Description
These Red Velvet Cinnamon Rolls from scratch combine tender, vibrant red dough with a rich cinnamon-cocoa filling and a luscious cream cheese frosting. Perfect for a dessert or indulgent breakfast treat, these rolls offer a unique twist on a classic favorite with a moist, fluffy texture and beautiful presentation.
Ingredients
Scale
For the Tangzhong
- 3/4 cup water
- 1/4 cup bread flour
For the Dough
- 1/3 cup whole milk, room temperature
- 1/3 cup heavy cream, room temperature
- 1 tablespoon white vinegar
- 3 2/3 cups bread flour
- 1/3 cup granulated sugar
- 1 1/2 tablespoons cocoa powder
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 large egg, room temperature
- Tangzhong from the recipe above
- 1/4-1/2 teaspoon red gel food coloring
- 8 tablespoons unsalted butter, cool room temperature
For the Filling
- 12 tablespoons unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla bean paste
For the Cream Cheese Frosting
- 6 tablespoons unsalted butter, room temperature
- 5 ounces cream cheese
- 1 cup powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
- Prepare Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture forms a paste-like slurry. Scrape it into a bowl and set aside to cool.
- Mix Wet Ingredients: In a small bowl, combine whole milk, heavy cream, and white vinegar. Set aside to let curdle slightly.
- Combine Dry Ingredients: In the bowl of a stand mixer, mix bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt until well combined.
- Add Wet Ingredients and Starting Mix: Add the milk and cream mixture, egg, vanilla bean paste, tangzhong, and red gel food coloring to the dry ingredients. Knead on low speed with the dough hook for 2 minutes until a shaggy dough ball forms.
- Incorporate Butter: Add softened unsalted butter a half tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue kneading the dough for 10-12 minutes until it becomes smooth and elastic.
- First Proof: Remove the dough from the mixer, shape it into a smooth round ball by pulling sides underneath. Place it back in the bowl, cover with plastic wrap, and let rest in a warm place for 30 minutes.
- Prepare Filling: In a bowl, combine softened unsalted butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until smooth and well mixed.
- Roll Out Dough: On a lightly floured surface, roll the rested dough into a 15 by 21-inch rectangle. Spread the filling evenly across the dough using an offset spatula, covering to the edges.
- Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you into a spiral. Place each roll carefully into a parchment-lined 9×13 inch metal baking pan.
- Second Proof: Cover the pan with plastic wrap and place in a warm spot to rise until doubled in size, about 2 hours. Meanwhile, preheat the oven to 325°F (162°C).
- Bake Rolls: Bake the cinnamon rolls for 28-35 minutes or until the internal temperature of the center rolls reaches 185°F. Remove from the oven and cool on a wire rack for 15 minutes.
- Prepare Frosting: While rolls bake, beat cream cheese and unsalted butter together until smooth. Gradually add powdered sugar and continue beating on low speed until light and fluffy. Mix in vanilla bean paste and heavy cream until combined.
- Frost and Serve: Spread the cream cheese frosting over the warm cinnamon rolls. Let sit for 15 minutes so the frosting melts slightly into the rolls. Serve warm and enjoy.
Notes
- Measure dry ingredients properly using the spoon-and-level method or a kitchen scale to avoid dense dough.
- Store leftovers in an airtight container at room temperature to keep rolls soft for up to 4 days.
- Reheat rolls in a 350°F oven for 10-15 minutes or microwave in 30-second increments to refresh softness.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
