Red Velvet Cinnamon Rolls | The Perfect Christmas Morning Treat Recipe
These Red Velvet Cinnamon Rolls are a festive twist on the classic cinnamon roll, perfect for Christmas morning. Featuring a soft red velvet dough swirled with a cinnamon cocoa-sugar filling and topped with a smooth vanilla sugar glaze, they combine rich flavors and a soft, tender texture to create a truly special holiday treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 cinnamon rolls 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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 the yeast is active and will help the dough rise properly.
- Prepare 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 it becomes smooth and elastic.
- First Rise: 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 in size.
- Prepare Filling: While the dough rises, mix brown sugar, granulated sugar, cocoa powder, and cinnamon in a small bowl. Set aside the softened butter for spreading.
- Roll Dough & Add Filling: Once the dough has risen, punch it down gently to release air. Roll it out into a 12×16 inch rectangle on a floured surface. Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar filling on top.
- Form Rolls: Starting from the long side, roll the dough tightly into a log. Cut it into 12 equal slices using a sharp knife or unflavored dental floss.
- Second Rise: Arrange the slices in a greased 9×13-inch baking dish with some space between them. Cover and let them rise for 30–40 minutes until puffy.
- Bake Rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden on top and cooked through, being careful not to overbake to maintain softness.
- Make Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency as desired by adding more milk for a thinner glaze or more sugar for thicker.
- Glaze & Serve: Drizzle the warm rolls generously with the sugar glaze and serve immediately for the best soft and warm experience.
Notes
- Ensure the milk is not too hot when activating yeast, about 110°F is ideal.
- If the dough is sticky, add flour gradually to avoid a tough dough.
- Use unflavored dental floss or a very sharp knife to cut the rolls cleanly without squashing them.
- Cover the dough during rises with a damp towel to prevent drying out.
- Serve rolls warm for the best texture and flavor.
- Red food coloring amount can be adjusted depending on the desired vibrancy of the rolls.
Keywords: Red Velvet Cinnamon Rolls, Christmas Breakfast, Holiday Treat, Cinnamon Rolls, Red Velvet, Sweet Rolls, Christmas Morning
