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Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 150 reviews
  • Author: Villerius
  • Prep Time: 3 hours
  • Cook Time: 28 minutes
  • Total Time: 3 hours 28 minutes
  • Yield: 12 servings
  • Category: Breakfast, Dessert, Baked Goods
  • Method: Baking
  • Cuisine: American

Description

Red Velvet Cinnamon Rolls From Scratch are a decadent treat featuring a soft, red-hued dough enriched with cocoa and a creamy cinnamon-cocoa filling. These homemade rolls are topped with a luscious cream cheese frosting, making them perfect for a special breakfast or dessert. The recipe includes a unique tangzhong method for extra softness and a rich, velvety texture.

Ingredients

Scale

Tangzhong

  • 3/4 cup (155 g) water
  • 1/4 cup (32 g) bread flour

Dough

  • 1/3 cup (78 g) whole milk, room temperature
  • 1/3 cup (78 g) heavy cream, room temperature
  • 1 tablespoon white vinegar
  • 3 2/3 cups (485 g) bread flour
  • 1/3 cup (66 g) granulated sugar
  • 1 1/2 tablespoons (12 g) cocoa powder
  • 2 teaspoons instant yeast
  • 1 teaspoon fine sea salt
  • 1 large egg (50 g), room temperature
  • Tangzhong from the recipe above
  • 1/4-1/2 teaspoon red gel food coloring
  • 8 tablespoons (113 g) unsalted butter, cool room temperature

Filling

  • 12 tablespoons (168 g) unsalted butter, room temperature
  • 3/4 cup (150 g) light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 2 teaspoons cocoa powder
  • 1 teaspoon vanilla bean paste

Cream Cheese Frosting

  • 6 tablespoons (84 g) unsalted butter, room temperature
  • 5 ounces cream cheese
  • 1 cup (120 g) powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla bean paste or extract

Instructions

  1. Make the 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 the mixture becomes a paste-like slurry. Scrape it into a bowl and set aside to cool.
  2. Prepare wet ingredients: In a small bowl, combine 1/3 cup whole milk, 1/3 cup heavy cream, and 1 tablespoon white vinegar. Set aside.
  3. Mix dry ingredients: In a stand mixer bowl, mix 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 well combined.
  4. Add wet ingredients to dry: Add the milk/cream/vinegar mixture, 1 large egg, the prepared tangzhong, and 1/4 to 1/2 teaspoon red gel food coloring to the dry ingredients. Knead with a dough hook on low speed for 2 minutes until a shaggy dough forms.
  5. Incorporate butter: Add 8 tablespoons unsalted butter gradually, 1/2 tablespoon at a time, allowing each portion to incorporate fully before adding more.
  6. Knead dough: Continue kneading on medium speed for 10-12 minutes until the dough is smooth and elastic.
  7. First rise: Remove dough, shape into a smooth ball, place back in the bowl, cover with plastic wrap, and let rest in a warm place for 30 minutes.
  8. Prepare filling: In a bowl, combine 12 tablespoons unsalted butter, 3/4 cup light brown sugar, 1 tablespoon cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste until smooth, using a mixer or by hand.
  9. Roll dough: On a lightly floured surface, roll dough into a 15×21-inch rectangle. Spread the filling evenly to the edges using an offset spatula.
  10. Shape rolls: Cut the dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip away from you into a spiral and place in a parchment-lined 9×13-inch baking pan.
  11. Second rise: Cover the pan with plastic wrap and let the rolls rise in a warm place until doubled in size, about 1-2 hours. Preheat the oven to 325°F (162°C) during this time.
  12. Bake: Bake the rolls for 28-35 minutes, or until the center rolls reach an internal temperature of 185°F.
  13. Make frosting: While baking, beat 6 tablespoons unsalted butter and 5 ounces cream cheese until smooth. Gradually add 1 cup powdered sugar and continue beating until light and fluffy. Mix 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 cream cheese frosting over the rolls and let sit for another 15 minutes before serving warm.

Notes

  • Measure your dry ingredients properly: fluff flour first, spoon into measuring cup, or better use a kitchen scale to avoid too much flour for best results.
  • Storage: Store leftovers in an airtight container at room temperature. Rolls remain soft up to 4 days.
  • Reheating: Warm rolls in a 350°F oven for 10-15 minutes or use 30-second increments in the microwave.

Nutrition

  • Serving Size: 1 cinnamon roll
  • Calories: 410 kcal
  • Sugar: 20 g
  • Sodium: 220 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 48 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 65 mg

Find it online: https://evelynseats.com/red-velvet-cinnamon-rolls-with-cream-cheese-frosting-recipe/