You’ll love this recipe for red velvet sweet rolls, loaded with chocolate, with hints of cinnamon and nutmeg, then slathered with a vanilla glaze!
I hope you love red velvet as much as I do. We always make these for Easter weekend brunch. It’s sort of a yearly tradition. I also make mean Red Velvet Hot Cross Bun too. I’m sort of a red velvet recipe fanatic.
This dough recipe is for a bread machine but an easily be adapted for those who want to make the dough by hand or use a mixer or food processor. Swap out the bread machine yeast for a packet of instant yeast. Give it a healthy rise time and you’re good to go.
If you’re afraid of using food coloring you can totally make these without it. Or get creative and use beets or raspberries for some natural color. That is completely up to you. Never shy away from a recipe that you like for one simple reason. Most are easily adaptable.
If you make this without food coloring they will just be chocolate sweet rolls. You could glaze them with a chocolate ganache if you’re so inclined. They would taste fabulous like that. Plus the presentation would just be beautiful. I’ve done them that way with pistachios mixed in.
You can also make cream cheese frosting for these. I love cream cheese frosting but my daughter is not a fan. So if I make anything she is noshing on I tend not to use it. She dislikes cream cheese on a monumental level. I think she must have been switched at birth.
However you decide to make these I suggest a double batch. They get gobbled up fast. Usually, mine never get time to cool because we’re all diving in while they are still warm. We love them that way. Nothing better than a hot sweet roll. It’s heavenly.
Now go make these Red Velvet Sweet Rolls and let me know what you think of them. Feel free to play with the spices or filling. I’m curious to see how you make these your own. Enjoy!
For the dough:
- 1 1/2 cups milk
- 1 egg beaten
- 1/4 cup butter
- 1/2 cup granulated sugar
- 1 1/4 teaspoon salt
- 3 3/4 cups all purpose flour
- 5 teaspoons cocoa powder
- 1/4 cup chocolate chips
- 2 to 4 drops of red gel food colouring
- 1 1/4 teaspoon of bread machine yeast
For the filling:
- 1/2 cup butter melted slightly
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1 teaspoon vanilla extract
For the dough:
- Add everything in order into your bread machine mixing bowl. Turn the machine on the dough setting. Allow it to do its thing. Mine take 90 minutes from start to finish.
- Line a pan round or square baking tin, or even a pie plate with parchment, and spray with non-stick spray. Set aside.
- Once you dough is finished, pull out of the machine, and roll it out on a floured surface so it becomes a rectangle. You can decide on thickness of the dough, personally I like mine a wee bit thinner than most people like it.
- Spread the butter over the top evenly, keeping it about an inch away from the edges. Now spread on the sugar, then sprinkle on the cinnamon and nutmeg.
- Start to roll the long edge as tightly as can so it becomes a long tube like shape. You can use water or a bit of egg wash on the edges to seal them if you like. I rarely do because I pack my pan enough that they stay intact. You can also pinch the edges. That works well too.
- Now cut about 12 to 15 pieces, it will completely depend how you roll your dough.
- Place in the pan, and also to rise up for about 30 to 40 minutes.
- Preheat oven to 350 minutes.
- Place pan in the oven and allow to bake for about 25 to 30 minutes, or until the tops start to brown. Remove and allow to cool if you're capable of resisting the urge to eat them hot.
For the glaze:
- Mix all the ingredients together by whisking until smooth. You can add more milk if needed. Everyone likes their glaze a bit differently. Never sweat the small stuff.
- Pour the glaze over the rolls. Then try not to devour the entire batch.
- Enjoy with a big old sweet roll loving smile.