Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe
Delight in these soft and fluffy Red Velvet Cinnamon Rolls with a rich cream cheese frosting. The dough combines a subtle cocoa flavor with the classic cinnamon-sugar filling, rolled into perfect spirals and baked golden. Topped with smooth, tangy cream cheese frosting, these rolls are a decadent treat ideal for breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the dough:
- 3/4 cup warm milk
- 1/4 cup sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
For the filling:
- 1/2 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons cocoa powder
- 1/2 cup butter, softened
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Activate yeast: Combine warm milk, sugar, and active dry yeast in a bowl. Let it rest for 5 to 10 minutes until the mixture is frothy, signaling the yeast is active.
- Make dough: In a separate large bowl, whisk together flour, cocoa powder, and salt. Add the yeast mixture, softened butter, egg, and vanilla extract. Stir until combined, then knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 hour or until it doubles in size.
- Prepare filling: Mix brown sugar, cinnamon, and cocoa powder in a small bowl to create the cinnamon-cocoa filling.
- Shape rolls: Roll out the dough into a large rectangle on a floured surface. Spread the softened butter evenly over the dough, then sprinkle the cinnamon filling evenly on top. Starting from one edge, roll the dough tightly into a log.
- Cut and arrange: Slice the log into 12 equal pieces. Place the rolls close together in a greased baking pan to allow them to rise evenly.
- Second rise: Cover the rolls and let them rise for an additional 30 to 45 minutes until they become puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown on top.
- Prepare frosting: While the rolls bake, beat together the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
- Serve: Allow the rolls to cool slightly. Spread the cream cheese frosting generously over the warm rolls and serve immediately.
Notes
- Ensure the dough properly rises during both proofing stages for a fluffier texture.
- If buttermilk is preferred, it can be substituted by mixing regular milk with a tablespoon of lemon juice or vinegar.
- Leftover rolls can be stored in an airtight container for up to 2 days or frozen for up to 1 month without loss of quality.
- For a variation, try replacing the cream cheese frosting with a chocolate glaze.
Keywords: Red velvet cinnamon rolls, cream cheese frosting, cinnamon rolls, baked breakfast rolls, dessert rolls, cocoa cinnamon filling
