Red Velvet Cinnamon Rolls | The Perfect Christmas Morning Treat Recipe
These Red Velvet Cinnamon Rolls combine the rich flavors of classic cinnamon rolls with a festive red velvet twist, making them the perfect indulgent treat for Christmas morning. Soft, tender dough dyed with red food coloring and cocoa powder is filled with a spiced cinnamon sugar mixture, baked to golden perfection, and topped with a smooth vanilla glaze.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 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
- ½ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter, softened
Glaze
- 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 the Dough: In a large mixing bowl, combine the flour, sugar, salt, cocoa powder, and red food coloring. Add in the yeast mixture, softened butter, egg, and buttermilk. Mix everything together until a soft dough forms.
- Knead the Dough: If the dough feels sticky, gradually add extra flour, one tablespoon at a time. Knead on a lightly floured surface for 7–8 minutes until the dough is smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel, and set it in a warm location to rise for about 1 hour or until it has doubled in size.
- Prepare Filling: While the dough rises, mix brown sugar, granulated sugar, cocoa powder, and cinnamon together in a small bowl. Set aside the softened butter for spreading.
- Roll Out Dough: Once risen, gently punch down the dough to release air. Roll it out on a floured surface into a 12×16 inch rectangle. Spread the softened butter evenly across the dough, then sprinkle the cinnamon sugar filling evenly over the top.
- Shape Rolls: Starting from the long side, roll the dough tightly into a log. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices.
- Second Rise: Arrange the slices in a greased 9×13-inch baking dish, spacing them slightly apart. Cover and let them rise again for 30–40 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden brown on top and cooked through. Avoid overbaking to maintain softness.
- Make Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more milk for thinner glaze or more powdered sugar for thicker glaze.
- Serve: Drizzle the warm cinnamon rolls generously with the glaze. Serve immediately while warm and soft for the best experience.
Notes
- Ensure the milk is not too hot when activating yeast to avoid killing it.
- For a deeper red color, add more red food coloring to the dough.
- Use dental floss instead of a knife to get cleaner, neater slices.
- Allowing the rolls to rise twice results in a lighter, airier texture.
- Make sure not to overbake to keep rolls soft and tender.
- Serve fresh and warm for optimal flavor and texture.
Keywords: Red Velvet Cinnamon Rolls, Christmas Breakfast, Holiday Cinnamon Rolls, Red Velvet Dessert, Festive Breakfast Treat
