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Red Velvet Cinnamon Rolls with Cream Cheese Frosting Recipe

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4.9 from 85 reviews

These Red Velvet Cinnamon Rolls with Cream Cheese Frosting combine the classic flavors of cinnamon and cocoa with a vibrant red hue and a rich, tangy cream cheese frosting. Made with a tangzhong starter for extra softness, these rolls are perfect for a festive breakfast or indulgent dessert.

Ingredients

Scale

Dough

  • 1/4 cup bread flour
  • 3/4 cup water
  • 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 egg (room temperature)
  • 1 teaspoon vanilla extract
  • Prepared tangzhong (from the recipe)
  • 1/2–1 teaspoon red gel food coloring
  • 6 tablespoons unsalted butter (cool room temperature)

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

Cream Cheese Frosting

  • 1/2 cup unsalted butter (room temperature)
  • 4 ounces cream cheese
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla bean paste or extract

Instructions

  1. Make Tangzhong: In a small saucepan, whisk together the 1/4 cup bread flour and 3/4 cup water. Cook over medium heat, whisking constantly for 4-5 minutes until it forms a thick paste-like slurry. Scrape into a bowl and set aside to cool.
  2. Prepare Milk Mixture: In a small bowl, combine the 1/3 cup whole milk, 1/3 cup heavy cream, and 1 tablespoon white vinegar. Set aside to curdle slightly.
  3. Mix Dry Ingredients: In the 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.
  4. Combine Wet and Dry Ingredients: Add the milk and cream mixture, 1 egg, 1 teaspoon vanilla, prepared tangzhong, and red gel food coloring into the dry ingredients. Knead with dough hook on low speed for 2 minutes until a shaggy dough forms.
  5. Add Butter: Incorporate 6 tablespoons unsalted butter in 1/2 tablespoon increments, ensuring each addition is fully absorbed before adding more.
  6. Knead Dough: Continue kneading on medium-low speed for an additional 8-10 minutes until the dough is smooth and elastic.
  7. First Rest: Remove dough from bowl, shape into a smooth round ball by folding edges underneath. Place back into bowl, cover with plastic wrap, and let rest for 30 minutes.
  8. Prepare Filling: In a bowl, mix 1/2 cup unsalted butter (room temp), 2/3 cup packed light brown sugar, 1 tablespoon ground cinnamon, 2 teaspoons cocoa powder, and 1 teaspoon vanilla bean paste until smooth.
  9. Prepare Pan: Line a 9×13-inch metal baking pan with parchment paper and set aside.
  10. Roll out Dough: On a lightly floured surface, roll the dough into a 15×21 inch rectangle.
  11. Apply Filling: Spread the filling evenly across the dough surface using an offset spatula.
  12. Cut and Roll: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip tightly away from you, then place rolls carefully into the prepared pan.
  13. Second Rise: Cover rolls with plastic wrap and place in a warm spot to rise until doubled in size, about 1-2 hours. Meanwhile, preheat the oven to 325°F (162°C).
  14. Bake Rolls: Bake for 28-35 minutes, or until the center rolls reach an internal temperature of 175°F-180°F.
  15. Make Frosting: While baking, beat 1/2 cup unsalted butter with 4 ounces cream cheese in a mixer until combined. Gradually add 1 cup powdered sugar, beating on low speed until light and fluffy. Mix in 1 teaspoon vanilla bean paste and 2 tablespoons heavy cream until smooth.
  16. Cool and Frost: Remove rolls from oven and allow to cool in the pan on a wire rack for 15 minutes. Spread cream cheese frosting evenly on top. Let sit for 15 minutes to let the frosting seep in. Serve warm and enjoy.

Notes

  • For best results, measure flour by spooning it into the cup and leveling off instead of scooping directly to prevent dense dough.
  • Tangzhong method ensures the rolls are extra soft and moist.
  • Room temperature ingredients help yeast activate properly and yield a tender crumb.
  • Internal baking temperature ensures rolls are fully cooked without drying out.
  • Red gel food coloring provides vibrant color without affecting texture.
  • Warm rise environment is crucial for proper dough fermentation and volume.

Keywords: Red Velvet Cinnamon Rolls, Cream Cheese Frosting, Tangzhong, Sweet Rolls, Holiday Breakfast, Baked Cinnamon Rolls

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