Red Velvet Cinnamon Rolls With Cardamom Cream Cheese Swirl

Prepare to be captivated by these extraordinary Red Velvet Cinnamon Rolls! We’ve taken the classic comfort of cinnamon rolls and elevated them with the rich, vibrant hue and subtle cocoa notes of red velvet cake. But that’s not all – a luscious cardamom cream cheese swirl adds an exotic warmth, while a tangy pomegranate glaze and toasted almonds provide the perfect finishing touch. These aren’t just cinnamon rolls; they’re a statement piece for brunch, a delightful dessert, or a special treat any time of day. Get ready to experience a flavor combination you won’t soon forget!

What You’ll Need: The Ingredient Lineup

• 500g (4 cups) All-Purpose Flour: The foundation of our dough, providing structure and chewiness. We recommend using a good quality all-purpose flour, measured accurately for the best results.
• 60g (1/4 cup) Granulated Sugar: Adds a touch of sweetness to the dough and helps activate the yeast.
• 7g (2 ¼ tsp) Active Dry Yeast: The leavening agent that gives our rolls their fluffy texture. Ensure your yeast is fresh for optimal rising.
• 1 tsp (5g) Salt: Enhances the flavors and controls the yeast activity.
• 30g (2 tbsp) Unsweetened Cocoa Powder: Contributes to the red velvet flavor and color. Use a high-quality cocoa powder for a richer taste.
• 60ml (1/4 cup) Beet Juice (Natural Red Color): The secret to achieving that beautiful red velvet hue! Using natural beet juice ensures a vibrant color without artificial dyes.
• 120ml (½ cup) Warm Whole Milk (≈38 °C/100 °F): Provides moisture and helps activate the yeast. The milk should be warm, not hot, to avoid killing the yeast.
• 60g (¼ cup) Unsalted Butter, Melted: Adds richness and tenderness to the dough.
• 1 Large Egg: Binds the ingredients together and adds richness.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Enhances the overall flavor profile.
• 100g (½ cup) Unsalted Butter, Softened: The base for our flavorful cinnamon filling, providing a creamy texture.
• 150g (¾ cup) Packed Brown Sugar: Adds a deep, molasses-like sweetness to the filling.
• 2 tbsp (15g) Ground Cinnamon: The star spice of the filling, providing warmth and aroma.
• ½ tsp (1g) Ground Cardamom (Optional): A subtle addition to the filling that complements the red velvet and cream cheese flavors.
• 200g (7 oz) Cream Cheese, Softened: The key ingredient in our cardamom swirl, creating a tangy and creamy center.
• 50g (¼ cup) Powdered Sugar: Sweetens the cream cheese swirl and adds a smooth texture.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Enhances the flavor of the cream cheese swirl.
• ½ tsp (1g) Ground Cardamom: Infuses the cream cheese swirl with a warm, aromatic spice.
• 100g (½ cup) Powdered Sugar: Used to create a glossy pomegranate glaze.
• 2 tbsp (30ml) Pomegranate Juice: Adds a vibrant color and tangy flavor to the glaze.
• 1 tsp (5ml) Lemon Juice: Balances the sweetness of the glaze and adds a bright note.
• 2 tbsp (15g) Sliced Toasted Almonds: Provides a delightful crunch and nutty flavor as a garnish.
• A Pinch of Beet Powder or a Drizzle of Beet Juice: For a final touch of color and visual appeal.

Substitutions & Variations

Flour: While all-purpose flour is recommended, you can experiment with bread flour for a chewier texture.

Beet Juice: If you can’t find beet juice, you can use a small amount of red food coloring, but the natural flavor of beet juice is preferred.

Cardamom: If you’re not a fan of cardamom, you can omit it from both the filling and the cream cheese swirl.

Let’s Get Rolling: Detailed Step-by-Step Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, active dry yeast, salt, and cocoa powder. Whisking is crucial here – it ensures the yeast and salt are evenly distributed throughout the flour, which is vital for proper rising and flavor development.
2. Prepare Wet Ingredients: In a separate bowl, whisk together the warm milk (ensure it’s not too hot, or it will kill the yeast!), melted butter, egg, vanilla extract, and beet juice. The beet juice is the key to that beautiful red velvet color, so don’t skip it! Whisk until everything is thoroughly combined and smooth.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms. Don’t overmix at this stage; just bring it together. Then, turn the dough out onto a lightly floured surface.
4. Knead the Dough: Knead the dough for 8-10 minutes until it becomes elastic and smooth. Kneading develops the gluten, which gives the cinnamon rolls their structure and chewy texture. A good test is the windowpane test: you should be able to stretch a small piece of dough thin enough to see light through it without it tearing.
5. First Rise: Place the kneaded dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm spot for about 1 hour, or until doubled in size. A warm environment encourages the yeast to work its magic.
6. Prepare the Cinnamon Filling: While the dough is rising, prepare the cinnamon filling. In a medium bowl, cream together the softened butter, brown sugar, cinnamon, and optional cardamom until light and fluffy. The cardamom adds a lovely warmth and complexity to the filling.
7. Make the Cardamom Cream Cheese Swirl: In another bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and cardamom together until smooth and creamy. Transfer this mixture to a piping bag fitted with a small round tip, or a zip-lock bag with a small corner snipped off. This makes for a neat and even swirl.
8. Roll Out the Dough: Once the dough has doubled, gently punch it down to release the air. Roll the dough out on a piece of parchment paper into a 30 x 40 cm (12 x 16 in) rectangle. The parchment paper makes transferring the rolled dough much easier.
9. Assemble the Rolls: Spread the cinnamon filling evenly over the dough, leaving a 1 cm (½ inch) border along one of the long edges. Pipe a thin line of the cardamom cream cheese swirl down the center of the filling.
10. Roll and Slice: Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal it securely. Using a sharp knife or dental floss (for a cleaner cut), slice the log into 12 equal pieces.
11. Second Rise (Proofing): Arrange the cinnamon rolls seam-side down on a parchment-lined baking sheet. Cover loosely with plastic wrap or a clean kitchen towel and let them proof for 30 minutes. This allows the rolls to become light and fluffy.
12. Bake the Rolls: Preheat the oven to 180°C (350°F). Bake the cinnamon rolls for 20-25 minutes, or until the tops are deep red and a toothpick inserted near the center comes out clean.
13. Prepare the Glaze: While the rolls are baking, whisk together the powdered sugar, pomegranate juice, and lemon juice until smooth and glossy. The pomegranate juice adds a beautiful color and a tart counterpoint to the sweetness.
14. Glaze and Garnish: Once the rolls are out of the oven, immediately drizzle the pomegranate glaze over the warm rolls. Scatter toasted almond slices over the glazed tops and finish with a light dusting of beet powder or a quick drizzle of extra beet juice for a vibrant contrast.

The Science Behind the Swirl: Why Cardamom and Beet Juice Work

The combination of flavors in these Red Velvet Cinnamon Rolls isn’t just delicious; it’s thoughtfully designed. Beet juice isn’t just for color; it adds a subtle earthy sweetness that complements the cocoa and enhances the red hue. Cardamom, often used in Scandinavian baking, brings a warm, aromatic complexity that elevates the cinnamon and cream cheese. The slight citrus notes in cardamom cut through the richness, preventing the rolls from being overly sweet. The cream cheese swirl, beyond its delightful tang, adds moisture and a luxurious texture.

Tips for the Perfect Rise

Achieving a light and fluffy cinnamon roll relies heavily on a successful rise. Here are a few tips: ensure your yeast is fresh (test it by adding it to warm water with a pinch of sugar – it should foam within 10 minutes). Use warm milk, but not hot, as high temperatures will kill the yeast. Find a warm, draft-free spot for rising – a slightly warmed oven (turned off!) or a cozy corner of your kitchen works well. Don’t rush the process; allowing the dough to fully double is key.

Storing and Reheating Leftovers

While these Red Velvet Cinnamon Rolls are best enjoyed fresh, you can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, wrap a roll in plastic wrap and microwave for 10-15 seconds, or bake in a preheated oven at 175°C (350°F) for 5-10 minutes. A quick brush of melted butter before reheating will restore some of the original softness.

Frequently Asked Questions

Can I use a different juice for the glaze?

Yes, you can! Orange juice or cranberry juice would also work well, but they will alter the color and flavor of the glaze.

Can I make these rolls ahead of time?

You can prepare the dough and let it rise overnight in the refrigerator. Just bring it to room temperature before rolling and filling. You can also assemble the rolls and refrigerate them unbaked for up to 24 hours.

What if I don’t have cardamom?

You can omit the cardamom, but it does add a unique flavor. If you’re looking for a substitute, a pinch of nutmeg or allspice could work in a pinch.

A Sweet Ending

These Red Velvet Cinnamon Rolls with Cardamom Cream Cheese Swirl are a truly special treat, perfect for a weekend brunch or a cozy evening indulgence. The vibrant color, the warm spices, and the creamy swirl create a symphony of flavors and textures that will delight your taste buds. Don’t forget to save this recipe to Pinterest so you can easily find it again when you’re ready to bake!

Red Velvet Cinnamon Rolls With Cardamom Cream Cheese Swirl

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• Author: Samantha Hayes
• Total Time: 55 minutes
• Yield: 12 rolls 1x
• Diet: General

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Description

Indulge in these vibrant Red Velvet Cinnamon Rolls, featuring a cardamom cream cheese swirl and tangy pomegranate glaze. A delightful twist on a classic treat, perfect for any occasion.

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Ingredients

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• 500g (4 cups) All-Purpose Flour: Provides structure.
• 60g (1/4 cup) Granulated Sugar: Adds sweetness and activates yeast.
• 7g (2 ¼ tsp) Active Dry Yeast: Leavening agent for fluffy texture.
• 5g (1 tsp) Salt: Enhances flavor and controls yeast.
• 30g (2 tbsp) Unsweetened Cocoa Powder: Contributes to red velvet flavor.
• 60ml (1/4 cup) Beet Juice: Natural red color.
• 120ml (½ cup) Warm Whole Milk: Activates yeast and adds moisture.
• 60g (¼ cup) Unsalted Butter, Melted: Adds richness.
• 1 Large Egg: Binds ingredients and adds richness.
• 5ml (1 tsp) Vanilla Extract: Enhances flavor.
• 100g (½ cup) Unsalted Butter, Softened: Base for cinnamon filling.
• 150g (¾ cup) Packed Brown Sugar: Adds deep sweetness.
• 15g (2 tbsp) Ground Cinnamon: Star spice of the filling.
• 1g (½ tsp) Ground Cardamom: Optional, complements flavors.
• 200g (7 oz) Cream Cheese, Softened: Key ingredient in cardamom swirl.
• 50g (¼ cup) Powdered Sugar: Sweetens cream cheese swirl.
• 5ml (1 tsp) Vanilla Extract: Enhances cream cheese swirl flavor.
• 1g (½ tsp) Ground Cardamom: Infuses swirl with spice.
• 100g (½ cup) Powdered Sugar: For pomegranate glaze.
• 30ml (2 tbsp) Pomegranate Juice: Adds color and tang to glaze.
• 5ml (1 tsp) Lemon Juice: Balances glaze sweetness.
• 15g (2 tbsp) Sliced Toasted Almonds: Provides crunch and nutty flavor.
• A Pinch of Beet Powder: For final color touch.

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Instructions

1. Combine Dry Ingredients: Whisk flour, sugar, yeast, salt, and cocoa.
2. Prepare Wet Ingredients: Whisk milk, butter, egg, vanilla, and beet juice.
3. Combine Wet and Dry: Mix until a shaggy dough forms.
4. Knead the Dough: Knead for 8-10 minutes until elastic and smooth.
5. First Rise: Let dough rise for 1 hour, or until doubled.
6. Prepare Cinnamon Filling: Cream butter, brown sugar, cinnamon, and cardamom.
7. Make Cream Cheese Swirl: Beat cream cheese, powdered sugar, vanilla, and cardamom.
8. Roll Out Dough: Roll dough into a 30x40cm rectangle.
9. Assemble Rolls: Spread filling, pipe cream cheese swirl, and roll tightly.
10. Slice and Proof: Slice into 12 rolls and proof for 30 minutes.
11. Bake the Rolls: Bake at 180°C (350°F) for 20-25 minutes.
12. Prepare Glaze: Whisk powdered sugar, pomegranate juice, and lemon juice.
13. Glaze and Garnish: Drizzle glaze, sprinkle almonds, and dust with beet powder.

Notes

For best results, ensure yeast is fresh and milk is warm, not hot. A warm environment is crucial for proper rising. Using parchment paper simplifies rolling and transferring the dough.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 350 kcal
• Sugar: 25 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 40 mg