Name: Red Velvet Cinnamon Rolls From Scratch-Easy & Delicious
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: 12 servings
Ingredients: 1/4 cup bread flour; 3/4 cup water; 1/3 cup whole milk, room temperature; 1/3 cup heavy cream, room temperature; 1 tablespoon white vinegar; 3 2/3 cups bread flour; 1/3 cup granulated sugar; 1 1/2 tablespoons cocoa powder; 2 teaspoons instant yeast; 1 teaspoon fine sea salt; 1 egg, room temperature; 1 teaspoon vanilla extract; 1/2-1 teaspoon red gel food coloring; 6 tablespoons unsalted butter, cool room temperature; 1/2 cup unsalted butter, room temperature; 1 cup packed light brown sugar; 2 tablespoons ground cinnamon; 1 teaspoon vanilla extract; 1 cup powdered sugar; 1/4 cup cream cheese, softened; 2 tablespoons whole milk; 1 teaspoon vanilla extract

Red Velvet Cinnamon Rolls From Scratch aren’t just a treat; they’re an experience. Imagin extracte sinking your teeth into a swirl of vibrant, ruby-red dough, laced with a warm cinnamon-sugar filling, all finished with a decadent cream cheese frosting. It’s no wonder these beauties have captured so many hearts (and taste buds!). The allure lies in their stunning visual appeal, transforming a familiar breakfast staple into something truly special and celebratory. What truly sets these Red Velvet Cinnamon Rolls From Scratch apart is the perfect balance of flavors – the subtle cocoa notes of the red velvet mingling with the sweet, spicy cinnamon, all expertly cut by the tangy cream cheese. This recipe takes you through every satisfying step, ensuring you achieve that impossibly soft, moist texture and the signature deep red hue that makes them utterly irresistible. Get ready to impress yourself and everyone lucky enough to share these masterpieces!

Ingredients:

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

Preparing the Red Velvet Dough

Step 1: Creating the Tangzhong Starter

Let’s begin extract by making a tangzhong, which is a cooked flour paste that gives our red velvet cinnamon rolls an incredibly soft and fluffy texture. In a small saucepan, whisk together the ¼ cup of bread flour and the ¾ cup of water until there are no lumps. Place the saucepan over medium heat and stir constantly. You’ll notice the mixture will start to thicken significantly, resembling a pudding. This process usually takes about 5-7 minutes. Once it reaches this thick consistency, remove it from the heat and transfer it to a small bowl. Cover it with plastic wrap, pressing the wrap directly onto the surface of the tangzhong to prevent a skin from forming. Let it cool completely to room temperature. This step is crucial for the yeast activity later on.

Step 2: Mixing the Dough

In the bowl of a stand mixer fitted with the dough hook attachment, combine the 3⅔ cups of bread flour, ⅓ cup of 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. Now, add the cooled tangzhong starter, ⅓ cup of whole milk, ⅓ cup of heavy cream, 1 egg, and 1 teaspoon of vanilla extract. Start the mixer on low speed to bring the ingredients together. Once the dough starts to form a shaggy mass, gradually add the ½ teaspoon to 1 teaspoon of red gel food coloring. Gel food coloring is concentrated, so start with a smaller amount and add more until you achieve your desired vibrant red hue. Continue mixing on low speed until the food coloring is fully incorporated.

Step 3: Kneading the Dough to Perfection

Once the red food coloring is evenly distributed, increase the mixer speed to medium-low. You’ll notice the dough will start to come together and become smoother. Now, it’s time to incorporate the 6 tablespoons of cool room temperature unsalted butter. Add the butter a few pieces at a time, allowing each addition to be mostly absorbed before adding the next. This slow incorporation of butter is key to achieving a tender dough. Continue to knead the dough for about 8-10 minutes, or until it is smooth, elastic, and pulls away from the sides of the bowl. A good test is to gently stretch a small piece of the dough; if it can be stretched thin enough to see light through it without tearing (the windowpane test), it’s ready. If you don’t have a stand mixer, you can knead this dough by hand on a lightly floured surface for about 10-15 minutes.

Step 4: First Rise and Shaping the Rolls

Lightly grease a large bowl with a bit of oil or cooking spray. Transfer the kneaded dough to the greased bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place the bowl in a warm, draft-free place to rise for about 1 to 1.5 hours, or until the dough has doubled in size. Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. With a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches and about ¼ inch thick. This is where we’ll create that beautiful red velvet swirl. Spread the ½ cup of room temperature unsalted butter evenly over the surface of the dough, leaving a small border along one of the longer edges. In a separate small bowl, mix together the 1 cup of packed light brown sugar, 2 tablespoons of ground cinnamon, and 1 teaspoon of vanilla extract until well combined. Sprinkle this cinnamon-sugar mixture evenly over the buttered dough, again leaving a small border.

Step 5: Rolling and Cutting for the Perfect Swirl

Starting from the longer edge that is fully covered with filling, tightly roll up the dough into a log. Pinch the seam where the dough meets to seal it completely. For the cleanest cuts and the most visually appealing rolls, I like to use a piece of dental floss or a sharp knife dipped in water. If using floss, slide a piece under the log and cross the ends over the top, pulling to cut the log into 12 equal pieces. If using a knife, make sure it’s very sharp and cut carefully. Place the cut cinnamon rolls into a greased 9×13 inch baking dish, ensuring they have a little space between them as they will expand.

Step 6: Second Rise and Baking

Cover the baking dish loosely with plastic wrap or a damp kitchen towel and let the cinnamon rolls rise for another 30-45 minutes, or until they are puffy and have nearly doubled in size. Preheat your oven to 350°F (175°C). Once the rolls have finished their second rise, remove the cover and bake for 25-30 minutes, or until the tops are set and lightly golden brown. You want them to be cooked through but still incredibly moist.

Crafting the Cream Cheese Glaze

While the cinnamon rolls are baking, let’s prepare the luscious cream cheese glaze. In a medium bowl, combine the 1 cup of powdered sugar, ¼ cup of softened cream cheese, 2 tablespoons of whole milk, and 1 teaspoon of vanilla extract. Using an electric mixer or a whisk, beat the ingredients together until smooth and creamy. If the glaze is too thick, add a little more milk, a teaspoon at a time, until you reach your desired drizzling consistency. Once the cinnamon rolls are out of the oven and have cooled slightly in the pan (about 10-15 minutes), generously drizzle the warm glaze over the tops. The warmth of the rolls will help the glaze melt slightly and coat them beautifully. Enjoy these homemade red velvet cinnamon rolls while they are still warm and gooey!

Conclusion:

There you have it – the ultimate guide to crafting delicious Red Velvet Cinnamon Rolls From Scratch! We’ve walked through each step, from creating that vibrant, velvety dough to whipping up a decadent cream cheese frosting. These aren’t just any cinnamon rolls; they’re a delightful fusion of classic comfort and festive flair, perfect for special occasions or simply treating yourself to something extraordinary.

To elevate your experience, consider serving these gorgeous rolls warm, drizzled generously with the frosting. They pair beautifully with a strong cup of coffee or a glass of cold milk. For variations, don’t be afraid to experiment! You could add a hint of espresso powder to the dough, incorporate mini chocolate chips, or even try a different frosting like a white chocolate ganache. The possibilities are endless, and I encourage you to make these Red Velvet Cinnamon Rolls From Scratch your own. Enjoy the process, savor the aroma filling your kitchen, and most importantly, relish every bite!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and let it do its first rise in the refrigerator overnight. In the morning, take it out, let it come to room temperature for about 30 minutes, and then proceed with the recipe. This is a great way to save time on busy mornings.

My frosting is too thin. How can I thicken it?

If your cream cheese frosting is too thin, you can gradually add more powdered sugar, a tablespoon at a time, until you reach your desired consistency. Alternatively, you can chill the frosting in the refrigerator for about 15-20 minutes, which will help it firm up.