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
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 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.
- 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.
- Knead Dough: If sticky, add flour by tablespoon increments. Knead for 7–8 minutes on a floured surface until smooth and elastic.
- 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.
- Prepare Filling: While dough rises, combine brown sugar, granulated sugar, cocoa powder, and cinnamon in a small bowl. Set aside softened butter for spreading.
- 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.
- 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.
- 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.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden and cooked through, avoiding overbaking to maintain softness.
- Prepare Glaze: Whisk powdered sugar, milk, and vanilla until smooth. Adjust consistency by adding milk for thinner or sugar for thicker glaze.
- 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
