Introduction

Red Velvet Cinnamon Rolls put a festive twist on classic cinnamon rolls with a rich red color and a hint of cocoa. They’re soft, tender, and topped with a smooth vanilla glaze that makes them irresistible for breakfast or brunch.

The image shows a close-up view of nine red velvet cinnamon rolls tightly placed in a silver baking tray with visible edges. Each roll has a light tan dough base, with a deep red velvet swirl spiraling inside. On top of the rolls is a creamy white icing generously spread in a circular swirl pattern, following the shape of the rolls. There is a light dusting of powdered sugar sprinkled over the icing and rolls, adding a delicate texture. The background consists of a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

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 step ensures your yeast is active and will help the dough rise properly.
Step 2: In a large mixing bowl, combine 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.
Step 3: 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.
Step 4: 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 doubled in size.
Step 5: While the dough rises, mix the brown sugar, granulated sugar, cocoa powder, and cinnamon together in a small bowl. Set aside the softened butter for spreading.
Step 6: Once the dough has risen, punch it down gently to release air. Roll it out into a rectangle about 12×16 inches on a floured surface. Spread the softened butter evenly across the dough, then sprinkle the cinnamon sugar filling mixture over the top.
Step 7: 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.
Step 8: Arrange the slices in a greased 9×13-inch baking dish, leaving a little space between each roll. Cover and let them rise again for 30–40 minutes until puffy.
Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden on top and cooked through. Be careful not to overbake, or they’ll lose their softness.
Step 10: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk for a thinner glaze or more sugar for a thicker one.
Step 11: Drizzle the warm rolls generously with the sugar glaze. Serve immediately while warm and soft.

Tips & Variations

For a more intense red color, add a little extra red food coloring to the dough.
Use buttermilk or whole milk for richer dough flavor and tenderness.
To make the glaze thicker, add more powdered sugar. For a thinner glaze, add milk gradually until it reaches the desired texture.
Try adding chopped nuts or white chocolate chips to the filling for an extra indulgent touch.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat gently in the microwave or oven before serving, adding a little extra glaze if desired.

How to Serve

A close-up of a single red velvet cinnamon roll with three visible spiral layers. The outer layer is a light golden brown dough marked with rich red velvet crumbs, the middle layer is a deep red crumb mixture, and the inner layer is topped with smooth, creamy white icing swirled thickly on top and between the layers. The texture looks soft and moist with a fine crumb, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Bring it to room temperature before rolling out to make the cinnamon rolls.

What can I use instead of red food coloring?

You can try natural alternatives like beet juice for color, but keep in mind the flavor and intensity might differ slightly from traditional red food coloring.