, light rolls.
• Warm milk should be lukewarm, not hot, to avoid killing the yeast.
• For gooier rolls, add an extra ¼ cup brown sugar to the filling.
• Storage: Keep in an airtight container for up to 3 days or freeze unbaked rolls for later.

FAQs

Can I make these rolls ahead of time?

Yes! Prepare the rolls up to the second rise, then refrigerate overnight. Bake in the morning.

Can I use a different icing?

Absolutely! A simple vanilla glaze (powdered sugar + milk) works, but cream cheese complements the red velvet best.

Why did my rolls turn out dense?

This usually happens if the yeast was inactive or the dough overproofed. Check yeast expiration and rise times carefully.