Description
Experience the ultimate indulgence with these Soft Red Velvet Cinnamon Rolls, featuring a rich tangzhong-based dough that locks in moisture for an ultra-soft and chewy texture. Enhanced with cocoa and red gel food coloring for that classic red velvet look, these rolls are filled with a warm cinnamon-spiced brown sugar mixture and finished with a luscious cream cheese frosting that perfectly balances sweetness and tang. Ideal for a special breakfast or dessert treat.
Ingredients
Scale
For Tangzhong
- 4 cups Bread Flour
- 1 cup Water
Dough
- 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)
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)
- 2 cups Powdered Sugar
- 1/4 cup Heavy Cream
- 1 tbsp Vanilla Bean Paste
Instructions
- Prepare Tangzhong: In a small saucepan, combine 4 cups bread flour and 1 cup water over medium heat. Stir constantly until the mixture thickens, about 2-3 minutes, then remove from heat and let it cool completely. This tangzhong base helps lock in moisture for a soft dough.
- Mix Dough Ingredients: In a large mixing bowl or stand mixer, blend together 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, and 1 tsp fine sea salt with the tangzhong. Add 1 large egg, 2 tsps vanilla extract, and 1 tbsp red gel food coloring to form a rough dough.
- Knead Dough: Gradually incorporate 1/2 cup softened unsalted butter into the dough. Knead for about 10 minutes until the dough is smooth and elastic. Place the dough in a warm spot and let it rest for 30 minutes to proof.
- Roll Dough: On a floured surface, roll the dough into a 15×21 inch rectangle. Spread the filling evenly across the surface, leaving a small border along the edges. The filling consists of 1/2 cup softened unsalted butter, 1/2 cup light brown sugar, 2 tbsp ground cinnamon, and 1 tbsp vanilla bean paste combined.
- Form Rolls: Starting from one edge, carefully roll the dough tightly into a spiral log. Using a sharp knife, slice the log into even strips and arrange them in a parchment-lined baking pan.
- First Rise: Cover the rolls with a clean kitchen towel and let them rise in a warm place for 1-2 hours until doubled in size.
- Bake: Preheat oven to 325°F (163°C). Bake the rolls for 28-35 minutes until lightly golden on top and internal temperature reaches about 175°F-180°F.
- Prepare Frosting: While baking, beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter together until fluffy. Gradually add 2 cups powdered sugar, 1/4 cup heavy cream, and 1 tbsp vanilla bean paste, mixing until smooth and creamy.
- Frost Rolls: After baking, let rolls cool for about 15 minutes. Then generously spread the cream cheese frosting over the warm rolls, allowing it to melt slightly into the swirls for maximum flavor.
Notes
- Use fresh bread flour for best texture and structure in the dough.
- Tangzhong technique is key for soft, moist rolls that stay fresh longer.
- Adjust red gel food coloring to achieve your preferred red velvet hue.
- Ensure butter and cream cheese are softened for smooth mixing especially in dough and frosting.
- For vegan adaptation, substitute the egg with a flax egg and use dairy-free milk and cream alternatives.
- Cover rolls while rising to prevent drying out.
- The rolls can be made ahead and stored refrigerated, then warmed before serving.
