Description

These Red Velvet Cinnamon Rolls combine the classic warmth of cinnamon rolls with a vibrant red velvet twist, making them a perfect festive treat for holidays or special breakfasts. Soft, fluffy, and filled with a luscious cinnamon cocoa sugar filling, then topped with a sweet vanilla glaze, these rolls are sure to impress and satisfy any sweet tooth craving.

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, then stir in the yeast and a teaspoon of sugar. Allow this mixture to sit for 5 minutes until it becomes foamy, indicating that the yeast is active and ready to help the dough rise.
Mix Dough: In a large bowl, combine the flour, sugar, salt, cocoa powder, and red food coloring. Add the yeast mixture, softened butter, egg, and buttermilk. Stir the ingredients together until a soft dough forms.
Knead Dough: If the dough feels sticky, add flour one tablespoon at a time. Knead on a lightly floured surface for 7–8 minutes until the dough is smooth and elastic.
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 has doubled in size.
Prepare Filling: While the dough rises, mix together the brown sugar, granulated sugar, cocoa powder, and cinnamon in a small bowl. Keep the softened butter ready for spreading.
Shape Rolls: Once the dough has risen, gently punch it down to release the air. Roll it into a 12×16 inch rectangle on a floured surface. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture across the top.
Roll and Cut: Starting from the long side, tightly roll the dough into a log shape. Use a sharp knife or unflavored dental floss to slice it into 12 equal pieces.
Second Rise: Arrange the cut rolls in a greased 9×13 inch baking dish, leaving some space between each. Cover and let them rise again for 30–40 minutes until puffy.
Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden on top and cooked through, avoiding overbaking to maintain softness.
Mix Glaze: Whisk the powdered sugar, milk, and vanilla extract together until smooth. Adjust thickness by adding more milk for a thinner glaze or more sugar for a thicker consistency.
Glaze and Serve: Drizzle the warm rolls generously with the vanilla glaze and serve immediately while soft and warm.

Notes

If the dough is too sticky, add flour gradually during kneading to avoid stiffness.
Red food coloring intensity can be adjusted to achieve the desired shade of red velvet.
Use room temperature butter for easier spreading on the dough and better filling texture.
For best results, bake the rolls immediately after the second rise to ensure fluffiness.
Glaze leftovers can be stored in the refrigerator for up to a week and reheated or used as a sweet sauce.
Using unflavored dental floss to cut rolls helps keep them neat without squishing the dough.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Rolls
Method: Baking
Cuisine: American

Keywords: Red Velvet Cinnamon Rolls, Cinnamon Rolls, Red Velvet Dessert, Breakfast Rolls, Sweet Rolls, Holiday Baking