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Red Velvet Cinnamon Rolls from Scratch Recipe

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★★★★★

4.9 from 78 reviews

These Red Velvet Cinnamon Rolls from scratch are soft, buttery, and layered with a rich cinnamon-cocoa filling. The rolls are made with a unique tangzhong method for extra fluffiness and topped with a luscious cream cheese frosting that melts beautifully into every bite. Perfect for a decadent breakfast or special occasion treat.

Ingredients

Scale

Dough:

  • 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 1/4 cup bread flour and 3/4 cup water as above)
  • 1/2–1 teaspoon red gel food coloring
  • 6 tablespoons unsalted butter (cool room temperature, for dough)

Filling:

  • 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:

  • 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. Prepare Tangzhong: In a small saucepan, whisk together 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture becomes a smooth, thick paste. Scrape into a bowl and set aside to cool.
  2. Mix Liquids: In a small bowl, combine the milk, heavy cream, and white vinegar. Set aside to slightly curdle.
  3. Combine Dry Ingredients: In the bowl of a stand mixer, mix the bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt until evenly distributed.
  4. Form Dough: Add the milk/cream/vinegar mixture, egg, vanilla extract, cooled tangzhong, and red gel food coloring to the dry ingredients. Using the dough hook, knead on low speed for 2 minutes until a shaggy dough forms.
  5. Add Butter: Gradually mix in the softened unsalted butter 1/2 tablespoon at a time, ensuring each addition is fully incorporated before adding more.
  6. Knead Dough: Continue kneading for 8-10 minutes or until the dough becomes smooth and elastic.
  7. First Proof: Shape the dough into a smooth ball by folding the edges underneath, place it back in the bowl, cover with plastic wrap, and let it rest in a warm spot for 30 minutes.
  8. Prepare Filling: Combine the softened butter, brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste in a bowl until smooth and well blended.
  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 rested dough into a 15×21 inch rectangle.
  11. Apply Filling: Spread the cinnamon-cocoa filling evenly across the dough surface using an offset spatula.
  12. Cut and Roll: Using a pizza cutter, cut the dough into twelve strips approximately 1 3/4 inches wide. Roll each strip tightly away from you, then carefully arrange them in the prepared pan.
  13. Second Proof: Cover the rolls with plastic wrap and let them rise in a warm place until doubled in size, about 1 to 2 hours. Meanwhile, preheat the oven to 325°F (162°C).
  14. Bake: Bake the cinnamon rolls for 28-35 minutes or until the internal temperature of the center rolls reaches 175°F-180°F.
  15. Make Frosting: While baking, prepare the cream cheese frosting by beating together the cream cheese and butter until smooth. Gradually mix in powdered sugar and continue beating until light and fluffy. Add vanilla bean paste and heavy cream and beat to combine.
  16. Cool and Frost: Allow the baked rolls to cool in the pan on a wire rack for 15 minutes, then spread the cream cheese frosting evenly over the top. Let the rolls sit for another 15 minutes to let the frosting seep in. Serve warm and enjoy.

Notes

  • Tangzhong is a cooked flour water mixture that helps create a softer, moister dough. Be sure to let it cool before adding to the dough.
  • Measure bread flour correctly by spooning it into the measuring cup and leveling it off to avoid dense dough.
  • Room temperature ingredients help ensure even mixing and proper yeast activation.
  • Use red gel food coloring for vibrant color without affecting dough consistency.
  • Ensure rolls are fully risen before baking to achieve a soft, fluffy texture.
  • Check internal temperature with a thermometer for perfectly baked rolls without drying out.

Keywords: red velvet cinnamon rolls, cinnamon rolls from scratch, tangzhong cinnamon rolls, cream cheese frosting, holiday breakfast, sweet rolls, red velvet dessert

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