Description
These Marry Me Red Velvet Cinnamon Rolls are a decadent twist on the classic cinnamon roll, featuring a rich red velvet dough infused with cocoa and a luscious white chocolate cream cheese frosting. Soft, tender, and bursting with cinnamon and cocoa flavors, these rolls are perfect for special occasions or a cozy weekend treat.
Ingredients
Dough
- 60 grams Unsalted butter
- 250 millilitres Buttermilk (or 250ml whole milk + 1 tsp white wine vinegar)
- 1 sachet Fast-action/time-saver dried yeast (11g)
- 50 grams Caster sugar
- 1 medium Egg (room temperature)
- 1 medium Egg yolk (room temperature)
- 2 teaspoons Vanilla extract
- 480-500 grams Plain all-purpose flour
- 40 grams Menier 100% Cocoa Powder
- 1 teaspoon Salt
- 1 teaspoon Red gel food colouring (Sugarflair Red Extra recommended)
Filling
- 75 grams Unsalted butter (room temperature)
- 75 grams Light brown sugar
- 4 teaspoons Ground cinnamon
- 1 teaspoon Cornflour or cornstarch (optional, for gooey filling)
- 60 grams Menier Swiss White Chocolate
Frosting
- 75 grams Salted butter or unsalted with a pinch of salt (room temperature)
- 150 grams Icing sugar
- 75 grams Full-fat cream cheese (cold from fridge)
Instructions
- Prepare the red velvet dough: Melt 60 grams of unsalted butter in the microwave for 30-60 seconds, then set aside. Warm 250ml buttermilk in the microwave for 60 seconds until about 40ºC/110ºF; it might curdle slightly which is fine. Sprinkle the dried yeast over the warm buttermilk in a large bowl and let it sit for 1 minute to activate.
- Mix wet ingredients: Add melted butter, vanilla extract, caster sugar, whole egg, and egg yolk to the yeast mixture and mix until combined, even if the mixture looks curdled.
- Incorporate dry ingredients: Whisk together 480 grams flour, cocoa powder, and salt in a separate bowl. Add this dry mix to the wet ingredients and mix until it forms a shaggy dough.
- Knead the dough: Transfer the dough to an electric mixer fitted with a dough hook. Add the red gel food colouring. Knead on medium-low speed for approximately 10 minutes until dough is smooth, shiny, and springs back when pressed. If it sticks, scrape the bowl and add a tablespoon of flour as needed. Use the windowpane test to check readiness. Alternatively, knead by hand on a floured surface.
- First proof: Lightly oil the inside of the bowl, place the dough inside, cover with cling film, and leave to prove for 90-180 minutes in a warm spot until doubled in size.
- Prepare filling: While dough is proving, mix unsalted butter, light brown sugar, ground cinnamon, cornflour (optional), and Swiss white chocolate until smooth and spreadable.
- Shape the rolls: Roll the dough into a 16x10 inch rectangle. Spread the cinnamon-sugar filling evenly over the surface. Starting from one long edge, roll the dough halfway towards the center, then roll the opposite long edge towards the middle to form a double roll.
- Cut and shape rolls: Using a knife or floss, slice the roll into 1.5-inch thick pieces, making 10-12 rolls. Form hearts by pressing down on the swirls and pinching the bottoms to a point.
- Second proof: Arrange the rolls in lined baking tins with an inch space in between. Cover with cling film and let prove for 30-45 minutes until risen and touching. Preheat oven to 180°C fan / 200°C conventional.
- Bake: Bake the rolls for 18-20 minutes until they are risen and firm around the edges. Remove from oven and allow to cool.
- Prepare frosting: Break white chocolate into small chunks and microwave for 45-60 seconds until partially melted. Stir until smooth and set aside to cool. Beat softened salted butter and icing sugar together until fluffy, then fold in cold cream cheese carefully. Fold in the melted white chocolate to create a smooth frosting.
- Finish and serve: Spread frosting generously over the cooled rolls. Decorate with love heart sprinkles if desired. Serve and enjoy your Marry Me Red Velvet Cinnamon Rolls!
Notes
- You can substitute buttermilk by mixing 250ml whole milk with 1 tsp white wine vinegar added simultaneously with the eggs.
- If you don’t have an electric mixer, knead the dough by hand on a floured surface.
- The cornflour in the filling is optional but helps make a gooey texture.
- Check dough readiness by the windowpane test to ensure proper gluten development.
- Use red gel food colouring for the best vibrant red velvet color without altering dough texture.
- Proofing times may vary depending on room temperature; warmer spots speed the proving process.
- Forming heart shapes out of the rolls is a charming touch but optional—classic round rolls work perfectly too.
- Use full-fat cream cheese for a rich frosting; cold cream cheese helps maintain frosting structure.
