Description
Delight in these homemade Red Velvet Cinnamon Rolls featuring a rich, tender dough made with tangzhong for extra softness, filled with a spiced cinnamon-cocoa mixture, and topped with luscious cream cheese frosting. Perfect for a festive breakfast or cozy dessert that impresses with its beautiful red hue and irresistible flavor.
Ingredients
Scale
Tangzhong
- 3/4 cup water (155 g)
- 1/4 cup bread flour (32 g)
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)
- 1/4 – 1/2 teaspoon red gel food coloring
- 8 tablespoons unsalted butter, cool room temperature (113 g)
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
Cream Cheese Frosting
- 6 tablespoons unsalted butter, room temperature (84 g)
- 5 ounces cream cheese (about 142 g)
- 1 cup powdered sugar (120 g)
- 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
- Make the 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 into a bowl and set aside to cool.
- Prepare the milk mixture: In a small bowl, combine whole milk, heavy cream, and white vinegar. Set this mixture aside to allow the vinegar to slightly curdle the milk, which helps tenderize the dough.
- Mix dry dough ingredients: In a stand mixer bowl, whisk together bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt until evenly combined.
- Combine wet ingredients with dry: To the dry ingredients, add the milk-cream-vinegar mixture, egg, tangzhong, and red gel food coloring. Using the dough hook on low speed, knead for about 2 minutes until the dough begins to form a shaggy ball.
- Add butter gradually: Incorporate the softened unsalted butter one half tablespoon at a time, ensuring each addition is fully mixed in before adding more. Continue kneading for 10-12 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- First proof: Remove the dough from the bowl, fold the edges underneath to create a smooth ball, place back into the bowl, cover with plastic wrap, and allow it to rest in a warm spot for 30 minutes.
- Prepare the filling: In a separate bowl, blend unsalted butter, light brown sugar, cinnamon, cocoa powder, and vanilla bean paste until smooth and creamy, either by hand or with a mixer.
- Shape rolls: On a lightly floured surface, roll the dough out into a 15×21 inch rectangle. Evenly spread the filling over the dough using an offset spatula to reach all edges.
- Cut and roll: Using a pizza cutter, slice the dough into twelve 1 3/4-inch wide strips. Roll each strip tightly away from you, then gently transfer the cinnamon rolls into a parchment-lined 9×13 inch baking pan.
- Second proof: Cover the pan with plastic wrap and set it in a warm place until the rolls double in size, about 1-2 hours. During this time, 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 (85°C), and the tops are lightly browned.
- Prepare cream cheese frosting: While baking, beat softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar and mix until light and fluffy. Finally, blend in vanilla bean paste and heavy cream for a creamy consistency.
- Cool and frost: Allow the baked rolls to cool on a wire rack for 15 minutes. Spread the cream cheese frosting evenly over the warm rolls and let them rest another 15 minutes to soak in the frosting. Serve warm and enjoy.
Notes
- Measure your dry ingredients using the spoon-level method or a kitchen scale for precise baking; avoid scooping flour directly with measuring cups to prevent too much flour.
- Store leftover cinnamon rolls in an airtight container at room temperature; they will stay soft for up to 4 days.
- Reheat rolls in a preheated oven at 350°F for 10-15 minutes or warm in the microwave in 30-second increments to restore softness.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 370
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
