Red Velvet Cinnamon Rolls with Cream Cheese Icing
These Red Velvet Cinnamon Rolls with Cream Cheese Icing are rich, fluffy, and bursting with flavor. Perfect for holidays, brunch, or a sweet treat, these rolls combine classic red velvet notes with a gooey cinnamon swirl and smooth cream cheese topping.
Ingredients
For the Dough:
- All-purpose flour
- Unsweetened cocoa powder
- Active dry yeast
- Granulated sugar
- Buttermilk
- Unsalted butter melted
- Large eggs
- Red food coloring
- Salt
For the Filling:
- Brown sugar
- Ground cinnamon
- Softened butter
For the Cream Cheese Icing:
- Cream cheese
- Unsalted butter softened
- Powdered sugar
- Vanilla extract
- Pinch of salt
Instructions
- Activate the Yeast
- Warm buttermilk to about 110°F. Stir in yeast and a pinch of sugar. Let sit for 5–10 minutes until foamy.
- Make the Dough
- In a mixing bowl, combine flour, cocoa, sugar, salt, melted butter, eggs, red coloring, and yeast mixture. Knead until smooth (about 8 minutes).
- First Rise
- Cover bowl and let the dough rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Make the Filling
- Mix brown sugar and cinnamon. Roll dough into a rectangle, spread softened butter over the surface, and sprinkle the cinnamon sugar.
- Roll & Cut
- Roll dough tightly from the long end. Slice into 10–12 equal rolls.
- Second Rise
- Place rolls in a greased baking dish, cover, and let rise another 30–45 minutes.
- Bake
- Bake in preheated oven at 350°F (175°C) for 20–25 minutes, or until the rolls are lightly golden.
- Make the Icing
- Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and a pinch of salt. Mix until creamy.
- Frost & Serve
- Spread icing over warm rolls and serve immediately!
Notes
Use full-fat cream cheese for best icing texture.
Let rolls cool slightly before icing to avoid melting.
You can chill shaped rolls overnight before baking for a make-ahead option.