Introduction

These Red Velvet Cinnamon Rolls make for a festive and indulgent Christmas morning treat. With a tender red velvet dough swirled with cinnamon sugar and topped with a sweet glaze, they’re sure to impress your family and guests.

A close-up view of a red velvet cinnamon roll showing its thick swirl layers. There are three main layers: a soft cream cheese frosting in smooth, thick white spirals on top, a deep red cake layer with a slightly crumbly texture right below the frosting, and a light beige dough layer at the bottom. The spirals tightly wrap around the center, highlighting the contrast between the white frosting and vibrant red crumb, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the 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

For the Filling

½ cup brown sugar, packed
2 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons ground cinnamon
¼ cup unsalted butter, softened

For the Sugar Glaze

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 to ensure the yeast is active.
Step 2: In a large bowl, combine 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 flour one tablespoon at a time. Knead on a floured surface for 7–8 minutes until smooth and elastic.
Step 4: Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
Step 5: Meanwhile, mix brown sugar, granulated sugar, cocoa powder, and cinnamon in a small bowl. Set aside softened butter for spreading.
Step 6: Punch down the risen dough and roll it into a 12×16 inch rectangle on a floured surface. Spread softened butter evenly, then sprinkle the cinnamon sugar filling on top.
Step 7: Roll the dough tightly from the long side into a log. Cut into 12 equal slices using a sharp knife or unflavored dental floss.
Step 8: Arrange slices in a greased 9×13-inch baking dish with space between each. Cover and let rise for 30–40 minutes until puffy.
Step 9: Preheat oven to 350°F (175°C) and bake rolls for 20–25 minutes until golden and cooked through. Avoid overbaking to keep them soft.
Step 10: Whisk powdered sugar, milk, and vanilla until smooth for the glaze. Adjust with more milk or sugar for desired consistency.
Step 11: Drizzle the warm rolls generously with glaze and serve immediately while soft and warm.

Tips & Variations

Use a stand mixer with a dough hook for easier kneading and consistent dough texture.
For deeper red color, increase red food coloring slightly, but avoid too much to prevent taste alteration.
Try adding chopped pecans or walnuts to the filling for extra crunch.
Replace buttermilk with regular milk mixed with a teaspoon of lemon juice if you don’t have buttermilk.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 15–20 seconds or in a warm oven to restore softness. For longer storage, freeze the unglazed rolls after the second rise; thaw overnight and bake as directed.

How to Serve

A close-up view of a red velvet cinnamon roll showing about five visible layers spiraled tightly. The outer dough layers are light beige with a soft, fluffy texture, while the inner layers have a bright red, crumbly red velvet filling spread evenly. Swirls of creamy, thick white frosting cover the top and thread between each layer, creating a smooth contrast against the red crumbs. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and continuing with the recipe.

What if I don’t have red food coloring?

You can omit the food coloring if desired, but the rolls won’t have the characteristic red velvet color. The flavor will still be delicious thanks to the cocoa powder and cinnamon.