Description
These Red Velvet Cinnamon Rolls with Cream Cheese Frosting represent the perfect marriage of classic comfort food and elegant presentation. The tender, cocoa-kissed dough paired with aromatic cinnamon filling creates a symphony of flavors that’s simply irresistible.
Ingredients
For the Tangzhong Base:
- 1/4 cup bread flour
- 3/4 cup water
For the Red Velvet 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 teaspoon vanilla extract
- Prepared tangzhong
- 1/2–1 teaspoon red gel food coloring
- 6 tablespoons unsalted butter, room temperature
For the Cinnamon 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
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
- Create the tangzhong: In a small saucepan, whisk flour and water together. Cook over medium heat, whisking constantly, for 4-5 minutes until mixture becomes a thick paste. Transfer to a bowl and set aside to cool.
- Prepare the liquid mixture: Combine milk, cream, and vinegar in a small bowl. Set aside to develop.
- Mix dry ingredients: In a stand mixer bowl, combine bread flour, sugar, cocoa powder, yeast, and salt until evenly distributed.
- Form the dough: Add the milk mixture, egg, vanilla, cooled tangzhong, and red food coloring to the flour mixture. Using the dough hook, mix on low speed for 2 minutes until a shaggy dough forms.
- Incorporate butter: Add softened butter gradually, 1/2 tablespoon at a time, allowing each addition to fully incorporate before adding more.
- Knead to perfection: Continue kneading for 8-10 minutes until dough becomes smooth and elastic.
- First rise: Shape dough into a smooth ball, place in bowl, cover with plastic wrap, and rest for 30 minutes.
- Prepare filling: Combine butter, brown sugar, cinnamon, cocoa powder, and vanilla bean paste until smooth and well-mixed.
- Prepare pan: Line a 9×13 metal baking pan with parchment paper.
- Roll and fill: On a lightly floured surface, roll dough into a 15×21-inch rectangle. Spread filling evenly to edges using an offset spatula.
- Shape the rolls: Cut dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip tightly and place in prepared pan.
- Final rise: Cover with plastic wrap and let rise in a warm place for 1-2 hours until doubled in size. Preheat oven to 325°F during last 30 minutes of rising.
- Bake: Bake for 28-35 minutes until internal temperature reaches 175°F-180°F.
- Make frosting: While rolls bake, combine cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Mix in vanilla and heavy cream.
- Finish and serve: Cool rolls on wire rack for 15 minutes, then spread frosting generously over warm rolls. Let sit another 15 minutes for frosting to set slightly before serving.
Notes
The cream cheese frosting adds the perfect tangy contrast to the sweet rolls, while the signature red velvet color makes these treats as visually stunning as they are delicious. Whether you’re serving them for a special occasion or treating yourself to something extraordinary, these rolls are guaranteed to impress.
Remember, the key to bakery-quality results lies in patience—allow proper rising time, use quality ingredients, and don’t rush the process. Your efforts will be rewarded with rolls that are tender, flavorful, and absolutely divine.
Prep Time: 3 hours | Cook Time: 26 minutes | Total Time: 3 hours 26 minutes Course: Dessert | Cuisine: American | Servings: 12