Red Velvet Cinnamon Rolls Recipe

Introduction

Red Velvet Cinnamon Rolls combine the rich flavor of cocoa and the iconic red hue with the comforting warmth of cinnamon rolls. These soft, tender rolls are perfect for a festive morning treat or a special dessert to impress your family and friends.

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
• ½ cup brown sugar, packed
• 2 tablespoons granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons ground cinnamon
• ¼ cup unsalted butter, softened (for filling)
• 1 cup powdered sugar
• 2 tablespoons milk (add more if needed)
• ½ teaspoon vanilla extract

Instructions

1. Step 1: 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 to activate the yeast.
2. Step 2: In a large mixing bowl, combine the 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.
3. Step 3: If the dough is too sticky, add extra flour a tablespoon at a time. Knead on a lightly floured surface for 7–8 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Step 5: While the dough rises, mix together the brown sugar, granulated sugar, cocoa powder, and cinnamon in a small bowl. Set aside the softened butter for spreading.
6. Step 6: Once risen, punch down the dough gently. Roll it out into a 12×16 inch rectangle on a floured surface. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
7. Step 7: Roll the dough tightly from the long side into a log. Cut into 12 equal slices using a sharp knife or unflavored dental floss.
8. Step 8: Arrange the rolls in a greased 9×13 inch baking dish, leaving space between each. Cover and let them rise for 30–40 minutes until puffy.
9. Step 9: Preheat the oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden on top but still soft inside.
10. Step 10: Whisk powdered sugar, milk, and vanilla extract until smooth. Adjust thickness by adding milk or sugar as needed for glaze consistency.
11. Step 11: Drizzle the warm rolls generously with the glaze and serve immediately while soft and fresh.

Tips & Variations

• Use cream cheese frosting instead of glaze for a richer topping that pairs beautifully with red velvet flavor.
• To deepen the red color, add a little more red food coloring or a small dash of beet juice for natural coloring.
• Keep dough covered tightly while resting to prevent it from drying out.
• For extra cinnamon flavor, sprinkle a little cinnamon on top of the glaze before serving.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked rolls without glaze for up to 2 months. Reheat in the oven at 300°F for 10–15 minutes, then add glaze after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Just make sure to bring it to room temperature before rolling and shaping.

What if I don’t have buttermilk?

You can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

Red Velvet Cinnamon Rolls Recipe

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★★★★★

4.7 from 134 reviews

• Author: Sarah
• Total Time: 2 hours 25 minutes
• Yield: 12 rolls 1x

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Description

These Red Velvet Cinnamon Rolls combine the classic flavors of red velvet cake with the warm, spicy sweetness of cinnamon rolls for a festive and indulgent treat. Soft, fluffy dough infused with cocoa and vibrant red food coloring is rolled with a rich cinnamon-sugar filling, baked to golden perfection, and topped with a smooth vanilla glaze. Perfect for holiday mornings or any special occasion.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Activate Yeast: Warm the milk to about 110°F, then add the yeast and 1 teaspoon of sugar. Let it sit for 5 minutes until it becomes foamy. This ensures your yeast is active and will help the dough rise properly.
2. Prepare Dough: In a large mixing bowl, combine the flour, granulated sugar, salt, cocoa powder, and red food coloring. Add the yeast mixture, softened butter, egg, and buttermilk. Mix until a soft dough forms.
3. Knead Dough: If the dough feels too sticky, add an extra tablespoon of flour at a time. Knead the dough for 7–8 minutes on a lightly floured surface until smooth and elastic.
4. 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 doubled in size.
5. Make Filling: While the dough rises, mix the brown sugar, granulated sugar, cocoa powder, and ground cinnamon together in a small bowl. Set aside the softened butter for spreading.
6. Roll Out Dough: Once the dough has risen, punch it down gently to release air. Roll it out into a rectangle approximately 12×16 inches on a floured surface. Spread the softened butter evenly across the dough, then sprinkle the cinnamon sugar filling mixture over the top.
7. 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 it into 12 equal slices.
8. Second Rise: Arrange the slices in a greased 9×13-inch baking dish, leaving a little space between each roll. Cover and let them rise again for 30–40 minutes until puffy.
9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden on top and cooked through. Be careful not to overbake, or they’ll lose their softness.
10. Prepare Glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk for a thinner glaze or more sugar for a thicker one.
11. Glaze and Serve: Drizzle the warm rolls generously with the sugar glaze. Serve immediately while warm and soft.

Notes

• Make sure the milk is not too hot when activating yeast, or it may kill the yeast.
• If you prefer a more intense red color, add extra red food coloring to the dough.
• Use unflavored dental floss to cut the rolls to avoid squishing the dough.
• For a richer flavor, use homemade buttermilk or add a tablespoon of vinegar to regular milk.
• The rolls are best enjoyed fresh but can be kept covered at room temperature for up to 2 days.
• Reheat gently before serving to bring back softness.

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

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet rolls, holiday cinnamon rolls, red velvet pastry, festive breakfast