Decadent Red Velvet Rolls

These Red Velvet Cinnamon Rolls combine two beloved treats into one showstopping breakfast delight. The vibrant red dough wrapped around a cocoa-cinnamon filling creates a visual masterpiece that tastes even better than it looks. The cream cheese glaze takes these rolls to heavenly heights of indulgence.

I first made these for Christmas morning three years ago and my family now refuses to celebrate any special occasion without them. The contrast between the bright red dough and the dark cinnamon filling creates a beautiful spiral that never fails to impress guests.

Ingredients

• All purpose flour provides the structure for these pillowy soft rolls
• Active dry yeast gives the dough its rise and light texture
• Cocoa powder adds that subtle chocolate note essential to red velvet flavor
• Red food coloring creates the signature vibrant color look for gel food coloring for best results
• Brown sugar in the filling caramelizes slightly during baking for depth of flavor
• Cream cheese for the glaze adds that perfect tangy complement to the sweet rolls

Step-by-Step Instructions

Prepare the Dough

Combine warm milk around 110°F with yeast and let it bloom for 5 minutes until foamy. This activation step ensures proper rising. Mix in sugar melted butter eggs cocoa powder food coloring and salt. These wet ingredients create the rich flavor base. Gradually add flour until a soft slightly tacky dough forms. The dough should pull away from the sides of the bowl but still feel slightly sticky.

Knead and Rise

Turn dough onto a lightly floured surface and knead for 5 to 6 minutes. Look for the dough to become smooth elastic and bounce back when poked. Transfer to a greased bowl cover with plastic wrap or a damp towel and place in a warm draft free spot. Allow the dough to rise for a full hour or until doubled in size. Proper rising develops the fluffy texture we want.

Make the Filling

While the dough rises whisk together brown sugar cocoa powder and cinnamon until completely combined with no lumps. This mixture creates the signature cinnamon roll swirl with a red velvet twist. The cocoa powder adds depth while the cinnamon provides that classic spice note.

Roll Out Dough

Punch down risen dough and turn onto a floured surface. Roll into a large 12x18 inch rectangle keeping the thickness even throughout. Spread softened butter completely to the edges using an offset spatula for easy spreading. Sprinkle the filling mixture evenly across the buttered surface pressing it gently to adhere.

Shape Rolls

Starting with the long edge roll the dough tightly into a log applying gentle pressure as you go. Pinch the seam to seal. Use unflavored dental floss or a sharp knife to cut into 12 equal portions. Place cut side up in a greased 9x13 baking dish spacing them evenly. Cover and let rise again for 30 minutes until puffy and touching.

Bake

Preheat oven to 350°F ensuring rack is in center position. Bake the rolls for 20 to 25 minutes until they reach an internal temperature of 190°F or until a toothpick inserted comes out clean. The rolls should be puffy with a slight golden edge while maintaining their vibrant red color.

Make Glaze

Beat room temperature cream cheese and butter until completely smooth and fluffy about 2 minutes. Add powdered sugar and vanilla mixing until incorporated. Add milk a tablespoon at a time until you reach your desired consistency. The perfect glaze should ribbon off a spoon but not be too runny.

Serve

Drizzle generous amounts of glaze over the still warm rolls allowing it to melt slightly into the crevices. Serve immediately while warm for the most heavenly experience.

Bookmark

The red velvet component of these rolls transforms an ordinary breakfast into something truly special. I still remember the first time I made these for my mother in law who claimed she could never enjoy store bought cinnamon rolls again. The vibrant color makes them perfect for Valentine's Day Christmas or anytime you want to add a touch of wow factor to your breakfast table.

Overnight Option

For stress free morning preparation prepare these rolls through the shaping step the night before. After placing cut rolls in your baking dish cover tightly with plastic wrap and refrigerate overnight. The next morning remove from refrigerator and allow to sit at room temperature for 30 to 45 minutes before baking. This slow rise actually develops even more flavor and means you can enjoy fresh baked rolls without early morning work.

Variations To Try

If you prefer a less sweet breakfast reduce the sugar in the dough to 1/3 cup and use only 3/4 cup brown sugar in the filling. For a festive twist add 1/2 cup white chocolate chips to the filling mixture before rolling. Around Christmas 1/4 teaspoon of peppermint extract added to the glaze creates a wonderful holiday flavor combination that pairs beautifully with the red color.

Serving Suggestions

These rolls make a spectacular centerpiece for a brunch spread alongside fresh fruit a savory egg dish and hot coffee. For an extra decadent dessert warm slightly and top with a scoop of vanilla ice cream. Consider serving with cream cheese butter on the side for guests who like to add an extra layer of richness to each bite.

Storage Instructions

Store completely cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage refrigerate for up to 5 days. To reheat microwave individual rolls for 15 to 20 seconds or warm the entire pan covered with foil in a 300°F oven for about 10 minutes. The cream cheese glaze will keep these rolls moist even days after baking.

Recipe FAQs

→ Can I make these rolls ahead of time?

Yes! You can prepare the rolls through the shaping step, then cover and refrigerate overnight. In the morning, let them come to room temperature for 30 minutes before baking. Alternatively, you can fully bake them, cool completely, and freeze for up to 1 month. Reheat in a 300°F oven for 10-15 minutes.

→ Can I use instant yeast instead of active dry yeast?

Absolutely! If using instant yeast, you can skip the proofing step (mixing with warm milk) and add it directly to the dry ingredients. Reduce the amount to about 1 3/4 teaspoons of instant yeast.

→ How do I know when the rolls are properly baked?

The rolls should be puffy and slightly firm to the touch. The internal temperature should reach about 190°F. Since the red color makes it difficult to see browning, use a toothpick inserted into the center of a roll - it should come out clean with no raw dough.

→ Can I make these without food coloring?

Yes! You can omit the red food coloring for a chocolate-brown cinnamon roll. The cocoa powder will still provide the slight chocolate flavor that distinguishes red velvet. For a natural alternative, you could try using beetroot powder, though the color will be less vibrant.

→ Why did my dough not rise properly?

Several factors can affect rising: 1) Check that your yeast is fresh and active by ensuring it foams during proofing. 2) The milk should be warm (105-110°F) but not hot, which would kill the yeast. 3) The rising environment should be warm and draft-free. If your kitchen is cold, try preheating your oven to its lowest setting, turning it off, then placing the covered dough inside.

→ How should I store leftover rolls?

Store glazed rolls in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. For best results when reheating, microwave individual rolls for 15-20 seconds or warm multiple rolls covered with foil in a 300°F oven for 10 minutes.