Description
These decadent Red Velvet Cinnamon Rolls from scratch combine the tender texture of classic cinnamon rolls with the rich flavor and vibrant color of red velvet. Featuring a soft tangzhong-based dough, a luscious cinnamon-cocoa filling, and a creamy cream cheese frosting, these rolls are perfect for special breakfasts, brunches, or desserts.
Ingredients
Scale
Tangzhong
- 3/4 cup (155 g) water
- 1/4 cup (32 g) bread flour
Dough
- 1/3 cup (78 g) whole milk, room temperature
- 1/3 cup (78 g) heavy cream, room temperature
- 1 tablespoon white vinegar
- 3 2/3 cups (485 g) bread flour
- 1/3 cup (66 g) granulated sugar
- 1 1/2 tablespoons (12 g) cocoa powder
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 large egg (50 g), room temperature
- Tangzhong (prepared as above)
- 1/4-1/2 teaspoon red gel food coloring
- 8 tablespoons (113 g) unsalted butter, cool room temperature
Filling
- 12 tablespoons (168 g) unsalted butter, room temperature
- 3/4 cup (150 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla bean paste
Cream Cheese Frosting
- 6 tablespoons (84 g) unsalted butter, room temperature
- 5 ounces (142 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
- Make the Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture forms a thick paste-like slurry. Remove from heat, scrape into a bowl, and let it cool.
- Mix Wet Ingredients: In a small bowl, combine 1/3 cup milk, 1/3 cup heavy cream, and 1 tablespoon white vinegar. Set aside to allow slight curdling.
- Combine Dry Ingredients: In the stand mixer bowl, mix together 3 2/3 cups bread flour, 1/3 cup granulated sugar, 1 1/2 tablespoons cocoa powder, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt until fully combined.
- Form Dough: Add the milk mixture, 1 large egg, cooled tangzhong, and 1/4-1/2 teaspoon red gel food coloring to the dry ingredients. Knead on low speed with the dough hook for about 2 minutes until a shaggy dough ball forms.
- Add Butter: Incorporate 8 tablespoons of softened unsalted butter into the dough, adding 1/2 tablespoon at a time, allowing each addition to fully incorporate before adding more.
- Knead Dough: Continue kneading for an additional 10-12 minutes on medium-low speed until the dough becomes smooth, elastic, and slightly tacky.
- First Proof: Shape the dough into a smooth round ball, place it back in the bowl, cover with plastic wrap, and let it rest in a warm spot for 30 minutes.
- Prepare Filling: Combine 12 tablespoons softened butter, 3/4 cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste until smooth, either by hand or using a mixer.
- Shape Rolls: Lightly flour a surface and roll out the dough to a 15 x 21-inch rectangle. Spread the filling evenly across the dough using an offset spatula. Using a pizza cutter, cut the dough into twelve 1 3/4-inch wide strips.
- Roll and Arrange: Roll each strip tightly away from you, then place the rolls into a parchment-lined 9×13 inch metal baking pan. Cover with plastic wrap and let them rise in a warm place until doubled in size, about 1-2 hours. Meanwhile, preheat the oven to 325°F (162°C).
- Bake: Bake the cinnamon rolls for 28-35 minutes or until the internal temperature in the center reaches 185°F (85°C) and the rolls are cooked through.
- Prepare Frosting: While the rolls bake, beat together 6 tablespoons softened butter and 5 ounces cream cheese until smooth. Add 1 cup powdered sugar and mix on low speed until light and fluffy. Stir in 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream for a creamy finish.
- Cool and Frost: Let the baked rolls cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting evenly over the warm rolls, then let them sit for another 15 minutes to allow the frosting to seep in. Serve warm and enjoy!
Notes
- Measure flour using the spoon and level method or a kitchen scale to avoid adding too much flour, which can make rolls dense.
- Store leftover cinnamon rolls in an airtight container at room temperature for up to 4 days to maintain softness.
- To reheat, warm rolls in the oven at 350°F for 10-15 minutes or microwave in 30-second increments until warm.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 380
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
