5 from 1 vote

Red Velvet Sweet Rolls

Great recipe for red velvet sweet rolls, loaded with chocolate, with hints of cinnamon and nutmeg, then slathered with a vanilla glaze.
Course Dessert
Servings 12 to 15 rolls
Author Kim Beaulieu


For the dough:

  • 1 1/2 cups milk
  • 1 egg beaten
  • 1/4 cup butter
  • 1/2 cup 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 sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

For the glaze:

  • 1 cup confectioners' 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.


Recipe created by Cravings of a Lunatic