Description
Enjoy these irresistibly soft Red Velvet Cinnamon Rolls, featuring a tender tangzhong dough infused with rich cocoa and vibrant red gel coloring. Filled with a warm cinnamon-spiced brown sugar mixture and topped with a luscious cream cheese frosting, these rolls are perfect for sweet moments and gatherings.
Ingredients
Scale
Dough
- 4 cups Bread Flour (for Tangzhong)
- 1 cup Water (for Tangzhong)
- 1 cup Whole Milk
- 1/2 cup Heavy Cream
- 1 tbsp White Vinegar
- 1/2 cup Granulated Sugar
- 1/4 cup Cocoa Powder
- 2 tsps Instant Yeast
- 1 tsp Fine Sea Salt
- 1 large Egg
- 2 tsps Vanilla Extract
- 1 tbsp Red Gel Food Coloring
- 1/2 cup Unsalted Butter (softened, for dough)
Filling
- 1/2 cup Unsalted Butter (softened)
- 1/2 cup Light Brown Sugar
- 2 tbsp Ground Cinnamon
- 1 tbsp Vanilla Bean Paste
Frosting
- 8 oz Cream Cheese (softened)
- 1/2 cup Unsalted Butter (softened) (used in frosting)
- 2 cups Powdered Sugar
- 1/4 cup Heavy Cream
- 1 tbsp Vanilla Bean Paste
Instructions
- Prepare Tangzhong: In a small saucepan over medium heat, combine 4 cups bread flour with 1 cup water. Stir constantly until thickened, about 2-3 minutes. Remove from heat and let cool completely.
- Mix Dough Ingredients: In a large bowl or stand mixer, combine whole milk, heavy cream, white vinegar, granulated sugar, cocoa powder, instant yeast, and sea salt. Add the egg, vanilla extract, cooled tangzhong, and red gel food coloring. Mix to form a rough dough.
- Knead Dough: Gradually add softened unsalted butter (1/2 cup) to the dough, kneading for about 10 minutes until smooth and elastic. Place dough in a warm spot and let rest for 30 minutes.
- Roll Dough: On a floured surface, roll the dough into a 15×21 inch rectangle. Spread the prepared filling evenly over the surface, leaving a small border.
- Form Rolls: Starting at one edge, roll the dough tightly into a spiral log. Slice the log into even strips and arrange them cut side up in a parchment-lined baking pan.
- First Rise: Cover rolls with a clean towel and let rise in a warm area for 1 to 2 hours, until doubled in size.
- Bake Rolls: Preheat oven to 325°F (163°C). Bake rolls for 28-35 minutes or until lightly golden and internal temperature reaches 175°F-180°F.
- Prepare Frosting: While rolls bake, beat cream cheese and unsalted butter together until fluffy. Gradually add powdered sugar, heavy cream, and vanilla bean paste, mixing until smooth.
- Frost Rolls: Allow rolls to cool for about 15 minutes after baking. Spread cream cheese frosting generously over warm rolls to let it melt slightly into them.
Notes
- For a vegan version, substitute the egg with a flax egg and use non-dairy milk and butter alternatives.
- Adjust the amount of red gel food coloring to achieve the desired red velvet hue.
- Ensure the tangzhong cools completely before adding to the dough to prevent cooking the yeast.
- Use room temperature ingredients to help the dough rise properly.
- Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
