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Red Velvet Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 15 reviews
  • Author: Sophie
  • Prep Time: 3 hours
  • Rising Time: 2 hours 30 minutes
  • Cook Time: 28 minutes
  • Total Time: 3 hours 28 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these homemade Red Velvet Cinnamon Rolls made from scratch, featuring a tender, rich dough tinted vibrant red with gel food coloring and filled with a luscious cinnamon-cocoa blend. Topped with a smooth cream cheese frosting, these rolls offer a perfect balance of sweet, spice, and creaminess for a memorable dessert or decadent breakfast treat.

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

  1. 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 it forms a paste-like slurry. Remove from heat, scrape into a bowl, and set aside to cool.
  2. Prepare wet ingredients: In a small bowl, combine whole milk, heavy cream, and white vinegar. Set aside to curdle slightly.
  3. Mix dry ingredients: In a stand mixer bowl, whisk together bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt until well combined.
  4. Combine dough: Add the milk and cream mixture, egg, tangzhong, and red gel food coloring to the dry ingredients. Attach the dough hook and knead on low speed for 2 minutes until a shaggy dough forms.
  5. Incorporate butter: Gradually add the softened unsalted butter, about half a tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading.
  6. Knead dough: Knead for an additional 10 to 12 minutes on medium speed until the dough becomes smooth, elastic, and slightly tacky.
  7. First rise: Remove dough from the bowl. Shape it into a smooth ball by folding the edges underneath. Place back into a clean bowl, cover tightly with plastic wrap, and let rest for 30 minutes.
  8. Prepare filling: In a medium bowl, combine softened butter, packed light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste. Mix until smooth and well incorporated.
  9. Roll out dough: Lightly flour a clean surface. Roll dough into a 15 by 21-inch rectangle evenly.
  10. Spread filling: Dollop the cinnamon filling across the dough surface then spread evenly to the edges with an offset spatula.
  11. Shape rolls: Use a pizza cutter or sharp knife to cut the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you and carefully place each roll into a parchment-lined 9×13-inch metal baking pan.
  12. Second rise: Cover the pan with plastic wrap and place it in a warm spot to rise until doubled in size, about 2 hours. Meanwhile, preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius).
  13. Bake rolls: Bake the rolls for 28 to 35 minutes until golden brown and the internal temperature reaches 185 degrees Fahrenheit.
  14. Prepare frosting: While baking, beat softened cream cheese and butter in a stand mixer until combined and smooth. Gradually add powdered sugar and continue mixing on low speed until fluffy. Finally, mix in vanilla bean paste and heavy cream until smooth.
  15. Cool and frost: Remove rolls from oven and cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting evenly over the warm rolls. Let sit for another 15 minutes to allow frosting to soak in.
  16. Serve: Serve the cinnamon rolls warm and enjoy the rich red velvet flavor with creamy frosting.

Notes

  • Measure flour using the spoon-and-level method or a kitchen scale to avoid adding too much flour and ensure tender rolls.
  • Store leftovers in an airtight container at room temperature for up to 4 days to maintain softness.
  • Reheat rolls in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes or microwave in 30-second increments to warm through.
  • Use high-quality cream cheese and unsalted butter at room temperature for the creamiest frosting.
  • You can substitute red gel food coloring with a natural beet powder if preferred for natural coloring, but adjust quantity for intensity.

Nutrition

  • Serving Size: 1 roll
  • Calories: 350 kcal
  • Sugar: 20 g
  • Sodium: 200 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 70 mg

Find it online: https://cozydumpling.com/red-velvet-cinnamon-rolls-recipe/