Soft & Gooey Red Velvet Cinnamon Rolls with Cream Cheese Frosting !

My homemade Red Velvet Cinnamon Rolls are soft, fluffy, and swirled with a decadent cinnamon-chocolate filling, all topped with a luscious cream cheese frosting. No cake mix here ... just from-scratch goodness, step-by-step! Perfect for brunch, or any sweet occasion. 🛒 Ingredients For the Tangzhong: • 1/4 cup bread flour • 3/4 cup water For the Dough: • 1/3 cup whole milk, room temp • 1/3 cup heavy cream, room temp • 1 tbsp white vinegar • 3 2/3 cups bread flour (see notes for measuring) • 1/3 cup granulated sugar • 1 1/2 tbsp cocoa powder • 2 tsp instant yeast • 1 tsp fine sea salt • 1 egg, room temp • 1 tsp vanilla • Tangzhong from above • 1/2–1 tsp red gel food coloring • 6 tbsp unsalted butter, cool room temp For the Filling: • 1/2 cup unsalted butter, room temp • 2/3 cup packed light brown sugar • 1 tbsp ground cinnamon • 2 tsp cocoa powder • 1 tsp vanilla bean paste For the Cream Cheese Frosting: • 1/2 cup unsalted butter, room temp • 4 oz cream cheese • 1 cup powdered sugar • 2 tbsp heavy cream • 1 tsp vanilla bean paste or extract 👩🏽‍🍳 Instructions 1. Make Tangzhong: In a small saucepan, whisk flour & water over medium heat for 4–5 mins until a paste forms. Cool. 2. Prep Milk Mixture: Combine milk, cream & vinegar in a small bowl. Set aside. 3. Mix Dough: In a stand mixer, combine bread flour, sugar, cocoa powder, yeast & salt. Add milk mix, egg, vanilla, tangzhong & food coloring. Knead on low 2 mins. 4. Add Butter: Mix in softened butter 1/2 tbsp at a time. Knead 8–10 mins until smooth. Shape into ball, cover, rest 30 mins. 5. Make Filling: Mix butter, brown sugar, cinnamon, cocoa powder & vanilla until smooth. 6. Roll Dough: On floured surface. Spread filling to edges. Cut into strips, roll up, and place in parchment-lined pan. 7. Rise & Bake: Cover, rise 1–2 hrs until doubled. Bake at 325°F for 28–35 mins (or until internal temp reaches 175–180°F). 8. Make Frosting: Beat cream cheese & butter until combined. Add powdered sugar, then vanilla & cream. Beat until fluffy. 9. Frost & Serve: Cool rolls 15 mins, spread frosting, rest another 15 mins, then enjoy! 💡 Notes: • Measure dry ingredients using the spoon & level method or a kitchen scale for accuracy. • Store in an airtight container at room temp for up to 4 days. • Reheat in oven at 350°F for 10–15 mins or microwave in 30-sec intervals. 📌 If you make these Red Velvet Cinnamon Rolls, tag me so I can see your creation! #RedVelvetCinnamonRolls #HomemadeCinnamonRolls #FromScratchBaking