Description
These Red Velvet Cinnamon Rolls from scratch combine the classic tender, fluffy cinnamon roll texture with the festive flavor of red velvet and a rich cream cheese frosting. Made using a Tangzhong method for extra softness, they feature a beautifully vibrant red dough swirled with cinnamon-cocoa filling, baked to perfection and topped with a luscious, creamy frosting. Perfect for special occasions or cozy weekend breakfasts.
Ingredients
Scale
Tangzhong
- 3/4 cup water (155 g)
- 1/4 cup bread flour (32 g)
Dough
- 1/3 cup whole milk, room temperature (78 g)
- 1/3 cup heavy cream, room temperature (78 g)
- 1 tablespoon white vinegar
- 3 2/3 cups bread flour (485 g)
- 1/3 cup granulated sugar (66 g)
- 1 1/2 tablespoons cocoa powder (12 g)
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 large egg, room temperature (50 g)
- Tangzhong from the recipe above
- 1/4-1/2 teaspoon red gel food coloring
- 8 tablespoons unsalted butter, cool room temperature (113 g)
Filling
- 12 tablespoons unsalted butter, room temperature (168 g)
- 3/4 cup light brown sugar, packed (150 g)
- 1 tablespoon ground cinnamon
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla bean paste
Cream Cheese Frosting
- 6 tablespoons unsalted butter, room temperature (84 g)
- 5 ounces cream cheese
- 1 cup powdered sugar (120 g)
- 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 until smooth. Cook over medium heat while whisking constantly for 4-5 minutes until the mixture thickens into a paste-like slurry. Scrape into a bowl and set aside to cool.
- Mix Wet Ingredients: In a small bowl, combine the whole milk, heavy cream, and white vinegar. Set this mixture aside; it will aid in tenderizing the dough.
- Combine Dry Ingredients: In the bowl of a stand mixer, mix the bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt until evenly combined.
- Form Dough: Add the milk/cream mixture, the large egg, the cooled Tangzhong, and red gel food coloring (start with 1/4 teaspoon and add more if desired) to the dry ingredients. Knead on low speed with the dough hook attachment for about 2 minutes until a shaggy dough forms.
- Incorporate Butter: Gradually add the softened unsalted butter in 1/2 tablespoon increments, allowing each addition to incorporate fully into the dough before adding more. Continue kneading the dough for 10-12 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Shape the dough into a smooth ball by pulling the sides toward the center, then place it back into the bowl. Cover tightly with plastic wrap and let it rest in a warm place for 30 minutes to begin fermentation.
- Prepare Filling: While the dough rests, combine the softened butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste in a bowl. Mix by hand or with a mixer until smooth and creamy.
- Roll Dough: On a lightly floured surface, roll the rested dough into a 15×21-inch rectangle. Dot the prepared filling across the surface and spread it evenly to the edges using an offset spatula.
- Cut and Shape Rolls: Use a pizza cutter to slice the dough into twelve approximately 1 3/4-inch wide strips. Carefully roll each strip away from you to form individual cinnamon rolls. Transfer the rolls into a parchment-lined 9×13-inch baking pan, placing them snugly side by side.
- Second Rise: Cover the pan with plastic wrap and place in a warm spot to allow the rolls to rise until they have doubled in size, about 1 to 2 hours. Meanwhile, preheat your oven to 325°F (162°C).
- Bake: Bake the cinnamon rolls for 28-35 minutes or until the internal temperature in the center rolls reaches 185°F. The rolls should be set, lightly browned on top but still soft.
- Make Frosting: While rolls bake, beat together cream cheese and unsalted butter in a stand mixer until smooth. Gradually add powdered sugar, then beat on low speed until light and fluffy. Finally, mix in the vanilla bean paste and heavy cream until combined and creamy.
- Cool and Frost: When the rolls come out of the oven, let them cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting generously over the warm rolls. Let them sit for another 15 minutes to allow the frosting to seep into the rolls before serving warm.
Notes
- Measure your dry ingredients properly using the spoon-level method or a kitchen scale to ensure accurate baking results and avoid dense rolls.
- Store any leftover cinnamon rolls in an airtight container at room temperature. They remain soft and fresh for up to 4 days.
- To reheat, warm the rolls in a preheated oven at 350°F for 10-15 minutes or microwave individually in 30-second increments until heated through.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 380
- Sugar: 20g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
