Red Velvet Cinnamon Rolls From Scratch
Turn red velvet cake into gooey cinnamon rolls! These pillowy soft red velvet cinnamon rolls are bakery-perfect and topped with a rich cream cheese frosting. Made without cake mix, this cinnamon roll recipe features a chocolate red velvet dough made completely from scratch with a delicious cinnamon filling for the ultimate Valentine’s Day treat!
Equipment
Ingredients
For the Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
For the 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 *See notes for measuring below*
- 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
- Tangzhong from the recipe above
- 1/2-1 teaspoon red gel food coloring
- 6 tablespoons unsalted butter cool room temperature
For the 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
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
- In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside.
- In a small bowl, combine the milk, cream, and vinegar. Set aside.
- Mix the bread flour, sugar, cocoa powder, yeast, and salt in a stand mixing bowl until combined.
- Add the milk/cream mixture, egg, vanilla, tangzhong, and red food coloring to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a shaggy dough ball.
- Mix in the softened butter 1/2 tablespoon at a time, letting it fully incorporate into the dough before adding more.
- Continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.
- Remove the dough from the bowl and pull the sides into the bottom center to create a smooth round ball. Place it back into the bowl, cover with plastic wrap, and set aside for 30 minutes to rest.
- For the filling, combine the butter, brown sugar, cinnamon, cocoa powder, and vanilla until smooth. You can do this by hand or with a mixer!
- Line a metal 9x13 baking pan with parchment paper. Set aside.
- On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Dollop the filling mixture across the surface, then spread it to the edges with an offset spatula.
- Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to the baking pan. Cover the top with plastic wrap and set it in a warm place to rise until doubled, about 1-2 hours. Meanwhile, preheat the oven to 325°F/162°C.
- Bake the cinnamon rolls for 28-35 minutes or until the internal temp of the middle rolls reaches 175°F-180°F.
- While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and butter until combined. Then, mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the vanilla bean paste and heavy cream.
- Let the pan cool on a wire rack for 15 minutes, then spread the cream cheese frosting on top. Let it sit for another 15 minutes so the frosting can seep into the rolls. Serve warm and enjoy!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Leftovers should be kept in an airtight container at room temperature. They will stay super soft for up to 4 days!
Reheating: You can warm the rolls in the oven at 350°F for 10-15 minutes or in the microwave in 30-second increments.
