Red Velvet Cinnamon Rolls | The Perfect Christmas Morning Treat Recipe
These Red Velvet Cinnamon Rolls are a festive twist on classic cinnamon rolls, perfect for a cozy Christmas morning treat. Featuring a soft red velvet dough infused with cocoa and a luscious cinnamon-sugar filling, these rolls are baked until golden and topped with a sweet vanilla glaze. Their vibrant color and rich flavor make them a show-stopping addition to any holiday breakfast or brunch.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 cinnamon rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
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
- Activate Yeast: Warm the milk to about 110°F, then stir in the yeast and a teaspoon of sugar. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active and ready to help the dough rise.
- Make Dough: In a large mixing bowl, combine the 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 the dough feels sticky, add extra flour one tablespoon at a time. Knead the dough on a lightly floured surface for about 7–8 minutes until it is smooth and elastic.
- First Rise: Place the dough into a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour or until it doubles in size.
- Prepare Filling: While the dough is rising, blend the brown sugar, granulated sugar, cocoa powder, and cinnamon in a small bowl. Keep the softened butter ready for spreading.
- Roll and Fill Dough: Once risen, gently punch down the dough to release air. Roll it out into a 12×16 inch rectangle on a floured surface. Spread the softened butter evenly across the dough, then sprinkle the cinnamon sugar mixture over the top.
- Shape Rolls: Starting from the long side, roll the dough tightly into a log. Cut the log into 12 equal slices using a sharp knife or unflavored dental floss.
- Second Rise: Arrange the slices in a greased 9×13 inch baking dish, spacing slightly apart. Cover and let them rise for another 30–40 minutes until puffy.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden and cooked through, ensuring not to overbake to maintain softness.
- Make Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding milk for thinner or more sugar for thicker glaze.
- Glaze and Serve: Drizzle the warm rolls generously with the glaze. Serve immediately while soft and warm for the best experience.
Notes
- Ensure the milk temperature is around 110°F to properly activate the yeast without killing it.
- Red food coloring intensity can be adjusted based on how vibrant you want your rolls.
- Use unflavored dental floss to slice rolls easily without squishing their shape.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated gently.
Keywords: red velvet cinnamon rolls, Christmas breakfast recipe, cinnamon rolls, holiday brunch, festive breakfast, red velvet dessert
