Name: Red Velvet Cinnamon Rolls From Scratch-Easy Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 2 h 45 min
Yield: 12 rolls
Ingredients: ¼ cup bread flour; ¾ cup water; ⅓ cup whole milk, room temperature; ⅓ cup heavy cream, room temperature; 1 tablespoon white vinegar; 3⅔ cups bread flour; ⅓ cup granulated sugar; 1½ tablespoons cocoa powder; 2 teaspoons instant yeast; 1 teaspoon fine sea salt; 1 egg, room temperature; 1 teaspoon vanilla extract; ½-1 teaspoon red gel food coloring; 6 tablespoons unsalted butter, cool room temperature; ½ cup unsalted butter, room temperature

Red Velvet Cinnamon Rolls From Scratch are more than just a breakfast treat; they’re an experience that tantalizes the senses and brings a touch of celebratory magic to any morning. Imagin extracte the vibrant ruby-red swirls, infused with a subtle cocoa undertone, peeking through fluffy, tender dough. It’s the captivating visual that first draws you in, but it’s the exquisite flavor that truly seals the deal. People adore these decadent rolls because they perfectly balance the rich, slightly mysterious notes of red velvet with the warm, comforting embrace of cinnamon. What makes these Red Velvet Cinnamon Rolls From Scratch so special is the commitment to homemade goodness. Unlike store-bought versions, you control the quality of every ingredient, ensuring a melt-in-your-mouth texture and a depth of flavor that is simply unparalleled. This recipe invites you to embark on a delicious journey, transforming simple pantry staples into a show-stopping masterpiece that will have everyone asking for the secret.

Ingredients:

¼ cup bread flour (for the tangzhong)
¾ cup water (for the tangzhong)
⅓ cup whole milk, room temperature
⅓ cup heavy cream, room temperature
1 tablespoon white vinegar
3⅔ cups bread flour (for the dough)
⅓ cup granulated sugar
1½ tablespoons cocoa powder
2 teaspoons instant yeast
1 teaspoon fine sea salt
1 egg, room temperature
1 teaspoon vanilla extract
½-1 teaspoon red gel food coloring
6 tablespoons unsalted butter, cool room temperature (for the dough)
½ cup unsalted butter, room temperature (for the filling)

Preparing the Tangzhong (A Steaming Pre-Cooked Flour Paste)

Step 1: Crafting the Tangzhong Base

This recipe starts with a special technique called tangzhong, which is a cooked flour and water paste. It’s the secret to incredibly soft and fluffy baked goods. In a small saucepan, whisk together the ¼ cup of bread flour and ¾ cup of water. Place the saucepan over medium-low heat. Stir constantly, making sure there are no lumps. You’ll notice the mixture will start to thicken into a paste-like consistency. This process usually takes about 5 to 8 minutes. Once it’s thickened to a pudding-like texture, remove it from the heat and transfer it to a small bowl. Cover it directly with plastic wrap, pressing the wrap onto the surface of the paste to prevent a skin from forming. Let it cool completely to room temperature. This can be done ahead of time and stored in the refrigerator for a few days if needed.

Mixing and Kneading the Red Velvet Dough

Step 2: Combining the Wet and Dry Ingredients

In the bowl of a stand mixer fitted with the dough hook attachment, combine the 3⅔ cups of bread flour, ⅓ cup granulated sugar, 1½ tablespoons of cocoa powder, 2 teaspoons of instant yeast, and 1 teaspoon of fine sea salt. Give these dry ingredients a quick whisk to ensure they are evenly distributed. In a separate medium bowl, whisk together the ⅓ cup whole milk, ⅓ cup heavy cream, 1 tablespoon white vinegar, 1 egg, and 1 teaspoon vanilla extract. The vinegar will react with the milk and cream to create a “buttermilk” effect, adding tenderness to the dough. Once the tangzhong mixture has cooled, add it to the wet ingredients. Whisk everything together until well combined.

Step 3: Developing the Dough and Incorporating Butter

Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed until a shaggy dough starts to form. Increase the speed to medium and let the mixer knead for about 5 minutes. The dough should start to come together and pull away from the sides of the bowl. Now it’s time to add the butter. Add the 6 tablespoons of cool, room-temperature unsalted butter, one tablespoon at a time, allowing each piece to be incorporated into the dough before adding the next. Continue to knead on medium speed for another 8 to 10 minutes. The dough should become smooth, elastic, and slightly tacky, but it shouldn’t stick excessively to your fingers. To test for readiness, you can perform the windowpane test: pinch off a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without tearing, your dough is ready.

Step 4: Achieving the Perfect Red Hue

At this stage, you’ll add the star of our red velvet show: the food coloring. Add ½ teaspoon of red gel food coloring to the dough. Continue to knead the dough for another 2-3 minutes on low speed until the color is evenly distributed. If you desire a more vibrant red color, you can add the remaining ½ teaspoon of food coloring. Gel food coloring is recommended because it’s concentrated and won’t add excess liquid to the dough. Once the color is uniform, the dough should be smooth and supple. Lightly grease a clean large bowl with a little oil or cooking spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

Forming and Baking the Red Velvet Cinnamon Rolls

Step 5: Rolling, Filling, and Shaping the Rolls

Once the dough has doubled in size, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Roll the dough out into a large rectangle, approximately 12×18 inches and about ¼ inch thick. Spread the ½ cup of room-temperature unsalted butter evenly over the surface of the dough, leaving a small ½-inch border along one of the long edges. This border will help seal the rolls. In a small bowl, mix together your desired cinnamon filling (typically cinnamon and sugar, but you can get creative with spices!). Evenly sprinkle the filling over the buttered dough. Starting from the long edge opposite the clean border, tightly roll up the dough. Pinch the seam to seal it securely.

Step 6: Slicing and Second Rise

Using a sharp knife or dental floss, carefully slice the rolled dough into 12 equal pieces, about 1.5 inches thick. To prevent squishing the delicate layers, dental floss can be a great tool – slide it under the roll, cross the ends over the top, and pull to cut. Arrange the sliced rolls in a greased 9×13 inch baking dish, cut-side up. Make sure to leave a little space between them as they will expand further. Cover the baking dish loosely with plastic wrap or a clean kitchen towel. Let the rolls rise for another 30-45 minutes in a warm place, or until they are puffy and almost touching each other. While they are rising, preheat your oven to 350°F (175°C).

Step 7: Baking to Golden Perfection

Uncover the baking dish and place it in the preheated oven. Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. You can test for doneness by inserting a toothpick into the center of a roll; it should come out clean. If the tops start to brown too quickly before they are cooked through, you can loosely tent the dish with aluminum foil. Once baked, remove the rolls from the oven and let them cool in the pan for about 10-15 minutes before frosting. This allows them to set slightly.

Adding the Finishing Touches

Step 8: Cream Cheese Frosting for the Ultimate Indulgence

While the rolls are cooling slightly, prepare your favorite cream cheese frosting. A classic combination includes softened cream cheese, softened butter, powdered sugar, and a splash of vanilla extract. Whisk them together until smooth and creamy. Once the red velvet cinnamon rolls have cooled for at least 10 minutes, generously spread the cream cheese frosting over the warm rolls. The warmth of the rolls will help the frosting melt slightly, creating a luscious, gooey topping. Serve immediately and enjoy the incredibly soft, tender, and delicious red velvet cinnamon rolls you’ve made from scratch!

Conclusion:

Congratulations on embarking on the delightful journey of making Red Velvet Cinnamon Rolls From Scratch! We hope you’ve found this recipe to be both rewarding and delicious. This creation is a perfect marriage of classic cinnamon roll comfort and the intriguing, subtly chocolaty tang of red velvet. The soft, fluffy dough swirled with a vibrant red velvet filling, all topped with a luscious cream cheese frosting, is truly a treat for the senses.

These Red Velvet Cinnamon Rolls From Scratch are wonderfully versatile. Serve them warm for a decadent breakfast, a sweet afternoon pick-me-up, or even as a unique dessert. They pair beautifully with a hot cup of coffee or a glass of cold milk. For variations, consider adding a handful of mini chocolate chips to the filling before rolling, or a drizzle of dark chocolate ganache over the cream cheese frosting for an extra layer of indulgence. Don’t be afraid to experiment with your favorite toppings!

We encourage you to embrace the process and savor the aroma as these bake. The satisfaction of creating such a stunning and delicious treat from scratch is immense. Enjoy every bite!

Frequently Asked Questions:

Can I make the Red Velvet Cinnamon Rolls From Scratch ahead of time?

Yes, you can! You can prepare the dough and filling the night before, assemble the rolls, and place them in the baking pan. Cover them tightly and refrigerate. In the morning, let them sit at room temperature for about 30-60 minutes before baking as directed. The frosting is best made fresh, but can be kept in the refrigerator and brought to room temperature before frosting the warm rolls.

My red velvet color isn’t as vibrant as expected. What did I do wrong?

Ensure you are using a good quality red food coloring. Gel food coloring typically provides a more concentrated and vibrant color than liquid versions. Also, remember that the cocoa powder in the red velvet filling can slightly mute the color. For an intensely red hue, you might need a bit more food coloring than with a plain red velvet cake.