Red Velvet Cinnamon Rolls with Cream Cheese Icing

Red velvet cinnamon rolls with cream cheese icing sound amazing! Here’s a recipe you can follow to make them from scratch:

Ingredients:

For the Dough:

• 2 ¼ teaspoons active dry yeast (1 packet)

• 1 cup warm milk (110°F or 43°C)

• ¼ cup granulated sugar

• 4 cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon cocoa powder (unsweetened)

• ½ cup unsalted butter, melted

• 2 large eggs

• 2 teaspoons red food coloring (optional, for the red velvet effect)

• 1 teaspoon vanilla extract

For the Filling:

• ½ cup unsalted butter, softened

• 1 cup brown sugar, packed

• 2 tablespoons ground cinnamon

• 1 tablespoon cocoa powder (unsweetened)

For the Cream Cheese Icing:

• 8 oz cream cheese, softened

• 4 tablespoons unsalted butter, softened

• 2 cups powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

• 1-2 tablespoons milk or heavy cream (to thin the icing)

Instructions:

1. Prepare the Dough:

1. In a small bowl, combine the warm milk, sugar, and yeast. Stir to combine and let it sit for 5–10 minutes until frothy.

2. In a large mixing bowl, whisk together the flour, salt, cocoa powder, and a pinch of red food coloring (if using).

3. Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, eggs, and vanilla extract. Stir to combine until a dough forms.

4. Knead the dough on a floured surface for 5–7 minutes, until it becomes smooth and elastic.

5. Place the dough in a greased bowl, cover with a clean cloth, and let it rise for 1–1.5 hours, or until it doubles in size.

2. Make the Filling:

1. In a small bowl, mix together the softened butter, brown sugar, cinnamon, and cocoa powder until smooth and well combined.

3. Roll Out the Dough:

1. Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle (about 16×12 inches).

2. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.

3. Carefully roll the dough up into a tight log, starting from the long side.

4. Cut the rolled dough into 12 equal pieces using a sharp knife or dental floss.

4. Bake the Rolls:

1. Grease a 9×13-inch baking dish and arrange the cinnamon rolls in the dish, spacing them slightly apart.

2. Cover the rolls with a cloth and let them rise for another 30 minutes to 1 hour.

3. Preheat the oven to 350°F (175°C).

4. Bake for 25–30 minutes, or until golden brown and cooked through.

5. Make the Cream Cheese Icing:

1. While the rolls are baking, make the cream cheese icing by beating together the softened cream cheese, butter, powdered sugar, vanilla extract, and salt until smooth.

2. Add milk or heavy cream, a little at a time, to achieve the desired consistency.

6. Frost the Rolls:

1. Once the cinnamon rolls are done, let them cool for about 5 minutes, then generously spread the cream cheese icing over the warm rolls.

2. Serve immediately and enjoy!

These red velvet cinnamon rolls are perfect for a special breakfast or a sweet treat. The cream cheese icing just brings everything together! Let me know if you need any tips on customizing them or if you’re ready to bake!