Description
Delightfully soft and fluffy Red Velvet Cinnamon Rolls made from scratch, featuring a rich cocoa-infused dough with a tender tangzhong starter, a spiced cinnamon and cocoa filling, and topped with luscious cream cheese frosting. Perfect for a special breakfast or dessert treat.
Ingredients
Scale
Tangzhong
- 3/4 cup water (155 g)
- 1/4 cup bread flour (32 g)
Dough
- 1/3 cup whole milk, room temperature (78 g)
- 1/3 cup heavy cream, room temperature (78 g)
- 1 tablespoon white vinegar
- 3 2/3 cups bread flour (485 g)
- 1/3 cup granulated sugar (66 g)
- 1 1/2 tablespoons cocoa powder (12 g)
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 large egg, room temperature (50 g)
- Tangzhong from the recipe above
- 1/4-1/2 teaspoon red gel food coloring
- 8 tablespoons unsalted butter, cool room temperature (113 g)
Filling
- 12 tablespoons unsalted butter, room temperature (168 g)
- 3/4 cup light brown sugar, packed (150 g)
- 1 tablespoon ground cinnamon
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla bean paste
Cream Cheese Frosting
- 6 tablespoons unsalted butter, room temperature (84 g)
- 5 ounces cream cheese (about 142 g)
- 1 cup powdered sugar (120 g)
- 1 tablespoon heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
- Make the Tangzhong: In a small saucepan, whisk together the water and bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture thickens into a paste-like slurry. Transfer it to a bowl and let it cool.
- Prepare Milk Mixture: In a small bowl, combine the milk, heavy cream, and white vinegar. Set aside to curdle slightly, which helps tenderize the dough.
- Mix Dry Ingredients: In a stand mixer bowl, combine the bread flour, sugar, cocoa powder, instant yeast, and fine sea salt. Mix until evenly distributed.
- Combine Wet and Dry Ingredients: Add the milk/cream mixture, egg, vanilla bean paste, tangzhong, and red gel food coloring to the dry ingredients. Knead on low speed with the dough hook for about 2 minutes until the dough forms a shaggy ball.
- Incorporate Butter: Add softened unsalted butter, half a tablespoon at a time, fully incorporating each addition before adding more. Continue kneading for 10 to 12 minutes until the dough is smooth, elastic, and slightly tacky.
- First Rise: Remove the dough from the bowl and shape it into a smooth round ball by tucking the edges underneath. Place it back into the bowl, cover tightly with plastic wrap, and let it rest in a warm place for 30 minutes.
- Prepare Filling: While the dough rests, mix together softened butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until smooth and combined.
- Roll Out Dough: On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Evenly dollop the filling over the dough, spreading it to the edges with an offset spatula.
- Shape Cinnamon Rolls: Using a pizza cutter, cut the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you into a spiral. Place the rolls in a parchment-lined 9×13-inch metal baking pan, spaced evenly.
- Second Rise: Cover the pan with plastic wrap and let the rolls rise in a warm place until doubled in size, about 1 to 2 hours. Meanwhile, preheat the oven to 325°F (162°C).
- Bake: Bake the cinnamon rolls for 28 to 35 minutes or until the internal temperature of the center rolls reaches 185°F. The rolls should be golden and cooked through.
- Make Frosting: While rolls bake, beat together cream cheese and butter in a stand mixer until smooth. Gradually add powdered sugar and beat on low speed until light and fluffy. Stir in vanilla bean paste and heavy cream until combined.
- Cool and Frost: Allow cinnamon rolls to cool in the pan on a wire rack for 15 minutes, then spread the cream cheese frosting evenly over the warm rolls. Let sit an additional 15 minutes to let the frosting soften and seep in. Serve warm and enjoy!
Notes
- Measure your dry ingredients properly by using the spoon-and-level method or, ideally, a kitchen scale to ensure accuracy and the best texture.
- Store leftover cinnamon rolls in an airtight container at room temperature to keep them soft for up to 4 days.
- Reheat cinnamon rolls in a 350°F oven for 10-15 minutes or in the microwave in 30-second increments for a warm, fresh taste.
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 390
- Sugar: 22g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
