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