Print

Red Velvet Cinnamon Rolls from Scratch Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 13 reviews

These Red Velvet Cinnamon Rolls from scratch are a delightful twist on classic cinnamon rolls, featuring a rich red velvet dough layered with a spiced cocoa cinnamon filling and topped with a luscious cream cheese frosting. Soft, fluffy, and perfectly sweet, these rolls are perfect for a special breakfast or brunch treat.

  • Author: Chef
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours 26 minutes
  • Yield: 12 servings
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American, Southern
  • Diet: Vegetarian

Ingredients

Dough Ingredients

  • 1/4 cup bread flour
  • 3/4 cup water
  • 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 egg (room temperature)
  • 1 teaspoon vanilla extract
  • Tangzhong (prepared from first step)
  • 1/2-1 teaspoon red gel food coloring
  • 6 tablespoons unsalted butter (cool room temperature)

Filling Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 2/3 cup light brown sugar (packed)
  • 1 tablespoon ground cinnamon
  • 2 teaspoons cocoa powder
  • 1 teaspoon vanilla bean paste

Cream Cheese Frosting Ingredients

  • 1/2 cup unsalted butter (room temperature)
  • 4 ounces cream cheese (room temperature)
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste or extract

Instructions

  1. Make Tangzhong: In a small saucepan, whisk together the water and 1/4 cup bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until thickened into a paste-like slurry. Remove from heat, scrape into a bowl, and set aside to cool.
  2. Prepare Milk Mixture: In a small bowl, combine the 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, mix 3 2/3 cups bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt until evenly combined.
  4. Form Dough: Add the milk/cream mixture, egg, vanilla, prepared tangzhong, and red gel food coloring to the dry ingredients. Knead with a dough hook on low speed for about 2 minutes until a shaggy dough begins to form.
  5. Add Butter Gradually: Incorporate the softened unsalted butter 1/2 tablespoon at a time into the dough, allowing it to fully absorb before adding more, ensuring a smooth mixture.
  6. Knead Dough Until Smooth: Continue kneading on medium-low speed for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
  7. First Rise: Remove the dough from the bowl, fold the edges underneath to create a smooth round ball. Return to the bowl, cover with plastic wrap, and let rest in a warm place for 30 minutes.
  8. Prepare Filling: In a bowl, mix together the room temperature butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until smooth and well combined.
  9. Prepare Baking Pan: Line a 9×13 inch metal baking pan with parchment paper and set aside.
  10. Roll Out Dough: On a lightly floured surface, roll the dough into a 15×21 inch rectangle. Evenly dollop the cinnamon filling over the surface, then spread it all the way to the edges with an offset spatula.
  11. Shape Rolls: Using a pizza cutter, cut the filled dough into twelve 1 3/4-inch strips. Starting from the edge closest to you, roll each strip tightly away and transfer each cinnamon roll into the prepared baking pan, placing them snugly side by side.
  12. Second Rise: Cover the pan with plastic wrap and set in a warm, draft-free place to rise until doubled in size, about 1-2 hours. Meanwhile, preheat the oven to 325°F (162°C).
  13. Bake Rolls: Bake the cinnamon rolls for 28-35 minutes, or until the internal temperature of the center rolls reaches between 175°F and 180°F, ensuring they are fully cooked through with a tender crumb.
  14. Prepare Cream Cheese Frosting: While the rolls bake, beat together the room temperature cream cheese and butter in a stand mixer until smooth. Gradually add powdered sugar and beat on low speed until light and fluffy. Finally, mix in vanilla bean paste and heavy cream to achieve a spreadable consistency.
  15. Cool and Frost: Remove rolls from the oven and let the pan cool on a wire rack for 15 minutes. Spread the cream cheese frosting evenly over the warm cinnamon rolls and let sit for another 15 minutes to allow the frosting to soak in. Serve warm and enjoy!

Notes

  • For measuring bread flour accurately, spoon the flour into your measuring cup and level it off for best results.
  • Tangzhong is a cooked flour-water mixture that helps create extra soft and fluffy bread.
  • Room temperature ingredients help achieve a smooth dough and better yeast activation.
  • Adjust red gel food coloring to your preferred intensity of red velvet color.
  • The internal temperature test ensures the dough is fully baked without overbaking.
  • Letting the rolls sit after frosting helps the cream cheese soak into the rolls for added moisture and flavor.

Find it online: https://cheftinaskitchen.com/red-velvet-cinnamon-rolls-from-scratch-recipe/