These rolls bake up soft, tender, and richly flavored with cocoa and cinnamon, and the red hue gives them that holiday wow factor. They’re slightly chocolatey, warmly spiced, and finished with a sweet vanilla glaze that melts into every swirl.
Top reasons to make this now:
- Festive enough for holiday guests but easy enough for a busy morning.
- Makes ahead or freezes for quick baking day.
- Uses simple pantry staples most home bakers already have.
These Red Velvet Cinnamon Rolls | The Perfect Christmas Morning Treat are made to impress without stress. Picture soft, slightly chocolate dough dyed a cheerful red, rolled around a cinnamon-cocoa-brown-sugar filling, baked until golden at the edges, then drizzled with smooth vanilla glaze. They smell like celebration and deliver warm, gooey bites that kids and grown-ups both love.
Why You’ll Love This Recipe
- Ready with easy hands-on time and one rise for busy mornings.
- Uses common ingredients found in most kitchens.
- Make-ahead or freeze-ready for stress-free holiday prep.
- Soft, tender crumb with a gooey cinnamon center.
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 Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk, add more if needed
- ½ teaspoon vanilla extract
Step-by-Step Instructions of Red Velvet Cinnamon Rolls
- Combine the warm milk, sugar, and yeast in a bowl; let sit 5 minutes until foamy.
- Whisk the egg and buttermilk into the foamy mixture.
- Mix flour, cocoa powder, and salt in a large bowl.
- Add wet ingredients and softened butter to the dry mix; stir until a shaggy dough forms.
- Knead the dough on a floured surface 6–8 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise 45–60 minutes until doubled.
- Punch down the dough and roll it on a floured surface into a 12×16-inch rectangle.
- Spread the softened filling butter evenly over the dough.
- Mix the brown sugar, granulated sugar, cocoa, and cinnamon; sprinkle evenly over the butter.
- Starting at the long side, tightly roll the dough into a log.
- Cut the log into 12 even rolls and place them in a greased 9×13-inch baking pan.
- Cover and let rise 30–40 minutes until puffy.
- Preheat oven to 350°F (175°C).
- Bake rolls 20–25 minutes until edges are golden and centers are set.
- Whisk glaze ingredients until smooth; add more milk if needed to reach a drizzleable consistency.
- Spoon glaze over warm rolls and serve.
Tips for Success
- Use warm milk (not hot) to activate the yeast without killing it.
- Don’t over-flour while rolling; a light dusting prevents sticking but keeps the dough soft.
- For extra-soft rolls, try the little trick from this secret ingredient to keep cookies soft it helps dough stay tender.
- Let rolls cool just a bit before glazing so the icing melts into the swirls but doesn’t run off completely.
Substitutions & Variations of Red Velvet Cinnamon Rolls
To Make It Vegan/Gluten-Free:
- Vegan: Replace milk with plant milk, butter with a vegan spread, and use a flax egg (1 tbsp ground flax + 3 tbsp water) instead of the egg. Use a vegan instant yeast.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum; dough texture will be slightly different. Add an extra egg or egg replacer if needed for structure.
Variations:
- Add chopped pecans or walnuts to the filling for crunch.
- Swap the cocoa in the filling for orange zest to add a citrus lift.
- Drizzle white chocolate instead of vanilla glaze for an extra-decadent finish.
Storage Instructions of Red Velvet Cinnamon Rolls
Refrigerator:
- Store cooled rolls in an airtight container or wrapped in foil for up to 4 days. Reheat gently in the microwave or oven.
Freezer:
- Freeze baked rolls in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and warm before serving.
- Freeze unbaked, cut rolls in the pan (wrap tightly) and bake from chilled add 5–10 minutes to baking time.
Make-Ahead:
- Prepare through step 11, cover tightly, and refrigerate overnight. Let come to room temp and rise 30–45 minutes before baking. This is perfect for Christmas morning prep.
Frequently Asked Questions (FAQ) of Red Velvet Cinnamon Rolls
Can I use active dry yeast instead of instant?
Yes. If using active dry yeast, proof it in the warm milk with a pinch of sugar for 5–10 minutes until bubbly, then proceed.
Why are my rolls dense?
Dense rolls often mean the dough didn’t rise enough or the yeast was old. Make sure the milk is warm (not hot) and your yeast is fresh.
Can I make smaller or larger rolls?
Yes. For smaller sliders, cut into 16 pieces and reduce baking time slightly. For larger rolls, cut into 8 and increase bake time until set.
Final Thoughts
These Red Velvet Cinnamon Rolls | The Perfect Christmas Morning Treat are a warm, festive way to start the holiday. They look special, taste comforting, and can be prepped ahead so you enjoy the morning with family instead of the oven. Try them once and you’ll find they become a holiday staple leave a comment and a star rating to tell me how they turned out.
Print
Red Velvet Cinnamon Rolls
These festive Red Velvet Cinnamon Rolls are soft, slightly chocolatey, and warmly spiced, perfect for Christmas morning.
- Total Time: 45 minutes
- Yield: 12 servings
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
- 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
- Combine the warm milk, sugar, and yeast in a bowl; let sit 5 minutes until foamy.
- Whisk the egg and buttermilk into the foamy mixture.
- Mix flour, cocoa powder, and salt in a large bowl.
- Add wet ingredients and softened butter to the dry mix; stir until a shaggy dough forms.
- Knead the dough on a floured surface 6–8 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise 45–60 minutes until doubled.
- Punch down the dough and roll it on a floured surface into a 12×16-inch rectangle.
- Spread the softened filling butter evenly over the dough.
- Mix the brown sugar, granulated sugar, cocoa, and cinnamon; sprinkle evenly over the butter.
- Starting at the long side, tightly roll the dough into a log.
- Cut the log into 12 even rolls and place them in a greased 9×13-inch baking pan.
- Cover and let rise 30–40 minutes until puffy.
- Preheat oven to 350°F (175°C).
- Bake rolls 20–25 minutes until edges are golden and centers are set.
- Whisk glaze ingredients until smooth; add more milk if needed to reach a drizzleable consistency.
- Spoon glaze over warm rolls and serve.
Notes
For extra soft rolls, let them cool slightly before glazing to allow the icing to melt into the swirls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian