Vibrant Rolls with Cream Cheese

This red velvet cinnamon roll recipe transforms the classic breakfast treat into a stunning, vibrant pastry that combines the subtle cocoa flavor of red velvet cake with the warm spice of traditional cinnamon rolls. The tangy cream cheese icing melts perfectly into the warm spirals, creating an irresistible breakfast or dessert that's sure to impress guests.

The first time I made these for Christmas morning, my family couldn't believe I'd made them from scratch. The vibrant color and perfect swirl pattern make them look professional, but the technique is surprisingly approachable even for intermediate bakers.

Ingredients

• Warm milk Activates the yeast and creates the perfect environment for rising dough
• Active dry yeast The foundation for soft, fluffy rolls that rise beautifully
• Granulated sugar Feeds the yeast and adds sweetness to balance the cocoa
• Unsalted butter Creates richness in both the dough and filling
• Eggs Add structure and richness to the dough
• Vanilla extract Enhances all the flavors in both dough and icing
• All purpose flour Choose unbleached for best flavor and texture
• Unsweetened cocoa powder Use Dutch processed for deeper color and smoother flavor
• Red gel food coloring Gel colors are more concentrated than liquid for vibrant color
• Brown sugar Creates a caramelized filling when baked
• Ground cinnamon Fresh cinnamon makes a world of difference in flavor
• Cream cheese Full fat works best for the richest icing
• Powdered sugar Sifting prevents lumps in your icing
• Heavy cream Adds silky smoothness to the icing

Step-by-Step Instructions

Activate the yeast

Combine warm milk around 110°F with yeast and a tablespoon of sugar in a small bowl. Let it sit undisturbed for 5 10 minutes until it becomes foamy and fragrant. This step proves your yeast is alive and will help your dough rise properly.

Create the base dough

In a large bowl, thoroughly whisk together the melted butter, whole egg, egg yolk, vanilla extract, and red food coloring until completely combined. The mixture should be a vibrant red color. Add the remaining sugar, flour, cocoa powder, and salt. Mix until a soft dough forms, then transfer to a floured surface.

Develop the gluten

Knead the dough for a full 8 10 minutes until it becomes smooth, elastic, and springs back when touched. This develops the gluten structure that creates those perfect soft layers. The dough should feel slightly tacky but not stick to your hands. Place in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour until doubled in size.

Prepare the filling

While the dough rises, mix softened butter with brown sugar and cinnamon until it forms a spreadable paste. Make sure the butter is truly softened but not melted for easy spreading and to prevent the filling from leaking out during baking.

Shape the rolls

On a lightly floured surface, roll the dough into a large 12x16 inch rectangle, keeping the thickness even throughout. Spread the cinnamon filling evenly across the entire surface, leaving a half inch border along one long edge. Roll the dough tightly from the opposite long edge, pinching the seam to seal when finished.

Slice and second rise

Use unflavored dental floss or a sharp serrated knife to cut the log into 12 equal pieces. Place the rolls in a greased 9x13 baking dish with slight spacing between each roll. Cover and let rise for 30 minutes in a warm spot until puffy and nearly touching.

Bake to perfection

Preheat your oven to 350°F and bake the rolls for 20 25 minutes. Look for slightly golden edges and a firm center when touched. If the tops brown too quickly, loosely cover with foil halfway through baking.

Create luscious icing

Beat room temperature cream cheese and butter until completely smooth and free of lumps. Gradually add powdered sugar, vanilla, and heavy cream, beating until light and fluffy. The icing should be spreadable but not runny.

Save

Cocoa powder is what truly makes these red velvet rolls special. I discovered that Dutch processed cocoa creates the most beautiful color contrast with the red dye and delivers a smoother, less acidic chocolate note that perfectly complements the cinnamon filling. My daughter now requests these for every birthday breakfast, saying they taste like "Christmas morning even in July."

Overnight Option

For fresh morning rolls without the early wake up, prepare the recipe through the slicing and placing rolls in the baking dish. Cover tightly with plastic wrap and refrigerate overnight. The next morning, remove from refrigerator and let stand at room temperature for 45 minutes before baking. This slow, cold rise actually enhances the flavor development in the dough, creating an even more delicious finished product.

Perfecting Your Swirl

The secret to picture perfect cinnamon rolls lies in the rolling technique. After spreading your filling, start rolling from the long edge, keeping the roll tight by gently pulling back on the dough as you go. For clean slices, use unflavored dental floss instead of a knife. Slide the floss under the roll, cross it over the top, and pull to slice through without compressing the delicate spiral pattern.

Serving Suggestions

These red velvet cinnamon rolls make a stunning centerpiece for holiday brunches, especially Christmas and Valentine's Day. Serve them slightly warm so the icing remains soft and gooey. They pair beautifully with fresh berries, which complement both the color and flavor profile. For a truly decadent breakfast experience, serve alongside a cup of hot chocolate or coffee with vanilla cream.

Storage Tips

Fresh rolls are best enjoyed within 24 hours but will keep at room temperature in an airtight container for up to 3 days. For longer storage, freeze unfrosted baked rolls tightly wrapped for up to 1 month. Thaw overnight in the refrigerator, then warm in a 300°F oven for 10 minutes before frosting. You can also freeze the shaped unbaked rolls after the first rise, then thaw overnight in the refrigerator before the second rise and baking.

Save

Recipe FAQs

→ Can I make these rolls ahead of time?

Yes! You can prepare the rolls the night before, place them in your baking dish, cover tightly, and refrigerate overnight. In the morning, allow them to sit at room temperature for about 30 minutes before baking. This makes them perfect for holiday or weekend breakfasts without early morning prep.

→ What makes these rolls 'red velvet'?

The red velvet flavor comes from the combination of cocoa powder, vanilla, and red food coloring in the dough. Traditional red velvet has a subtle chocolate flavor (not fully chocolate) with a slight tanginess, which is complemented by the cream cheese icing.

→ Can I freeze these cinnamon rolls?

Absolutely. You can freeze them either before or after baking. To freeze before baking, prepare up to the second rise, then wrap tightly and freeze. Thaw overnight in the refrigerator before allowing to rise and baking. For baked rolls, cool completely before freezing, and thaw at room temperature before reheating and adding fresh icing.

→ What's the best way to cut the cinnamon roll dough?

For clean cuts, use unflavored dental floss or a very sharp knife. If using floss, slide it under the roll, cross it over the top, and pull to slice through the dough without squishing it. If using a knife, make sure it's very sharp and clean it between cuts.

→ How do I know when the rolls are fully baked?

The rolls should be slightly golden on top and feel set when touched gently in the center. An instant-read thermometer inserted into the center of a roll should read 190°F (88°C). If the tops are browning too quickly but the centers aren't done, cover loosely with foil for the remaining bake time.

→ Can I reduce the amount of food coloring?

Yes, you can use less food coloring for a more subtle red color, or omit it entirely for a light brown cocoa-colored roll. Gel food coloring is recommended as it provides vibrant color without adding excess liquid to the dough.