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Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

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★★★★★

5 from 139 reviews

These Red Velvet Cinnamon Rolls combine the classic cinnamon roll with a vibrant red velvet twist, creating a deliciously soft, moist, and colorful treat. Featuring a sweet cinnamon-sugar filling and topped with a rich cream cheese frosting, this recipe is perfect for breakfast, brunch, or dessert.

Ingredients

Scale

Dough

  • 3½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 packet active dry yeast (2¼ tsp)
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup whole milk (warmed)
  • ¼ cup unsalted butter (melted)
  • 1 large egg
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract

Filling

  • ½ cup unsalted butter (softened)
  • ¾ cup brown sugar
  • 2 tbsp ground cinnamon
  • ½ cup mini chocolate chips (optional)

Frosting

  • 8 oz cream cheese (softened)
  • ½ cup unsalted butter (softened)
  • 4 cups powdered sugar
  • 2 tsp vanilla extract (for frosting)
  • 2–4 tbsp milk (for frosting)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, active dry yeast, baking powder, and salt to combine all the dry ingredients evenly.
  2. Combine Wet Ingredients: In a separate bowl, mix together the warmed whole milk, melted unsalted butter, egg, red food coloring, and vanilla extract until smooth.
  3. Form Dough: Stir the wet ingredients into the dry ingredients gradually, adding any remaining flour as needed, to form a soft dough. Knead the dough on a floured surface for 5 to 7 minutes until smooth and elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let it rise in a warm spot for about 1 hour or until the dough has doubled in size.
  5. Prepare Filling: Mix softened butter, brown sugar, and ground cinnamon thoroughly. Optionally, stir in mini chocolate chips for added flavor.
  6. Roll Out Dough: Roll the risen dough on a floured surface into a 12×18 inch rectangle. Spread the cinnamon sugar filling evenly over the surface.
  7. Shape Rolls: Starting from one long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them into a greased baking dish, spaced evenly.
  8. Second Rise: Cover the rolls and let them rise again in a warm place for about 30 minutes until slightly puffed up.
  9. Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25 to 30 minutes or until they turn golden brown on top.
  10. Make Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and milk, mixing as you go, until the frosting reaches your desired consistency. Add vanilla extract and mix well.
  11. Frost Rolls: Spread the cream cheese frosting over the warm cinnamon rolls for a creamy, luscious finish before serving.

Notes

  • Ensure milk is just warm, not hot, to activate yeast properly without killing it.
  • Red food coloring gives the rolls their signature red velvet color—adjust amount for desired hue.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives and use dairy-free cream cheese.
  • Mini chocolate chips in the filling are optional but add a nice chocolatey touch.
  • Allow rolls to cool slightly before frosting if you prefer thicker frosting that won’t melt immediately.
  • Store leftovers covered at room temperature up to 2 days or refrigerate for up to a week.

Keywords: red velvet cinnamon rolls, cinnamon rolls, baked cinnamon rolls, red velvet dessert, cream cheese frosting, sweet rolls

Find it online: https://platedandproud.com/red-velvet-cinnamon-rolls-with-cream-cheese-frosting-recipe/