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Red Velvet Cinnamon Rolls Recipe

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4.9 from 95 reviews

These Red Velvet Cinnamon Rolls combine the classic swirl of cinnamon sugar with a rich red velvet twist, creating a soft, colorful, and indulgent breakfast treat. Featuring a tender cocoa-infused dough lightly tinted with red food coloring and topped with a smooth powdered sugar glaze, these rolls are perfect for special occasions or a festive brunch.

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

  1. 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 to ensure the yeast is active and will help the dough rise properly.
  2. Mix dough ingredients: 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.
  3. Knead the 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, which develops gluten for structure.
  4. First rise: 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, allowing the yeast to ferment and leaven the dough.
  5. Prepare filling: 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 later.
  6. Roll and fill: 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 evenly.
  7. Form 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 to ensure even baking.
  8. Second rise: 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, for a soft and airy texture.
  9. Bake rolls: 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 and moisture.
  10. Prepare glaze: 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 to suit your preference.
  11. Serve: Drizzle the warm rolls generously with the sugar glaze. Serve immediately while warm and soft for the best flavor and texture.

Notes

  • Red food coloring amount can be adjusted to achieve your desired shade of red velvet.
  • If the dough sticks too much, dust work surfaces with flour sparingly to avoid tough rolls.
  • Use unflavored dental floss to cut the rolls cleanly without squashing their shape.
  • Leftover rolls can be reheated gently in the microwave or oven before glazing.
  • For a richer glaze, substitute milk with cream or add a tablespoon of cream cheese to the glaze mixture.

Keywords: red velvet cinnamon rolls, cinnamon rolls, baked breakfast rolls, red velvet dessert, sweet rolls, cinnamon sugar rolls

Find it online: https://thedishspot.com/red-velvet-cinnamon-rolls-recipe/