Description
These Red Velvet Cinnamon Rolls from scratch combine the rich flavors of red velvet with a luscious cinnamon filling, topped with creamy vanilla bean frosting. Perfectly soft and fluffy, they make a delightful dessert or sweet 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
- 1/4-1/2 teaspoon red gel food coloring
- 8 tablespoons unsalted butter, cool room temperature
- Tangzhong from above
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
- Make 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 becomes a paste-like slurry. Scrape into a bowl and set aside to cool.
- Prepare Dairy Mixture: In a small bowl, combine whole milk, heavy cream, and white vinegar. Set aside to allow the mixture to curdle slightly.
- Combine Dry Ingredients: In the bowl of a stand mixer, mix bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt until well combined.
- Add Wet Ingredients to Dough: Add the milk and cream mixture, egg, tangzhong, and red gel food coloring to the dry ingredients. Knead on low speed with a dough hook for about 2 minutes until a shaggy dough forms.
- Incorporate Butter: Add softened unsalted butter one half tablespoon at a time, ensuring each addition is fully incorporated before adding more. Continue kneading the dough for an additional 10 to 12 minutes until smooth and elastic.
- First Rise: Remove dough from the bowl. Shape into a smooth ball by pulling the dough edges underneath. Place dough back into the bowl, cover with plastic wrap, and rest for 30 minutes.
- Prepare Filling: In a mixing bowl, combine softened butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until smooth and well blended.
- Roll Dough and Add Filling: On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Spread the filling evenly over the entire surface using an offset spatula.
- Cut and Shape Rolls: Use a pizza cutter to slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you tightly, then carefully transfer each roll into a parchment-lined 9×13 metal baking pan.
- Second Rise: 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 (85°C) and the tops are lightly browned.
- Prepare Frosting: While rolls bake, in a stand mixer bowl combine cream cheese and butter until smooth. Gradually add powdered sugar and continue beating on low speed until light and fluffy. Mix in vanilla bean paste and heavy cream to finish.
- Cool and Frost: Let rolls cool in the pan on a wire rack for 15 minutes. Spread cream cheese frosting evenly on top. Allow frosting to seep in by resting for another 15 minutes. Serve warm and enjoy.
Notes
- Measure flour accurately using spoon and level method or a kitchen scale for the best dough texture and rise.
- Store leftover cinnamon rolls in an airtight container at room temperature. They remain soft for up to 4 days.
- Reheat rolls in an oven at 350°F for 10-15 minutes or microwave in 30-second increments until warm.
- Room temperature ingredients help create a better dough consistency and proper yeast activation.
- Use gel food coloring for vibrant red color without altering dough texture.
Nutrition
- Serving Size: 1 roll
- Calories: 380 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
