Introduction
Red Velvet Cinnamon Rolls with Cream Cheese Frosting are the ultimate indulgence that combines the richness of red velvet cake with the comforting warmth of freshly baked cinnamon rolls. These vibrant and decadent rolls are a perfect blend of sweet and tangy, topped with a luscious cream cheese frosting that melts beautifully into the soft, pillowy layers of the rolls. Whether you’re preparing them for a special occasion or simply treating yourself, these rolls are guaranteed to satisfy your cravings and leave a lasting impression.

The History of Red Velvet Cinnamon Rolls
The origins of red velvet cake date back to the early 20th century, with a deep connection to the Southern United States. The iconic red hue of the cake, traditionally achieved with cocoa powder and food coloring, became a signature feature of the dessert. Over time, the popularity of red velvet cake grew, leading to creative adaptations, such as Red Velvet Cinnamon Rolls. This innovation marries the flavors of red velvet cake with the beloved, buttery cinnamon roll, making it a showstopper at brunches and gatherings. The combination of the cake’s signature tangy taste and cinnamon’s sweet warmth creates a perfect fusion of two classic favorites.

Ingredients Breakdown
For the Dough:

4 cups all-purpose flour
2 tablespoons granulated sugar
1 packet active dry yeast
1 teaspoon salt
1 cup whole milk, warm
¼ cup unsalted butter, melted
1 large egg
2 tablespoons cocoa powder
1 teaspoon red food coloring

For the Filling:

¾ cup brown sugar, packed
2 tablespoons ground cinnamon
¼ cup unsalted butter, softened
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened
4 tablespoons unsalted butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

Step-by-Step Recipe
Begin by preparing the dough. In a mixing bowl, combine the warm milk, sugar, and yeast. Let the mixture sit for 5 minutes until it becomes frothy. In a separate bowl, whisk together the flour, salt, cocoa powder, and red food coloring. Add the melted butter and egg to the yeast mixture, then gradually add the dry ingredients, stirring until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise for about 1-2 hours, or until doubled in size.

While the dough rises, prepare the filling by combining the brown sugar, cinnamon, softened butter, and vanilla extract in a small bowl. Once the dough has risen, punch it down and roll it out into a rectangle on a floured surface. Spread the cinnamon filling evenly over the dough, leaving a small border at the edges. Carefully roll the dough into a log, then slice it into approximately 12 equal pieces. Arrange the rolls in a greased baking dish, cover with a kitchen towel, and allow them to rise for another 30-45 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes, or until golden brown on top. While the rolls are baking, prepare the cream cheese frosting. Beat together the softened cream cheese and butter until smooth, then add the powdered sugar, vanilla extract, and a pinch of salt, mixing until well combined.

Once the rolls are finished baking, remove them from the oven and allow them to cool slightly. Generously spread the cream cheese frosting over the warm rolls, allowing it to melt into the layers for the ultimate indulgence. Serve immediately and enjoy the soft, fluffy, and flavorful red velvet cinnamon rolls with the creamy frosting.

Tips for the Perfect Red Velvet Cinnamon Rolls
For an extra soft and fluffy texture, be sure to knead the dough thoroughly to develop the gluten. Use warm milk to activate the yeast, but not too hot, as it can kill the yeast. If you don’t have red food coloring, you can use a small amount of beetroot powder as a natural alternative for coloring. Letting the dough rise properly is key to achieving the perfect texture, so don’t rush this step. Additionally, be generous with the cream cheese frosting for a rich and indulgent finish.

Variations and Customizations
Feel free to get creative with your Red Velvet Cinnamon Rolls by adding your favorite ingredients. You can add chopped nuts, such as walnuts or pecans, into the filling for a bit of crunch. For an extra layer of flavor, drizzle a little caramel sauce over the finished rolls. If you prefer a different frosting, a simple glaze made of powdered sugar and milk can be used as an alternative to the cream cheese frosting.

Health Considerations and Nutritional Value
While Red Velvet Cinnamon Rolls are undoubtedly a treat, they can be high in sugar and calories. One roll can contain upwards of 300-400 calories depending on the size and the amount of frosting used. For those looking for a healthier alternative, consider using whole wheat flour for the dough, reducing the sugar, or using a lighter frosting made with Greek yogurt. It’s also worth noting that these rolls are best enjoyed in moderation, as they are a rich dessert or breakfast item.

FAQ
Can I make the dough ahead of time? Yes! You can prepare the dough and let it rise in the fridge overnight. Just make sure to bring it to room temperature before rolling it out and continuing with the recipe.

Can I freeze the rolls? Yes, you can freeze the unbaked rolls after assembling them. Just place them in a freezer-safe container and freeze for up to 3 months. When ready to bake, allow them to thaw and rise before baking as usual.

Can I make these without the food coloring? Yes, the food coloring is purely for aesthetic purposes. If you prefer not to use it, simply skip the step and proceed with the recipe. The rolls will still taste just as delicious.

Red Velvet Cinnamon Rolls with Cream Cheese Frosting

Red Velvet Cinnamon Rolls with Cream Cheese Frosting are a decadent treat that blends the flavors of red velvet cake and cinnamon rolls, topped with a creamy frosting. These rolls are perfect for special occasions or as an indulgent breakfast.

Print Recipe Pin Recipe

Prep Time 3

Cook Time 22

Servings 12

Ingredients

For the dough:

1 cup whole milk
½ cup 1 stick unsalted butter
½ cup + 1 tablespoon sugar divided
1 ¾-oz. package (2 ¼ teaspoons) active dry yeast
4 cups all-purpose flour plus more for rolling out the dough
3 tablespoons unsweetened cocoa powder
1 teaspoon kosher salt
2 large eggs at room temperature
Red food coloring
Cooking spray

For the filling:

2 tablespoons unsalted butter melted
½ cup packed light brown sugar
¼ cup sugar
1 tablespoon ground cinnamon

For the frosting:

1 8-oz. package cream cheese, at room temperature
½ cup 1 stick unsalted butter, at room temperature
2 teaspoons vanilla extract
2 tablespoons buttermilk
¼ teaspoon kosher salt
1 ⅓ cups confectioners’ sugar sifted

Instructions

Make the dough:

In a small saucepan over low heat, combine the milk and butter. Cook until the butter has melted and the mixture reaches a temperature just below 110°F. Stir in 1 tablespoon of sugar and the yeast, then set the mixture aside for 5 minutes.
In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour, cocoa powder, salt, and the remaining ½ cup of sugar. Add the yeast mixture and the eggs to the stand mixer, and beat for 2 minutes. Add red food coloring until the dough reaches your desired color, then continue to beat for another 6 minutes until the dough is well combined. (The dough will be tacky. If it feels too sticky or if you’re in a humid environment, gradually add 1 tablespoon of flour at a time until the dough reaches a smooth consistency.)
Grease a large bowl with cooking spray, transfer the dough into the bowl, and cover it with plastic wrap. Let the dough rise in a warm, dark place until it doubles in size, about 2 hours. Grease a 13×9-inch baking pan with cooking spray.
Lightly flour your work surface, then roll the dough into a rectangle that’s about ¼-inch thick and measures approximately 12×18 inches.

Make the filling:

Brush the dough evenly with the melted butter. In a medium bowl, whisk together the brown sugar, sugar, and cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the buttered dough.
Starting from the long edge, tightly roll the dough into a log. Slice off the ends, then cut the log into 12 rolls. Arrange the rolls in the greased baking dish, cover them with plastic wrap, and set aside in a warm, dark place to rise until they double in size, about 30 minutes.

Bake the rolls:

Preheat the oven to 350°F. Uncover the rolls and bake for 18 to 22 minutes, or until they are fully baked and no longer doughy. Let the rolls cool.

Make the frosting:

In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter. Add the vanilla extract, buttermilk, salt, and confectioners’ sugar, and beat until fully combined.
Spread the frosting over the cooled cinnamon rolls and serve.

Notes

To make cinnamon roll dough by hand, combine the ingredients in a large bowl using a wooden spoon or spatula until the dough starts to come together. Then transfer it to a floured surface and knead by hand until smooth and elastic, about 5 to 7 minutes.
For a vibrant red color in the cinnamon roll dough, opt for gel food coloring. It’s more concentrated than liquid food coloring, which results in a brighter color. Start with about 3 drops of gel food coloring and add more as needed.
To check if your yeast is active, dissolve about a teaspoon of yeast in half a cup of warm water. After 10 minutes, if the mixture is bubbly, the yeast is still good to use.

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