Скачать или смотреть Soft & Gooey Red Velvet Cinnamon Rolls with Cream Cheese Frosting !

My homemade Red Velvet Cinnamon Rolls are soft, fluffy, and swirled with a decadent cinnamon-chocolate filling, all topped with a luscious cream cheese frosting. No cake mix here ... just from-scratch goodness, step-by-step! Perfect for brunch, or any sweet occasion.

🛒 Ingredients

For the Tangzhong:
• 1/4 cup bread flour
• 3/4 cup water

For the Dough:
• 1/3 cup whole milk, room temp
• 1/3 cup heavy cream, room temp
• 1 tbsp white vinegar
• 3 2/3 cups bread flour (see notes for measuring)
• 1/3 cup granulated sugar
• 1 1/2 tbsp cocoa powder
• 2 tsp instant yeast
• 1 tsp fine sea salt
• 1 egg, room temp
• 1 tsp vanilla
• Tangzhong from above
• 1/2–1 tsp red gel food coloring
• 6 tbsp unsalted butter, cool room temp

For the Filling:
• 1/2 cup unsalted butter, room temp
• 2/3 cup packed light brown sugar
• 1 tbsp ground cinnamon
• 2 tsp cocoa powder
• 1 tsp vanilla bean paste

For the Cream Cheese Frosting:
• 1/2 cup unsalted butter, room temp
• 4 oz cream cheese
• 1 cup powdered sugar
• 2 tbsp heavy cream
• 1 tsp vanilla bean paste or extract

👩🏽‍🍳 Instructions
1. Make Tangzhong: In a small saucepan, whisk flour & water over medium heat for 4–5 mins until a paste forms. Cool.
2. Prep Milk Mixture: Combine milk, cream & vinegar in a small bowl. Set aside.
3. Mix Dough: In a stand mixer, combine bread flour, sugar, cocoa powder, yeast & salt. Add milk mix, egg, vanilla, tangzhong & food coloring. Knead on low 2 mins.
4. Add Butter: Mix in softened butter 1/2 tbsp at a time. Knead 8–10 mins until smooth. Shape into ball, cover, rest 30 mins.
5. Make Filling: Mix butter, brown sugar, cinnamon, cocoa powder & vanilla until smooth.
6. Roll Dough: On floured surface. Spread filling to edges. Cut into strips, roll up, and place in parchment-lined pan.
7. Rise & Bake: Cover, rise 1–2 hrs until doubled. Bake at 325°F for 28–35 mins (or until internal temp reaches 175–180°F).
8. Make Frosting: Beat cream cheese & butter until combined. Add powdered sugar, then vanilla & cream. Beat until fluffy.
9. Frost & Serve: Cool rolls 15 mins, spread frosting, rest another 15 mins, then enjoy!

💡 Notes:
• Measure dry ingredients using the spoon & level method or a kitchen scale for accuracy.
• Store in an airtight container at room temp for up to 4 days.
• Reheat in oven at 350°F for 10–15 mins or microwave in 30-sec intervals.

📌 If you make these Red Velvet Cinnamon Rolls, tag me so I can see your creation!
#RedVelvetCinnamonRolls #HomemadeCinnamonRolls #FromScratchBaking