Name: Red Velvet Cinnamon Rolls From Scratch-Easy Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 30 min
Yield: 12 servings
Ingredients: ¼ cup bread flour (for the starter); ¾ cup water (divided, for the starter and dough); ⅓ cup whole milk, room temperature; ⅓ cup heavy cream, room temperature; 1 tablespoon white vinegar; 3⅔ cups bread flour (for the main 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 filling); ½ cup unsalted butter, room temperature (for the frosting)

Red Velvet Cinnamon Rolls From Scratch are an absolute showstopper, a delightful fusion of two beloved comfort foods that will have your taste buds singin extragin extract. Imagine the rich, deep cocoa notes of classic red velvet cake perfectly intertgrape juiced with the warm, comforting spice of cinnamon, all swirled together in a soft, pillowy dough. It’s no wonder these decadent treats have become a sensation! They’re not just a breakfast or dessert option; they’re an experience. The vibrant crimson hue is instantly captivating, promising a burst of flavor with every bite. What truly sets these Red Velvet Cinnamon Rolls From Scratch apart is the incredible texture – that perfect balance of tender dough, gooey filling, and luscious cream cheese frosting. Making them from scratch allows you to control the quality of ingredients and achieve that unparalleled homemade goodness that store-bought versions simply can’t replicate. Get ready to elevate your baking game and impress everyone with these unforgettable Red Velvet Cinnamon Rolls From Scratch.

Ingredients:

¼ cup bread flour (for the starter)
¾ cup water (divided, for the starter and dough)
⅓ cup whole milk, room temperature
⅓ cup heavy cream, room temperature
1 tablespoon white vinegar
3⅔ cups bread flour (for the main 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 (adjust to your desired vibrancy)
6 tablespoons unsalted butter, cool room temperature (for the filling)
½ cup unsalted butter, room temperature (for the frosting)

Red Velvet Dough Preparation

Creating the Tangzhong Starter

To achieve incredibly soft and fluffy Red Velvet Cinnamon Rolls from scratch, we’ll begin extract with a tangzhong starter. This Japanese technique involves cooking a small portion of the flour and liquid into a thick paste, which gelatinizes the starches, allowing them to absorb more liquid later. In a small saucepan, whisk together the ¼ cup of bread flour and ½ cup of the water until smooth. Place the saucepan over medium-low heat and stir continuously. You’ll notice the mixture will thicken considerably, resembling a pudding or a very thick paste. This process usually takes about 2-3 minutes. Once it has thickened, remove it from the heat and transfer it to a small bowl. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the starter to prevent a skin from forming. Let it cool completely to room temperature. This can be done an hour or so in advance.

Making the Red Velvet Dough

In a large mixing bowl (or the bowl of your stand mixer fitted with a dough hook), combine the 3⅔ cups of bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt. Whisk these dry ingredients together to ensure everything is evenly distributed. Next, add the cooled tangzhong starter to the bowl. Then, pour in the remaining ¼ cup of water, the whole milk, the heavy cream, the room temperature egg, and the vanilla extgin extractt. Begin mixing on low speed until a shaggy dough forms. At this stage, add the red gel food coloring. Start with ½ teaspoon and mix until it’s incorporated. If you desire a more intense red color, gradually add more food coloring, a little at a time, until you reach your preferred shade. Be mindful not to overdo it, as too much can affect the texture and flavor.

Once the food coloring is incorporated and the dough is a uniform vibrant red, increase the mixer speed to medium-low and continue to knead for about 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If you are kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10-12 minutes, until it reaches the desired consistency. This extended kneading time is crucial for developing the gluten structure that makes cinnamon rolls so wonderfully chewy.

First Rise and Shaping

Lightly grease a clean, large bowl with a touch of oil or cooking spray. Place the red velvet dough into the greased bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Allow the dough to rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. A slightly warm oven that has been turned off is an excellent spot for this.

Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches, aiming for an even thickness. The edges should be as straight as possible.

Red Velvet Filling and Rolling

Preparing the Filling

In a medium bowl, combine the 6 tablespoons of cool, room-temperature unsalted butter. You want the butter to be soft enough to spread easily but not melted. Add the granulated sugar and cocoa powder. Mix these ingredients together with a spatula or wooden spoon until a thick, spreadable paste forms. This will be your rich red velvet filling.

Applying the Filling and Rolling

Spread the red velvet filling evenly over the surface of the rolled-out dough, leaving about a ½-inch border along one of the long edges. This border will help seal the roll. Starting from the long edge that is fully covered with filling, tightly roll up the dough. Roll it away from you, ensuring it’s snug to prevent gaps when slicing. Once you’ve rolled the entire log, pinch the seam to seal it securely.

Slicing, Second Rise, and Baking

Slicing the Rolls

Using a sharp knife or unflavored dental floss, cut the dough log into 12 equal pieces. If using a knife, ensure it’s sharp to get clean cuts. For even slices, you can mark the log every 1.5 inches. If using dental floss, slide a piece under the log, cross the ends over the top, and pull to cut through. This method often results in neater cuts.

Second Rise and Baking the Rolls

Arrange the sliced cinnamon rolls in a greased 9×13 inch baking pan, cut-side up. Ensure they are touching each other, as this will help them rise together and create that classic soft texture on the sides. Cover the pan loosely with plastic wrap or a damp kitchen towel. Let the rolls rise again in a warm place for another 30-45 minutes, or until they appear puffy and have increased in size.

Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise. Bake the cinnamon rolls for 20-25 minutes, or until they are lightly golden brown on top and cooked through. The centers should feel set. If the tops start to brown too quickly, you can loosely tent the pan with aluminum foil.

Cream Cheese Frosting and Finishing Touches

Preparing the Cream Cheese Frosting

While the rolls are baking, prepare the cream cheese frosting. In a medium bowl, beat the ½ cup of room-temperature unsalted butter with the cream cheese (if using, though it’s not in the provided ingredients, so we’ll stick to butter and milk/cream for this recipe’s constraints) until smooth. Gradually add the powdered sugar (not provided, so we’ll assume a simple glaze of milk/cream and vanilla) and the milk or cream, mixing until you achieve a smooth, spreadable consistency. Add the vanilla extract and mix again. You can adjust the thickness by adding more milk/cream for a thinner glaze or more powdered sugar for a thicker frosting.

Frosting the Red Velvet Rolls

Once the cinnamon rolls are out of the oven, let them cool in the pan for about 5-10 minutes before frosting. This allows them to set slightly. While the rolls are still warm, generously spread or drizzle the cream cheese frosting over the tops. The warmth of the rolls will help the frosting melt slightly, creating a luscious coating. Serve these delightful Red Velvet Cinnamon Rolls warm for the ultimate treat.

Conclusion:

We’ve reached the delicious conclusion of our journey creating Red Velvet Cinnamon Rolls From Scratch! I hope you’ve enjoyed this detailed guide as much as I’ve enjoyed sharing it. These rolls are a delightful twist on a classic, bringin extractg together the rich, decadent flavor of red velvet with the comforting warmth of cinnamon. They’re perfect for a special brunch, a festive holiday treat, or simply when you crave something truly indulgent.

For serving, these Red Velvet Cinnamon Rolls From Scratch are best enjoyed warm, drizzled with the cream cheese frosting or a simple glaze. They pair wonderfully with a hot cup of coffee or a glass of cold milk. Don’t be afraid to get creative with variations! You could add a handful of white chocolate chips to the filling, swirl in some raspberry jam for an extra fruity kick, or even use a different flavored extract like almond in the dough for a subtle change. The possibilities are endless, and the results are always rewarding. Give these Red Velvet Cinnamon Rolls From Scratch a try – I’m confident you’ll love them!

Frequently Asked Questions:

How do I store leftover Red Velvet Cinnamon Rolls From Scratch?

Leftover Red Velvet Cinnamon Rolls From Scratch can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, you can freeze them individually wrapped in plastic wrap and then in a freezer-safe bag for up to 2 months. Reheat gently in a microwave or oven.

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

Yes, absolutely! You can prepare the dough for Red Velvet Cinnamon Rolls From Scratch, let it rise once, then cover it tightly and refrigerate it overnight. Allow it to come to room temperature for about 30-60 minutes before shaping and proceeding with the recipe. This makes for an even more convenient baking experience!