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Red Velvet Cinnamon Rolls Recipe

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★★★★★

4.8 from 135 reviews

Delight in these festive Red Velvet Cinnamon Rolls, combining the rich cocoa flavor with the warmth of cinnamon and a vibrant red color. Perfect for Christmas morning, these soft and fluffy rolls are layered with a buttery cinnamon-sugar filling and finished with a sweet vanilla glaze, making a stunning and delicious breakfast treat.

Ingredients

Scale

For the 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

For the 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 the Sugar Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk (add more if needed)
  • ½ teaspoon vanilla extract

Instructions

  1. Activate the Yeast: Warm the milk to about 110°F and add the yeast along with a teaspoon of sugar. Let it sit for 5 minutes until foamy to ensure the yeast is active for proper dough rising.
  2. Make the Dough: In a large bowl, mix flour, sugar, salt, cocoa powder, and red food coloring. Add the yeast mixture, softened butter, egg, and buttermilk. Stir until a soft dough forms. Knead on a floured surface for 7–8 minutes until smooth and elastic, adding flour if sticky.
  3. First Rise: Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for about 1 hour until doubled in size.
  4. Prepare the Filling: While dough rises, combine brown sugar, granulated sugar, cocoa powder, and cinnamon in a bowl. Set aside softened butter for spreading.
  5. Roll Out the Dough: Punch down risen dough gently and roll it into a 12×16 inch rectangle on a floured surface. Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
  6. Roll and Cut: Starting from the long edge, roll the dough tightly into a log. Using a sharp knife or dental floss, cut into 12 equal slices.
  7. Second Rise: Arrange slices in a greased 9×13-inch baking dish, leaving space between each. Cover and let rise for 30–40 minutes until puffy.
  8. Bake the Rolls: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden and cooked through. Avoid overbaking to keep softness.
  9. Make the Glaze: Whisk powdered sugar, milk, and vanilla extract until smooth. Adjust thickness by adding more milk or powdered sugar as needed.
  10. Glaze and Serve: Drizzle warm rolls with glaze generously. Serve immediately while warm for best taste and texture.

Notes

  • Use warm milk to avoid killing the yeast.
  • Do not skip the second rise for fluffy rolls.
  • Gel food coloring can be used for a deeper red color instead of liquid.
  • Let rolls cool for 5 minutes before glazing for best result.
  • To make ahead, refrigerate rolled dough overnight and bake fresh in the morning.
  • Substitute buttermilk with 1 tablespoon vinegar mixed into 1 cup milk if desired.
  • Use bread flour for chewier texture.
  • For dairy-free, use plant-based butter and milk alternatives.
  • Freeze unglazed rolls for up to 2 months; thaw overnight and warm before serving.
  • Reheat individual rolls in microwave for 15–20 seconds or oven at 300°F for 5 minutes.

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Find it online: https://liamjayne.com/red-velvet-cinnamon-rolls-recipe/