Description

These Red Velvet Cinnamon Rolls combine the rich flavor of classic cinnamon rolls with a vibrant red velvet twist, making them a perfect festive treat for Christmas morning. Soft, fluffy, and layered with a cinnamon-sugar cocoa filling, they are topped with a smooth vanilla glaze for an extra touch of sweetness and indulgence.

Ingredients

Scale

Dough Ingredients

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 Ingredients

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

Glaze Ingredients

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 and stir in the yeast along with a teaspoon of sugar. Let it sit for 5 minutes until the mixture is foamy, confirming the yeast is active.
Make the Dough: In a large bowl, mix together the flour, sugar, salt, cocoa powder, and red food coloring. Add the yeast mixture, softened butter, egg, and buttermilk. Combine until a soft dough forms.
Knead the Dough: Gradually add extra flour if the dough is sticky, one tablespoon at a time. Knead on a lightly floured surface for 7–8 minutes until dough is smooth and elastic.
First Rise: Place the dough in a greased bowl, cover with a clean towel, and put it in a warm spot to rise for about 1 hour, or until doubled in size.
Prepare Filling: While the dough is rising, mix the brown sugar, granulated sugar, cocoa powder, and cinnamon together in a small bowl. Keep the softened butter ready for spreading.
Roll Out Dough: Punch down the risen dough to release air and roll it out on a floured surface into a 12×16 inch rectangle. Spread the softened butter evenly, then sprinkle the cinnamon sugar mixture over it.
Shape Rolls: Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 equal slices using a sharp knife or dental floss.
Second Rise: Arrange the slices in a greased 9×13-inch baking dish with slight spacing. Cover and let rise again for 30–40 minutes until puffy.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden brown and fully cooked, taking care not to overbake to keep them soft.
Make Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more milk or powdered sugar as needed.
Serve: Drizzle the warm rolls generously with glaze and serve immediately for the best flavor and texture.

Notes

Ensure the milk temperature is around 110°F to properly activate the yeast without killing it.
If the dough is too sticky during kneading, add flour slowly to prevent making it too dry.
Use unflavored dental floss for cleanly slicing the rolls without squishing them.
Allow second rise to be complete for soft and fluffy rolls; rising time may vary slightly based on room temperature.
The glaze can be adjusted for thickness depending on preference by altering milk or powdered sugar amounts.
Red food coloring amount can be increased for a more vivid red hue if desired.
Serve rolls warm for the best experience, leftovers can be reheated gently to soften.

Prep Time: 45 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Keywords: red velvet cinnamon rolls, cinnamon rolls, Christmas morning recipe, holiday breakfast, red velvet dessert