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Red Velvet Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 18 reviews
  • Author: Claire
  • Prep Time: 3 hours
  • Second Rise Time: 2 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 a tender, rich red velvet dough with a cinnamon-cocoa filling and a luscious cream cheese frosting. Perfect for dessert or a special breakfast treat, these rolls offer a delightful twist on traditional cinnamon rolls with added depth from cocoa powder and a beautiful red hue.

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 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 forms a paste-like slurry. Scrape it into a bowl and set aside to cool.
  2. Prepare Milk Mixture: In a small bowl, combine the whole milk, heavy cream, and white vinegar. Set aside.
  3. Mix Dry Ingredients: In a stand mixer bowl, combine bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt until evenly mixed.
  4. Add Wet Ingredients: Add the milk and cream mixture, large egg, vanilla bean paste, tangzhong, and red gel food coloring to the dry ingredients. Knead on low speed with a dough hook for 2 minutes until a shaggy dough ball forms.
  5. Incorporate Butter: Gradually add softened unsalted butter 1/2 tablespoon at a time, allowing each addition to fully incorporate into the dough. Continue kneading.
  6. Knead Dough: Knead the dough for an additional 10-12 minutes on medium speed until the dough is smooth, elastic, and slightly sticky.
  7. First Rise: Remove the dough from the bowl, shape it into a smooth ball by pulling the sides underneath, place it back in the bowl, cover with plastic wrap, and let rest in a warm place for 30 minutes.
  8. Prepare Filling: In a bowl, combine softened butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste. Mix until smooth and well incorporated.
  9. Roll Out Dough: On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Evenly spread the filling mixture over the dough surface using an offset spatula.
  10. Cut and Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you. Arrange the rolls cut side up in a parchment-lined 9×13 metal baking pan. Cover with plastic wrap.
  11. Second Rise: Allow rolls to rise in a warm place until doubled in size, about 2 hours.
  12. Preheat Oven: Preheat the oven to 325°F (162°C) while the rolls are rising.
  13. Bake Rolls: Bake the cinnamon rolls for 28-35 minutes or until the internal temperature of the center rolls reaches 185°F.
  14. Make Frosting: While the rolls bake, combine softened butter and cream cheese in a stand mixer bowl until smooth. Add powdered sugar and beat on low speed until light and fluffy. Mix in vanilla bean paste and heavy cream.
  15. Cool and Frost: Let the rolls cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting evenly over the warm rolls. Let sit for an additional 15 minutes to allow frosting to seep in before serving warm.

Notes

  • Measure your dry ingredients accurately using the spoon-and-level method or preferably a kitchen scale to avoid a dense dough.
  • Store leftover cinnamon rolls in an airtight container at room temperature; they stay soft for up to 4 days.
  • Reheat rolls in a 350°F oven for 10-15 minutes or microwave in 30-second increments.
  • Use red gel food coloring for vibrant color without altering the dough texture.
  • If you prefer, you can substitute whole milk and heavy cream with equal parts milk for a slightly lighter dough.
  • Ensure butter is softened but not melted for proper incorporation into dough and filling.

Nutrition

  • Serving Size: 1 roll
  • Calories: 360 kcal
  • Sugar: 20 g
  • Sodium: 180 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 60 mg

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