Description
These Red Velvet Cinnamon Rolls combine the rich flavor of cocoa and vibrant red color with a sweet cinnamon-sugar filling and a smooth vanilla glaze. Soft, fluffy, and perfectly sweetened, they make an irresistible treat for breakfast or dessert, showcasing a delightful twist on classic cinnamon rolls with a visually stunning red velvet flair.
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 to ensure the yeast is active and will help the dough rise properly.
- Mix Dough Ingredients: In a large mixing 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.
- Knead the 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 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 together in a small bowl. Set aside the softened butter for spreading.
- Shape Rolls: 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 across the dough, then sprinkle the cinnamon sugar filling mixture over the top.
- Roll and Cut: 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. Avoid overbaking to keep them soft.
- Make Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more milk for thinner glaze or more sugar for thickness.
- Glaze and Serve: Drizzle the warm rolls generously with the sugar glaze. Serve immediately while warm and soft.
Notes
- Use warm milk (not hot) when activating yeast to avoid killing it.
- For deeper red color, add more red food coloring as desired.
- Kneading time is important to develop gluten for soft, elastic dough.
- Letting the rolls rise twice ensures light and fluffy texture.
- Cutting with dental floss prevents squashing the rolls.
- Serve the rolls warm to enjoy the soft texture and melty glaze.
- Store leftovers in an airtight container and reheat gently before serving.
