Description

This Red Velvet Cinnamon Rolls recipe combines the classic warmth of cinnamon rolls with a festive red velvet twist, perfect for holiday breakfasts or special occasions. The dough is infused with cocoa powder and red food coloring, rolled with a cinnamon-sugar filling, baked until golden, and topped with a smooth vanilla glaze for a delightful, visually stunning treat.

Ingredients

Scale

Dough

3 ¼ cups all-purpose flour (plus extra for dusting)
2 ¼ teaspoons instant yeast
¾ cup warm milk (about 110°F)
¼ cup granulated sugar
¼ cup unsalted butter, softened
1 teaspoon salt
1 large egg
2 tablespoons unsweetened cocoa powder
2 teaspoons red food coloring (or more as desired for color)
1 tablespoon buttermilk

Filling

½ cup brown sugar, packed
2 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons ground cinnamon
¼ cup unsalted butter, softened

Glaze

1 cup powdered sugar
2 tablespoons milk (add more if needed)
½ teaspoon vanilla extract

Instructions

Activate Yeast: Warm the milk to about 110°F, then stir in the yeast and one teaspoon of sugar. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active and ready to leaven the dough.
Make the Dough: In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, cocoa powder, and red food coloring. Add the yeast mixture, softened butter, egg, and buttermilk, then mix until a soft dough forms.
Knead the Dough: If the dough is too sticky, add an extra tablespoon of flour at a time. Knead it on a lightly floured surface for 7–8 minutes until the dough feels smooth and elastic, developing gluten for a tender yet structured roll.
First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour or until it doubles in size, allowing the dough to aerate and become fluffy.
Prepare Filling: While the dough rises, mix together the brown sugar, granulated sugar, cocoa powder, and ground cinnamon in a small bowl. Have the softened butter ready to spread.
Shape Rolls: After the dough has risen, gently punch it down to release trapped air. Roll the dough out on a floured surface into a 12×16 inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture uniformly on top.
Roll and Cut: Starting from the long side, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal slices to ensure even sized rolls.
Second Rise: Arrange the rolls in a greased 9×13-inch baking dish leaving slight spaces between each. Cover and let rise for 30-40 minutes until the rolls become puffy and nearly doubled in size.
Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 20-25 minutes until golden on top and cooked through, but be careful not to overbake as that will reduce their softness.
Make Glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the thickness by adding more milk for a runnier glaze or more powdered sugar for a thicker consistency.
Glaze and Serve: Drizzle the warm rolls generously with the prepared glaze. Serve immediately while the rolls are soft and warm for the best experience.

Notes

Use warm milk, not hot, to activate yeast properly without killing it.
Red food coloring intensity can be adjusted for desired color vibrancy.
Ensure dough is kneaded enough to develop gluten for the perfect texture.
Cut rolls with dental floss or a sharp knife for clean edges.
Serve rolls warm with glaze for the softest texture and best flavor.
Store leftovers in an airtight container and reheat gently before serving.

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

Keywords: red velvet cinnamon rolls, cinnamon rolls recipe, holiday breakfast recipes, sweet rolls, red velvet dessert