Description
Indulgent red velvet cinnamon rolls bring Southern charm to classic breakfast pastries, blending rich cocoa and cream cheese frosting. Warm, swirled delights promise a luxurious morning treat that melts hearts with each decadent bite you savor.
Ingredients
Scale
Dough Ingredients:
- 3.23 cups bread flour
- 1 egg, room temperature
- 1/3 cup whole milk, room temperature
- 1/3 cup heavy cream, room temperature
- 1/3 cup granulated sugar
- 1.5 tablespoons cocoa powder
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla
- 1 tablespoon white vinegar
- 0.5–1 teaspoon red gel food coloring
- 6 tablespoons unsalted butter, cool room temperature
Tangzhong Ingredients:
- 1/4 cup bread flour
- 3/4 cup water
Filling Ingredients:
- 1/2 cup unsalted butter, room temperature
- 2/3 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla bean paste
Cream Cheese Frosting Ingredients:
- 1/2 cup unsalted butter, room temperature
- 4 ounces (113 grams) cream cheese
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
- Craft a silky tangzhong by whisking flour and water in a small saucepan over medium heat for 4-5 minutes until it transforms into a smooth, paste-like consistency. Transfer to a bowl and allow to cool completely.
- Create a liquid blend by mixing milk, cream, and vinegar in a separate container. Set aside for later use.
- In a stand mixer bowl, combine bread flour, sugar, cocoa powder, yeast, and salt. Pour in milk mixture, egg, vanilla, tangzhong, and food coloring. Knead with dough hook for 2 minutes until a rough dough emerges.
- Gradually introduce softened butter, one tablespoon at a time, ensuring complete incorporation after each addition. Continue kneading for 8-10 minutes until dough becomes smooth and elastic.
- Form dough into a perfect sphere, place in a bowl, cover with plastic wrap, and allow to rest for 30 minutes at room temperature.
- Prepare filling by blending butter, brown sugar, cinnamon, cocoa powder, and vanilla until achieving a uniform, creamy texture.
- Roll dough into a 15×21-inch rectangle. Evenly distribute filling across surface. Slice into twelve 1¾-inch strips, rolling each away from you. Arrange rolls in a parchment-lined 9×13 inch pan.
- Cover rolls with plastic wrap and let rise in a warm environment until they double in size, approximately 1-2 hours. Preheat oven to 325°F during final stages of rising.
- Bake for 28-35 minutes, ensuring center rolls reach an internal temperature between 175°F-180°F.
- Whip cream cheese and butter until well combined. Gradually incorporate powdered sugar, beating until achieving a fluffy consistency. Blend in vanilla and cream.
- Allow rolls to cool for 15 minutes, generously spread with prepared frosting, and let sit an additional 15 minutes before serving warm.
Notes
- Use bread flour for stronger gluten development, ensuring a softer, more tender texture in your rolls.
- Add red food coloring gradually to achieve desired vibrant red color without altering taste.
- Keep tangzhong at room temperature while preparing other ingredients to maintain consistent dough temperature.
- Softened butter should be cool but pliable, incorporated slowly to prevent dough separation.
- Check dough’s elasticity by performing windowpane test – stretch small piece until thin and translucent without tearing.
- Proof rolls in draft-free, warm environment like slightly warmed oven for consistent rising.
- Allow cream cheese frosting to come to room temperature for smoother, easier spreading.
- For gluten-free option, substitute bread flour with cup-for-cup gluten-free flour blend and add xanthan gum.
- Prep Time: 1 hour 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg