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Red velvet cinnamon rolls topped with cream cheese icing on a plate
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Red Velvet Cinnamon Rolls with Cream Cheese Icing

Irresistible red velvet cinnamon rolls swirled with cinnamon-sugar filling and topped with creamy icing.
Prep Time2 hours
Cook Time25 minutes
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Easy
Servings: 12 servings

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.

Notes

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.