Description
These red velvet cinnamon rolls from scratch combine classic cinnamon roll flavors with a vibrant red velvet twist, topped with a luscious cream cheese frosting. Perfectly soft, tender, and rich with a hint of cocoa and cinnamon, these rolls make a delightful dessert or special breakfast treat.
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
- 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 forms a paste-like slurry. Scrape it into a bowl and set aside to cool.
- Prepare Wet Ingredients for Dough: In a small bowl, combine the whole milk, heavy cream, and white vinegar. Set this mixture aside to allow it to curdle slightly.
- Mix Dry Ingredients: In a stand mixer bowl, combine the bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt. Mix until combined.
- Add Wet Ingredients and Color: Add the milk/cream/vinegar mixture, one large egg, vanilla bean paste, tangzhong, and red gel food coloring to the dry ingredients. Knead on low speed with the dough hook attachment for 2 minutes until a shaggy dough forms.
- Incorporate Butter: Add the softened unsalted butter 1/2 tablespoon at a time, allowing each addition to fully incorporate before adding more. Continue kneading for an additional 10-12 minutes until the dough is smooth and elastic.
- First Rise and Rest: Remove the dough from the bowl and shape it into a smooth round ball by folding the sides under. Place the dough back into the bowl, cover with plastic wrap, and let it rest in a warm place for 30 minutes.
- Prepare the Filling: In a bowl, combine the softened butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until smooth. Mix by hand or with a mixer.
- Roll Out Dough: On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Spread the cinnamon filling evenly over the dough using an offset spatula.
- Shape Rolls: Using a pizza cutter, slice the dough lengthwise into twelve 1 3/4-inch strips. Roll each strip tightly away from you to form rolls and transfer them carefully into a parchment-lined 9×13 metal baking pan. Cover with plastic wrap and let rise in a warm area until doubled in size, about 2 hours.
- Preheat Oven: While the rolls are rising, preheat the oven to 325°F (162°C).
- Bake Rolls: Bake the cinnamon rolls for 28-35 minutes or until the internal temperature of the center rolls reaches 185°F.
- Make Cream Cheese Frosting: While the rolls bake, combine the softened butter and cream cheese in a stand mixer until smooth. Gradually add powdered sugar and beat on low speed until light and fluffy. Mix in vanilla bean paste and heavy cream until well combined.
- Cool and Frost: Allow the rolls to cool in the pan on a wire rack for 15 minutes, then spread the cream cheese frosting evenly over the top. Let sit another 15 minutes to allow the frosting to melt into the rolls. Serve warm.
Notes
- Measure flour properly by fluffing it, then spooning into measuring cups. For best results, use a kitchen scale to weigh flour.
- Leftover cinnamon rolls should be stored in an airtight container at room temperature and will stay soft for up to 4 days.
- Reheat rolls in the oven at 350°F for 10-15 minutes or in the microwave in 30-second increments.
- Red gel food coloring provides vibrant color without affecting dough texture.
- Use instant yeast for quicker rising and better texture; active dry yeast can be substituted but may require proofing.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
