The swirl of cinnamon, the tang of cream cheese frosting, and the luxurious red velvet hue—this Red Velvet Cinnamon Roll Pie is the dessert you didn’t know you needed in your life. I remember the first time I made this for a holiday gathering. The room fell silent as everyone took their first bite. Then came the “oohs” and “aahs,” followed by requests for the recipe. That’s when I knew I had a winner.
Combining the decadence of red velvet with the gooey, spiced comfort of cinnamon rolls, this pie is indulgent yet surprisingly easy to prepare. Whether you need a showstopper for Christmas dinner or a dessert to wow your friends on a cozy weekend, this recipe has you covered. Plus, it’s as much fun to make as it is to eat. So, roll up your sleeves, grab your favorite rolling pin, and let’s bake magic together!
Why You’ll Love This Red Velvet Cinnamon Roll Pie
Let me tell you why this recipe is a keeper. It’s not just a dessert; it’s an experience. Here are a few reasons why you’ll fall in love with this pie:
- Perfect for Special Occasions: The vibrant red velvet color makes it ideal for holidays like Christmas, Valentine’s Day, or even birthdays.
- Easy to Make: While it looks fancy, this recipe uses simple ingredients and straightforward steps that even beginner bakers can master.
- Customizable: You can tweak the flavors (think chocolate drizzle or a nutty topping) to suit your preferences.
- Irresistibly Delicious: Imagine biting into layers of soft, spiced dough, velvety cream cheese frosting, and that signature cocoa-red velvet goodness. It’s pure heaven.
- Crowd-Pleaser: This pie never fails to impress. Trust me; everyone will ask for seconds.
Unlike your average cinnamon rolls or red velvet cake, this pie marries the best of both worlds. It’s the ultimate treat for those who love rich, gooey desserts with a stunning presentation.
What Ingredients You Will Need
This recipe uses a mix of pantry staples and a few special ingredients to create a dessert that’s both unique and comforting. Here’s what you’ll need:
For the Dough:
- 3 1/2 cups (435g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 packet (7g) instant yeast
- 1/2 teaspoon salt
- 1/4 cup (60ml) warm milk
- 1/4 cup (60ml) warm water
- 1/4 cup (55g) unsalted butter, melted
- 1 large egg, room temperature
- 2 tablespoons cocoa powder
- 1 teaspoon red food coloring (adjust for desired shade)
For the Cinnamon Filling:
- 1/2 cup (100g) brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup (55g) unsalted butter, softened
For the Cream Cheese Frosting:
- 4 ounces (115g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (for thinning, if needed)
Pro Tip: Use gel food coloring for a more vibrant red velvet hue, and make sure your yeast is fresh for the fluffiest dough.
Equipment Needed
Here’s a quick rundown of the tools you’ll need to create this beautiful dessert:
- Mixing Bowls: A few different sizes for mixing your dough, filling, and frosting.
- Rolling Pin: To roll out the dough evenly.
- 9-inch Pie Dish: The star of the show! A glass or ceramic dish works best for even baking.
- Stand Mixer or Hand Mixer: For kneading the dough and whipping up the frosting.
- Pastry Brush: To spread butter over the dough layers.
- Whisk: For mixing the frosting until it’s silky smooth.
No stand mixer? No problem! You can knead the dough by hand—it’s a bit of a workout, but totally worth it.
Preparation Method
- Activate the Yeast: In a small bowl, combine the warm water, warm milk, and sugar. Sprinkle the yeast on top and let it sit for 5 minutes until foamy.
- Mix the Dough: In a large bowl, whisk together the flour, salt, and cocoa powder. Add the yeast mixture, melted butter, egg, and red food coloring. Mix until combined.
- Knead the Dough: Knead the dough for about 7-10 minutes (or 5 minutes in a stand mixer). The dough should be soft and slightly sticky. Place it in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
- Prepare the Filling: In a small bowl, mix the brown sugar and cinnamon. Set aside.
- Roll Out the Dough: Once risen, punch down the dough and roll it out into a large rectangle (about 12×18 inches).
- Spread the Filling: Using a pastry brush, spread the softened butter over the dough. Sprinkle the cinnamon-sugar mixture evenly on top.
- Roll and Slice: Roll the dough tightly into a log and slice it into 1-inch pieces. Arrange the slices in a greased 9-inch pie dish, leaving some space for them to rise.
- Second Rise: Cover the pie dish with a clean towel and let the rolls rise for another 20-30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the cinnamon roll pie for 25-30 minutes, or until golden brown.
- Make the Frosting: While the pie cools slightly, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth. Add heavy cream to achieve your desired consistency.
- Frost and Serve: Spread the cream cheese frosting over the warm rolls. Slice and enjoy!
Cooking Tips & Techniques
- Don’t Overheat the Milk: The milk should be warm, not hot, to avoid killing the yeast.
- Use Parchment Paper: Line your pie dish with parchment paper for easier cleanup and removal.
- Chill Your Frosting: If your kitchen is warm, chill the frosting slightly before spreading it over the rolls.
- Watch the Bake Time: Keep an eye on the pie in the last 5 minutes to avoid overbaking.
- Let It Cool Slightly: Frosting the rolls while they’re too hot can cause it to melt too much.
Variations & Adaptations
- Chocolate Lover’s Twist: Add mini chocolate chips to the cinnamon-sugar filling for extra decadence.
- Nutty Delight: Sprinkle chopped pecans or walnuts over the filling before rolling up the dough.
- Dairy-Free Version: Use dairy-free butter and cream cheese for a vegan-friendly dessert.
- Seasonal Swap: Add a pinch of pumpkin spice to the filling for a fall-inspired version.
- Extra Tang: Replace heavy cream in the frosting with a splash of lemon juice for a tangy kick.
Serving & Storage Suggestions
This Red Velvet Cinnamon Roll Pie is best served warm with the frosting freshly spread. Pair it with a cup of coffee or a tall glass of milk for the ultimate comfort. If you’re feeling fancy, a scoop of vanilla ice cream takes it to another level.
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. Reheat individual slices in the microwave for 15-20 seconds to restore the gooey goodness. You can also freeze the unfrosted rolls for up to 2 months and bake them fresh when needed.
Nutritional Information & Benefits
While this pie is undeniably indulgent, it’s worth every calorie! Here’s a quick breakdown per serving (based on 10 servings):
- Calories: 320
- Fat: 15g
- Carbohydrates: 42g
- Protein: 5g
- Sugar: 25g
The cocoa powder adds a touch of antioxidants, and the cream cheese frosting provides a dose of calcium. Just remember, moderation is key!
Conclusion
This Red Velvet Cinnamon Roll Pie is more than just a dessert—it’s a centerpiece for your table and a conversation starter at any gathering. With its vibrant color, irresistible flavor, and comforting texture, it’s bound to become a family favorite. Plus, it’s so versatile that you can adapt it for any occasion.
Give this recipe a try, and let me know how it turns out in the comments below. Don’t forget to snap a picture and tag me on social media—I’d love to see your creations!
FAQs
Can I make this recipe ahead of time?
Yes! You can prepare the dough and assemble the pie the night before. Cover and refrigerate, then let it come to room temperature before baking.
What type of food coloring works best?
Gel food coloring is ideal for achieving the deep, rich red velvet color without altering the consistency of the dough.
Can I use pre-made cinnamon roll dough?
Absolutely! While homemade dough gives the best flavor and texture, pre-made dough can save time in a pinch.
How do I avoid dry cinnamon rolls?
Make sure not to overbake, and don’t skimp on the butter in the filling—it keeps everything moist and gooey.
Can I freeze the pie?
Yes, you can freeze the unfrosted rolls for up to 2 months. Thaw overnight in the fridge and bake fresh when needed.
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