Introduction

Red Velvet Cinnamon Rolls offer a festive twist on a classic favorite, combining the rich flavors of cocoa and cinnamon with the vibrant color of red velvet. Soft, fluffy, and drizzled with a sweet glaze, these rolls make an irresistible treat perfect for Christmas morning or any special occasion.

The image shows a close-up of several red velvet cinnamon rolls arranged closely in a white pan. Each roll has a visible spiral shape with two main layers: a deep red cake-like dough and a thick white cream cheese frosting drizzled on top, following the swirl pattern. The rolls are dusted with a fine white powder, likely powdered sugar, adding a light touch on top of the frosting and dough. The texture of the dough looks soft and moist, while the frosting is smooth and creamy. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Warm the milk to about 110°F. Stir in the yeast and a teaspoon of sugar, then let it sit for 5 minutes until it becomes foamy, confirming the yeast is active.
Step 2: In a large 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. If sticky, add flour a tablespoon at a time.
Step 3: Knead the dough on a lightly floured surface for 7–8 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Step 5: Meanwhile, mix the brown sugar, granulated sugar, cocoa powder, and cinnamon in a small bowl. Set aside the softened butter for spreading.
Step 6: Once risen, gently punch down the dough. Roll it out on a floured surface into a 12×16-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar filling on top.
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.
Step 8: Arrange the slices in a greased 9×13-inch baking dish, leaving some space between each. Cover and let rise again for 30–40 minutes until puffy.
Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden and cooked through, taking care not to overbake.
Step 10: Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust milk or sugar to reach desired glaze consistency.
Step 11: Drizzle the warm rolls with glaze and serve immediately while soft and warm.

Tips & Variations

Use gel food coloring for a deeper red hue without affecting the dough’s texture.
Replace buttermilk with 1 tablespoon vinegar mixed into 1 cup milk if needed.
Substitute bread flour for extra chewy rolls.
Try a chocolate drizzle on top for an extra touch of decadence.
To add a citrus twist, replace milk in the glaze with orange juice and add some orange zest.
Make mini rolls by cutting smaller slices, perfect for parties or bite-sized treats.
Let the rolls cool for 5 minutes before glazing so the glaze sets beautifully.
For dairy-free options, use plant-based butter and milk alternatives throughout.

Storage

Store cooled Red Velvet Cinnamon Rolls in an airtight container in the refrigerator for up to 4 days. Unglazed rolls can be frozen for up to 2 months; thaw overnight and warm before serving. To reheat, microwave individual rolls for 15–20 seconds or warm in the oven at 300°F for 5 minutes.

How to Serve

The image shows a close-up of soft, freshly baked cinnamon rolls arranged tightly in a white baking pan. Each roll has multiple visible layers, starting with a light brown dough base, followed by a thick swirl of deep red cinnamon filling, and topped with creamy white icing drizzled in a spiral pattern. There is a light dusting of powdered sugar scattered across the rolls, adding a delicate white texture on the icing and red filling. The background is a white marbled texture that contrasts gently with the warm tones of the rolls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make red velvet cinnamon rolls ahead of time?

Yes, you can prepare the rolls the night before by refrigerating the rolled dough and baking fresh in the morning for warm, fresh pastries.

What can I use instead of red food coloring?

Natural alternatives include beet juice or powder, though they may slightly alter the flavor. Gel food coloring is preferred for vibrant color without changing the texture.