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Red Velvet Cinnamon Rolls

Red velvet cinnamon rolls with white glaze on festive plate
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Red velvet cinnamon rolls bring festive celebration to breakfast with soft, buttery texture and rich red velvet flavor. Perfect Christmas morning treat.

Ingredients

Scale
  • 3¼ cups all-purpose flour (plus extra for dusting)
  • 2¼ 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 1 teaspoon gel for deeper color)
  • 1 tablespoon buttermilk
  • ½ cup brown sugar, packed
  • 2 tablespoons granulated sugar (for filling)
  • 2 tablespoons unsweetened cocoa powder (for filling)
  • 2 teaspoons ground cinnamon
  • ¼ cup unsalted butter, softened (for filling)
  • 1 cup powdered sugar
  • 2 tablespoons milk (for glaze)
  • ½ teaspoon vanilla extract

Instructions

  1. Warm milk to 110°F, add yeast and 1 teaspoon sugar. Let sit for 5 minutes until foamy and puffy with small bubbles.
  2. In large bowl, combine flour, sugar, salt, cocoa powder, and red food coloring. Add yeast mixture, softened butter, egg, and buttermilk. Mix until soft dough forms, adding flour 1 tablespoon at a time if excessively sticky.
  3. Knead dough on floured surface for 7 to 8 minutes until smooth and elastic.
  4. Place dough in greased bowl, cover with towel, and let rise in warm spot for 60 minutes or until doubled.
  5. Mix brown sugar, granulated sugar, cocoa powder, and cinnamon in small bowl. Set aside softened butter.
  6. Punch down risen dough and roll into rectangle 12 inches wide by 16 inches long on floured surface. Spread softened butter evenly, then sprinkle cinnamon sugar mixture over top.
  7. Roll dough tightly from long side into log. Cut into 12 equal slices using sharp knife or dental floss.
  8. Arrange slices in greased 9 by 13 inch baking dish, leaving little space between rolls. Cover and let rise 30 to 40 minutes until puffy.
  9. Preheat oven to 350°F. Bake for 20 to 25 minutes until golden brown on top.
  10. Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency as needed.
  11. Let rolls cool 5 minutes, then drizzle generously with glaze. Serve warm.

Notes

  • Use gel food coloring (1 teaspoon) for deeper red color without thinning dough. Liquid food coloring (2 teaspoons) gives lighter color. For buttermilk substitute: mix 1 tablespoon vinegar into 1 cup milk, let sit 5 minutes, then use 1 tablespoon of this mixture.
  • Make ahead by refrigerating cut rolls overnight. Let sit at room temperature 30 minutes before baking.
  • Don’t skip second rise for fluffiest texture. Rolls will touch during rising and baking, creating soft pull-apart edges. Store in airtight container up to 4 days or freeze unglazed for 2 months.

Nutrition

Find it online: https://www.benefitiany.com/red-velvet-cinnamon-rolls/