Name: Easy Red Velvet Cinnamon Rolls From Scratch
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 12 servings
Ingredients: 1/4 cup bread flour (for the starter); 3/4 cup water (for the starter); 1/3 cup whole milk, room temperature (for the dough); 1/3 cup heavy cream, room temperature (for the dough); 3 2/3 cups bread flour (for the dough); 1/3 cup granulated sugar (for the dough); 1 1/2 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 (for the dough); 1/2-1 teaspoon red gel food coloring (for the dough); 6 tablespoons unsalted butter, cool room temperature (for the filling); 1/2 cup unsalted butter, room temperature (for the cream cheese frosting); 8 ounces softened cream cheese (for the cream cheese frosting); 3 cups powdered sugar (for the cream cheese frosting); 1 tablespoon white vinegar (for the cream cheese frosting)

Red Velvet Cinnamon Rolls From Scratch – there’s a magical allure to that phrase, isn’t there? It conjures images of vibrant crimson swirls kissed with warm, comforting cinnamon, all encased in a tender, pillowy dough. We all adore a classic cinnamon roll, but the addition of that signature red velvet flair elevates it to something truly extraordinary. This isn’t just breakfast; it’s an event. People fall in love with this dessert because it perfectly balances familiar cozy flavors with a hint of sophisticated decadence. The subtle cocoa notes intertwined with sweet cinnamon and a whisper of vanilla create a symphony of taste that’s both nostalgic and excitingly new. What truly makes these Red Velvet Cinnamon Rolls From Scratch special is the homemade touch. You control the quality of ingredients, ensuring a richer flavor and a superior texture that store-bought versions simply can’t replicate. Get ready to embark on a delicious journey that will fill your kitchen with an irresistible aroma and your taste buds with pure bliss!

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 cream cheese frosting)
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 (for the dough)
½-1 teaspoon red gel food coloring (for the dough)
6 tablespoons unsalted butter, cool room temperature (for the filling)
½ cup unsalted butter, room temperature (for the cream cheese frosting)

Making the Red Velvet Dough

Step 1: Preparing the Tangzhong Starter

To achieve an exceptionally soft and moist Red Velvet Cinnamon Roll, we’ll start with a Tangzhong. In a small saucepan, whisk together the ¼ cup of bread flour and ¾ cup of water until smooth. Place the saucepan over medium-low heat and cook, stirring constantly, until the mixture thickens into a paste, resembling wallpaper paste. This process gelatinizes the flour, allowing it to absorb more liquid later. Once thickened, remove from heat and let it cool completely, ideally to room temperature. You can speed this up by transferring it to a clean bowl and covering it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.

Step 2: Combining Wet and Dry Ingredients for the Dough

In the bowl of a stand mixer fitted with the dough hook, combine the 3⅔ cups of bread flour, ⅓ cup granulated sugar, 1½ tablespoons cocoa powder, 2 teaspoons instant yeast, and 1 teaspoon fine sea salt. Give these dry ingredients a quick whisk to distribute them evenly. In a separate medium bowl, whisk together the ⅓ cup whole milk, ⅓ cup heavy cream, 1 room temperature egg, and 1 teaspoon vanilla extract. Add the cooled Tangzhong starter to this wet mixture. Then, gradually add the red gel food coloring, starting with ½ teaspoon and adding more until you achieve a vibrant red hue. Mix well to ensure the color is uniform.

Step 3: Kneading the Dough

Pour the wet ingredients into the bowl with the dry ingredients. Begin mixing on low speed until a shaggy dough forms. Once the ingredients are just combined, increase the speed to medium-low and let the mixer knead the dough for about 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If the dough seems too sticky, you can add a tablespoon of bread flour at a time, but be cautious not to add too much. The goal is a soft, pliable dough. During the last minute of kneading, gradually add the 6 tablespoons of cool, cut-into-pieces unsalted butter. Continue kneading until the butter is fully incorporated and the dough is smooth and satiny. This might take another couple of minutes.

Step 4: First Rise (Proofing)

Lightly grease a large, clean bowl with a little neutral oil or cooking spray. Place the kneaded dough into the bowl and turn it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size. A good spot is a slightly warm oven that has been turned off, or near a sunny window. Gently punch down the dough to release the air.

Step 5: Shaping and Second Rise

Turn the dough out onto a lightly floured surface. Gently roll the dough into a rectangle, approximately 12×18 inches. The thickness should be about ¼ inch. Generously spread the ½ cup of room temperature unsalted butter evenly over the entire surface of the dough, leaving a small border along one of the long edges. This butter will melt and create those irresistible gooey layers. Starting from the long edge opposite the clean border, tightly roll up the dough. Pinch the seam to seal it securely. Using a sharp knife or dental floss (a great trick for clean cuts), divide the roll into 12 equal portions, about 1.5 inches thick. Place the cinnamon roll spirals, cut-side up, into a greased 9×13 inch baking pan, ensuring they have a little space between them to expand. Cover the pan loosely with plastic wrap and let them rise again for another 30-45 minutes, or until they are puffy and have increased in size, touching each other.

Making the Cream Cheese Frosting

While the rolls are on their second rise, prepare the cream cheese frosting. In a medium bowl, beat together the ½ cup of room temperature unsalted butter and 8 ounces of softened cream cheese until smooth and creamy. Add 3 cups of powdered sugar, one cup at a time, mixing well after each addition until fully incorporated and the frosting is smooth and spreadable. Stir in 1 teaspoon of vanilla extract and 1 tablespoon of white vinegar. The vinegar adds a subtle tang that balances the sweetness beautifully and complements the red velvet flavor. If the frosting is too thick, add a tablespoon of milk or cream until it reaches your desired consistency. If it’s too thin, add more powdered sugar.

Baking and Finishing Touches

Preheat your oven to 350°F (175°C). Remove the plastic wrap from the cinnamon rolls and bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. The exact baking time will depend on your oven and the size of your rolls. Once baked, let the cinnamon rolls cool in the pan for about 10 minutes before generously slathering them with the prepared cream cheese frosting. Serve warm for the ultimate decadent experience.

Conclusion:

And there you have it – your very own batch of glorious Red Velvet Cinnamon Rolls From Scratch! I hope you’ve enjoyed this journey of creating these decadent treats. We’ve transformed simple ingredients into vibrant, swirls of deliciousness, infused with that unmistakable red velvet charm and the warm hug of cinnamon. These aren’t just cinnamon rolls; they’re an experience, a little piece of edible art perfect for any occasion, from a cozy breakfast to a festive dessert.

For serving, these beauties are best enjoyed warm, straight from the oven, with a generous drizzle of cream cheese frosting – it’s a classic pairing for a reason! They also make a stunning centerpiece for brunches or potlucks. Don’t be afraid to get creative with variations. Consider adding a touch of cocoa powder to the dough for an even richer chocolate flavor, or perhaps a sprinkle of finely chopped dark chocolate into the cinnamon sugar filling. You could even experiment with a different frosting, like a vanilla bean buttercream or a white chocolate ganache.

The most important ingredient, as always, is your enthusiasm! Baking from scratch can feel intimidating, but I encourage you to embrace the process. The aroma alone is incredibly rewarding, and the taste of homemade goodness is unparalleled. So go ahead, gather your ingredients, put on your favorite music, and bake up some magic. You’ll be amazed at what you can create. Enjoy every single bite of these delightful Red Velvet Cinnamon Rolls From Scratch!

Frequently Asked Questions:

Q1: Can I make the dough for these Red Velvet Cinnamon Rolls From Scratch ahead of time?

Yes, absolutely! You can prepare the dough, let it rise as instructed, and then refrigerate it overnight. When you’re ready to bake, simply let the dough come to room temperature for about 30-60 minutes before shaping and proceeding with the recipe. This makes them perfect for a special weekend brunch without the early morning prep.

Q2: My red velvet dough isn’t as vibrantly red as I expected. What did I do wrong?

Several factors can affect the vibrancy of the red color. Ensure you are using a good quality, concentrated red food coloring. Sometimes, the vinegar or cocoa powder can slightly mute the color. Don’t overmix the dough, as this can also dilute the color. For a bolder hue, you might need to add a touch more food coloring than initially called for, but be mindful not to add too much liquid, which could alter the dough consistency.