The Most Enchanting Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting You'll Ever Crave

February 6, 2026

Table of Contents

Introduction to Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting

Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting are a decadent fusion of two of the most beloved desserts in the world. Combining the tender, cocoa-kissed crumb of a classic red velvet cake with the gooey, spiced interior of a traditional cinnamon roll, this recipe is designed to impress. Whether you are hosting a festive holiday brunch, a romantic Valentine's Day breakfast, or simply want to treat your family to something extraordinary, these Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting deliver on every promise of flavor and texture. The deep red hue of the dough contrasted against the snow-white frosting creates a visual masterpiece that is as beautiful as it is delicious. In the world of baking, few things compare to the aroma of freshly baked yeast bread infused with cocoa and cinnamon filling the kitchen.

The secret to these Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting lies in the balance of the tangy buttermilk dough and the rich, melted white chocolate within the frosting. Unlike standard cinnamon rolls, the cocoa powder in the dough adds a subtle depth that pairs perfectly with the spicy cinnamon filling. If you have enjoyed making The Most Enchanting Red Velvet Blossom Cookies for Valentine’s Day, you will recognize the familiar, comforting profile of red velvet, but elevated here into a fluffy, bread-like form. Mastering the art of the perfect roll takes a bit of patience, but the result is a soft, pillowy treat that melts in your mouth with every bite.

Why You’ll Love These Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting

You will absolutely fall in love with Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting because they offer a sophisticated twist on a classic comfort food. The texture of the dough is exceptionally soft, thanks to the addition of buttermilk and an extra egg yolk, which provide richness and a fine crumb. The visual appeal is undeniable; the striking red swirl is a showstopper on any breakfast table. Moreover, the White Chocolate Cream Cheese Frosting takes the traditional topping to a whole new level of luxury. It is significantly creamier and more indulgent than a basic glaze, echoing the decadence found in The Most Luxurious and Creamy White Chocolate Cheesecake You'll Ever Crave.

Another reason to adore Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting is their versatility. While they look like a professional bakery item, they are achievable for home bakers who follow the steps carefully. The combination of sweet white chocolate and tangy cream cheese cuts through the sugar, ensuring that while the rolls are indulgent, they aren't cloyingly sweet. This balance makes Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting the perfect centerpiece for a morning celebration. The history of Red Velvet Cake suggests it was originally a reaction between cocoa and acidic ingredients, and this yeast-leavened version honors that culinary legacy with a modern, breakfast-ready update.

Ingredients for the Ultimate Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting

To create the perfect batch of Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting, you will need high-quality ingredients that ensure a soft dough and a vibrant color. The buttermilk is essential for that signature red velvet tang, while the red gel food coloring provides the necessary pop of color without thinning the dough. Here is what you will need for your Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting:

Dough Ingredients

60 grams Unsalted butter, melted and cooled
250 millilitres Buttermilk (warmed to approx 110°F)
1 sachet (11g) Fast-action dried yeast
50 grams Caster sugar
1 medium Egg, room temperature
1 medium Egg yolk, room temperature
2 teaspoons Vanilla extract
480-500 grams Plain all-purpose flour
40 grams High-quality cocoa powder
1 teaspoon Salt
1 teaspoon Red gel food colouring

Filling and Frosting

75 grams Unsalted butter, softened
75 grams Light brown sugar
4 teaspoons Ground cinnamon
1 teaspoon Cornflour
60 grams White chocolate, melted
75 grams Salted butter, softened
150 grams Icing sugar
75 grams Full-fat cream cheese, cold

Notes and Substitutions

If you do not have buttermilk for your Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting, you can easily make a substitute. Simply add one teaspoon of white wine vinegar to 250ml of whole milk and let it sit for five minutes before use. This acidity is crucial for tenderizing the gluten. For the cocoa powder, ensure you are using 100% unsweetened cocoa; Dutch-processed cocoa will provide a darker, richer flavor but might require a bit more red gel to overcome the dark brown base. When it comes to the red coloring, gel is non-negotiable for achieving that brilliant red in your Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting.

Equipment Needed

For success with Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting, use a stand mixer with a dough hook to ensure even kneading. You will also need a 9x13 inch baking pan, a rolling pin, a sharp knife or dental floss for clean cutting, and a small offset spatula for spreading the frosting. A digital thermometer is helpful for checking the temperature of your buttermilk to avoid killing the yeast.

Step-by-Step Instructions for Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting

Follow these detailed steps to ensure your Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting turn out perfectly every time. Patience during the rising stages is key to the fluffiest results.

Activate the Yeast: In the bowl of your stand mixer, combine the warm buttermilk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
Mix Wet Ingredients: Add the melted butter, egg, egg yolk, vanilla extract, and red gel coloring to the yeast mixture. Whisk until the color is uniform and the ingredients are well combined.
Combine Dry Ingredients: Gradually add 450 grams of the flour, the cocoa powder, and the salt. Using the dough hook on low speed, mix until a shaggy dough forms.
Knead the Dough: Increase the speed to medium and knead for about 5-7 minutes. Add the remaining flour a tablespoon at a time if the dough is too sticky. It should be soft, elastic, and pull away from the sides of the bowl.
First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1-1.5 hours or until doubled in size. This is vital for the structure of your Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting.
Prepare Filling: Mix the softened butter, brown sugar, cinnamon, and cornflour in a small bowl until it forms a spreadable paste.
Shape the Rolls: Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle (approx 12x18 inches). Spread the cinnamon filling evenly over the dough.
Roll and Cut: Roll the dough tightly from the long edge. Cut into 12 even pieces using a sharp knife or dental floss. Place them into a greased baking pan.
Second Rise: Cover the pan and let the rolls rise again for 45-60 minutes. Preheat your oven to 350°F (175°C) during this time.
Bake: Bake the Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting for 20-25 minutes. Do not overbake; they should be just set to remain soft.
Make the Frosting: Beat the butter and icing sugar until fluffy. Add the cold cream cheese and beat until smooth. Finally, fold in the melted white chocolate.
Frost: Spread the white chocolate cream cheese frosting generously over the warm rolls and serve immediately.

Pro Tips for Success

When making Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting, always ensure your ingredients are at the specified temperatures. Room temperature eggs and butter incorporate more smoothly into the dough. If the dough seems too sticky during kneading, resist the urge to add too much flour; a slightly tacky dough yields a much softer roll after baking. For the cleanest cuts when slicing your Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting, use unflavored dental floss. Slide it under the log, cross it over the top, and pull quickly to slice through without squishing the delicate layers. This technique preserves the beautiful spiral pattern of the red velvet and cinnamon filling.

Serving, Storage & Variations

These Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting are best served warm, right after frosting. For a festive touch, you can sprinkle a few red velvet cake crumbs or mini white chocolate chips on top. If you have leftovers, store your Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting in an airtight container. They can stay at room temperature for up to two days, but because of the cream cheese in the frosting, refrigeration is safer for longer periods. Simply pop a roll in the microwave for 10-15 seconds to regain that fresh-baked softness. For a fun variation, try adding chopped pecans to the filling for an extra crunch that complements the velvety texture of the rolls.

Nutrition Information

The following table provides an estimate of the nutritional values for one serving of these indulgent rolls. Please note that values may vary based on specific brands of ingredients used.

Nutrient	Amount
Calories	445 kcal
Protein	6g
Carbohydrates	62g
Fat	19g
Sugar	34g
Sodium	280mg

Disclaimer: Nutritional information is an estimate based on standard ingredient measurements and should be used for general informational purposes only.

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Conclusion

In conclusion, Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting are more than just a breakfast item; they are a celebration of flavor and artistry. By following this recipe, you bring a touch of gourmet elegance to your home kitchen. The contrast between the vibrant red dough and the creamy white frosting makes these rolls an unforgettable treat. We hope you enjoy the process of baking these Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting and the joy they bring to your loved ones. Don't forget to share your results and enjoy every sweet, cinnamon-filled bite of this spectacular dessert-inspired breakfast!

FAQs

Can I use liquid food coloring instead of gel for Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting?

It is highly recommended to use gel food coloring for Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting. Liquid coloring can alter the hydration of the dough and often results in a duller, brownish color rather than a vibrant red. Gel coloring is much more concentrated and provides that iconic hue without affecting the texture.

How do I store Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting?

You can store Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, or freeze them for up to 3 months. Always reheat slightly before serving to restore their soft texture.

Why didn't my red velvet dough rise?

The most common reasons for dough not rising include using expired yeast or liquid that was too hot, which kills the yeast. Ensure your buttermilk is warm to the touch (about 110u00b0F/43u00b0C) but not scalding. Additionally, make sure the dough is placed in a warm, draft-free environment for its proofing stages.

Eldralys Recipes

The Most Enchanting Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting You'll Ever Crave

Introduction to Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting

Why You’ll Love These Red Velvet Cinnamon Rolls with White Chocolate Cream Cheese Frosting