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Red Velvet Cinnamon Rolls from Scratch Recipe

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4 from 14 reviews

  • Author: Sara
  • Total Time: 3 hours 26 minutes
  • Yield: 12 servings

Description

These Red Velvet Cinnamon Rolls from scratch combine the rich, deep flavor of classic red velvet with the comforting warmth of cinnamon rolls. Made with a tender, moist dough incorporating tangzhong for softness, a luscious cinnamon-cocoa filling, and topped with a creamy cream cheese frosting, these rolls are perfect for a special breakfast or dessert 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 from the recipe above
  • 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 Tangzhong: In a small saucepan, whisk together the 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly for 4-5 minutes until it thickens into a paste-like slurry. Scrape the mixture into a bowl and set aside to cool.
  2. Prepare Wet Ingredients: In a small bowl, combine the milk, heavy cream, and white vinegar. Set this mixture aside.
  3. Mix Dry Ingredients: In the bowl of a stand mixer, combine 3 2/3 cups bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt. Mix until evenly combined.
  4. Add Wet Ingredients and Tangzhong: Add the milk-cream-vinegar mixture, egg, vanilla extract, cooled tangzhong, and red gel food coloring to the dry ingredients. Using the dough hook, knead on low speed for about 2 minutes until a shaggy dough forms.
  5. Incorporate Butter: Gradually add the 6 tablespoons softened unsalted butter a half tablespoon at a time, allowing it to fully incorporate before adding more.
  6. Knead Dough: Continue kneading for 8 to 10 minutes on medium-low speed until the dough becomes smooth and elastic.
  7. First Rise: Remove dough from the bowl, shape it into a smooth ball by pulling the sides underneath, place back into the bowl, cover tightly with plastic wrap, and rest in a warm place for 30 minutes.
  8. Make Filling: In a bowl, combine 1/2 cup softened butter, brown sugar, cinnamon, cocoa powder, and vanilla bean paste. Mix until smooth and well blended.
  9. Prepare Pan: Line a 9×13-inch metal baking pan with parchment paper. Set aside.
  10. Roll Dough and Add Filling: On a lightly floured surface, roll the rested dough into a 15×21-inch rectangle. Evenly dollop the filling onto the dough, then spread it to cover the surface to the edges with an offset spatula.
  11. Form Rolls: Using a pizza cutter, cut the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you, then place each roll into the prepared pan.
  12. Second Rise: Cover the pan with plastic wrap and let the rolls rise in a warm place until doubled in size, approximately 1 to 2 hours. While rising, preheat oven to 325°F (162°C).
  13. Bake Rolls: Bake the cinnamon rolls for 28-35 minutes, or until the internal temperature reaches 175°F to 180°F and the tops are golden and set.
  14. Make Cream Cheese Frosting: While baking, beat together 1/2 cup butter and 4 ounces cream cheese until combined. Gradually add 1 cup powdered sugar and beat on low until the frosting is light and fluffy. Mix in vanilla bean paste and heavy cream for desired consistency.
  15. Cool and Frost: Remove rolls from oven and let cool on a wire rack for 15 minutes. Spread the cream cheese frosting evenly over warm rolls. Let sit for an additional 15 minutes to allow frosting to melt into rolls. Serve warm and enjoy!

Notes

  • Using tangzhong (a flour-water roux) helps keep the rolls soft and moist for days.
  • Measure flour by spooning it into your measuring cup and leveling it off to avoid dense dough.
  • Red gel food coloring is preferred to achieve a vibrant red without affecting dough consistency.
  • Make sure all dairy ingredients and egg are at room temperature for best dough texture.
  • Check the internal temperature of rolls to avoid underbaking or overbaking; ideally 175°F to 180°F.
  • Prep Time: 50 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, Dessert, Brunch
  • Method: Baking
  • Cuisine: American

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