Introduction

These Red Velvet Cinnamon Rolls are a festive and delicious twist on a classic favorite, perfect for a cozy Christmas morning. Soft, tender, and topped with a sweet glaze, they bring a rich red hue and warm cinnamon flavor to your holiday table.

Red Velvet Cinnamon Rolls | The Perfect Christmas Morning Treat Recipe - Recipe Image

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 activates the yeast and helps the dough rise.
Step 2: 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.
Step 3: If the dough feels too sticky, add extra flour one tablespoon at a time. Knead on a lightly floured surface for 7–8 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover with a clean towel, and let 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 in a small bowl. Set aside the softened butter for spreading.
Step 6: Punch down the risen dough gently. Roll it out into a 12×16 inch rectangle on a floured surface. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
Step 7: Starting from the long side, roll the dough tightly into a log. Cut into 12 equal slices using a sharp knife or unflavored dental floss.
Step 8: Arrange the slices in a greased 9×13-inch baking dish, leaving space between each roll. Cover and let rise for 30–40 minutes until puffy.
Step 9: Preheat the oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden on top and cooked through, being careful not to overbake.
Step 10: Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more milk to thin or more sugar to thicken the glaze.
Step 11: Drizzle the warm rolls generously with the sugar glaze before serving.

Tips & Variations

For a deeper red color, add an extra teaspoon of red food coloring.
Use buttermilk in the dough for extra tenderness and a subtle tang.
Swap the cinnamon filling for a cream cheese filling for a richer taste.
Let the rolls rise in a warm, draft-free area to ensure proper fluffiness.

Storage

Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze unglazed rolls for up to 1 month. Reheat gently in the microwave or oven before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough the night before?

Yes, you can refrigerate the dough after the first rise. Cover it tightly and refrigerate overnight. Let it come to room temperature and rise again before rolling and baking.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk. Let it sit for 5 minutes before using.

Red Velvet Cinnamon Rolls | The Perfect Christmas Morning Treat Recipe

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★★★★★

4.5 from 90 reviews

These Red Velvet Cinnamon Rolls combine the classic flavors of cinnamon sugar swirls with rich red velvet dough, perfect for a festive and indulgent Christmas morning treat. Soft, fluffy, and topped with a luscious vanilla glaze, they are sure to impress your family and guests.

Author: zara
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2 hours 15 minutes
Yield: 12 cinnamon rolls 1x
Category: Breakfast, Brunch
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 add the yeast and a teaspoon of sugar. Let it sit for 5 minutes until it becomes foamy. This ensures your yeast is active and will help the dough rise properly.
Mix Dough: 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.
Knead 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.
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.
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.
Roll Dough and Add Filling: 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.
Shape 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.
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.
Bake: 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 to maintain softness.
Make 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.
Glaze Rolls: Drizzle the warm rolls generously with the sugar glaze before serving.

Notes

Make sure milk is warm, not hot, to properly activate the yeast.
You can adjust the amount of red food coloring to achieve your desired intensity of red velvet color.
If dough is sticky, add flour gradually to avoid dryness.
Cover the dough properly during rises to prevent drying out.
Use room temperature butter for easier spreading and better incorporation into the dough and filling.
The glaze can be adjusted in thickness based on personal preference for drizzle or spread.
These rolls are best enjoyed fresh but can be reheated gently before serving.

Keywords: red velvet cinnamon rolls, Christmas breakfast, holiday cinnamon rolls, red velvet dessert, cinnamon sugar rolls, festive baked goods