Red Velvet Cinnamon Rolls Recipe

Introduction

These Red Velvet Cinnamon Rolls are a delightful twist on a classic favorite, combining the rich flavor of cocoa and a vibrant red color for a festive treat. Soft, fluffy, and generously glazed, they’re perfect for holiday mornings or any special 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. This activates the yeast for proper rising.
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 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 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 gently. Roll out on a floured surface to a 12×16 inch rectangle. Spread softened butter evenly on the dough, then sprinkle the cinnamon sugar mixture over it.
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 a little space between each. Cover and let rise for 30–40 minutes until puffy.
9. Step 9: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden on top and cooked through. Avoid overbaking to keep them soft.
10. Step 10: Whisk powdered sugar, milk, and vanilla extract until smooth. Adjust thickness by adding more milk or sugar as needed.
11. Step 11: Drizzle warm rolls generously with the glaze and serve immediately for the best texture and flavor.

Tips & Variations

• For a more intense red color, add extra red food coloring until the desired shade is reached.
• Use full-fat buttermilk for richer flavor; you can substitute with milk and a teaspoon of vinegar if needed.
• Try adding chopped pecans or walnuts to the filling for added crunch.
• If you prefer, swap the sugar glaze for cream cheese frosting for a classic red velvet touch.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days or freeze unglazed rolls for up to 2 months. Reheat gently in the microwave or oven before serving and drizzle with glaze fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it after the first rise. Allow it to come to room temperature and rise again before rolling and baking.

What if I don’t have buttermilk?

You can substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Red Velvet Cinnamon Rolls Recipe

---

★★★★★

4.7 from 52 reviews

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

Pin Recipe

Print Recipe

Description

Delight in these indulgent Red Velvet Cinnamon Rolls, featuring a rich cocoa and vibrant red hue combined with a classic cinnamon sugar filling. Soft, fluffy, and topped with a sweet vanilla glaze, these rolls make a perfect treat for holidays, brunches, or cozy mornings.

---

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

---

Instructions

1. Activate 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.
2. Mix Dough: In a large 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. Knead Dough: If sticky, add flour by tablespoon increments. Knead for 7–8 minutes on a floured surface until smooth and elastic.
4. First Rise: Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for about 1 hour or until doubled in size.
5. Prepare Filling: While dough rises, combine brown sugar, granulated sugar, cocoa powder, and cinnamon in a small bowl. Set aside softened butter for spreading.
6. Shape Rolls: Punch down risen dough, roll into 12×16 inch rectangle on floured surface. Spread softened butter evenly over dough, then sprinkle filling mixture on top.
7. Roll and Cut: Roll dough tightly from long edge into a log. Cut into 12 equal slices with a sharp knife or unflavored dental floss.
8. Second Rise: Arrange slices in greased 9×13-inch baking dish, leave space between rolls. Cover and let rise for 30–40 minutes until puffy.
9. Bake: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden and cooked through, avoiding overbaking to maintain softness.
10. Prepare Glaze: Whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency by adding milk for thinner or sugar for thicker glaze.
11. Glaze and Serve: Drizzle warm rolls generously with glaze. Serve immediately while soft and warm.

Notes

• Ensure the milk is not too hot when activating yeast to avoid killing it.
• Add flour gradually during kneading to prevent a tough dough.
• Use unflavored dental floss as an alternative to knives for cleanly slicing rolls without squishing.
• Cover dough properly during rises to prevent drying out.
• Bake just until golden to keep rolls soft and tender.
• Adjust red food coloring amount to achieve desired vibrancy.
• Glaze consistency can be tailored to preference by adjusting milk or powdered sugar.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast & Brunch
• Method: Baking
• Cuisine: American

Keywords: red velvet cinnamon rolls, cinnamon rolls, holiday breakfast, brunch recipes, baked sweet rolls, red velvet dessert