Description
These Red Velvet Cinnamon Rolls from scratch combine the rich flavors of red velvet cake with the comforting warmth of cinnamon rolls. Made with a tangzhong starter for extra softness, cocoa powder in the dough and filling, and topped with a luscious cream cheese frosting, these rolls are perfect for a special breakfast or dessert treat.
Ingredients
Scale
Tangzhong
- 3/4 cup (155 g) water
- 1/4 cup (32 g) bread flour
Dough
- 1/3 cup (78 g) whole milk, room temperature
- 1/3 cup (78 g) heavy cream, room temperature
- 1 tablespoon white vinegar
- 3 2/3 cups (485 g) bread flour
- 1/3 cup (66 g) granulated sugar
- 1 1/2 tablespoons (12 g) cocoa powder
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 large egg (50 g), room temperature
- Tangzhong (from above)
- 1/4-1/2 teaspoon red gel food coloring
- 8 tablespoons (113 g) unsalted butter, cool room temperature
Filling
- 12 tablespoons (168 g) unsalted butter, room temperature
- 3/4 cup (150 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla bean paste
Cream Cheese Frosting
- 6 tablespoons (84 g) unsalted butter, room temperature
- 5 ounces (142 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
- Make the Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until it thickens into a paste-like slurry. Remove from heat, scrape into a bowl and let it cool to room temperature.
- Prepare milk mixture: In a small bowl, combine 1/3 cup whole milk, 1/3 cup heavy cream, and 1 tablespoon white vinegar. Set aside to curdle slightly.
- Mix dry ingredients: In the bowl of a stand mixer, combine 3 2/3 cups bread flour, 1/3 cup granulated sugar, 1 1/2 tablespoons cocoa powder, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt. Mix briefly to combine.
- Form the dough: Add the milk mixture, 1 large egg, the cooled tangzhong, and 1/4-1/2 teaspoon red gel food coloring to the dry ingredients. Using the dough hook on low speed, mix for about 2 minutes until a shaggy dough forms.
- Add butter: Gradually add 8 tablespoons of unsalted butter, about 1/2 tablespoon at a time, mixing until each portion is fully incorporated before adding more. Continue kneading the dough on medium speed for 10-12 minutes until the dough is smooth and elastic.
- First rise and rest: Remove dough from the bowl, shape into a smooth ball by pulling sides underneath, place back in the bowl, cover with plastic wrap, and let rest in a warm place for 30 minutes.
- Prepare the filling: Combine 12 tablespoons unsalted butter, 3/4 cup light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste until smooth, either by hand or electric mixer.
- Shape the rolls: On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Spread the filling evenly to the edges using an offset spatula. Using a pizza cutter, cut twelve 1 3/4-inch wide strips. Roll each strip tightly away from you into cylinders and place them upright in a parchment-lined 9×13-inch metal baking pan.
- Second rise: Cover the pan with plastic wrap and let the rolls rise in a warm spot until doubled in size, about 1 to 2 hours. Meanwhile, preheat the oven to 325°F (162°C).
- Bake the rolls: Bake the cinnamon rolls for 28-35 minutes or until the internal temperature of the center rolls reaches 185°F. The rolls should be soft and slightly springy.
- Make the cream cheese frosting: While baking, beat together 6 tablespoons butter and 5 ounces cream cheese until smooth. Gradually add 1 cup powdered sugar, beating on low until fully combined and light. Mix in 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream to achieve a fluffy frosting.
- Finish and serve: Let the rolls cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting evenly over the warm rolls. Allow frosting to seep in for an additional 15 minutes. Serve warm and enjoy.
Notes
- Measure dry ingredients accurately using the spoon-and-level method or a kitchen scale to avoid dense dough.
- Store leftovers in an airtight container at room temperature to keep rolls soft for up to 4 days.
- Reheat rolls in a 350°F oven for 10-15 minutes or in the microwave in 30-second increments.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 420
- Sugar: 24g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
