Can I make red velvet cinnamon rolls ahead of time?

Yes! You can prepare the dough and shape the rolls the night before. Simply place the rolled dough in a greased baking dish, cover it tightly, and refrigerate overnight. In the morning, let the rolls come to room temperature before baking them for a fresh, warm breakfast.

Can I freeze these cinnamon rolls?

Absolutely! To freeze, bake the rolls as directed, then allow them to cool completely. Once cooled, wrap them tightly in plastic wrap and aluminum foil, then place them in a freezer bag. When you're ready to enjoy, reheat them in the oven at 350°F for about 10-15 minutes, and top them with cream cheese frosting once warmed.

How can I make the cream cheese frosting less sweet?

If you find the cream cheese frosting too sweet, you can adjust the sweetness by adding a pinch of salt or a little bit of lemon juice. This will help balance out the sweetness and enhance the tanginess of the cream cheese for a more balanced flavor.

Red Velvet Cinnamon Rolls with Cream Cheese Frosting

Name: Red Velvet Cinnamon Rolls with Cream Cheese Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 teaspoons active dry yeast; 1 teaspoon salt; 1 cup whole milk; 1/2 cup unsalted butter (melted); 1 large egg; 2 tablespoons cocoa powder; 1 tablespoon red food coloring; 1/2 cup brown sugar (packed); 2 teaspoons ground cinnamon; 1/4 cup unsalted butter (softened, for filling); 8 oz cream cheese (softened, for frosting); 1/4 cup unsalted butter (softened, for frosting); 2 cups powdered sugar; 1/2 teaspoon vanilla extract

Description

Red velvet cinnamon rolls with cream cheese frosting are a decadent treat that combines soft, pillowy dough, a rich cinnamon filling, and a smooth, tangy cream cheese frosting. Perfect for special occasions or a cozy weekend treat, these rolls are a delightful twist on the classic cinnamon roll with the added indulgence of red velvet flavor.

Ingredients

Scale

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast
1 teaspoon salt
1 cup whole milk
1/2 cup unsalted butter (melted)
1 large egg
2 tablespoons cocoa powder
1 tablespoon red food coloring
1/2 cup brown sugar (packed)
2 teaspoons ground cinnamon
1/4 cup unsalted butter (softened, for filling)
8 oz cream cheese (softened, for frosting)
1/4 cup unsalted butter (softened, for frosting)
2 cups powdered sugar
1/2 teaspoon vanilla extract

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Instructions

In a bowl, combine warm milk, granulated sugar, and active dry yeast. Let sit for 5-10 minutes until frothy.
Stir in the egg, melted butter, cocoa powder, and red food coloring. Gradually add flour and salt, mixing until dough forms.
Turn dough onto a floured surface and knead for 5-7 minutes until smooth. Place in an oiled bowl, cover with a towel, and let rise for 1-2 hours or until doubled in size.
In a small bowl, combine brown sugar and cinnamon for the filling.
Once dough has risen, punch it down and roll it out into a rectangle on a floured surface.
Spread softened butter on the dough and sprinkle with the cinnamon-sugar mixture.
Roll dough tightly and cut into 12 equal rolls. Place in a greased 9×13-inch baking dish.
Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden and cooked through.
For the frosting, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Spread the cream cheese frosting over warm rolls. Serve and enjoy!

Notes

Ensure yeast is active by letting it foam in warm milk before using.
For a thicker frosting, reduce the amount of milk used in the frosting.
Leftovers can be stored in an airtight container for up to 2 days at room temperature, or refrigerate for longer storage.
Make ahead: Shape the rolls, refrigerate overnight, and bake the next morning.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 350
Sugar: 25g
Sodium: 250mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg