Description

Red Velvet Cinnamon Rolls combine the rich, tangy flavor and distinctive red hue of classic red velvet cake with the comforting warmth and gooey sweetness of traditional cinnamon rolls. These soft, airy rolls are filled with a cinnamon-brown sugar mixture and topped with a smooth vanilla glaze, making them perfect for festive breakfasts, brunches, or special occasions.

Ingredients

Scale

For the Cinnamon Rolls:

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

For the Icing:

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

Instructions

Prepare the Dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the red velvet cake mix, 1 cup of the all-purpose flour, and the active dry yeast. Add the warm water and beat on medium speed for 2 minutes until well incorporated.
Form and Rise Dough: Gradually add the remaining flour, stirring until a soft, sticky dough forms. Turn the dough onto a floured surface and knead gently 6 to 8 times. Place the dough in a greased bowl, turning once to coat the top. Cover and let it rise in a warm place for about 2 hours, until doubled in size.
Prepare the Filling: In a small bowl, mix together the brown sugar and ground cinnamon until well combined.
Roll and Fill Dough: Punch down the risen dough and roll it out on a floured surface into an 18 by 10-inch rectangle. Brush the dough with the melted butter, leaving a 1/4-inch border around the edges. Sprinkle the cinnamon sugar mixture evenly over the buttered surface.
Shape Rolls: Starting at the long edge, tightly roll the dough jelly-roll style, sealing the seam by pinching the dough. Slice the rolled dough into 12 equal rolls.
Second Rise: Arrange the rolls cut-side up in a greased 13 by 9-inch baking pan. Cover with a clean towel and let them rise for an additional hour until puffed.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 15 to 20 minutes, or until puffed and golden brown on top. Remove from the oven and let them cool slightly.
Prepare Icing: While the rolls are cooling, combine confectioners’ sugar, softened butter, vanilla extract, and 3 tablespoons of 2% milk in a bowl. Beat until smooth and pourable, adding more milk if needed to reach a drizzling consistency.
Ice and Serve: Spoon the icing generously over the warm rolls, allowing it to drip down the sides. Serve immediately for best texture and flavor.

Notes

For a richer flavor, substitute the vanilla icing with a cream cheese frosting.
You can add chocolate chips or crushed nuts to the filling for extra texture and flavor.
To make smaller, bite-sized rolls, slice the rolled dough into more pieces and reduce baking time accordingly.
Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat before serving.
This dough can be prepared the night before and let rise slowly in the refrigerator for an enhanced flavor.
To make this recipe vegan, use dairy-free butter and plant-based milk alternatives and a vegan cream cheese frosting if preferred.

Prep Time: 60 minutes
Cook Time: 15-20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Red Velvet Cinnamon Rolls, cinnamon rolls, red velvet cake, breakfast rolls, cinnamon sugar rolls, festive baking, sweet rolls, holiday breakfast