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Red Velvet Cinnamon Rolls from Scratch Recipe

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3.9 from 6 reviews

Delight in these soft, fluffy Red Velvet Cinnamon Rolls made entirely from scratch, featuring a unique tangzhong method for extra tenderness. Swirled with a rich cinnamon-cocoa filling and topped with a luscious cream cheese frosting, these rolls are perfect for a special breakfast or brunch treat.

Ingredients

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 as described in step 1)
  • 1/2–1 teaspoon red gel food coloring
  • 6 tablespoons unsalted butter (cool room temperature)

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
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste or extract

Instructions

  1. Make the Tangzhong: In a small saucepan, whisk together 1/4 cup bread flour and 3/4 cup water. Cook over medium heat while whisking constantly for 4-5 minutes until it forms a paste-like slurry. Remove from heat, scrape into a bowl, and let it cool.
  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 curdle slightly.
  3. Mix Dry Ingredients: In the bowl of a stand mixer, 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.
  4. Combine Wet Ingredients and Dough: Add the milk-cream mixture, 1 egg, 1 teaspoon vanilla extract, the cooled tangzhong, and 1/2 to 1 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 forms.
  5. Add Butter: Incorporate 6 tablespoons unsalted butter, adding it 1/2 tablespoon at a time, allowing it to fully absorb into the dough before adding more, ensuring proper gluten development.
  6. Knead Dough: Continue kneading on low speed for an additional 8-10 minutes until the dough is smooth, elastic, and forms a cohesive ball.
  7. First Rise: Remove dough from bowl, shape into a smooth ball by pulling sides to the center, place back in the bowl, cover with plastic wrap, and let rest for 30 minutes.
  8. Prepare Filling: Mix together 1/2 cup unsalted butter, 2/3 cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste until smooth.
  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 dough into a 15×21 inch rectangle.
  11. Apply Filling: Spread the prepared filling evenly over the dough rectangle using an offset spatula.
  12. Form Rolls: Use a pizza cutter to slice the dough into twelve 1 3/4 inch strips. Roll each strip tightly away from you, then place them carefully into the prepared pan.
  13. Second Rise: Cover the pan with plastic wrap and place in a warm spot to rise until doubled in size, about 1-2 hours. Meanwhile, preheat oven to 325°F (162°C).
  14. Bake Rolls: Bake rolls for 28-35 minutes or until the internal temperature reaches 175°F-180°F. Remove from oven.
  15. Make Frosting: While rolls bake, beat together 1/2 cup unsalted butter and 4 ounces cream cheese in a stand mixer until combined. Add 1 cup powdered sugar and beat on low until light and fluffy. Mix in 1 teaspoon vanilla bean paste or extract and 2 tablespoons heavy cream.
  16. Cool and Frost: Let rolls cool in the pan on a wire rack for 15 minutes, then spread cream cheese frosting evenly over the warm rolls. Allow frosting to seep in for another 15 minutes before serving warm.

Notes

  • Use bread flour measured by spooning into the measuring cup and leveling off to ensure accuracy.
  • Tangzhong is a cooked flour-water paste that creates extra soft, fluffy rolls.
  • Red gel food coloring can be adjusted between 1/2 to 1 teaspoon depending on preferred color intensity.
  • Room temperature ingredients help in better yeast activation and dough development.
  • Ensure internal temperature reaches 175°F-180°F for perfectly baked rolls.
  • Let rolls cool slightly before frosting to prevent frosting from melting and sliding off.

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