Description

Indulge in the perfect festive treat with these Red Velvet Cinnamon Rolls, combining the classic richness of red velvet with a warm cinnamon sugar filling. Soft, fluffy, and topped with a smooth vanilla glaze, these homemade rolls are an irresistible delight for breakfast or dessert.

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)
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 (for spreading)

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 add the yeast and a teaspoon of sugar. Let it sit for 5 minutes until it becomes foamy. This step ensures your yeast is active and will help the dough rise properly.
Make Dough: In a large mixing bowl, combine flour, sugar, salt, cocoa powder, and red food coloring. Add in the yeast mixture, softened butter, egg, and buttermilk. Mix until a soft dough forms.
Knead Dough: If the dough feels sticky, add extra flour one tablespoon at a time. Knead the dough for 7–8 minutes on a lightly floured surface until smooth and elastic.
First Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
Prepare Filling: While the dough rises, mix the brown sugar, granulated sugar, cocoa powder, and cinnamon together in a small bowl. Set aside the softened butter for spreading.
Shape Rolls: Once risen, punch down the dough gently to release air. Roll it out into a 12×16 inch rectangle on a floured surface. Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar filling.
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 into 12 equal slices.
Second Rise: Arrange the slices in a greased 9×13-inch baking dish, leaving space between. Cover and let rise for 30–40 minutes until puffy.
Bake: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden and cooked through, avoiding overbaking to keep softness.
Make Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding milk for thinner glaze or more sugar for thicker.
Serve: Drizzle warm rolls generously with glaze and serve immediately while soft and warm.

Notes

Ensure milk is not too hot when activating yeast to prevent killing it.
You can increase red food coloring for a deeper red color if desired.
Using dental floss to cut rolls helps keep the shape intact without squishing.
Letting the rolls cool slightly before glazing prevents the glaze from melting off completely.
Store leftovers in an airtight container and reheat gently for best texture.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Keywords: Red Velvet Cinnamon Rolls, Cinnamon Rolls, Red Velvet, Breakfast Buns, Holiday Breakfast, Sweet Rolls, Soft Buns, Cinnamon Sugar Rolls, Homemade Cinnamon Rolls, Dessert Rolls