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Red Velvet Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 99 reviews
  • Author: Mia
  • Prep Time: 3 hours
  • Cook Time: 26 minutes
  • Total Time: 3 hours 26 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Delight in these homemade Red Velvet Cinnamon Rolls made from scratch, featuring a soft, tender dough enriched with cocoa and a vibrant red hue. Filled with a luscious cinnamon-cocoa mixture, baked to perfection, and topped with a creamy, tangy cream cheese frosting, these rolls combine classic flavors with a festive twist, perfect for any special breakfast or brunch occasion.

Ingredients

Scale

For the Tangzhong

  • 3/4 cup water (155 g)
  • 1/4 cup bread flour (32 g)

For the 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)

For the 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

For the 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

  1. Prepare Tangzhong: In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly for 4-5 minutes, until the mixture thickens into a paste-like slurry. Scrape into a bowl and let it cool to room temperature.
  2. Mix Wet Ingredients: In a small bowl, combine whole milk, heavy cream, and white vinegar. Set aside to allow the mixture to slightly curdle, enhancing dough tenderness.
  3. Combine Dry Ingredients: In the bowl of a stand mixer, whisk together bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt until evenly distributed.
  4. Add Wet Ingredients and Form Dough: Add the milk and cream mixture, large egg, tangzhong, and red gel food coloring to the dry ingredients. Using a dough hook attachment, knead on low speed for about 2 minutes until a shaggy dough ball forms.
  5. Incorporate Butter: Gradually add the softened unsalted butter, half a tablespoon at a time, allowing each portion to fully incorporate before adding more. Continue kneading for an additional 10-12 minutes until the dough is smooth, elastic, and slightly tacky to touch.
  6. First Proof: Remove the dough from the bowl, shape it into a smooth round ball, and place it back into the bowl. Cover tightly with plastic wrap and let it rest in a warm place for 30 minutes.
  7. Prepare Filling: In a bowl, mix softened butter, packed light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until smooth and homogenous. This can be done by hand or with a mixer.
  8. Roll Out Dough: On a lightly floured surface, roll the rested dough into a 15×21-inch rectangle. Evenly dollop the filling across the dough and spread it to the edges with an offset spatula.
  9. Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you to form individual rolls.
  10. Second Proof: Place the rolled strips into a parchment-lined 9×13 inch metal baking pan. Cover them loosely with plastic wrap and put them in a warm spot to rise until doubled in size, about 1-2 hours. Meanwhile, preheat the oven to 325°F (162°C).
  11. Bake Rolls: Bake the cinnamon rolls in the preheated oven for 28-35 minutes, or until the internal temperature of the center rolls reaches 185°F, ensuring they are fully cooked and soft.
  12. Make Frosting: While the rolls bake, beat together cream cheese and butter in a stand mixer until smooth. Add powdered sugar and continue beating on low speed until the frosting becomes light and fluffy. Mix in vanilla bean paste and heavy cream for extra creaminess.
  13. Cool and Frost: Allow rolls to cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting generously on top and let it sit for an additional 15 minutes so the frosting seeps into the rolls. Serve warm and enjoy!

Notes

  • Measure your dry ingredients properly using the spoon-level method or a kitchen scale to ensure baking success and avoid too dense or dry dough.
  • Store leftovers in an airtight container at room temperature where they will remain soft for up to 4 days.
  • To reheat, warm the rolls in an oven at 350°F (175°C) for 10-15 minutes or microwave in 30-second increments until heated through.

Nutrition

  • Serving Size: 1 cinnamon roll
  • Calories: 350
  • Sugar: 18g
  • Sodium: 230mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.3g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 60mg

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