Description

Indulge in these delightful Red Velvet Cinnamon Rolls, featuring a soft, cocoa-infused dough with vibrant red coloring, filled with a spiced cinnamon-sugar mixture and topped with a smooth vanilla glaze. Perfect for festive occasions or a special breakfast treat, these rolls combine classic cinnamon roll flavors with the rich, velvety texture of red velvet cake.

Ingredients

Scale

Dough 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

Filling Ingredients

½ cup brown sugar, packed
2 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons ground cinnamon
¼ cup unsalted butter, softened

Glaze Ingredients

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 a teaspoon of sugar. Let it sit for 5 minutes until it becomes foamy. This indicates the yeast is active and ready to help the dough rise.
Mix Dough: 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.
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 with a clean towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
Prepare Filling: While the dough rises, mix together brown sugar, granulated sugar, cocoa powder, and cinnamon in a small bowl. Set aside the softened butter for spreading.
Roll and Fill Dough: Once the dough has risen, punch it down 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 over it.
Shape Rolls: 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 rise 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. Avoid overbaking to keep them soft.
Make Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more milk if glaze is too thick or more sugar if too thin.
Glaze and Serve: Drizzle the warm rolls generously with the sugar glaze. Serve immediately while warm and soft for the best experience.

Notes

Make sure the milk is not too hot when activating yeast to avoid killing the yeast.
If the dough is sticky, add flour gradually to avoid making it too dense.
The red food coloring can be increased for a deeper red hue.
To cut rolls cleanly, use unflavored dental floss as an alternative to a knife.
For softer rolls, cover with foil during the last 5 minutes of baking if browning too quickly.
Serve the rolls warm to enjoy their soft, tender texture and rich flavor.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet recipe, holiday breakfast, sweet rolls, cinnamon sugar filling, vanilla glaze