Red Velvet Cinnamon Rolls
These festive red velvet cinnamon rolls are soft, tender, and filled with a rich cinnamon-cocoa filling, topped with a simple glaze, making them perfect for holiday brunch.
Ingredients
Dough
- 3 ¼ cups all-purpose flour (plus extra for dusting) Use unbleached for best texture.
- 2 ¼ teaspoons instant yeast One packet.
- ¾ cup warm milk (about 110°F) Not hotter, or you’ll kill the yeast.
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened (plus ¼ cup for filling).
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons red food coloring (or more for deeper color).
- 1 tablespoon buttermilk
Filling
- ½ cup brown sugar, packed
- 2 tablespoons granulated sugar (for the filling).
- 2 tablespoons unsweetened cocoa powder (for the filling).
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter, softened For spreading.
Glaze
- 1 cup powdered sugar (for glaze).
- 2 tablespoons milk Add more if needed.
- ½ teaspoon vanilla extract
Instructions
Preparation
- Warm the milk to roughly 110°F. Stir in a teaspoon of sugar, then add the yeast. Let sit 5 minutes until foamy.
- In a large bowl, whisk together 3 ¼ cups of flour, ¼ cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cocoa powder. Stir in 2 teaspoons red food coloring.
- Add the yeast mixture, ¼ cup softened butter, the egg, and 1 tablespoon buttermilk. Mix until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for 7–8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour, or until doubled.
Filling and Shaping
- While the dough rises, combine ½ cup packed brown sugar, 2 tablespoons granulated sugar, 2 tablespoons cocoa powder, and 2 teaspoons ground cinnamon in a small bowl.
- Once the dough has doubled, gently punch it down. Roll it out on a floured surface to a 12×16-inch rectangle.
- Spread softened butter evenly over the dough. Sprinkle the cinnamon-cocoa sugar mixture over the top.
- Starting at the long side, roll the dough tightly into a log. Trim the ends and cut into 12 equal slices.
- Arrange the slices in a greased 9×13-inch baking dish, leaving space between each. Cover and let rise for 30–40 minutes until puffy.
Baking
- Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden on top and cooked through.
- While warm, whisk 1 cup powdered sugar with 2 tablespoons milk and ½ teaspoon vanilla until smooth. Drizzle generously over the hot rolls.
Notes
Serve warm with coffee, fresh fruit, or an extra swirl of cream cheese glaze. Store cooled rolls in an airtight container for up to 2 days or refrigerate for 5 days. Reheat in the microwave or oven.