Introduction to Red Velvet Cinnamon Rolls
A Delectable Twist on a Classic Favorite
Who doesn’t love the warm, gooey goodness of cinnamon rolls? Now, imagine that decadent experience with a splash of color and flavor—meet red velvet cinnamon rolls! These delightful rolls elevate the classic recipe with a rich, velvety texture and a hint of cocoa. Perfect for brunch or a cozy night in, they’re sure to impress your friends and family.
Have you ever wondered how to create that signature red hue? The secret lies in a bit of gel food coloring, which not only adds a pop of color but contributes to the richness of the dough. The soft, fluffy rolls are then slathered in a luscious cream cheese frosting, making every bite a heavenly experience.
For those of you looking to impress at your next gathering, these red velvet cinnamon rolls can be a show-stopper. They’re not only visually appealing but also deliciously satisfying. So, grab your apron, and let’s get started on this delightful baking adventure! You won’t regret it, especially when the warm aroma fills your kitchen.
Ready to dive into the recipe? Let's go!
Ingredients for Red Velvet Cinnamon Rolls
When it comes to making red velvet cinnamon rolls, having all the right ingredients is crucial for achieving that perfect mix of rich flavor and soft texture. Here’s a breakdown of everything you’ll need to create these delicious treats!
For the Tangzhong
To give your dough a fluffy texture, start with:
- ¼ cup bread flour
- ¾ cup water
This tangzhong method helps retain moisture, ensuring your cinnamon rolls remain soft and tender.
For the Dough
A delightful balance of flavors is key here:
- ⅓ cup whole milk, at room temperature
- ⅓ cup heavy cream, at room temperature
- 1 tablespoon white vinegar
- 3 ⅔ cups bread flour (for accurate measuring, consider weighing)
- ⅓ cup granulated sugar
- 1 ½ tablespoons cocoa powder
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- Tangzhong from above
- ½-1 teaspoon red gel food coloring
- 6 tablespoons unsalted butter, at cool room temperature
For the Filling
This is where the magic truly happens. You’ll need:
- ½ cup unsalted butter, at room temperature
- ⅔ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla bean paste
Mixing these ingredients will create a heavenly cinnamon-sugar blend that pairs perfectly with the red velvet theme.
For the Cream Cheese Frosting
To top off your rolls, this frosting adds a perfect tangy sweetness:
- ½ cup unsalted butter, at room temperature
- 4 ounces cream cheese
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
This creamy topping is essential for completing your rich and indulgent red velvet cinnamon rolls. Happy baking!
Step-by-Step Preparation of Red Velvet Cinnamon Rolls
Making red velvet cinnamon rolls with cream cheese frosting is a delightful experience, where each step builds excitement for the delicious reward. Let’s dive into the process!
Prepare the Tangzhong
Start by making the tangzhong, a technique commonly used in Asian baking. This simple paste will help keep your rolls moist and fluffy. In a small saucepan, whisk together ¼ cup of bread flour and ¾ cup of water. Cook over medium heat, stirring constantly, for about 4-5 minutes until it thickens into a slurry. Once done, transfer it to a bowl and let it cool. This step may seem minor, but it really elevates your red velvet cinnamon rolls.
Make the Dough Mixture
While the tangzhong cools, let's mix our dough. In a separate bowl, combine ⅓ cup of whole milk, ⅓ cup of heavy cream, and 1 tablespoon of white vinegar. Set this aside to curdle slightly. In your stand mixer, whisk together 3 ⅔ cups of bread flour, ⅓ cup of granulated sugar, 1 ½ tablespoons of cocoa powder, 2 teaspoons of instant yeast, and 1 teaspoon of fine sea salt. Then, add the milk mixture, an egg, 1 teaspoon of vanilla, and the cooled tangzhong. Finally, mix in food coloring until you achieve your desired shade of red.
Kneading and Rising the Dough
Now it’s time to knead! Using a dough hook, knead the mixture on low speed for about 2 minutes until it starts to form a shaggy dough. Gradually add 6 tablespoons of softened butter, mixing it in one tablespoon at a time. Continue kneading for an additional 8-10 minutes or until the dough is smooth and elastic. Shape it into a ball, cover it with plastic wrap, and let it rest in a warm place for 30 minutes.
Prepare the Filling
While waiting for the dough to rise, whip up the filling. In a mixing bowl, blend ½ cup of unsalted butter, ⅔ cup of packed brown sugar, 1 tablespoon of ground cinnamon, 2 teaspoons of cocoa powder, and 1 teaspoon of vanilla bean paste until smooth. This step is where the magic happens, as the sweet aroma fills your kitchen!
Shaping and Rising the Rolls
After the dough has rested, roll it out on a lightly floured surface into a 15x21-inch rectangle. Spread the filling evenly, and then use a pizza cutter to slice the dough into twelve 1 ¾-inch strips. Roll each strip tightly from one end to the other and carefully place them in a lined 9x13 baking pan. Cover with plastic wrap and let them rise in a warm area until they double in size, about 1-2 hours.
Baking the Cinnamon Rolls
Preheat the oven to 325°F (162°C) while the rolls are rising. Once they have puffed up, bake them for 28-35 minutes until the internal temperature reaches 175°F-180°F. The wait is almost over!
Whipping Up the Cream Cheese Frosting
While your cinnamon rolls are baking, prepare the cream cheese frosting. In your stand mixer, blend ½ cup of softened butter and 4 ounces of cream cheese until creamy. Gradually add in 1 cup of powdered sugar, mixing until fluffy. Stir in 2 tablespoons of heavy cream and 1 teaspoon of vanilla bean paste for that irresistible flavor. This creamy topping is the perfect finish to your red velvet cinnamon rolls!
Frosting and Serving the Rolls
Once the rolls have cooled for about 15 minutes, generously spread the frosting on top, allowing it to seep into the warm rolls. Let them sit for an additional 15 minutes before serving. Slice them, plate them, and enjoy the gooey goodness of your homemade red velvet cinnamon rolls with cream cheese frosting. Your friends and family will be asking for seconds!
Explore more about the art of baking by checking out this comprehensive guide on dough techniques from King Arthur Flour. Happy baking!
Variations on Red Velvet Cinnamon Rolls
If you're eager to put a twist on traditional red velvet cinnamon rolls, you're in for a delightful surprise! Here are some variations that might just become your new favorites.
Nutty Red Velvet Cinnamon Rolls
For those who appreciate a little crunch, consider incorporating nuts. Chopped pecans or walnuts can be mixed into the filling or sprinkled on top after baking. Not only do they add texture, but they also complement the sweetness of the rolls beautifully. Try pairing it with a hint of maple syrup for an extra layer of flavor!
Chocolate Chip Red Velvet Cinnamon Rolls
Can't get enough chocolate? You can transform your red velvet cinnamon rolls by adding chocolate chips to the filling. Simply fold in a cup of semi-sweet or dark chocolate chips for a decadent twist. This extra touch enhances the rich cocoa flavor and creates pockets of melted chocolate in each roll — perfect for any chocolate lover!
Feel free to experiment with these variations, and enjoy the sweet results!
Cooking Tips and Notes for Red Velvet Cinnamon Rolls
Tips for a Fluffier Dough
To achieve irresistibly fluffy red velvet cinnamon rolls, focus on your dough technique! Here are a few quick tips:
- Room Temperature Ingredients: Ensure your milk, cream, egg, and butter are all at room temperature. This promotes even mixing and activation of the yeast.
- Knead Well: Don’t skip the kneading step! Aim for a smooth, elastic dough, which typically takes about 10 minutes. A well-kneaded dough traps more air, leading to fluffier rolls.
- Warm Rise: Let your dough rise in a warm, draft-free area. This helps the yeast flourish, creating a lighter texture.
Notes on Ingredient Substitutions
Personalize your red velvet cinnamon rolls by considering these substitutions:
- Flours: If you don't have bread flour, all-purpose flour works in a pinch, though the rolls may be slightly denser.
- Vegan Options: Swap the butter for vegan butter and replace the egg with flaxseed meal mixed with water.
- Coloring Alternatives: Find natural alternatives to red gel food coloring, such as beet juice, for a healthier spin while maintaining that vibrant hue.
For more information on ingredient alternatives, check out Serious Eats on Baking Substitutions. Happy baking!
Serving Suggestions for Red Velvet Cinnamon Rolls
Ideal Pairings for Breakfast or Dessert
These red velvet cinnamon rolls are perfect for any occasion. For a delightful breakfast, pair them with:
- Turkey bacon or Chicken ham for a savory flavor
- Fresh fruit, like strawberries or blueberries, to balance the richness
- A warm cup of coffee or herbal tea for a cozy touch
As a dessert, consider serving them alongside a scoop of vanilla ice cream or drizzling some chocolate sauce over the top!
Creative Ways to Serve It Up
Why not elevate your red velvet cinnamon rolls even more? Here are a few fun serving ideas:
- Mini Roll-ups: Cut the rolls into bite-sized pieces for a perfect snack platter.
- Layered a la Mode: Serve with whipped cream and chocolate shavings for a dramatic dessert-style presentation.
- Brunch Board: Include your cinnamon rolls on a brunch board with yogurt, granola, and assorted fruits for a lovely spread.
Embrace the creativity and make these rolls a focal point of your next gathering!
Time Breakdown for Red Velvet Cinnamon Rolls
Preparation Time
Gather your ingredients and get your mixing bowls ready! You’ll spend about 30 minutes preparing the dough and filling. Don’t rush this step; enjoying the process is half the fun!
Rising Time
Let your dough rise until it doubles in size. This will take about 1-2 hours. If you’re in a cooler environment, it may lean toward the longer end. A cozy kitchen will help!
Baking Time
The red velvet cinnamon rolls will need 28-35 minutes in the oven. Preheat to 325°F (162°C) and keep a close eye on them—they should be golden and have an internal temperature of 175°F-180°F for the best results.
Total Time
In total, expect around 2.5 to 3 hours from start to finish, including rising and cooling time. Perfect for a lazy weekend brunch or a delicious surprise for friends!
Nutritional Facts for Red Velvet Cinnamon Rolls
When indulging in these delightful red velvet cinnamon rolls, it’s important to understand their nutritional profile. Here’s a breakdown:
Calories
Each roll packs approximately 310 calories, making them a rich but delightful treat for your dessert cravings.
Carbohydrates
These luscious rolls contain around 43 grams of carbohydrates per serving, offering a sweet energy boost that’s hard to resist.
Sugars
With about 12 grams of sugars, the red velvet cinnamon rolls strike a perfect balance between sweetness and richness, enhanced by the creamy frosting.
For more in-depth nutritional information, consider checking out resources like the USDA FoodData Central for accurate data and values.
FAQs about Red Velvet Cinnamon Rolls
Can I make these cinnamon rolls ahead of time?
Absolutely! You can prepare the dough and filling the night before. Just roll the cinnamon rolls, place them in the baking dish, cover with plastic wrap, and refrigerate. In the morning, let them rise for about 30 minutes before baking. This makes for a delightful fresh breakfast with minimal morning effort!
How do I store leftover cinnamon rolls?
If you have any red velvet cinnamon rolls left, store them in an airtight container at room temperature for up to two days. For longer storage, they can be placed in the fridge for about a week or even frozen for up to three months. Just be sure to wrap them well!
What’s the best way to reheat them?
To enjoy your leftover red velvet cinnamon rolls, simply warm them in the microwave for about 20-30 seconds. For an oven option, cover with foil and reheat at 350°F for about 10–15 minutes. Add a dollop of fresh cream cheese frosting on top for that delightful touch! For additional tips, check out this reheating guide.
Conclusion on Red Velvet Cinnamon Rolls
A Sweet Addition to Your Culinary Repertoire
Incorporating red velvet cinnamon rolls into your baking adventures not only satisfies cravings but also impresses guests with their vibrant color and rich flavor. This delightful treat, topped with sweet cream cheese frosting, is perfect for any occasion—whether a casual brunch or a festive gathering. Happy baking!
Red Velvet Cinnamon Rolls with Cream Cheese Frosting
Equipment
- Stand Mixer
- Saucepan
- baking pan
- Offset Spatula
- Pizza Cutter
- Wire rack
Ingredients
For the Tangzhong
- ¼ cup bread flour
- ¾ cup water
For the Dough
- ⅓ cup whole milk room temperature
- ⅓ cup heavy cream room temperature
- 1 tablespoon white vinegar
- 3 ⅔ cups bread flour *See notes for measuring below*
- ⅓ cup granulated sugar
- 1 ½ tablespoons cocoa powder
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 count egg room temperature
- 1 teaspoon vanilla
- Tangzhong Tangzhong from the recipe above
- ½-1 teaspoon red gel food coloring
- 6 tablespoons unsalted butter cool room temperature
For the Filling
- ½ cup unsalted butter room temperature
- ⅔ cup light brown sugar packed
- 1 tablespoon ground cinnamon
- 2 teaspoons cocoa powder
- 1 teaspoon vanilla bean paste
For the Cream Cheese Frosting
- ½ cup unsalted butter room temperature
- 4 ounces cream cheese
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
Instructions
Preparation
- In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside.
- In a small bowl, combine the milk, cream, and vinegar. Set aside.
- Mix the bread flour, sugar, cocoa powder, yeast, and salt in a stand mixing bowl until combined.
- Add the milk/cream mixture, egg, vanilla, tangzhong, and red food coloring to the bowl. Knead on low speed with the dough hook for 2 minutes until it forms a shaggy dough ball.
- Mix in the softened butter ½ tablespoon at a time, letting it fully incorporate into the dough before adding more.
- Continue kneading for another 8-10 minutes or until the dough looks smooth and elastic.
- Remove the dough from the bowl and pull the sides into the bottom center to create a smooth round ball. Place it back into the bowl, cover with plastic wrap, and set aside for 30 minutes to rest.
- For the filling, combine the butter, brown sugar, cinnamon, cocoa powder, and vanilla until smooth. You can do this by hand or with a mixer!
- Line a metal 9×13 baking pan with parchment paper. Set aside.
- On a lightly floured surface, roll the dough into a 15×21-inch rectangle. Dollop the filling mixture across the surface, then spread it to the edges with an offset spatula.
- Use a pizza cutter to cut twelve 1 ¾-inch strips. Roll each strip away from you, then carefully transfer them to the baking pan. Cover the top with plastic wrap and set it in a warm place to rise until doubled, about 1-2 hours. Meanwhile, preheat the oven to 325°F/162°C.
- Bake the cinnamon rolls for 28-35 minutes or until the internal temp of the middle rolls reaches 175°F-180°F.
- While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and butter until combined. Then, mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the vanilla bean paste and heavy cream.
- Let the pan cool on a wire rack for 15 minutes, then spread the cream cheese frosting on top. Let it sit for another 15 minutes so the frosting can seep into the rolls. Serve warm and enjoy!
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