Red Velvet Cinnamon Rolls Recipe
Ingredients
- ¾ cwater
- ¼ cbread flour
- ⅓ cwhole milk
room temperature
- ⅓ cheavy cream
room temperature
- 1 tbspwhite vinegar
- 3 ⅝ cbread flour
- ⅓ cgranulated sugar
- 1 ½ tbspcocoa powder
- 2 tspinstant yeast
- 1 tspfine sea salt
- 1 largeegg
room temperature
- Tangzhong
prepared as above
- ¼ tspred gel food coloring
- 8 tbspunsalted butter
cool room temperature
- 12 tbspunsalted butter
room temperature
- ¾ clight brown sugar
- 1 tbspground cinnamon
- 2 tspcocoa powder
- 1 tspvanilla bean paste
- 6 tbspunsalted butter
room temperature
- 5 ozcream cheese
room temperature
- 1 cpowdered sugar
- 1 tbspheavy cream
- 1 tspvanilla bean paste or extract
Directions
- 1
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 the mixture forms a thick paste-like slurry. Remove from heat, scrape into a bowl, and let it cool.
- 2
In a small bowl, combine 1/3 cup milk, 1/3 cup heavy cream, and 1 tablespoon white vinegar. Set aside to allow slight curdling.
- 3
In the stand mixer bowl, mix together 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 until fully combined.
- 4
Add the milk mixture, 1 large egg, cooled tangzhong, and 1/4-1/2 teaspoon red gel food coloring to the dry ingredients. Knead on low speed with the dough hook for about 2 minutes until a shaggy dough ball forms.
- 5
Incorporate 8 tablespoons of softened unsalted butter into the dough, adding 1/2 tablespoon at a time, allowing each addition to fully incorporate before adding more.
- 6
Continue kneading for an additional 10-12 minutes on medium-low speed until the dough becomes smooth, elastic, and slightly tacky.
- 7
Shape the dough into a smooth round ball, place it back in the bowl, cover with plastic wrap, and let it rest in a warm spot for 30 minutes.
- 8
Combine 12 tablespoons softened butter, 3/4 cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste until smooth, either by hand or using a mixer.
- 9
Lightly flour a surface and roll out the dough to a 15 x 21-inch rectangle. Spread the filling evenly across the dough using an offset spatula. Using a pizza cutter, cut the dough into twelve 1 3/4-inch wide strips.
- 10
Roll each strip tightly away from you, then place the rolls into a parchment-lined 9×13 inch metal baking pan. Cover with plastic wrap and let them rise in a warm place until doubled in size, about 1-2 hours. Meanwhile, preheat the oven to 325°F (162°C).
- 11
Bake the cinnamon rolls for 28-35 minutes or until the internal temperature in the center reaches 185°F (85°C) and the rolls are cooked through.
- 12
While the rolls bake, beat together 6 tablespoons softened butter and 5 ounces cream cheese until smooth. Add 1 cup powdered sugar and mix on low speed until light and fluffy. Stir in 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream for a creamy finish.
- 13
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, then let them sit for another 15 minutes to allow the frosting to seep in. Serve warm and enjoy!
Red Velvet Cinnamon Rolls Recipe
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About this Recipe
Indulge in Decadence: Homemade Red Velvet Cinnamon Rolls
Prepare to elevate your breakfast or brunch with these spectacular Red Velvet Cinnamon Rolls! Forget ordinary sweet rolls; this recipe takes the classic cinnamon roll to a whole new level of indulgence, blending the tender texture of traditional rolls with the rich, iconic flavor and vibrant hue of red velvet cake. Perfect for holidays, special occasions, or simply a luxurious weekend treat, these cinnamon rolls from scratch are guaranteed to impress.
What makes these homemade cinnamon rolls truly special is the inclusion of a tangzhong dough. This Japanese bread-making technique involves cooking a small portion of flour and water into a paste, resulting in an incredibly soft, fluffy, and moist dough that stays fresh longer. Combined with cocoa powder and a touch of red gel food coloring, the dough bakes into a stunning deep red.
The magic continues with a luscious filling, marrying the warmth of ground cinnamon with the subtle depth of cocoa powder and rich brown sugar. And of course, no red velvet creation is complete without a generous swirl of creamy, tangy cream cheese frosting. This decadent topping perfectly complements the rolls, balancing their sweetness with a delightful zing.
Tips for Perfection:
- Ensure all cold ingredients (milk, heavy cream, egg, butter) are at room temperature for optimal dough development.
- Don't rush the proofing process. A slow, warm rise yields the best texture for these breakfast rolls.
- For an even deeper red, use a high-quality red gel food coloring.
Serving Suggestions: These Red Velvet Cinnamon Rolls are fantastic on their own, but also pair wonderfully with:
- A freshly brewed cup of coffee or a gourmet latte.
- A side of fresh berries or a fruit salad for a balanced breakfast.
- As a show-stopping dessert with a scoop of vanilla bean ice cream.