Description
These Red Velvet Cinnamon Rolls are made from scratch with a tender, vibrant red dough using the tangzhong method for extra softness and a flavorful cinnamon-cocoa filling. Finished with a luscious cream cheese frosting, these rolls are perfect as a special dessert or indulgent breakfast 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
- 1/2 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
- 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 it thickens into a paste-like slurry. Scrape into a bowl and set aside to cool.
- Prepare Liquid Mixture: In a small bowl, combine 1/3 cup whole milk, 1/3 cup heavy cream, and 1 tablespoon white vinegar. Set aside to allow it to curdle slightly and develop acidity.
- 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 until evenly mixed.
- Add Wet Ingredients: To the dry ingredients, add the milk/cream mixture, 1 large egg, tangzhong, and 1/2 teaspoon red gel food coloring. Knead on low speed using a dough hook for 2 minutes until a shaggy dough ball forms.
- Incorporate Butter: Add 8 tablespoons of softened unsalted butter gradually, about 1/2 tablespoon at a time. Allow each addition to fully incorporate before adding more.
- Knead Dough: Continue kneading for another 10-12 minutes on low speed until dough is smooth and elastic.
- First Proof: Remove dough from mixture, shape into a smooth ball by pulling the sides underneath. Place in a bowl, cover with plastic wrap, and let rest for 30 minutes.
- Prepare Filling: 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 until smooth, using a mixer or by hand.
- Roll Dough: On a lightly floured surface, roll the rested dough into a 15×21-inch rectangle. Spread the filling evenly over the dough with an offset spatula.
- Form Rolls: Cut the dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip away from you into a coil and transfer carefully to a parchment-lined 9×13 inch metal baking pan.
- Second Proof: Cover the pan with plastic wrap and place in a warm area to rise until doubled in size, about 2 hours. Meanwhile, preheat oven to 325°F (162°C).
- Bake: Bake the cinnamon rolls for 35 minutes or until the internal temperature of the center rolls reaches 185°F. Remove from oven and cool on a wire rack for 15 minutes.
- Make Frosting: While rolls bake, beat together 6 tablespoons softened unsalted butter and 5 ounces cream cheese until combined. Add 1 cup powdered sugar and beat on low until light and fluffy. Mix in 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream.
- Frost Rolls: Spread the cream cheese frosting over warm rolls. Let the frosted rolls sit for 15 minutes to allow the frosting to seep in. Serve warm and enjoy.
Notes
- Measure dry ingredients by spooning into the measuring cup and leveling off or preferably by using a kitchen scale to ensure accuracy.
- Store leftover rolls in an airtight container at room temperature; they will stay soft for up to 4 days.
- Reheat rolls in a 350°F oven for 10-15 minutes or microwave in 30-second intervals until warmed through.
