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.

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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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