Description
These rich and beautifully red cinnamon rolls combine a tender cocoa-infused dough with a classic cinnamon sugar filling, delivering the perfect festive treat for Christmas morning. Soft, fluffy, and topped with a smooth vanilla glaze, they are sure to delight your family and guests with each bite.
Ingredients
Scale
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
Filling
- ½ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter, softened
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk (add more if needed)
- ½ teaspoon vanilla extract
Instructions
- Activate the yeast: Warm the milk to about 110°F, then stir in the yeast and a teaspoon of sugar. Let the mixture sit for 5 minutes until it becomes foamy, confirming the yeast is active to help the dough rise properly.
- Prepare the dough: In a large mixing bowl, combine the flour, granulated sugar, salt, cocoa powder, and red food coloring. Add the yeast mixture, softened butter, egg, and buttermilk, then mix together until a soft dough forms.
- Knead the dough: If the dough is too sticky, incorporate extra tablespoons of flour one at a time. Knead on a lightly floured surface for 7 to 8 minutes until the dough is smooth and elastic.
- First rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Mix the filling: While the dough rises, combine the brown sugar, granulated sugar, cocoa powder, and cinnamon in a small bowl. Keep the softened butter ready for spreading.
- Roll out the dough: Once risen, gently punch down the dough to release air. On a floured surface, roll it into a 12 by 16-inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar filling evenly on top.
- Form the rolls: Roll the dough tightly starting from a long side into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 equal slices.
- Second rise: Arrange the slices in a greased 9 by 13-inch baking dish with slight gaps between them. Cover and let rise again for 30 to 40 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until golden on top and cooked through. Avoid overbaking to retain softness.
- Prepare the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust thickness with more milk or sugar as needed.
- Glaze and serve: Drizzle the warm rolls generously with the glaze and serve immediately while soft and warm for the best experience.
Notes
- Add additional flour gradually if the dough feels too sticky to handle during kneading.
- The red food coloring intensity can be adjusted depending on your preference for color vibrancy.
- Using buttermilk adds tenderness to the dough but can be substituted with milk if necessary.
- For best results, consume the cinnamon rolls fresh on the same day they are baked.
- Store leftover rolls in an airtight container at room temperature for up to 2 days; reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: cinnamon rolls, Christmas breakfast, red velvet cinnamon rolls, holiday baking, cinnamon sugar rolls, festive treats
