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Red Velvet Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 22 reviews
  • Author: Hannah
  • Prep Time: 3 hours
  • Cook Time: 26 minutes
  • Total Time: 3 hours 26 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Red Velvet Cinnamon Rolls From Scratch combine the rich flavors of classic cinnamon rolls with a vibrant red velvet twist. Made with a tender dough enriched by a tangzhong starter and filled with a spiced cinnamon-cocoa mixture, these rolls are topped with a luscious cream cheese frosting, perfect for an indulgent dessert or special 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. Prepare 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. Scrape it into a bowl and set aside to cool.
  2. Mix Wet Ingredients: In a small bowl, combine the whole milk, heavy cream, and white vinegar. Set aside to allow the mixture to curdle slightly.
  3. Combine Dry Ingredients: In a stand mixer bowl, mix the bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt until evenly combined.
  4. Add Wet Ingredients and Color: Add the milk and cream mixture, egg, vanilla bean paste, cooled tangzhong, and red gel food coloring to the dry ingredients. Knead on low speed using a dough hook for 2 minutes until a shaggy dough forms.
  5. Incorporate Butter: Gradually add the softened unsalted butter 1/2 tablespoon at a time, allowing it to fully incorporate before adding more. Continue kneading on medium speed for 10-12 minutes until the dough is smooth, elastic, and no longer sticky.
  6. First Proofing: Remove the dough from the bowl and fold the sides underneath to form a smooth round ball. Return it to the bowl, cover with plastic wrap, and let it rest for 30 minutes at room temperature.
  7. Prepare Filling: In a bowl or stand mixer, combine room temperature unsalted butter, packed light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste. Mix until smooth and spreadable.
  8. Roll Out Dough: Lightly flour a surface and roll the dough into a 15 by 21-inch rectangle. Spread the filling evenly over the entire surface of the dough using an offset spatula.
  9. Form Rolls: Using a pizza cutter, cut the filled dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you to form individual cinnamon rolls.
  10. Second Proofing: Place the rolls gently into a parchment-lined metal 9×13-inch baking pan. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours. Meanwhile, preheat the oven to 325°F (162°C).
  11. Bake Rolls: Bake the cinnamon rolls for 28-35 minutes until golden brown and the internal temperature reaches 185°F.
  12. Prepare Frosting: While rolls bake, beat together cream cheese and butter until smooth. Gradually add powdered sugar and continue beating on low speed until the frosting is light and fluffy. Mix in vanilla bean paste and heavy cream.
  13. Cool and Frost: Let the baked rolls cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting over the warm rolls and allow them to sit for another 15 minutes so the frosting seeps in. Serve warm.

Notes

  • Measure dry ingredients accurately using a kitchen scale or the spoon-and-level method to avoid dense dough caused by too much flour.
  • Store leftovers in an airtight container at room temperature; rolls will remain soft for up to 4 days.
  • Reheat rolls in an oven preheated to 350°F for 10-15 minutes or microwave in 30-second intervals until warmed through.
  • Adjust red gel food coloring amount depending on the vibrancy desired.
  • Using bread flour helps achieve a chewy and tender texture; all-purpose flour may alter the consistency.

Nutrition

  • Serving Size: 1 roll
  • Calories: 370 kcal
  • Sugar: 18 g
  • Sodium: 180 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 70 mg

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