Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 10 reviews
  • Author: Maya
  • Prep Time: 3 hours
  • Proofing Time: 2 hours 30 minutes
  • Cook Time: 28 minutes
  • Total Time: 3 hours 28 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Red Velvet Cinnamon Rolls from scratch combine the classic soft and fluffy cinnamon roll texture with a red velvet twist, enriched with cocoa and a vibrant red color. They are filled with a spiced cinnamon and cocoa mixture, baked to perfection, and topped with a creamy vanilla bean cream cheese frosting. Perfect as a decadent breakfast or dessert treat.

Ingredients

Scale

Tangzhong

  • 3/4 cup water
  • 1/4 cup bread flour

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

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

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

  1. Make Tangzhong: In a small saucepan, whisk together 3/4 cup water and 1/4 cup bread flour. Cook over medium heat, whisking constantly, for 4-5 minutes until a paste-like slurry forms. Scrape into a bowl and set aside.
  2. Prepare Milk Mixture: In a small bowl, combine 1/3 cup whole milk, 1/3 cup heavy cream, and 1 tablespoon white vinegar. Set aside to slightly curdle.
  3. Mix Dry Ingredients: In a stand mixer bowl, combine 3 2/3 cups bread flour, 1/3 cup granulated sugar, 1 1/2 tablespoons cocoa powder, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt. Mix until well combined.
  4. Create Dough: Add the milk/cream mixture, 1 large egg, the prepared tangzhong, and 1/4 to 1/2 teaspoon red gel food coloring to the dry ingredients. Knead with dough hook on low speed for 2 minutes until a shaggy dough forms.
  5. Add Butter: Gradually add 8 tablespoons softened unsalted butter, 1/2 tablespoon at a time, allowing each addition to fully incorporate before adding more.
  6. Knead Dough: Continue kneading on medium-low speed for 10-12 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
  7. First Proof: Remove dough from bowl and shape into a smooth ball by folding sides underneath. Place back in bowl, cover with plastic wrap, and rest in a warm spot for 30 minutes.
  8. Prepare Filling: In a medium bowl, combine 12 tablespoons softened unsalted butter, 3/4 cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste. Mix until smooth and creamy.
  9. Roll Out Dough: On a lightly floured surface, roll dough into a 15x21 inch rectangle. Spread filling evenly over entire surface with an offset spatula.
  10. Shape Rolls: Cut dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip tightly away from you and transfer each roll to a parchment-lined 9x13 inch baking pan.
  11. Second Proof: Cover rolls with plastic wrap and let rise in a warm place until doubled in size, approximately 2 hours. Meanwhile, preheat oven to 325°F (162°C).
  12. Bake Rolls: Bake the cinnamon rolls for 28-35 minutes or until the internal temperature of the center rolls reaches 185°F. The rolls should be set and golden.
  13. Make Frosting: While baking, beat together 6 tablespoons unsalted butter and 5 ounces cream cheese until smooth. Gradually add 1 cup powdered sugar and beat on low until light and fluffy. Stir in 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream.
  14. Cool and Frost: Remove rolls from oven and cool in pan on a wire rack for 15 minutes. Spread the cream cheese frosting over warm rolls, then allow to sit an additional 15 minutes so frosting melts into the rolls. Serve warm and enjoy!

Notes

  • Measure your dry ingredients properly using the spoon-and-level method or a kitchen scale for best results. Avoid scooping flour directly with measuring cups to prevent excess flour.
  • Store leftover rolls in an airtight container at room temperature; they remain soft for up to 4 days.
  • To reheat, warm rolls in the oven at 350°F for 10-15 minutes or microwave in 30-second increments until hot.

Nutrition

  • Serving Size: 1 cinnamon roll
  • Calories: 360 kcal
  • Sugar: 23 g
  • Sodium: 180 mg
  • Fat: 16 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 55 mg

Find it online: https://bakingwithmaya.com/red-velvet-cinnamon-rolls-recipe/