Red Velvet Cinnamon Rolls Recipe

Introduction

Red Velvet Cinnamon Rolls offer a delightful twist on the classic cinnamon roll with a rich red hue and a subtle cocoa flavor. These soft, fluffy rolls are topped with a sweet glaze that melts perfectly into every bite, making them a beautiful and delicious treat for any occasion.

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 flour, sugar, salt, cocoa powder, and red food coloring. Add the yeast mixture, softened butter, egg, and buttermilk. Mix until a soft dough forms.
3. Step 3: If the dough is too sticky, add 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 with a clean towel, and let rise in a warm spot for about 1 hour or until doubled in size.
5. Step 5: While the dough rises, mix the brown sugar, granulated sugar, cocoa powder, and cinnamon in a small bowl. Set aside the softened butter for spreading.
6. Step 6: Punch down the risen dough and roll it out into a 12×16 inch rectangle on a floured surface. Spread softened butter evenly, then sprinkle the cinnamon sugar mixture over the 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 slices in a greased 9×13-inch baking dish with some space between. Cover and let 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 and cooked through, avoiding overbaking to keep them soft.
10. Step 10: Whisk powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding milk for thinner glaze or more sugar for thicker glaze.
11. Step 11: Drizzle the warm rolls with glaze and serve immediately for best softness and flavor.

Tips & Variations

• Use buttermilk or milk with a splash of vinegar for extra tenderness in the dough.
• Add a pinch of nutmeg or allspice to the cinnamon-sugar filling for a warm spice twist.
• Swap red food coloring with natural beet juice for a natural color alternative.
• For a cream cheese glaze, substitute some of the milk and powdered sugar with 2 ounces of softened cream cheese.

Storage

Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unglazed rolls after the second rise in a sealed container for up to 1 month; thaw and bake as directed. Reheat baked rolls gently in the microwave or oven before glazing to restore softness.

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 once, then refrigerate it overnight. Bring it to room temperature before rolling out, proceed with filling, second rise, and baking.

What if I don’t have red food coloring?

If you don’t have red food coloring, the rolls will still taste great without it. For a natural color, you can try beet juice, but start with a small amount to avoid altering the dough consistency.

Red Velvet Cinnamon Rolls Recipe

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★★★★★

4.6 from 83 reviews

• Author: Marina
• Total Time: 2 hours 30 minutes
• Yield: 12 cinnamon rolls 1x

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Description

Delight in these festive Red Velvet Cinnamon Rolls, combining classic cinnamon sugar swirls with the rich flavor and vibrant color of red velvet. Soft, fluffy, and topped with a smooth vanilla glaze, these rolls are perfect for holidays or special breakfasts.

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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 the yeast: 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. This ensures your yeast is active and ready to promote proper dough rising.
2. Mix the dough ingredients: 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. Knead the 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 it becomes smooth and elastic, promoting good texture.
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 it doubles in size, which develops the dough’s flavor and structure.
5. Prepare the filling: While the dough rises, mix the brown sugar, granulated sugar, cocoa powder, and cinnamon in a small bowl. Keep the softened butter ready for spreading to add richness and moisture.
6. Roll out and fill the dough: Once risen, punch down the dough gently to release air. 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 evenly on top for flavor and color contrast.
7. Form the rolls: Starting from the long side, roll the dough tightly into a log. Cut it into 12 equal slices using a sharp knife or unflavored dental floss for clean edges.
8. Second rise: Arrange the slices in a greased 9×13-inch baking dish with a little space between each roll. Cover and let them rise again for 30–40 minutes until puffy, enhancing softness.
9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden on top and thoroughly cooked. Avoid overbaking to maintain softness.
10. Make the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust thickness by adding more milk for thinner consistency or more sugar for thicker glaze.
11. Glaze and serve: Drizzle the warm rolls generously with the sugar glaze. Serve immediately while warm and soft for the best experience.

Notes

• If the dough is sticky, add flour a tablespoon at a time to avoid toughness.
• Use unflavored dental floss for cleaner slices without squashing the rolls.
• The red food coloring intensity can be adjusted for a deeper or lighter red velvet shade.
• Ensure your milk is not too hot to avoid killing the yeast—110°F is ideal.
• For a richer flavor, you can substitute buttermilk with whole milk and add 1 teaspoon vinegar.
• The glaze consistency can be customized; thinner glaze soaks into the rolls, while thicker glaze stays on top.

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

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet rolls, cinnamon sugar rolls, breakfast rolls, holiday cinnamon rolls