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Clean recipe · cambreabakes.com

Red Velvet Cinnamon Rolls From Scratch

Turn red velvet cake into gooey cinnamon rolls! These soft, milk-bread red velvet cinnamon rolls are bakery-perfect, topped with rich cream cheese frosting, and made completely from scratch with a chocolate red velvet dough and cinnamon filling.

Original recipe: cambreabakes.com

Yield:
12 servings
Prep:
180 min
Cook:
26 min
Total:
206 min
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Red Velvet Cinnamon Rolls From Scratch

Ingredients

  1. 2/3 cup water
  2. 1/4 cup bread flour
  3. 1/3 cup whole milk (room temperature)
  4. 1/3 cup heavy cream (room temperature)
  5. 1 tablespoon white vinegar
  6. 3 2/3 cups bread flour (*See notes for measuring below*)
  7. 1/3 cup granulated sugar
  8. 1 1/2 tablespoons cocoa powder
  9. 2 teaspoons instant yeast
  10. 1 teaspoon fine sea salt
  11. 1 large egg (room temperature)
  12. Tangzhong from the recipe above
  13. 1/4-1/2 teaspoon red gel food coloring
  14. 8 tablespoons unsalted butter (cool room temperature)
  15. 12 tablespoons unsalted butter (room temperature)
  16. 3/4 cup light brown sugar (packed)
  17. 1 tablespoon ground cinnamon
  18. 2 teaspoons cocoa powder
  19. 1 teaspoon vanilla bean paste
  20. 6 tablespoons unsalted butter (room temperature)
  21. 5 ounces cream cheese
  22. 1 cup powdered sugar
  23. 1 tablespoon heavy cream
  24. 1 teaspoon vanilla bean paste or extract

Instructions

  1. 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.
  2. In a small bowl, combine the milk, cream, and vinegar. Set aside.
  3. Mix the bread flour, sugar, cocoa powder, yeast, and salt in a stand mixing bowl until combined.
  4. 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.
  5. Mix in the softened butter 1/2 tablespoon at a time, letting it fully incorporate into the dough before adding more.
  6. Continue kneading for another 10-12 minutes or until the dough looks smooth and elastic.
  7. 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.
  8. 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!
  9. Line a metal 9x13 baking pan with parchment paper. Set aside.
  10. 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.
  11. 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.
  12. Bake the cinnamon rolls for 28-35 minutes or until the internal temp of the middle rolls reaches 185°F.
  13. 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.
  14. 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!