Introduction

Red Velvet Cinnamon Rolls are a delightful fusion of the classic cinnamon roll with the rich, vibrant flavor of red velvet cake. These rolls feature a soft, cake-like dough, a warm cinnamon-sugar filling, and a luscious vanilla glaze that melts over each roll. Perfect for brunch or dessert, they bring a festive touch to any occasion.

The image shows four red velvet cinnamon rolls placed closely together on a dark round tray. Each roll has two main layers: the bottom layer is a thick, vibrant red dough with a soft, velvety texture, while the top layer is a spiral of white creamy icing that drips slightly down the sides. The spiral pattern goes from the center outward, with red crumbs and a dusting of sugar or spice sprinkled on top, adding texture and a contrast of deep red and bright white colors. The tray is on a white marbled surface, providing a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

2 cups confectioners’ sugar (for icing)

2 tablespoons butter, softened (for icing)

1 teaspoon vanilla extract (for icing)

3 to 5 tablespoons 2% milk (for icing)

Instructions

Step 1: In the bowl of a stand mixer fitted with a paddle attachment, combine the red velvet cake mix, 1 cup of flour, and yeast. Add the warm water and beat on medium speed for 2 minutes.

Step 2: Gradually add the remaining flour, stirring until a soft, sticky dough forms. Turn the dough onto a floured surface and gently knead 6-8 times until smooth. Place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place for about 2 hours, or until doubled in size.

Step 3: Mix the brown sugar and cinnamon together in a small bowl.

Step 4: Punch down the risen dough and roll it out on a floured surface into an 18×10-inch rectangle. Brush the surface with melted butter, leaving a 1/4-inch border around the edges. Sprinkle evenly with the brown sugar-cinnamon mixture.

Step 5: Roll the dough jelly-roll style, sealing the seam. Slice into 12 even rolls and place them cut-side up in a greased 13×9-inch baking pan. Cover with a towel and let rise another hour until puffy.

Step 6: Preheat the oven to 350°F (175°C). Bake the rolls for 15-20 minutes, or until puffed and golden brown. Let cool slightly before icing.

Step 7: To make the icing, beat together the confectioners’ sugar, softened butter, and vanilla extract. Add milk gradually until reaching a drizzling consistency. Spoon the icing over the warm rolls and let it drip down the sides. Serve warm.

Tips & Variations

For extra richness, try topping the rolls with cream cheese frosting instead of the vanilla glaze.

Add chocolate chips or chopped nuts to the cinnamon-sugar filling for added texture and flavor.

Substitute part of the all-purpose flour with whole wheat flour for a nuttier taste and more fiber.

Make mini red velvet cinnamon rolls by slicing smaller portions for faster baking and bite-sized treats.

Refrigerate the assembled rolls overnight for a slow rise and enhanced flavor, then bake fresh the next morning.

FAQs

Can I use buttermilk instead of water for the dough?

Using buttermilk in place of warm water can enhance the red velvet flavor and tenderness of the dough, but it may affect yeast activity. To maintain proper rising, you can warm the buttermilk slightly and adjust yeast accordingly.

Can I make these rolls vegan?

Yes, you can substitute dairy butter with plant-based butter and use a vegan milk alternative. Make sure your cake mix and other ingredients are also vegan-friendly. For the icing, use vegan butter and any plant-based milk for a similar texture and taste.