Introduction

Red Velvet Cinnamon Rolls combine the luscious flavors of classic cinnamon rolls with the festive twist of red velvet cake. Soft, tender, and topped with a smooth glaze, these treats are perfect for a cozy Christmas morning or any special occasion.

A close-up of a red velvet cinnamon roll showing multiple layers swirling from the center to the edge. The roll has bright red, soft, crumbly inner layers with a thick, creamy white icing spread evenly in a spiral pattern on top. The outer dough layer is pale golden brown with a slight softness visible. The background is 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 deeper red color, increase the amount of red food coloring gradually until you achieve the desired shade.
If you don’t have buttermilk, substitute with regular milk mixed with 1 teaspoon of lemon juice or vinegar.
For an extra rich flavor, add a teaspoon of vanilla extract to the dough mixture.
Try adding chopped pecans or walnuts to the filling for added texture and flavor.

Storage

Store any 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 rolls gently in the microwave for 20-30 seconds or in a warm oven to restore softness before serving.

How to Serve

A close-up of a cinnamon roll with thick white cream cheese icing swirled on the top and edges, showing three visible layers of soft, light golden-brown dough with a deep red cinnamon filling spread in between. The roll sits on a clean white plate against a white marbled surface, with more cinnamon rolls blurred in the background on another white plate. A soft pink cloth is partially visible beside the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it back to room temperature before shaping and baking.

What if I don’t have instant yeast?

You can use active dry yeast instead. Just dissolve it in warm milk with sugar and let it sit until foamy before adding to the flour mixture.