Description
Soft, swirled red velvet cinnamon rolls filled with sweet cinnamon-sugar and topped with tangy cream cheese icing. A show-stopping brunch treat!
Ingredients
Scale
For the Dough:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 package (2 1/4 tsp active dry yeast)
- 1/2 tsp salt
- 3/4 cup warm milk (110°F)
- 1/4 cup unsalted butter (melted)
- 1 large egg
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- Red gel food coloring (as needed)
For the Filling:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 2 tbsp ground cinnamon
- 1/4 cup granulated sugar
For the Cream Cheese Icing:
- 4 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 –2 tbsp milk (optional, to thin)
Instructions
- Combine warm milk, sugar, and yeast. Let stand 5–10 mins until foamy.
- Add butter, egg, cocoa, vanilla, food coloring, salt, and 2 cups flour. Mix until smooth. Add remaining flour until dough pulls away from bowl.
- Knead 5–8 mins, then place in greased bowl, cover, and let rise 1 hour.
- Mix filling ingredients. Roll dough into 10x15" rectangle, spread filling, roll up and slice into 12 rolls. Place in greased 9x13 pan.
- Let rise again 30–45 mins. Bake at 350°F for 20–25 mins until golden.
- Beat icing ingredients until creamy. Spread over warm rolls and serve.
Notes
-
Gel food coloring gives best color without affecting texture.
-
Add chocolate chips or pecans to filling for extra flair.
-
Make ahead: Assemble, refrigerate overnight, and bake fresh.
-
Freeze unbaked or baked rolls (without icing) and reheat as needed.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 310