Name: Cinnamon Rolls: The Perfect Christmas Morning Treat Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 40 min
Cuisine: American
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

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 (for filling)

1 cup powdered sugar

2 tablespoons milk (add more if needed)

½ teaspoon vanilla extract

Instructions

Step 1: 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 step ensures your yeast is active and will help the dough rise properly.

Step 2: 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.

Step 3: 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.

Step 4: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour or until doubled in size.

Step 5: While the dough rises, mix the brown sugar, granulated sugar, cocoa powder, and cinnamon together in a small bowl. Set aside the softened butter for spreading.

Step 6: Once the dough has risen, punch it down gently to release air. Roll it out into a rectangle about 12×16 inches on a floured surface. Spread the softened butter evenly across the dough, then sprinkle the cinnamon sugar filling mixture over the top.

Step 7: 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.

Step 8: 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.

Step 9: Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes until golden on top and cooked through. Be careful not to overbake, or they’ll lose their softness.

Step 10: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk for a thinner glaze or more sugar for a thicker one.

Step 11: Drizzle the warm rolls generously with the sugar glaze. Serve immediately while warm and soft.

Tips & Variations

Use red food coloring sparingly to adjust the color intensity to your liking, or substitute with natural beet juice for a subtle hue.

For extra flavor, add a teaspoon of vanilla extract to the dough mixture.

Try swapping the cocoa powder in the dough for cinnamon if you prefer a more classic cinnamon roll taste.

If you don’t have buttermilk, use milk mixed with a teaspoon of lemon juice or vinegar as a substitute.

For a richer glaze, add a tablespoon of cream cheese to the powdered sugar mixture.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat gently in the microwave for 15-20 seconds or in a warm oven to revive their softness. The glaze is best applied fresh, but rolls can be glazed after reheating if desired.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before shaping and baking to ensure proper rise.

What can I use instead of red food coloring?

If you prefer to avoid artificial coloring, natural alternatives like beet juice or pomegranate juice can add a gentle red tint to the dough without altering the flavor significantly.