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Red Velvet Cinnamon Rolls Recipe

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★★★★★

4.2 from 48 reviews

Delight in these luscious Red Velvet Cinnamon Rolls that combine the rich, velvety flavors of classic red velvet cake with the warm, comforting spices of cinnamon rolls. This recipe yields soft, fluffy dough with a sweet cinnamon-sugar filling, topped with a creamy vanilla glaze that drizzles perfectly over each roll. Ideal for a special breakfast or brunch treat, these cinnamon rolls bring a vibrant color and decadent taste to your table.

Ingredients

Scale

Dough

  • 1 package red velvet cake mix (regular size)
  • 2–1/2 to 3 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1–1/4 cups warm water (110° to 115°)
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted

Icing

  • 2 cups confectioners’ sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons 2% milk

Instructions

  1. Make the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the red velvet cake mix, 1 cup of flour, and active dry yeast. Add warm water and beat on medium speed for two minutes. Gradually add remaining flour until dough forms a soft, slightly sticky ball that begins to pull from the sides of the mixer.
  2. Knead and let rise: Turn dough onto a lightly floured surface and knead gently 6 to 8 times. Place dough in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, about 2 hours.
  3. Prepare filling: In a separate bowl, mix brown sugar and ground cinnamon until combined.
  4. Roll out dough and add filling: Punch down risen dough and roll out on a floured surface into an 18×10-inch rectangle. Brush melted butter over dough, stopping 1/4 inch from edges. Sprinkle with cinnamon-sugar mixture evenly.
  5. Roll up and slice: Starting with a long side, roll dough jelly-roll style and pinch seam to close. Cut into 12 equal slices and place cut side up in a greased 13×9-inch pan. Cover with a kitchen towel and let rise until nearly doubled, about 1 hour.
  6. Bake: Preheat oven to 350°F (175°C). Bake rolls for 15 to 20 minutes, until puffed and lightly browned. Cool slightly before icing.
  7. Make icing and serve: Beat confectioners’ sugar, softened butter, vanilla extract, and enough milk (3 to 5 tablespoons) to achieve a drizzle consistency. Spoon icing over warm, slightly cooled rolls so it drips over the edges. Serve warm.

Notes

  • Use just enough flour to form dough into a loose ball; dough should be slightly sticky to keep rolls soft.
  • Dental floss can be used to slice cinnamon rolls cleanly without squishing them.
  • Allow rolls to cool slightly before icing to prevent glaze from melting off completely.
  • Warm water should be between 110°F and 115°F for optimal yeast activation.
  • Cover dough during rising to maintain moisture and warmth.

Keywords: Red Velvet Cinnamon Rolls, Cinnamon Rolls, Red Velvet Dessert, Breakfast Rolls, Sweet Rolls

Find it online: https://foodiecara.com/red-velvet-cinnamon-rolls-recipe/