Name: Red Velvet Cinnamon Rolls From Scratch-Easy Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 12 servings
Ingredients: 1/4 cup bread flour (for the starter); 3/4 cup water (for the starter); 1/3 cup whole milk, room temperature; 1/3 cup heavy cream, room temperature; 1 tablespoon white vinegar; 3 2/3 cups bread flour (for the dough); 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; 1/2-1 teaspoon red gel food coloring; 6 tablespoons unsalted butter, cut into small cubes and kept cool; 1/2 cup unsalted butter, softened to room temperature (for the filling and frosting)

Red Velvet Cinnamon Rolls From Scratch are more than just a breakfast treat; they’re a vibrant celebration on a plate, a decadent delight that instantly elevates any morning or special occasion. If you’ve ever found yourself mesmerized by the deep crimson hue and the irresistible combination of cocoa and cream cheese, then you know the magic these rolls hold. People absolutely adore them for their unique twist on a classic, blending the nostalgic comfort of cinnamon rolls with the sophisticated allure of red velvet cake. What truly sets these Red Velvet Cinnamon Rolls From Scratch apart is the masterful dance between the slightly bitter, rich chocolate notes and the sweet, tangy cream cheese frosting, all swirled with that warming whisper of cinnamon. Making them from scratch allows you to control every element, ensuring a perfectly fluffy dough and an intensely flavorful filling that store-bought simply can’t replicate. Get ready to experience a truly unforgettable bake!

Ingredients:

¼ cup bread flour (for the starter)
¾ cup water (for the starter)
⅓ cup whole milk, room temperature
⅓ cup heavy cream, room temperature
1 tablespoon white vinegar
3⅔ cups bread flour (for the dough)
⅓ cup granulated sugar
1½ tablespoons cocoa powder
2 teaspoons instant yeast
1 teaspoon fine sea salt
1 egg, room temperature
1 teaspoon vanilla extract
½-1 teaspoon red gel food coloring
6 tablespoons unsalted butter, cut into small cubes and kept cool
½ cup unsalted butter, softened to room temperature (for the filling and frosting)

Making the Red Velvet Dough

Step 1: Preparing the Tangzhong (Optional but Recommended for Ultimate Softness)

To achieve incredibly soft and fluffy Red Velvet Cinnamon Rolls, we’ll start by making a tangzhong. In a small saucepan, whisk together the ¼ cup of bread flour and ¾ cup of water until there are no lumps. Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens into a paste, resembling a thick pudding. This process gelatinizes the starches in the flour, allowing them to absorb more liquid, which translates to a wonderfully tender crum extractb in your finished rolls. Once thickened, remove from heat and transfer the tangzhong to a small bowl. Cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming, and let it cool completely to room temperature. This can be done ahead of time and stored in the refrigerator for a day or two if needed.

Step 2: Activating the Yeast and Mixing the Wet Ingredients

In a large mixing bowl, combine the room-temperature whole milk and heavy cream. Add the white vinegar to the milk and cream mixture and give it a gentle stir. Let this sit for about 5-10 minutes. You’ll notice it slightly curdles, creating a buttermilk-like effect. This acidity helps to tenderize the dough and adds a subtle depth of flavor. While that’s happening, in a separate small bowl, combine the cooled tangzhong (if you made it), the egg, and the vanilla extract. Whisk these together until well combined.

Step 3: Combining Dry Ingredients and Initiating Dough Formation

In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the 3⅔ cups of bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt. Give it a good mix to ensure everything is evenly distributed. Now, pour the activated milk and cream mixture into the bowl with the dry ingredients. Add the egg and vanilla mixture. If you opted out of making the tangzhong, you can add an additional 1 tablespoon of milk to compensate for the liquid. Begin extract mixing on low speed until the ingredients just start to come together into a shaggy dough. At this stage, you can also add your red gel food coloring. Start with ½ teaspoon and mix thoroughly. If you desire a more vibrant red hue, gradually add more color, a few drops at a time, until you achieve your desired shade. Gel food coloring is recommended because it’s concentrated and won’t add extra liquid to the dough.

Step 4: Kneading the Dough and Incorporating the Butter

Once the dough has formed into a shaggy mass, increase the mixer speed to medium-low and let it knead for about 5-7 minutes. The dough will still be a bit sticky. Now, it’s time to incorporate the 6 tablespoons of cool, cubed butter. With the mixer still running on low speed, add the butter cubes one by one, allowing each cube to be mostly incorporated before adding the next. This process might take a few minutes, and the dough will look messy and broken at first. Continue to mix until all the butter is incorporated and the gin extractgh begins to smooth out. Increase the speed to medium and knead for another 7-10 minutes. The dough should become smooth, elastic, and should start to pull away from the sides of the bowl. It will still be slightly tacky, but it shouldn’t stick excessively to your fingers when touched.

Step 5: First Rise and Preparing the Filling

Lightly grease a clean bowl with a neutral oil or cooking spray. Transfer the kneaded dough to the prepared bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot to rise for 1 to 1.5 hours, or until doubled in size. While the dough is rising, prepare the filling. In a medium bowl, cream together the ½ cup of softened unsalted butter with the remaining ¼ cup of granulated sugar and the remaining 1 tablespoon of cocoa powder. Mix until smooth and well combined. You can add a pinch of cinnamon to this filling if you like a more traditional cinnamon roll flavor profile. Once the dough has doubled in size, gently punch it down to release the air.

Step 6: Shaping and Second Rise

Turn the dough out onto a lightly floured surface. Gently roll or pat the dough into a large rectangle, approximately 12×18 inches. Aim for an even thickness. Spread the prepared red velvet filling evenly over the surface of the dough, leaving about a ½-inch border along one of the longer edges. Starting from the longer edge that is fully covered with filling, tightly roll up the dough into a log. Pinch the seam to seal it. Carefully cut the log into 12 equal-sized rolls using a sharp knife or unflavored dental floss for cleaner cuts. Arrange the cinnamon rolls cut-side up in a greased 9×13 inch baking dish, leaving a little space between each roll to allow them to expand. Cover the dish loosely with plastic wrap and let the rolls rise again for another 30-45 minutes, or until they are puffed up and touching each other.

Step 7: Baking and Frosting

Preheat your oven to 350°F (175°C). Once the rolls have completed their second rise, remove the plastic wrap. Bake for 25-30 minutes, or until the tops are slightly firm and the centers are cooked through. The edges should be set, but the centers should still feel a little soft. While the rolls are baking, prepare a simple cream cheese frosting. In a bowl, beat together 4 ounces of softened cream cheese with 2 tablespoons of softened unsalted butter until smooth. Gradually add about ½ cup of powdered sugar and a splash of milk or cream until you reach your desired consistency. Once the Red Velvet Cinnamon Rolls are out of the oven, let them cool in the baking dish for about 10-15 minutes before generously drizzling or spreading the frosting over the warm rolls. The residual heat will help the frosting melt slightly, creating a luscious glaze. Enjoy these decadent Red Velvet Cinnamon Rolls!

Conclusion:

And there you have it – a delightful journey into creating perfect Red Velvet Cinnamon Rolls From Scratch! We’ve walked through each step, from crafting that vibrant red dough to achieving that irresistibly gooey cinnamon filling and luscious cream cheese frosting. These aren’t just any cinnamon rolls; they’re a celebration of rich cocoa, subtle tang, and that iconic red velvet flair. I truly hope you enjoy making and, more importantly, devouring these special treats. They’re perfect for a weekend brunch, a special occasion, or simply when you need a little burst of joy.

I encourage you to get creative with your own twists on this recipe. Don’t be afraid to experiment! For serving, these are best enjoyed warm, perhaps with a steaming cup of coffee or a glass of cold milk. If you’re feeling adventurous, consider adding a pinch of cayenne pepper to the filling for a subtle warmth, or topping them with chopped pecans or walnuts for added texture. The possibilities are endless!

FAQs:

Q: Can I make the Red Velvet Cinnamon Rolls From Scratch ahead of time?

A: Absolutely! You can prepare the dough and the filling a day in advance. Once assembled, you can refrigerate the unbaked rolls overnight. Just let them come to room temperature for about 30 minutes before baking, and they’ll be ready to go.

Q: My red velvet color isn’t as vibrant as I expected. What can I do?

A: The vibrancy of red velvet can sometimes depend on the specific cocoa powder and food coloring used. Ensure you’re using a good quality, natural unsweetened cocoa powder and a liquid or gel food coloring. For a more intense red, you might need to add a bit more food coloring than the recipe specifies. Be sure to add it gradually to avoid overdoing it.