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Red Velvet Cinnamon Rolls with Cream Cheese Frosting

Delightful Red Velvet Cinnamon Rolls with Cream Cheese Frosting that bring joy to any breakfast or brunch table, combining the essence of traditional red velvet cake with gooey cinnamon rolls.

Ingredients

Scale
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup warm milk (about 110°F)
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon salt
  • 2 large eggs
  • 1 tablespoon cocoa powder
  • 1 tablespoon red food coloring
  • 4 to 4 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/2 cup cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons milk

Instructions

  1. Dissolve yeast in warm milk and let sit for about 5 minutes until frothy.
  2. In a mixing bowl, combine sugar, melted butter, salt, eggs, cocoa powder, and red food coloring; stir until smooth.
  3. Add the yeast mixture and mix well.
  4. Gradually add 4 cups of flour, mixing until the dough pulls away from the sides.
  5. Knead the dough on a floured surface until smooth and elastic, adding more flour as needed.
  6. Place in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours.
  7. After rising, punch down dough and roll into a 16×20 inch rectangle.
  8. Spread softened butter, sprinkle with brown sugar and cinnamon.
  9. Roll tightly into a log and slice into 12 to 15 pieces.
  10. Place in a greased pan, cover, and let rise for another 30 minutes.
  11. Preheat oven to 375°F and bake for 20-25 minutes until golden brown.
  12. For frosting, beat cream cheese and butter, add powdered sugar and vanilla, adjusting with milk as needed.
  13. Frost warm rolls before serving.

Notes

Use room temperature ingredients for better mixing. Consider adding chocolate chips for extra indulgence. Let rolls cool slightly before applying frosting.

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