Red Velvet Cinnamon Rolls

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Delicious Red Velvet Cinnamon Rolls topped with cream cheese icing on a festive table
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I love serving Red Velvet Cinnamon Rollson cold mornings. This recipe gives red, soft rolls with a sweet glaze that melts into each bite. I make them for holidays and slow weekends.

My dad James always asks for the first roll, and Mom Eva keeps the coffee coming while Sister Jennifer claims the icing bowl.

Your Ingredients List

  • 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
  • 1 cup powdered sugar
  • 2 tablespoons milk (add more if needed)
  • ½ teaspoon vanilla extract

My Go-To Equipment

I use a large mixing bowl, a rolling pin, and a greased 9×13-inch pan for these rolls. For quick cleanup, I line the pan with parchment paper. If you try other holiday bakes, I also love my recipe for creamy smothered chicken and rice for a cozy dinner before a baking day.

The Simple Steps to Follow

  • Warm the milk to about 110°F and add the yeast and a teaspoon of sugar.
  • Let the yeast sit for 5 minutes until foamy.
  • Mix flour, sugar, salt, cocoa, and red food coloring in a large bowl.
  • Add the yeast mix, softened butter, egg, and buttermilk to the dry mix.
  • Stir until a soft dough forms.
  • Add flour a tablespoon at a time if the dough is too sticky.
  • Knead for 7 to 8 minutes on a lightly floured surface until smooth.
  • Place dough in a greased bowl, cover, and let rise about 1 hour until doubled.
  • Mix brown sugar, granulated sugar, cocoa, and cinnamon for the filling.
  • Set aside the softened butter for spreading.
  • Punch down the risen dough and roll it to a 12×16 inch rectangle.
  • Spread the butter on the dough and sprinkle the filling evenly.
  • Roll the dough tightly from the long side into a log.
  • Cut the log into 12 equal slices with a knife or unflavored dental floss.
  • Arrange the slices in a greased 9×13-inch dish and leave space between them.
  • Cover and let rise 30 to 40 minutes until puffy.
  • Preheat the oven to 350°F (175°C).
  • Bake for 20 to 25 minutes until golden and cooked through.
  • Whisk powdered sugar, milk, and vanilla until smooth for the glaze.
  • Drizzle the warm rolls with the glaze and serve while warm.

Red Velvet Cinnamon Rolls | The Perfect Christmas Morning Treat

Healthy Twists on a Classic

I like to swap half the all-purpose flour for whole wheat pastry flour for more fiber. You can cut sugar slightly in the filling and boost cinnamon for flavor. Use low-fat milk in the dough and glaze to lower calories.

Serving Suggestions From My Table

I serve these with a mug of strong coffee or hot cocoa and fresh fruit for balance. For a festive spread, pair them with small quiches or a simple green salad. If you want another sweet brunch idea, try my fun take on peach pie cinnamon rolls for a different twist.

Getting It Just Right

Check the dough feel to know when to add flour. The rolls should be soft and spring back slightly to the touch after the second rise. If the tops brown quickly, tent with foil for the last 5 to 10 minutes.

How to Store Leftovers

Let the rolls cool to room temperature, then store them in an airtight container for up to 3 days at room temperature. Warm individual rolls in the microwave for 10 to 15 seconds before serving. For longer storage, freeze the cooled rolls in a sealed bag for up to 3 months.

Enjoy Every Moment

I take time to smell the cinnamon and watch the icing drip. Baking these rolls brings family to the table and makes mornings feel slow and kind. For dessert after a holiday meal, I also like to plan a make-ahead sweet such as no-bake German chocolate pie.

A Few Common Questions

How long do Red Velvet Cinnamon Rolls take to rise?

I let the dough rise about 1 hour the first time and 30 to 40 minutes the second time. Warm, draft-free spots help the rises move faster.

Can I make Red Velvet Cinnamon Rolls ahead of time?

Yes. I assemble the rolls, cover them, and refrigerate overnight. Let them come to room temperature for 30 to 45 minutes before baking.

Can I freeze Red Velvet Cinnamon Rolls ?

Yes. I freeze baked rolls in a sealed bag for up to 3 months. Thaw at room temperature and warm briefly before serving.

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red velvet cinnamon rolls the perfect christmas 2026 01 15 080003 1 Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls | The Perfect Christmas Morning Treat

  • Author: sarah
  • Total Time: 85 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

Deliciously soft red velvet cinnamon rolls topped with a sweet glaze, perfect for cold mornings and holiday gatherings.

Ingredients

Scale
  • 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
  • 1 cup powdered sugar
  • 2 tablespoons milk (add more if needed)
  • ½ teaspoon vanilla extract

Instructions

  1. Warm the milk to about 110°F and add the yeast and a teaspoon of sugar.
  2. Let the yeast sit for 5 minutes until foamy.
  3. Mix flour, sugar, salt, cocoa, and red food coloring in a large bowl.
  4. Add the yeast mix, softened butter, egg, and buttermilk to the dry mix.
  5. Stir until a soft dough forms.
  6. Add flour a tablespoon at a time if the dough is too sticky.
  7. Knead for 7 to 8 minutes on a lightly floured surface until smooth.
  8. Place dough in a greased bowl, cover, and let rise about 1 hour until doubled.
  9. Mix brown sugar, granulated sugar, cocoa, and cinnamon for the filling.
  10. Set aside the softened butter for spreading.
  11. Punch down the risen dough and roll it to a 12×16 inch rectangle.
  12. Spread the butter on the dough and sprinkle the filling evenly.
  13. Roll the dough tightly from the long side into a log.
  14. Cut the log into 12 equal slices with a knife or unflavored dental floss.
  15. Arrange the slices in a greased 9×13-inch dish and leave space between them.
  16. Cover and let rise 30 to 40 minutes until puffy.
  17. Preheat the oven to 350°F (175°C).
  18. Bake for 20 to 25 minutes until golden and cooked through.
  19. Whisk powdered sugar, milk, and vanilla until smooth for the glaze.
  20. Drizzle the warm rolls with the glaze and serve while warm.

Notes

For a healthier option, swap half the all-purpose flour for whole wheat pastry flour and reduce the sugar in the filling.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 350
  • Sugar: 15g
  • Sodium: 400mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 30mg

Keywords: cinnamon rolls, red velvet, holiday baking, Christmas treats, breakfast ideas

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