Red Velvet Cinnamon Rolls Frosting (Print View)

Soft red velvet cinnamon rolls topped with rich cream cheese frosting for a delicious morning delight.

# What You'll Need:

→ Tangzhong

01 - 2/3 cup water
02 - 1/4 cup bread flour

→ Dough

03 - 1/3 cup whole milk, room temperature
04 - 1/3 cup heavy cream, room temperature
05 - 1 tablespoon white vinegar
06 - 3 2/3 cups bread flour
07 - 1/3 cup granulated sugar
08 - 1 1/2 tablespoons cocoa powder
09 - 2 teaspoons instant yeast
10 - 1 teaspoon fine sea salt
11 - 1 large egg, room temperature
12 - Tangzhong (prepared as above)
13 - 1/4 to 1/2 teaspoon red gel food coloring
14 - 8 tablespoons unsalted butter, cool room temperature

→ Filling

15 - 12 tablespoons unsalted butter, room temperature
16 - 3/4 cup light brown sugar, packed
17 - 1 tablespoon ground cinnamon
18 - 2 teaspoons cocoa powder
19 - 1 teaspoon vanilla bean paste

→ Cream Cheese Frosting

20 - 6 tablespoons unsalted butter, room temperature
21 - 5 ounces cream cheese
22 - 1 cup powdered sugar
23 - 1 tablespoon heavy cream
24 - 1 teaspoon vanilla bean paste or extract

# Directions:

01 - In a small saucepan, vigorously whisk together water and bread flour. Cook over medium heat, whisking constantly, for 4 to 5 minutes until a thick slurry develops. Transfer to a bowl and allow to cool.
02 - In a small bowl, combine whole milk, heavy cream, and white vinegar and set aside at room temperature.
03 - In the bowl of a stand mixer, thoroughly combine bread flour, granulated sugar, cocoa powder, instant yeast, and fine sea salt.
04 - Add the milk mixture, large egg, vanilla, cooled tangzhong, and red gel food coloring to the dry ingredients. Using the dough hook, mix on low speed for 2 minutes, forming a shaggy dough.
05 - Gradually add unsalted butter, half a tablespoon at a time, allowing each addition to absorb fully before incorporating more. Continue kneading on low speed for 10 to 12 minutes until the dough is smooth and elastic.
06 - Transfer the dough onto a clean surface. Stretch the edges of the dough into the center to form a smooth ball. Return it to the bowl, cover with plastic wrap, and let rest at room temperature for 30 minutes.
07 - In a mixing bowl, blend room temperature unsalted butter, light brown sugar, ground cinnamon, cocoa powder, and vanilla bean paste until the mixture is smooth and spreadable.
08 - Line a 9 x 13 inch metal baking pan with parchment paper. On a lightly floured surface, roll the dough to a 15 x 21 inch rectangle. Dot the surface with filling and spread evenly to the edges using an offset spatula.
09 - Using a pizza cutter, divide the rectangle into twelve 1 3/4 inch wide strips. Roll each strip tightly from end to end and transfer to the prepared pan.
10 - Cover the pan with plastic wrap and place in a warm area to rise until doubled in size, approximately 1 to 2 hours. Meanwhile, preheat the oven to 325°F.
11 - Bake in the preheated oven for 28 to 35 minutes, or until the internal temperature of the center rolls reaches 185°F.
12 - While the rolls are in the oven, combine cream cheese and unsalted butter in a stand mixer until smooth. Add powdered sugar and beat on low until light and fluffy. Blend in vanilla bean paste and heavy cream until incorporated.
13 - Allow the rolls to cool in the pan on a wire rack for 15 minutes. Spread the cream cheese frosting generously over warm rolls. Let sit for another 15 minutes before serving.

# Notes:

01 - To ensure vibrant color, use gel food coloring for reliable results. Proper dough kneading and proofing are essential for a tender, pillowy texture.

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