Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Marry Me Red Velvet Cinnamon Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 56 reviews

  • Author: Ezabella
  • Total Time: 4 hours 20 minutes
  • Yield: 10-12 cinnamon rolls

Description

Say YES to baking these irresistible Marry Me Red Velvet Cinnamon Rolls! These cinnamon rolls feature a soft red velvet dough infused with cocoa and a warm cinnamon sugar filling, rolled into charming heart shapes. They’re topped with a luscious white chocolate cream cheese frosting and decorated with heart sprinkles, making them perfect for Valentine’s Day, special occasions, or simply a delightful treat for yourself.

Ingredients

For the Red Velvet Dough:

  • 60 grams Unsalted butter
  • 250 millilitres Buttermilk (or 250ml whole milk + 1 tsp white wine vinegar)
  • 1 sachet (7 grams) Fast-action dried yeast
  • 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 (e.g. Sugarflair Red Extra)

For the Cinnamon Sugar Filling:

  • 75 grams Unsalted butter (room temperature)
  • 75 grams Light brown sugar
  • 4 teaspoons Ground cinnamon
  • 1 teaspoon Cornflour or cornstarch (optional, for extra gooey filling)

For the White Chocolate Cream Cheese Frosting:

  • 60 grams Menier Swiss White Chocolate
  • 75 grams Salted butter (room temperature; or unsalted with a pinch of salt)
  • 150 grams Icing sugar
  • 75 grams Full-fat cream cheese (cold from the fridge)

Instructions

  1. Prepare the Red Velvet Dough: Melt 60 grams of unsalted butter in the microwave for 30-60 seconds and set aside. Warm 250 millilitres of buttermilk in the microwave for 60 seconds until about 40ºC/110ºF. Pour the warm buttermilk into a large bowl and sprinkle over 7 grams of fast-action dried yeast. Let it sit for 1 minute to activate the yeast.
  2. Mix Wet Ingredients: Add the melted butter, 50 grams caster sugar, 1 whole egg, 1 egg yolk, and 2 teaspoons vanilla extract to the bowl with the yeast and warm milk. Mix gently to combine, even if the mixture appears curdled.
  3. Combine Dry Ingredients: In a separate bowl, whisk together 480 grams plain all-purpose flour, 40 grams cocoa powder, and 1 teaspoon salt. Gradually add this to the wet ingredients and work into a shaggy dough.
  4. Knead the Dough: Transfer the dough to an electric mixer fitted with a dough hook. Add 1 teaspoon red gel food colouring. Knead on medium-low speed for approximately 10 minutes until the dough is smooth, shiny, and elastic. If sticky, scrape the bowl and add flour as needed. Alternatively, knead by hand on a floured surface incorporating the food colouring.
  5. First Proving: Lightly oil a clean bowl, shape the dough into a ball and place it inside. Cover with cling film and leave to prove in a warm spot for 90-180 minutes until doubled in size.
  6. Make the Cinnamon Sugar Filling: While the dough proves, mix together 75 grams unsalted butter, 75 grams light brown sugar, 4 teaspoons ground cinnamon, and 1 teaspoon cornflour to form a smooth, spreadable filling.
  7. Shape the Rolls: Roll the dough out into a 16×10 inch rectangle on a floured surface. Spread the cinnamon sugar filling evenly over the dough using a spatula. Starting from one long edge, tightly roll the dough towards the center, then roll the other long edge to the center as well, creating a double-rolled log.
  8. Cut and Form Heart Shapes: Use a knife or dental floss to cut the log into 1.5 inch sections, yielding 10-12 rolls. Shape each roll into a heart by pressing down on the swirls and pinching the bottom to form a point.
  9. Second Proving: Arrange the rolls in lined baking tins, leaving an inch between each. Cover with cling film and let them prove for 30-45 minutes until puffed up and touching. Preheat your oven to 180°C fan / 200°C conventional.
  10. Bake the Rolls: Bake the rolls for 18-20 minutes until they are risen and firm around the edges. Remove from the oven and allow to cool while preparing the frosting.
  11. Prepare the White Chocolate Frosting: Break 60 grams Menier Swiss White Chocolate into small pieces and microwave for 45-60 seconds until just melted. Stir to smooth and set aside to cool. Beat 75 grams salted butter and 150 grams icing sugar together until smooth, then fold in 75 grams cold full-fat cream cheese followed by the melted white chocolate, creating a creamy frosting.
  12. Finish and Decorate: Spread the frosting evenly over the cooled cinnamon rolls and decorate with love heart sprinkles if desired. Serve and enjoy your beautifully decorated red velvet cinnamon rolls!

Notes

  • Using buttermilk activates the yeast and adds tangy flavor; alternatively, milk plus vinegar works similarly.
  • The optional cornflour in the filling creates a gooier texture, but you can omit it if preferred.
  • Red gel food colouring such as Sugarflair Red Extra gives the best vibrant red color without adding liquid.
  • The dough needs to be warm for proper proving; use your warmest spot to double the dough size.
  • The heart shape is created by rolling the dough from both long edges towards the center and pressing the swirls after cutting.
  • Allow rolls to cool before frosting to prevent melting the frosting.
  • You can substitute salted butter with unsalted butter plus a pinch of salt in the frosting.
  • Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate.
  • Prep Time: 4 hours
  • Cook Time: 20 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/marry-me-red-velvet-cinnamon-rolls-recipe/