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.
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
