Red Velvet Cinnamon Rolls From Scratc (Print Version)
# Ingredients:
→ Tangzhong
01 -
¼ cup bread flour
02 -
¾ cup water
→ Dough
03 -
⅓ cup whole milk, room temperature
04 -
⅓ cup heavy cream, room temperature
05 -
1 tablespoon white vinegar
06 -
3⅔ cups bread flour
07 -
⅓ cup granulated sugar
08 -
1½ tablespoons cocoa powder
09 -
2 teaspoons instant yeast
10 -
1 teaspoon fine sea salt
11 -
1 egg, room temperature
12 -
1 teaspoon vanilla
13 -
½-1 teaspoon red gel food coloring
14 -
6 tablespoons unsalted butter, cool room temperature
→ Filling
15 -
½ cup unsalted butter, room temperature
16 -
⅔ cup packed light brown sugar
17 -
1 tablespoon ground cinnamon
18 -
2 teaspoons cocoa powder
19 -
1 teaspoon vanilla bean paste
→ Cream Cheese Frosting
20 -
½ cup unsalted butter, room temperature
21 -
4 ounces cream cheese
22 -
1 cup powdered sugar
23 -
2 tablespoons heavy cream
24 -
1 teaspoon vanilla bean paste or extract
# Instructions:
01 -
In a small saucepan, whisk water and flour together. Cook over medium heat, whisking constantly, for 4-5 minutes until mixture becomes a paste-like slurry. Transfer to a bowl to cool.
02 -
Combine milk, cream, and vinegar in a small bowl. Set aside.
03 -
In stand mixer bowl, combine bread flour, sugar, cocoa powder, yeast, and salt. Add milk mixture, egg, vanilla, tangzhong, and food coloring. Knead with dough hook for 2 minutes until shaggy dough forms.
04 -
Incorporate softened butter ½ tablespoon at a time, letting each piece fully mix in. Knead 8-10 minutes until smooth and elastic.
05 -
Shape dough into smooth ball, place in bowl, cover with plastic wrap, and rest 30 minutes.
06 -
Mix butter, brown sugar, cinnamon, cocoa powder, and vanilla until smooth.
07 -
Roll dough to 15×21-inch rectangle. Spread filling evenly. Cut into twelve 1¾-inch strips and roll each away from you. Place in parchment-lined 9x13 pan.
08 -
Cover with plastic wrap and let rise in warm place until doubled, about 1-2 hours. Preheat oven to 325°F.
09 -
Bake 28-35 minutes until internal temperature of middle rolls reaches 175°F-180°F.
10 -
Beat cream cheese and butter until combined. Add powdered sugar and beat until fluffy. Mix in vanilla and cream.
11 -
Cool rolls 15 minutes, spread with frosting, and let sit additional 15 minutes before serving warm.
# Notes:
01 -
Always spoon and level flour measurements for best results
02 -
All refrigerated ingredients should be at room temperature
03 -
Stays fresh at room temperature for up to 4 days
04 -
Can be reheated in oven at 350°F for 10-15 minutes