Do you love irresistible desserts that combine bold flavor, pillowy softness, and a dreamy swirl of cream cheese icing? Then you’re about to meet your next baking obsession: Red Velvet Cinnamon Rolls with Cream Cheese Icing! These rolls are everything you crave in a classic cinnamon roll–warm, gooey, and fragrant–but with the vibrant twist and subtle cocoa notes of red velvet cake. It’s a show-stopping treat that always draws “oohs” and “aahs” at family brunches and holiday breakfasts. Did you know red velvet’s origins are a delightful mystery, rumored to come from vintage Southern kitchens? I love stacking these up beside my classic Blueberry Lemon Sweet Rolls—together, they make brunch a true celebration! Get ready to conquer the kitchen: these rolls are simpler than you think, perfect for novice bakers and impressive enough for any occasion.
What is Red Velvet Cinnamon Rolls with Cream Cheese Icing?
So, what’s in a name? Why not just call these “cinnamon rolls with a surprise?” Red Velvet Cinnamon Rolls with Cream Cheese Icing are exactly what they sound like: dreamy, rich red velvet dough swirled with a classic cinnamon-sugar filling, all topped with a heavenly layer of cream cheese icing. It’s basically what happens when your favorite cake and your favorite breakfast treat collude for ultimate happiness. Ever heard the old saying, “the way to a man’s heart is through his stomach?” Well, with these beauties, you might win over anyone’s heart! Curious yet? There’s only one way to settle it—grab your apron and let’s bake!
Why You’ll Love This
What’s not to love about these Red Velvet Cinnamon Rolls with Cream Cheese Icing? First, you get the jaw-dropping look and lush, subtle cocoa flavor of red velvet baked right into every soft, swirled bite—it’s like a dessert and breakfast in one. Making these at home means saving big compared to the fancy bakery or brunch café versions, and you get to control the ingredients for a fresher, tastier result. The crowning glory? That smooth, tangy, and lightly sweetened cream cheese icing slathered across the top. If you’ve ever enjoyed my Classic Cinnamon Rolls, you’ll adore these with their upgraded color, flavor, and wow-factor. Ready to make weekend mornings even sweeter? It’s time to give these a whirl!
How to Make
Quick Overview
What sets these Red Velvet Cinnamon Rolls with Cream Cheese Icing apart is their straightforward process, vibrant color, and decadent creaminess. You’ll love how quickly the dough comes together, and you don’t need any fancy ingredients—just a little cocoa, a dash of red food coloring, and pantry staples. The icing is rich yet quick to whip up, making this a great project for beginner bakers. Prep plus rising time is about 2 hours, with only 20-25 minutes in the oven—perfect for a lazy weekend or special occasion.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 package (2 1/4 tsp) active dry yeast
- 1/2 tsp salt
- 3/4 cup warm milk (about 110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- Red food coloring (gel preferred, use to achieve desired color)
For the Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup granulated sugar
For the Cream Cheese Icing:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1-2 tbsp milk (optional, to thin the icing)
Directions
Prepare the Dough:
In a large mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Pour in the warm milk, melted butter, egg, cocoa powder, vanilla extract, and several drops of red food coloring. Stir until the mixture starts to form a dough.
Turn the dough out onto a floured surface and knead for 5-7 minutes, until it’s smooth, soft, and elastic. If the dough is sticky, add a bit more flour, a little at a time. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
Make the Filling:
In a small bowl, thoroughly mix the softened butter, brown sugar, ground cinnamon, and granulated sugar until you have a smooth, spreadable paste.
Assemble the Rolls:
Punch down the risen dough and turn it onto a lightly floured surface. Roll it into a large rectangle, about 12×18 inches. Evenly spread the cinnamon filling over the surface, making sure to reach the edges.
From the longer side, tightly roll the dough into a log. Slice the log into 12 even rolls—using dental floss helps keep the slices neat, but a sharp knife works too. Place the rolls in a greased 9×13-inch baking dish. Re-cover with a towel and let rise for another 30 minutes.
Bake the Rolls:
Preheat your oven to 350°F (175°C). After the second rise, bake the rolls for 20-25 minutes, until puffed up and lightly golden. They should spring back when touched.
Prepare the Cream Cheese Icing:
While the rolls bake, make the icing: beat together cream cheese and butter with a hand mixer until fluffy. Mix in powdered sugar and vanilla extract; add milk a tablespoon at a time if needed for a smooth, spreadable consistency.
Finish and Serve:
Let the rolls cool for about 10 minutes after baking, then slather on the cream cheese icing while they’re still warm, letting it melt into the spirals. Serve immediately for soft, gooey perfection.
What to Serve With
These Red Velvet Cinnamon Rolls are delightfully rich on their own, but a few well-chosen sides or drinks can really round out the experience. Try serving them with fresh berries or a fruit salad for a refreshing contrast. A strong coffee, creamy latte, or classic hot chocolate brings out the chocolate notes of the rolls. For brunch, consider scrambled eggs or a crispy bacon side for a sweet-savory balance. Want to go all out? Pair with my Berry Yogurt Parfaits or a tall glass of fresh orange juice for an inspiring start to your day.
Top Tips for Perfecting
- Get the Color Right: Use gel red food coloring for the most vibrant hue, and go slow—a little goes a long way!
- Ingredient Swaps: Out of cream cheese? Try mascarpone or a basic vanilla icing instead.
- Rising Time: If your kitchen is cool and the dough isn’t rising well, pop the bowl into a slightly warmed (but turned off) oven with a dish of hot water to help it along.
- Avoid Overbaking: Start checking the rolls at 20 minutes; overbaking will dry them out. Slightly underdone is better for that gooey texture.
- Neat Slices: For picture-perfect spirals, use unflavored dental floss to slice the rolled dough before baking.
Storing and Reheating Tips
Red Velvet Cinnamon Rolls are best served fresh, but leftovers are still delicious! Store cooled rolls in an airtight container at room temperature for up to 2 days or refrigerate for 4-5 days. To freeze, wrap individually (without the icing) in plastic wrap and keep in a freezer-safe bag for up to 2 months. To reheat, microwave individual rolls for about 30 seconds, or warm a tray in the oven at 300°F (150°C) for 10-15 minutes until soft and warm. For frozen rolls, thaw overnight in the fridge before reheating, then add fresh icing just before serving for best results.
FAQs
Can I make these cinnamon rolls ahead of time?
Yes! Simply assemble the rolls and arrange them in the baking dish. Cover tightly and refrigerate overnight. In the morning, let them rise at room temperature for about an hour before baking as directed.
Can I use instant yeast instead of active dry yeast?
Absolutely. Substitute 1:1, but you can skip the proofing step—just add it straight to the dry ingredients.
What makes red velvet different from regular cinnamon rolls?
Red velvet dough has a subtle cocoa flavor, extra softness thanks to the added egg and butter, and that beautiful red color—plus it tastes particularly amazing with tangy cream cheese icing!
Can I make these rolls vegan or dairy-free?
You can! Substitute plant-based butter, nondairy milk, and vegan cream cheese. Use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) instead of a regular egg.
How do I get my rolls extra fluffy?
Don’t rush the rising steps and make sure your yeast is fresh! The dough should be soft and slightly tacky after kneading—a little patience guarantees fluffier rolls.
Conclusion
Red Velvet Cinnamon Rolls with Cream Cheese Icing are the ultimate crowd-pleaser for brunches, holidays, or any time you crave something special. With their jaw-dropping appearance and unbeatable flavor, you’ll love the balance of rich cocoa, warm cinnamon, and melty cream cheese icing. Plus, making them at home means fresher rolls, bigger savings, and giving your loved ones a homemade treat they’ll never forget. Whether
Red Velvet Cinnamon Rolls with Cream Cheese Icing
Equipment
- Mixing Bowl
- Baking Dish
- Rolling Pin
- Hand Mixer
Ingredients
Dough Ingredients
- 3 cups All-purpose flour
- 1/4 cup Granulated sugar
- 1 package Active dry yeast (2 1/4 tsp)
- 1/2 tsp Salt
- 3/4 cup Warm milk (about 110°F)
- 1/4 cup Unsalted butter (melted)
- 1 large Egg
- 1 tbsp Unsweetened cocoa powder
- 1 tsp Vanilla extract
- to taste Red food coloring (gel preferred)
Filling Ingredients
- 1/2 cup Unsalted butter (softened)
- 1/2 cup Brown sugar
- 2 tbsp Ground cinnamon
- 1/4 cup Granulated sugar
Cream Cheese Icing Ingredients
- 4 oz Cream cheese (softened)
- 1/4 cup Unsalted butter (softened)
- 1 cup Powdered sugar
- 1/2 tsp Vanilla extract
- 1-2 tbsp Milk (optional, to thin the icing)
Instructions
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, active dry yeast, and salt. Pour in the warm milk, melted butter, egg, cocoa powder, vanilla extract, and several drops of red food coloring. Stir until the mixture starts to form a dough.
- Turn the dough out onto a floured surface and knead for 5-7 minutes, until it’s smooth, soft, and elastic. If the dough is sticky, add a bit more flour, a little at a time. Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
- In a small bowl, thoroughly mix the softened butter, brown sugar, ground cinnamon, and granulated sugar until you have a smooth, spreadable paste.
- Punch down the risen dough and turn it onto a lightly floured surface. Roll it into a large rectangle, about 12×18 inches. Evenly spread the cinnamon filling over the surface, making sure to reach the edges.
- From the longer side, tightly roll the dough into a log. Slice the log into 12 even rolls. Place the rolls in a greased 9×13-inch baking dish. Re-cover with a towel and let rise for another 30 minutes.
- Preheat your oven to 350°F (175°C). After the second rise, bake the rolls for 20-25 minutes, until puffed up and lightly golden. They should spring back when touched.
- While the rolls bake, make the icing: beat together cream cheese and butter with a hand mixer until fluffy. Mix in powdered sugar and vanilla extract; add milk a tablespoon at a time if needed for a smooth, spreadable consistency.
- Let the rolls cool for about 10 minutes after baking, then slather on the cream cheese icing while they’re still warm, letting it melt into the spirals. Serve immediately for soft, gooey perfection.