Description
These Red Velvet Cinnamon Rolls From Scratch combine the rich flavors of classic red velvet cake with the gooey, cinnamon-spiced filling of traditional cinnamon rolls. Made using a unique tangzhong method, these rolls are irresistibly soft, tender, and moist, perfect for a decadent breakfast or dessert. Topped with a smooth and creamy cream cheese frosting, these rolls are a delightful treat that’s sure to impress.
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
- Make the 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 thickens into a paste-like slurry. Remove from heat, scrape into a bowl, and set aside to cool.
- Prepare Milk Mixture: In a small bowl, combine the whole milk, heavy cream, and white vinegar. Set this mixture aside to allow the vinegar to slightly curdle the dairy, which helps texture.
- Mix Dry Ingredients: In the bowl of a stand mixer, combine the bread flour, granulated sugar, cocoa powder, instant yeast, and salt. Mix until evenly combined.
- Add Wet Ingredients and Form Dough: Add the milk/cream mixture, large egg, tangzhong, and red gel food coloring to the dry mix. Using the dough hook attachment, knead on low speed for about 2 minutes until a shaggy dough forms.
- Incorporate Butter: Gradually add the softened unsalted butter, about half a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
- Knead Dough Until Smooth: Continue kneading the dough on low speed for an additional 10-12 minutes, or until the dough is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Remove the dough from the mixer bowl, shape it into a smooth, round ball by folding the edges underneath. Place the dough back into the bowl, cover tightly with plastic wrap, and let it rest in a warm spot for 30 minutes.
- Prepare Filling: In a separate bowl, mix together the softened butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until smooth. You can mix by hand or with a mixer.
- Roll Out Dough: Lightly flour a clean surface and roll the dough out into a large 15×21-inch rectangle.
- Spread Filling: Spread the cinnamon butter filling evenly over the entire surface of the rolled dough using an offset spatula.
- Cut and Shape Rolls: Using a pizza cutter, slice the dough lengthwise into twelve 1 3/4-inch wide strips. Roll each strip away from you tightly to form individual rolls.
- Second Rise: Carefully transfer the rolls into a parchment-lined 9×13-inch metal baking pan. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.
- Preheat Oven: About 30 minutes before baking, preheat the oven to 325°F (162°C).
- Bake Rolls: Bake the cinnamon rolls for 28-35 minutes, or until golden brown and the internal temperature of the center rolls reaches 185°F (85°C).
- Prepare Cream Cheese Frosting: While the rolls bake, use a stand mixer to cream together the cream cheese and butter until smooth. Gradually add powdered sugar and mix on low until light and fluffy. Finally, mix in vanilla extract and heavy cream for a smooth consistency.
- Cool and Frost: Remove rolls from oven and allow to cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting over the warm rolls, then let them sit an additional 15 minutes to allow the frosting to melt slightly into the rolls.
- Serve: Serve the cinnamon rolls warm for the best experience. Enjoy!
Notes
- Measure your dry ingredients properly using the spoon-level method or a kitchen scale to avoid too much flour and ensure soft rolls.
- Storage: Keep leftovers in an airtight container at room temperature. Rolls remain soft for up to 4 days.
- Reheating: Warm rolls in a preheated oven at 350°F for 10-15 minutes or microwave in 30-second increments until warm.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 420
- Sugar: 19g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
