Marry Me Red Velvet Cinnamon Rolls
Say YES to baking these irresistible Marry Me Red Velvet Cinnamon Rolls! The perfect marriage of vanilla and chocolate, baked in soft heat-shaped rolls and swirled with a gooey cinnamon filling. They're smothered in white chocolate cream cheese frosting and finished with heart sprinkles for extra cuteness. This recipe is perfect for Valentine’s Day, special occasions, or simply treating yourself (because you deserve it!).
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Ingredients
For the red velvet dough:
- 60 grams Unsalted butter
- 250 millilitres Buttermilk or use 250ml whole milk and add 1 tsp white wine vinegar at the same time as the eggs.
- 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 I recommend using 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 but makes the filling extra gooey
For the white chocolate cream cheese frosting:
- 60 grams Menier Swiss White Chocolate
- 75 grams Salted butter or you can use unsalted and add a pinch of salt. Room temperature.
- 150 grams Icing sugar
- 75 grams Full-fat cream cheese cold from the fridge
Instructions
Start by making the red velvet dough:
- Measure the butter into a bowl and microwave for 30-60 seconds or until fully melted. Set aside.60 grams Unsalted butter
- Measure the buttermilk into a jug and microwave for 60 seconds (don't worry if it curdles a little). The milk needs to be ~40ºC/110ºF to properly activate the yeast. No thermometer? Test the temperature by dipping your finger into the buttermilk - it should feel like warm bathwater.250 millilitres Buttermilk
- Pour the warm milk into a large bowl and sprinkle the yeast on top. Let sit for 1 minute.1 sachet (7 grams) Fast-action dried yeast
- Add the melted butter, vanilla, sugar, whole egg and egg yolk. Mix to combine (don't worry if the mixture curdles).50 grams Caster sugar, 1 medium Egg, 1 medium Egg yolk, 2 teaspoons Vanilla extract
- In a separate bowl, whisk 480g flour, cocoa powder and salt together until combined. Now add these to the bowl of wet ingredients and work the mixture into a shaggy dough.480-500 grams Plain all-purpose flour, 40 grams Menier 100% Cocoa Powder, 1 teaspoon Salt
- Transfer the dough to the bowl of an electric mixer fitted with a dough hook. Add the red food colouring.1 teaspoon Red gel food colouring
- Set the mixer to medium-low speed and knead for approx. 10 minutes. The dough is ready when it looks smooth, shiny and springs back when pressed with your finger.*If the dough sticks to the bottom of the bowl, stop the mixer and use a spatula to scrape the bottom. Sprinkle in a tablespoon of flour and turn the mixer back on. Repeat if needed until the dough comes together into a ball. ** You can also test the dough using the 'window pane' method. Tear off a piece of dough and stretch it out. If it tears, keep kneading. If it creates a thin 'window' that let's light through, it's ready. **No electric mixer? Turn the shaggy dough out onto a floured surface,add the food colouring, and knead by hand instead.
- Lift the dough out and lightly coat the inside of the bowl with oil. Shape the dough into a ball and place it inside the bowl. Cover with cling film.
- Leave the dough to prove for 90-180 minutes in the warmest spot in your house (an airing cupboard/next to a radiator/in a sunny place). The dough should have doubled in size. It helps to take before and after pictures to compare the rise.
Fill and shape the rolls:
- Whilst the dough is proving, make the filling. Mix all the ingredients until smooth, soft and spreadable.75 grams Unsalted butter, 75 grams Light brown sugar, 4 teaspoons Ground cinnamon, 1 teaspoon Cornflour or cornstarch
- Roll the dough out into a 16x10 inch rectangle.
- Spread the sugar mixture on top, working it into the dough using the back of a spoon/spatula.
- Starting from one of the long edges, tightly roll the dough into the middle of the rectangle. Now roll the other long side into the middle
- Either use a knife or floss to cut the roll into 1.5-inch sections (you should be able to make 10-12 rolls in total). Shape the rolls into hearts by pressing down on the swirls whilst pinching the bottom into a point at the same time.
- Arrange in a couple of lined baking tins, leaving an inch between each so they have room to rise. Cover with clingfilm and leave to prove for another 30-45 minutes. The rolls should have puffed up and be touching. Meanwhile, preheat the oven to 180°C fan / 200°C conventional.
Bake and decorate:
- Bake for 18-20 minutes until risen and firm around the edges. Leave to cool while you make the frosting.
- Break the chocolate into small chunks and place in a bowl. Microwave for 45-60 seconds or until starting to melt. Remove and allow the heat from the bowl to melt the last few chunks. Stir until smooth and set aside to cool.60 grams Menier Swiss White Chocolate
- Beat the butter and icing sugar together, then fold in the cold cream cheese to make a smooth frosting. Fold in the melted white chocolate.75 grams Salted butter, 150 grams Icing sugar, 75 grams Full-fat cream cheese
- Spread the frosting over the rolls and decorate with love heart sprinkles. Enjoy!
