Red Velvet Sourdough Cinnamon Rolls

4.84 from 6 votes

Red Velvet Sourdough Cinnamon Rolls

Rich, chocolatey red velvet sourdough cinnamon rolls are the perfect way to start your weekend. Red velvet rolls are soft, tender and made with 100% natural yeast sourdough. Fill them with a chocolate cinnamon-roll-style filling and chocolate chips before baking and drizzling with a creamy icing.

Prep Time1

Cook Time45

Fermentation Time1 8

Total Time1 9 45

Course: Breakfast

Cuisine: American

Servings: rolls

Author: Amy Coyne

Equipment

Ingredients

Stiff Sweet Levain (10-12 hours/overnight)

20 grams sourdough starter 100% hydration, see recipe notes, about 4 teaspoons
20 grams granulated sugar about 1.5 Tablespoons
50 grams water about 3 Tablespoons
100 grams all purpose flour about 3/4 cup

Red Velvet Sourdough Rolls

130 grams stiff levain about 1/2 cup
240 grams whole milk warmed, about 1 cup
60 grams unsalted butter melted, about 4 Tablespoons plus 1 teaspoon
60 grams granulated sugar about 1/3 cup
1 large egg about 50 grams
25 grams cocoa powder see recipe notes, about 1/4 cup plus 1 Tablespoon
13 grams red velvet bakery emulsion see recipe notes for natural dye substitute, about 1 Tablespoon
6 grams salt about 1 teaspoon
480 grams bread flour about 3 1/2 cups

Red Velvet Roll Filling

55 grams melted unsalted butter about 1/4 cup
75 grams brown sugar 1/3 cup
9 grams cocoa powder see recipe notes, about 1 Tablespoon
10 grams all purpose flour about 1 Tablespoon
2 grams ground cinnamon about 1 teaspoon
4 grams vanilla extract 1 teaspoon
a pinch of salt
80 grams chocolate chips about 1/2 cup

Cream Cheese Icing

55 grams unsalted butter softened, about 4 Tablespoons
113 grams cream cheese softened, about 4 oz
200 grams powdered sugar about 1 2/3 cup
4 grams vanilla extract about 1 teaspoon
80 grams heavy whipping cream about 1/3 cup
a pinch of salt

Instructions

Stiff Sweet Levain (10-12 hours/overnight at 78-80ºF)

Mix together ripe sourdough starter, all purpose flour, granulated sugar and water. Knead the levain until it forms a cohesive ball. Set in a liquid measuring cup and cover for 10-12 hours until the levain has doubled in size and the top is rounded.

Red Velvet Sourdough Cinnamon Rolls

Warm the milk in the microwave (about 1 1/2 minutes full power) or on the stove. It should be around 90-100 degrees F, no warmer than that. To the bowl of a stand mixer with a dough hook, add the ripe levain, warmed milk and melted butter.
Add the sugar, egg, cocoa powder, red velvet bakery emulsion (see note for natural dye option), salt and most of the bread flour. Turn on the dough hook and knead for a few minutes. Add the remainder of the bread flour as needed. The dough should be tacky, not overly sticky and should all cling to one side of the bowl (or away from the edges depending on your mixer). Knead for a total of 8-10 minutes until the dough is smooth.
Note: In an effort to use more natural food colors, I have started substituting this dragon fruit powder for the red velvet emulsion. Add 40 grams (4 Tablespoons) dragon fruit powder and 4 grams (1 teaspoon) vanilla extract to the dough in place of the emulsion. The rolls will look a little more muted from the natural color, but will taste delicious. You can also leave the emulsion out completely, add 1 teaspoon vanilla extract and have cocoa-colored rolls instead.
Bulk Fermentation: Put the dough in a container and cover. Set the dough in a warm, 78º F place for 4 hours. Take the temperature of the dough as needed to make sure the dough temperature is right around 78 degrees F. This temperature is the optimal fermentation.
At the end of about 4 hours, the dough should be puffed up and feel very elastic. If it doesn't feel this way, let it bulk ferment for another half hour and check again.
If your dough is colder, this will take longer. If it's warmer, it will move faster.
Mix up the Filling: Near the end of bulk fermentation, mix up the red velvet roll filling. To a small bowl, add the melted butter, brown sugar, cocoa powder, cinnamon, flour, vanilla and salt. Mix together. Set aside.
Prepare Baking Pans: This recipe makes 8 giant red velvet rolls. Use a pie plate, fitting 4 rolls per pie plate for a beautiful circular shape. You could also use a 9 by 13 pan and put all the rolls in the pan. I've also crammed all 8 rolls in a large pie tin if you want a fuller look (but it will take longer to bake). Choose your pan and spray with cooking spray.
Shaping: Roll the dough out in a 16 by 10 inch rectangle. Spread the filling over the dough. Sprinkle chocolate chips over the filling. Roll the red velvet rolls up, cinnamon-roll-style, starting at the edge closest to you and rolling tightly. Pinch the seam closed and flip seam-side down.
Cut the log of dough into 8 equal pieces. Place each red velvet roll in the pan, nestling them together. You can also bake these on a baking sheet, spread out a little, if desired (they will take less time if they aren't nestled together, so watch carefully).
Proofing: Cover the pan and let rise in a 78ºF place until puffed up and risen, about 6-8 hours. Do not bake these rolls if they have not risen.
At this point you can bake the rolls or cover and refrigerate them overnight to bake in the morning (straight from the refrigerator to a preheated oven) - see recipe notes for morning roll options.
Baking: Pre-heat the oven to 350ºF. For rolls that are 4 to a pan, bake for about 30-35 minutes until baked all the way through. For rolls 8 to a pan, bake a little longer, 40-45 minutes. For rolls baked on a baking sheet and not touching, bake for about 20-25 minutes.
Cream Cheese Frosting: Using a hand mixer, whip together softened butter and cream cheese. Add the powdered sugar, vanilla extract and heavy whipping cream and salt. Whip together for 2-3 minutes, scraping down the sides of the bowl as needed. The frosting should be light and fluffy.
Spread frosting over the tops of the red velvet rolls while they are still warm. Enjoy!

Notes

Serving Size: I often cut these rolls into 12 or 16 rolls instead of 8 giant ones.

Red Velvet Bakery Emulsion: If you really love and want the flavor of red velvet, you will want to purchase and use a red velvet bakery emulsion to get the red velvet flavor. You can also substitute red food coloring instead of the emulsion, but it may not have quite the same flavor. Add food coloring to the cocoa powder and melted butter until you get your desired color of red.

Red Velvet Dye Substitutes: In an effort to use more natural food colors, I have started substituting this dragon fruit powder for the red velvet emulsion. I haven't tried any other brands of dragon fruit powder, but the one I linked doesn't have any off-putting flavor and gives a deep natural color. Add 40 grams (4 Tablespoons) dragon fruit powder and 4 grams (1 teaspoon) vanilla extract to the dough in place of the red velvet emulsion. The rolls will look a little more muted from the natural color, but will taste delicious. You can also leave out all of the dye and add 1 teaspoon (4 grams) of vanilla extract. The color of the rolls will be dark from the cocoa powder and not red, but they will still taste delicious.

Whole Milk: 2% milk can be substituted

Cocoa Powder: For a rich chocolate flavor, use a good quality dutched cocoa powder.

Bread Flour: I like using bread flour in this recipe for more chew and a little higher rise, but you can substitute all-purpose if that's what you have. You may need a little extra flour. The dough should feel tacky, not overly sticky.

Timing/Options for Morning Red Velvet Rolls

1. Shape Rolls, Proof and Refrigerate to bake the next morning: Go through the entire process of shaping the rolls and then proofing them until just doubled in size. Cover them and stick the risen rolls in the refrigerator overnight. Bake straight from the fridge the next morning.
2. Refrigerate the dough for 12-24 hours and shape rolls in the morning: Refrigerate dough, shape and fill the next morning. Rolls rise in a warm (80-85ºF) place for 3-4 hours and are typically ready for brunch.
3. Shape and Let Rise Overnight: If you time it right and have consistently lower temperatures (76ºF-78ºF), it can work well to mix the dough in the evening and shape the rolls about 10-12 hours before you want to bake them, giving them time to rise overnight and bake when you wake up.
4. Shape Rolls, Proof and Bake: Shape the rolls, proof them and bake the rolls when they are risen, light and airy. Cover with foil. Reheat the next morning in the microwave for 10-20 seconds, top with icing and enjoy.

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