Name: Red Velvet Cinnamon Rolls
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 40 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

Red Velvet Cinnamon Rolls From Scratch are not just a breakfast treat; they’re a decadent dessert masquerading as a morning delight, and frankly, we’re not complaining. Imagin extracte this: fluffy, crimson-hued dough swirled with a rich, spiced cinnamon-sugar filling, all topped with a luscious cream cheese frosting that perfectly balances the sweetness. It’s a symphony of flavors and textures that has captured the hearts (and taste buds) of many. People adore these rolls because they offer a unique twist on a beloved classic, transforming the familiar comfort of a cinnamon roll into something truly extraordinary. What makes our Red Velvet Cinnamon Rolls From Scratch so special is the vibrant color that pops, the subtle cocoa notes that add depth to the sweetness, and that irresistible tang from the cream cheese frosting. This isn’t your average bake snon-alcoholic ale offering; this is a showstopper that tastes as incredible as it looks, and you’ll be amazed at how achievable it is to create this masterpiece in your own kitchen.

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

Making the Red Velvet Dough

Activate the Yeast

This first step is crucial for ensuring your dough rises beautifully, giving you those wonderfully soft and fluffy Red Velvet Cinnamon Rolls. In a small bowl, combine the ¼ cup of bread flour with the ¾ cup of warm water. Whisk this together until you have a smooth, paste-like consistency. This mixture will serve as a starter for our yeast. In a separate, larger bowl, or the bowl of your stand mixer fitted with the dough hook, sprinkle the 2 teaspoons of instant yeast. Pour about ¼ cup of the warmed water mixture over the yeast. Let this sit for about 5 to 10 minutes. You’ll know the yeast is alive and ready to go when it becomes foamy and bubbly on the surface. If it doesn’t foam, your yeast might be old, and it’s best to start over with fresh yeast.

Developing the Dough

Once your yeast is foamy, add the remaining warm water mixture from the first bowl to the yeast mixture. Next, add the ⅓ cup of whole milk and the ⅓ cup of heavy cream. It’s important that these dairy ingredients are at room temperature, as extreme temperatures can shock the yeast and hinder its activity. Now, add the 3⅔ cups of bread flour, the ⅓ cup of granulated sugar, the 1½ tablespoons of cocoa powder, and the 1 teaspoon of fine sea salt to the bowl. If you’re using a stand mixer, begin extract mixing on low speed until the ingredients just start to come together. Then, increase the speed to medium and knead for about 7 to 10 minutes. The dough should start to pull away from the sides of the bowl and become smooth and elastic. If you’re kneading by hand, turn the dough out onto a lightly floured surface and knead for about 10 to 15 minutes, pushing, folding, and turning until the dough is smooth and elastic. This extensive kneading develops the gluten structure, which is key to a good cinnamon roll texture.

The Red Velvet Infusion

This is where the magic happens and we transform our basic dough into a vibrant Red Velvet masterpiece! In a small bowl, whisk together the 1 egg, the 1 teaspoon of vanilla extract, and the 1 tablespoon of white vinegar. The vinegar might seem unusual, but it reacts with the cocoa powder to enhance the reddish hue and adds a subtle tang that complements the sweetness. Add this wet mixture to your dough. If you’re using a stand mixer, continue to knead on medium speed for another 2 to 3 minutes until the egg mixture is fully incorporated. Now, it’s time for the color! Add ½ teaspoon of red gel food coloring to the dough. Gel food coloring is concentrated and provides a much more vibrant color than liquid versions. Knead the dough for another 2 minutes. Assess the color. If you desire a deeper, more intense red, add the remaining ½ teaspoon of red gel food coloring and knead for another minute. You’re looking for a uniform, rich red color throughout the dough.

First Rise

Lightly grease a large bowl with a neutral oil or cooking spray. Place the red velvet dough in the greased bowl, turning it once to coat the surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Find a warm, draft-free spot in your kitchen. This could be a slightly warm oven (turned off, of course!), or simply on your countertop if your kitchen is typically warm. Allow the dough to rise for 1 to 1½ hours, or until it has doubled in size. The time can vary depending on the ambient temperature of your kitchen. You’ll notice the dough becoming visibly puffier and lighter. This rising process allows the yeast to work its magic, producing air pockets that will contribute to the softness of your cinnamon rolls.

Assembling and Baking

Prepare the Filling

While your dough is rising, let’s prepare the decadent filling that makes cinnamon rolls so irresistible. In a medium bowl, combine the ½ cup of room temperature unsalted butter. It’s important that this butter is soft enough to spread easily but not melted. Add the ⅓ cup of granulated sugar and the 1½ tablespoons of cocoa powder. Mix these ingredients together with a fork or a spatula until they form a thick paste. Ensure there are no lumps of butter or dry cocoa powder remaining. This will be spread evenly over your rolled-out dough, creating those delightful swirls of flavor.

Shaping the Rolls

Once your dough has doubled in size, gently punch it down 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. Aim for an even thickness across the entire surface, about ¼ inch thick. If the dough is resisting agin extractspringing back, let it rest for 5-10 minutes under a clean kitchen towel before continuing to roll. Spread the prepared cinnamon filling evenly over the entire surface of the dough rectangle, leaving about a ½-inch border along one of the longer edges. This border will help seal the roll. Carefully start from the longer edge that has been covered with filling and roll the dough up tightly, creating a log. Pinch the seam to seal it securely.

Cutting and Second Rise

Once you have your log, it’s time to cut it into individual cinnamon rolls. Use a sharp knife or, for cleaner cuts, a piece of unflavored dental floss. To use floss, slide it under the log, cross the ends over the top, and pull them in opposite directions to slice through the dough. Cut the log into 12 equal-sized rolls, about 1½ inches thick. Arrange the cut rolls in a greased 9×13 inch baking pan, leaving a little space between each roll as they will expand during their final rise. Cover the pan loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for another 30 to 45 minutes, or until they are puffy and touching each other. This second rise is crucial for ensuring light and airy rolls.

Baking the Red Velvet Cinnamon Rolls

Preheat your oven to 375°F (190°C). Once the rolls have completed their second rise, they are ready for the oven. Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the tops are lightly golden brown and the centers are cooked through. You can test for doneness by gently pressing the top of a roll; it should spring back slightly. If you notice the tops browning too quickly, you can loosely tent the pan with aluminum foil during the last few minutes of baking.

The Finishing Touch: Frosting

While your Red Velvet Cinnamon Rolls are baking, prepare a delicious cream cheese frosting (recipe not included here, but a classic pairing!). Once the rolls are out of the oven, let them cool in the pan for about 5 to 10 minutes before transferring them to a wire rack to cool slightly more. Drizzle or spread your favorite frosting generously over the warm rolls. The warmth of the rolls will help the frosting melt just slightly, creating a wonderfully gooey, irresistible glaze. Enjoy your homemade Red Velvet Cinnamon Rolls!

Conclusion:

And there you have it – a delightful journey into creating the most irresistible Red Velvet Cinnamon Rolls From Scratch! We’ve meticulously guided you through each step, from crafting the vibrant red dough to swirling in that decadent cinnamon-sugar filling, and finally, topping them with a luscious cream cheese frosting. These aren’t just any cinnamon rolls; they’re a showstopper, perfect for holidays, special brunches, or simply when you crave a truly indulgent treat. Feel free to experiment with the frosting, perhaps adding a hint of almond extract or a sprinkle of red velvet cake crum extractbs for an extra flourish. We encourage you to dive in, embrace the process, and savor the incredible aroma that will fill your kitchen. These Red Velvet Cinnamon Rolls From Scratch are sure to become a beloved recipe in your repertoire!

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the dough up to the point of the first rise. Cover it tightly and refrigerate it overnight. In the morning, let it sit at room temperature for about 30 minutes before proceeding with rolling and filling.

What can I use if I don’t have buttermilk?

If you’re out of buttermilk, you can easily make a substitute. For every cup of buttermilk needed, take one cup of milk and stir in one tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens slightly. This will work perfectly in your Red Velvet Cinnamon Rolls From Scratch.

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

Once cooled, you can store any leftover Red Velvet Cinnamon Rolls From Scratch in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. Reheat gently in the oven or microwave for a fresh-from-the-oven experience.