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Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 56 reviews
  • Author: Nora
  • Prep Time: 3 hours
  • Cook Time: 26 minutes
  • Total Time: 3 hours 26 minutes
  • Yield: 12 servings
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in the rich and indulgent Red Velvet Cinnamon Rolls made from scratch, featuring a tender tangzhong-based dough infused with cocoa and red food coloring, a spiced cinnamon-cocoa filling, and topped with a creamy vanilla bean cream cheese frosting. These soft, fluffy rolls are perfect for a special breakfast or dessert treat.

Ingredients

Scale

For the Tangzhong

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

For the 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 to 1/2 teaspoon red gel food coloring
  • 8 tablespoons unsalted butter, cool room temperature (113 g)

For the 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

For the Cream Cheese Frosting

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

Instructions

  1. 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 to a bowl and set aside to cool.
  2. Prepare Milk Mixture: In a small bowl, combine the whole milk, heavy cream, and white vinegar. Set aside to curdle slightly.
  3. Mix Dry Ingredients: In a stand mixer bowl, combine bread flour, granulated sugar, cocoa powder, instant yeast, and sea salt until evenly mixed.
  4. Form Dough: Add the milk mixture, egg, tangzhong, and red gel food coloring to the dry ingredients. Knead with the dough hook on low speed for about 2 minutes until a shaggy dough ball forms.
  5. Incorporate Butter: Gradually add unsalted butter 1/2 tablespoon at a time, kneading continuously to fully incorporate before adding more.
  6. Knead Dough: Continue kneading for an additional 10 to 12 minutes until the dough is smooth, elastic, and slightly tacky.
  7. First Rise: Shape the dough into a smooth round ball, place it back into the mixing bowl, cover tightly with plastic wrap, and let it rest in a warm place for 30 minutes.
  8. Prepare Filling: In a bowl, mix unsalted butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until smooth and well combined using a spoon or mixer.
  9. Roll Out Dough: On a lightly floured surface, roll the rested dough into a 15×21-inch rectangle.
  10. Apply Filling: Spread the prepared filling evenly across the dough rectangle using an offset spatula.
  11. Shape 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 place them into a parchment-lined 9×13-inch metal baking pan.
  12. Second Rise: Cover the rolls with plastic wrap and let rise in a warm spot until doubled in size, about 1 to 2 hours. Meanwhile, preheat the oven to 325°F (162°C).
  13. Bake: Bake the cinnamon rolls for 28 to 35 minutes until golden and the internal temperature of the center rolls reaches 185°F.
  14. Make Frosting: In a stand mixer bowl, beat cream cheese and butter together until creamy. Add powdered sugar and beat on low speed until light and fluffy. Mix in vanilla bean paste and heavy cream to finalize the frosting.
  15. Cool and Frost: Allow the baked rolls to cool in the pan on a wire rack for 15 minutes, then spread the cream cheese frosting generously on top. Let the rolls sit for an additional 15 minutes to absorb the frosting before serving warm.

Notes

  • Measure flour accurately using the spoon-level method or kitchen scale for best results to avoid dense dough.
  • Store leftover cinnamon rolls in an airtight container at room temperature; they will stay soft for up to 4 days.
  • Reheat rolls in a 350°F oven for 10-15 minutes or microwave in 30-second intervals to warm before serving.

Nutrition

  • Serving Size: 1 cinnamon roll
  • Calories: 410
  • Sugar: 25g
  • Sodium: 210mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 75mg

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