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Red Velvet Cinnamon Rolls From Scratch Recipe

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3.8 from 13 reviews

  • Author: Sara
  • Total Time: 3 hours 20 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These Red Velvet Cinnamon Rolls combine the rich flavors of classic cinnamon rolls with a vibrant red velvet twist, making them perfect for a special breakfast or dessert. Made from scratch with a tender, tangzhong-enhanced dough, a spiced cocoa and cinnamon filling, and topped with a luscious cream cheese frosting, these rolls are delightfully soft, flavorful, and visually stunning.

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 from the recipe above (prepared)
  • 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 (softened)
  • 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 the 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly, for 4-5 minutes until it forms a smooth paste-like slurry. Scrape into a bowl and let cool.
  2. Mix Wet Ingredients: In a small bowl, combine the whole milk, heavy cream, and white vinegar. Set aside to slightly curdle.
  3. Combine Dry Ingredients: In the bowl of a stand mixer, mix together the 3 2/3 cups bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt until evenly combined.
  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 attachment, knead on low speed for 2 minutes until a shaggy dough forms.
  5. Add Butter: Gradually add the 6 tablespoons of softened butter, 1/2 tablespoon at a time, allowing each addition to fully incorporate before adding the next.
  6. Knead Dough: Continue kneading for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
  7. First Proof: Shape the dough into a smooth ball, place it back into the bowl, cover tightly with plastic wrap, and let it rest in a warm spot for 30 minutes.
  8. Prepare Filling: In a bowl, combine 1/2 cup softened butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste. Mix until smooth and creamy.
  9. Roll Out Dough: Lightly flour a work surface and roll the dough into a 15×21 inch rectangle. Evenly spread the cinnamon-cocoa filling over the dough using an offset spatula.
  10. Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you into a spiral and carefully transfer each to a parchment-lined 9×13 inch metal baking pan.
  11. Second Proof: Cover the rolls with plastic wrap and set them in a warm area to rise until doubled in size, approximately 1-2 hours. Meanwhile, preheat the oven to 325°F (162°C).
  12. Bake: Bake the cinnamon rolls for 28-35 minutes until the internal temperature in the center reaches 175°F-180°F and rolls are cooked through with a soft, fluffy texture.
  13. Make Frosting: While rolls bake, beat together 1/2 cup softened butter and cream cheese until smooth. Gradually add powdered sugar and beat on low speed until light and fluffy. Incorporate vanilla bean paste and heavy cream to finish.
  14. Cool and Frost: Let the baked rolls cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting evenly over the warm rolls. Allow frosting to set and lightly seep into the rolls for an additional 15 minutes.
  15. Serve: Serve the cinnamon rolls warm and enjoy their rich, tender, and flavorful goodness.

Notes

  • Use bread flour for a chewier, fluffier texture. Measure using the spoon-and-level method for accuracy.
  • The tangzhong method (pre-cooked flour paste) helps make the rolls soft and tender.
  • Room temperature ingredients help with proper yeast activation and dough consistency.
  • Adjust red food coloring quantity to achieve your preferred shade of red velvet color.
  • Let rolls fully rise before baking to ensure light, airy texture.
  • Internal temperature check ensures rolls are fully cooked without overbaking and drying out.
  • For best flavor, serve rolls warm on the day they are baked.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

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