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Mini Red Velvet Roll with Cream Cheese Frosting

Red velvet is more than just a dessert; it’s a statement. The bold color, the delicate chocolate undertones, and the tangy cream cheese frosting come together in perfect harmony. Now imagine that classic flavor in a miniaturized, handheld form. These Mini Red Velvet Rolls with Cream Cheese Frosting are as delightful to eat as they are to look at. With their rich, vibrant sponge and swirl of luscious frosting, these mini rolls are the epitome of indulgence.

The first time I made these, I was hosting a tea party and wanted something elegant but fun. As I sliced into the rolls, revealing the perfect spirals, the table erupted in admiration. Bite-sized and packed with flavor, these rolls became the star of the afternoon. Whether for a party, a gift, or just because, these mini rolls are guaranteed to impress. Let’s get rolling!

Mini Red Velvet Rolls with Cream Cheese Frosting take the classic red velvet cake to the next level. A tender, cocoa-infused sponge cake is rolled around a rich cream cheese frosting to create individual-sized desserts that are as visually stunning as they are delicious. These rolls are perfect for celebrations, gifting, or anytime you want to indulge in a small yet decadent treat. Simple ingredients, easy steps, and big results—this recipe is a must-try.

Exciting Story

I remember the first time I made mini red velvet rolls. It was Valentine’s Day, and I wanted a dessert that was both romantic and playful. As I carefully rolled the cake and added the frosting, I couldn’t help but smile. When I served them, each roll was like a little gift on the plate, and the reaction was priceless. My partner called them “too pretty to eat” but didn’t hesitate to finish two. These mini rolls have since become a staple in my dessert repertoire, bringing joy and elegance to any occasion.

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Why These Mini Red Velvet Rolls with Cream Cheese Frosting

What Makes It Special

  • Classic Flavor in Miniature Form: Red velvet and cream cheese frosting are timeless, and these rolls make them portable and fun.
  • Elegant Presentation: Perfect spirals and vibrant color make them a centerpiece-worthy dessert.
  • Bite-Sized Indulgence: Small portions mean big flavor without overindulgence.
  • Make-Ahead Friendly: Prepare in advance for stress-free entertaining.

What You Need for Mini Red Velvet Rolls with Cream Cheese Frosting

For the Red Velvet Sponge:

  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/4 cup buttermilk
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring
  • 2 tbsp unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 1/4 tsp salt
  • Powdered sugar, for dusting

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

How to Make Mini Red Velvet Rolls with Cream Cheese Frosting

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring it’s fully covered.
  2. Make the Red Velvet Sponge:
    • In a large bowl, beat the eggs and sugar with an electric mixer on high speed until thick and pale (about 5 minutes).
    • Add the oil, buttermilk, vanilla extract, and red food coloring. Mix until combined.
    • Sift in the cocoa powder, flour, and salt. Gently fold until just combined, being careful not to deflate the batter.
    • Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  3. Roll the Cake:
    • Dust a clean kitchen towel with powdered sugar. Turn the warm cake out onto the towel, peel off the parchment paper, and immediately roll the cake up with the towel from the short end. Let cool completely.
  4. Prepare the Frosting:
    • In a medium bowl, beat the cream cheese and butter until smooth.
    • Add the powdered sugar and vanilla extract, mixing until creamy and well combined.
  5. Assemble the Rolls:
    • Carefully unroll the cooled cake and spread an even layer of cream cheese frosting over the surface.
    • Re-roll the cake tightly (without the towel) and slice into 1-inch pieces to create mini rolls.
  6. Chill and Serve:
    • Arrange the mini rolls on a serving platter and refrigerate for at least 30 minutes to set. Serve chilled or at room temperature.

Tips for Mini Red Velvet Rolls with Cream Cheese Frosting

  1. Room Temperature Ingredients: Ensure eggs and cream cheese are at room temperature for better mixing.
  2. Use Gel Food Coloring: For a more vibrant red without altering the batter consistency.
  3. Prevent Cracking: Roll the cake while it’s warm to avoid cracks.
  4. Even Frosting: Use an offset spatula for a smooth, even layer of frosting.
  5. Chill Before Slicing: Refrigerating the rolled cake makes slicing cleaner and easier.
  6. Decorate Creatively: Add a drizzle of melted white chocolate or festive sprinkles on top.
  7. Make It Ahead: These rolls taste even better the next day as the flavors meld.
  8. Storage Tip: Store in an airtight container in the fridge for up to 5 days.

Substitutions and Variations

  1. Gluten-Free: Use a gluten-free all-purpose flour blend.
  2. Dairy-Free: Replace buttermilk with almond milk mixed with 1 tsp vinegar and use vegan cream cheese and butter.
  3. Natural Coloring: Use beet juice or natural food coloring instead of artificial.
  4. Chocolate Boost: Add mini chocolate chips to the frosting layer.
  5. Citrus Twist: Add a teaspoon of orange or lemon zest to the batter or frosting.
  6. Nutty Flavor: Sprinkle finely chopped pecans or walnuts inside the roll before rolling.
  7. Holiday-Themed: Use green food coloring for a festive twist or decorate with red and green sprinkles.
  8. Mini Logs: Slice thicker pieces for a more substantial dessert.
  9. Berry Infusion: Add a thin layer of raspberry or strawberry jam under the frosting.
  10. Low-Sugar Option: Use a sugar substitute in the sponge and frosting.

Make a Healthier Version

  1. Whole Grain: Use whole wheat pastry flour instead of all-purpose flour.
  2. Reduce Sugar: Substitute half the sugar with a natural sweetener like stevia or coconut sugar.
  3. Low-Fat Cream Cheese: Use reduced-fat cream cheese and butter.
  4. Greek Yogurt Frosting: Replace some of the cream cheese with Greek yogurt.
  5. Natural Sweeteners: Replace powdered sugar with honey or maple syrup in the frosting.
  6. Smaller Portions: Slice thinner rolls for controlled servings.
  7. Skip the Frosting: Dust the rolls with powdered sugar instead of frosting for a lighter option.
  8. Add Fruit: Incorporate fresh berries into the frosting for added nutrients.

Closing for Mini Red Velvet Rolls with Cream Cheese Frosting

These Mini Red Velvet Rolls with Cream Cheese Frosting are a dessert lover’s dream come true. With their stunning appearance and rich, balanced flavors, they’re perfect for any occasion—from intimate gatherings to grand celebrations. Bite-sized and easy to share, these rolls are guaranteed to be a hit. Whether you’re making them as a treat for yourself or a gift for someone special, they’re as fun to make as they are to eat. So grab your mixing bowl and create a dessert that’s equal parts elegance and joy. Happy baking!

Frequently Asked Questions for Mini Red Velvet Rolls with Cream Cheese Frosting

  1. Can I make these rolls ahead of time? Yes, they can be made a day in advance and stored in the refrigerator.
  2. How do I prevent the cake from cracking? Roll the cake while it’s still warm to avoid cracks.
  3. What if I don’t have a jelly roll pan? Use a rimmed baking sheet with similar dimensions.
  4. Can I freeze the rolls? Absolutely! Wrap them tightly in plastic wrap and store in a freezer-safe container for up to 2 months.
  5. Can I use natural food coloring? Yes, beet juice or other natural colorings work well.
  6. How do I slice cleanly? Chill the roll for 30 minutes before slicing with a sharp serrated knife.
  7. What can I use instead of buttermilk? Mix regular milk with 1 tsp vinegar or lemon juice as a substitute.
  8. Can I make these gluten-free? Yes, use a gluten-free flour blend in place of all-purpose flour.
  9. Can I add decorations? Drizzle melted chocolate or top with sprinkles for added flair.
  10. What pairs well with these rolls? Serve with coffee, tea, or a scoop of vanilla ice cream.
  11. How long do they last? Store in an airtight container in the fridge for up to 5 days.
  12. Can I double the recipe? Yes, simply double the ingredients and use two pans for baking.

Mini Red Velvet Roll with Cream Cheese Frosting

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Red Velvet Sponge:
  • 3 large 3 eggs, room temperature

  • 1 cup 1 granulated sugar

  • 1/4 cup 1/4 vegetable oil

  • 1/4 cup 1/4 buttermilk

  • 1 tsp 1 vanilla extract

  • 1 tbsp 1 red food coloring

  • 2 tbsp 2 unsweetened cocoa powder

  • 3/4 cup 3/4 all-purpose flour

  • 1/4 tsp 1/4 salt

  • Powdered sugar, for dusting

  • For the Cream Cheese Frosting:
  • 8 oz 8 cream cheese, softened

  • 1/4 cup 1/4 unsalted butter, softened

  • 1 cup 1 powdered sugar

  • 1 tsp 1 vanilla extract

Directions

  • Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring it’s fully covered.
  • Make the Red Velvet Sponge:
  • In a large bowl, beat the eggs and sugar with an electric mixer on high speed until thick and pale (about 5 minutes).
  • Add the oil, buttermilk, vanilla extract, and red food coloring. Mix until combined.
  • Sift in the cocoa powder, flour, and salt. Gently fold until just combined, being careful not to deflate the batter.
  • Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
  • Roll the Cake:
  • Dust a clean kitchen towel with powdered sugar. Turn the warm cake out onto the towel, peel off the parchment paper, and immediately roll the cake up with the towel from the short end. Let cool completely.
  • Prepare the Frosting:
  • In a medium bowl, beat the cream cheese and butter until smooth.
  • Add the powdered sugar and vanilla extract, mixing until creamy and well combined.
  • Assemble the Rolls:
  • Carefully unroll the cooled cake and spread an even layer of cream cheese frosting over the surface.
  • Re-roll the cake tightly (without the towel) and slice into 1-inch pieces to create mini rolls.
  • Chill and Serve:
  • Arrange the mini rolls on a serving platter and refrigerate for at least 30 minutes to set. Serve chilled or at room temperature.

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