Description
These red velvet cinnamon rolls combine the classic flavors of cinnamon and cocoa with a vibrant red hue and a rich cream cheese frosting. Made from scratch with a unique tangzhong method for extra softness, these rolls are perfect for a decadent dessert or special 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
- 1/4-1/2 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 the mixture turns into a paste-like slurry. Scrape it into a bowl and let it cool.
- 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.
- Combine 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.
- Mix Wet Ingredients into Dry: 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 2 minutes until a shaggy dough forms.
- Add Butter: Gradually mix in 8 tablespoons unsalted butter, about 1/2 tablespoon at a time, allowing each addition to fully incorporate before adding more.
- Knead Dough: Continue kneading the dough on medium speed for 10-12 minutes until it is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Remove dough from the bowl and shape it into a smooth ball by folding the edges underneath. Place it back in the bowl, cover with plastic wrap, and let it rest for 30 minutes.
- Prepare Filling: In a separate bowl, combine 12 tablespoons unsalted butter, 3/4 cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste. Mix until smooth.
- Roll Out Dough: Lightly flour a surface and roll the dough into a 15×21-inch rectangle.
- Spread Filling: Evenly dollop the filling over the dough and spread it to the edges with an offset spatula.
- Cut Rolls: Use a pizza cutter to slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you into a spiral and transfer them carefully into a parchment-lined 9×13 metal baking pan.
- Second Rise: Cover the rolls with plastic wrap and set them in a warm place to rise until doubled in size, about 2 hours. Preheat oven to 325°F (162°C) during this time.
- Bake: Bake the cinnamon rolls for 28-35 minutes or until the internal temperature in the center reaches 185°F.
- Make Frosting: While the rolls bake, combine 6 tablespoons unsalted butter and 5 ounces cream cheese in a mixing bowl until smooth. Gradually mix in 1 cup powdered sugar and beat until light and fluffy. Stir in 1 teaspoon vanilla bean paste and 1 tablespoon heavy cream.
- Cool and Frost: Let the rolls cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting over the warm rolls. Let sit for another 15 minutes to allow the frosting to seep in before serving warm.
Notes
- Measure dry ingredients precisely using the spoon-and-level method or a kitchen scale to ensure accurate flour quantity and perfect texture.
- Store leftovers in an airtight container at room temperature; they stay soft up to 4 days.
- To reheat, warm rolls in a 350°F oven for 10-15 minutes or microwave in 30-second intervals until warmed through.
- Red gel food coloring delivers vibrant red color without thinning the dough. Use 1/2 teaspoon for a deeper hue.
- Tangzhong method adds moisture and softness to the rolls, making them tender and fluffy.
Nutrition
- Serving Size: 1 roll
- Calories: 340 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
