If you’ve ever dreamed of combining the rich, luscious flavor of red velvet cake with the comforting warmth of cinnamon rolls, you’re in for a real treat with this Red Velvet Cinnamon Rolls with Vanilla Icing Recipe. These rolls are unbelievably soft, delightfully colorful, and topped with a creamy vanilla icing that perfectly balances the lightly spiced filling. Whether it’s a special breakfast, brunch, or dessert, this recipe is a showstopper that’s surprisingly simple to pull off, making every bite an unforgettable experience you’ll want to share with friends and family.
Ingredients You’ll Need
The magic of these Red Velvet Cinnamon Rolls lies in the simplicity and quality of the ingredients. Each element plays a vital role, from the vibrant red velvet cake mix that infuses the dough with flavor and color, to the cinnamon sugar that wraps every roll in warm spice, and the luscious vanilla icing that finishes with a creamy touch.
- Red velvet cake mix (1 package): This provides the signature color and subtle cocoa flavor that makes these rolls stand out.
- All-purpose flour (2-1/2 to 3 cups): Essential for structure and to help form a soft but workable dough.
- Active dry yeast (1 package, 1/4 ounce): Gives the rolls their perfect rise and fluffy texture.
- Warm water (1-1/4 cups, 110° to 115°): Activates the yeast and helps bring the dough together.
- Brown sugar (1/2 cup, packed): Sweetens and caramelizes during baking.
- Ground cinnamon (1 teaspoon): Adds that warm, spicy flavor signature to cinnamon rolls.
- Butter, melted (1/4 cup): Keeps the dough tender and adds rich flavor.
- Confectioners’ sugar (2 cups): The base for the smooth, sweet vanilla icing.
- Butter, softened (2 tablespoons for icing): Adds creaminess and richness to the icing.
- Vanilla extract (1 teaspoon): Infuses the icing with a sweet, fragrant note.
- Milk (3 to 5 tablespoons, 2%): Adjusts the icing to a perfect drizzling consistency.
How to Make Red Velvet Cinnamon Rolls with Vanilla Icing Recipe
Step 1: Prepare the Dough
Start by combining the red velvet cake mix, 1 cup of flour, and active dry yeast in the mixer bowl fitted with a paddle attachment. Pour in the warm water and beat on medium speed for two minutes. Gradually add enough of the remaining flour until a soft, sticky dough forms. This dough will be wetter and stickier than typical cinnamon roll dough, which is absolutely perfect — it keeps the rolls moist and tender!
Step 2: Knead and Let Rise
Turn the dough out onto a lightly floured surface and knead gently 6 to 8 times. Place it in a greased bowl, turning once so the top is coated in butter too. Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot until doubled in size — about two hours. Watching the dough puff up is like magic in the making.
Step 3: Mix the Filling
While the dough is rising, combine the packed brown sugar with the ground cinnamon in a small bowl. This simple mixture will become the spicy-sweet filling that makes every bite irresistible.
Step 4: Roll Out and Fill
Once the dough has doubled, punch it down gently and roll it out on a floured surface into a roughly 18 by 10-inch rectangle. Brush melted butter over the surface, staying about 1/4 inch from the edges to allow for sealing. Then sprinkle the cinnamon sugar mixture evenly over the buttery dough, setting the stage for that classic cinnamon roll flavor.
Step 5: Form the Rolls
Roll the dough tightly from the long side into a perfect jelly-roll shape. Pinch the seam closed to keep it from unraveling during baking. Here’s a little pro tip: use dental floss to slice the roll into 12 even pieces cleanly — it keeps the rolls neat and fluffy without squishing them. Place the slices cut side up into a greased 13×9-inch pan, cover with a towel again, and let rise until almost doubled, about one hour.
Step 6: Bake to Perfection
Preheat your oven to 350°F and bake the rolls for 15 to 20 minutes, or until light brown and puffed up beautifully. The house will smell amazing and you’ll see that gorgeous red hue peeking through the cinnamon coating.
Step 7: Make and Drizzle Vanilla Icing
While the rolls cool slightly (don’t ice them hot, or the icing will just melt away), mix confectioners’ sugar, softened butter, vanilla extract, and enough milk to get a smooth, drizzle-worthy consistency. Spoon this creamy icing generously over the warm rolls so it cascades over the edges in mouthwatering ribbons.
How to Serve Red Velvet Cinnamon Rolls with Vanilla Icing Recipe
Garnishes
Want to elevate these beauties further? Sprinkle chopped pecans or toasted coconut over the icing for added texture and a little wow factor. Fresh berries add a pop of color and freshness, which pairs wonderfully with the rich red velvet base.
Side Dishes
Serve these rolls alongside a rich cup of coffee or creamy hot cocoa to complement the spicy-sweet flavors. A light fruit salad or yogurt parfait can offer a refreshing balance and make your brunch spread truly special.
Creative Ways to Present
For holiday gatherings or special occasions, arrange your Red Velvet Cinnamon Rolls on a rustic wooden board or a festive platter. Consider piping extra vanilla icing decoratively or presenting mini versions in cute ramekins for a playful twist that delights guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep them in an airtight container at room temperature for up to two days. The rolls remain soft and just as heavenly, making it easy to enjoy a sweet snack later.
Freezing
You can freeze the unbaked rolls after assembling and cutting them. Wrap the baking pan tightly with plastic wrap and foil, and freeze for up to one month. When ready to bake, thaw the rolls in the refrigerator overnight, then let them rise until puffy before baking.
Reheating
To bring the rolls back to that fresh-baked warmth, microwave them individually for about 20 seconds or warm them in a 300°F oven covered with foil for 10 minutes. Add a little extra drizzle of vanilla icing after reheating for that fresh-from-the-oven experience.
FAQs
Can I make these Red Velvet Cinnamon Rolls ahead of time?
Absolutely! You can prepare the rolls, let them rise, and then refrigerate overnight before baking. This helps with convenience and keeps them fresh for your occasion.
What if I don’t have a stand mixer?
No worries! You can mix the dough by hand using a large bowl and a wooden spoon. Knead on a floured surface as directed — it just takes a bit more elbow grease.
Can I use homemade red velvet cake mix instead of store-bought?
If you prefer to make your own blend, just ensure the cake mix includes the cocoa and food coloring to get that iconic red velvet flavor and color. Homemade versions might require some texture adjustments.
Is there a way to make these cinnamon rolls vegan?
Yes, swap the butter for plant-based margarine, use a dairy-free cake mix, and replace milk with a plant-based alternative for the icing. The yeast dough will still rise beautifully with warm water.
Why does the dough need to be sticky?
The stickiness comes from the cake mix and less flour, which makes the rolls extra soft and tender after baking. Resist the urge to over-flour — just enough to handle the dough comfortably.
Final Thoughts
This Red Velvet Cinnamon Rolls with Vanilla Icing Recipe has become one of my all-time favorites to bake and share because it blends the best of two beloved treats into one unforgettable bite. The striking red color, fluffy texture, and that decadent vanilla icing make it perfect for any celebration or a cozy weekend project. Give it a try; I promise it will bring a smile to everyone’s face!
Print
Red Velvet Cinnamon Rolls with Vanilla Icing Recipe
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
These Red Velvet Cinnamon Rolls combine the rich, vibrant flavor of red velvet cake with classic cinnamon roll warmth. Soft, sticky dough is rolled with a buttery cinnamon-sugar filling, baked to golden perfection, and finished with a creamy vanilla icing—perfect for breakfast or a decadent dessert treat.
Ingredients
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° F)
- 1/4 cup butter, melted
Filling
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
Icing
- 2 cups confectioners’ sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 3 to 5 tablespoons 2% milk
Instructions
- Mix the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the red velvet cake mix, 1 cup of all-purpose flour, and active dry yeast. Add the warm water and beat on medium speed for 2 minutes. Gradually add enough of the remaining flour until a soft dough forms that starts to pull away from the sides but remains slightly sticky.
- Knead and rise: Turn the dough out onto a lightly floured surface and knead gently 6 to 8 times. Place it in a greased bowl, turning to coat the top. Cover and let it rise in a warm place until doubled in size, about 2 hours.
- Prepare filling: In a separate bowl, mix together the brown sugar and cinnamon until well combined.
- Shape the rolls: Punch down the risen dough and turn it onto a floured surface. Roll it into an 18×10-inch rectangle. Brush the dough evenly with melted butter, leaving about 1/4 inch border on all edges. Sprinkle the cinnamon sugar mixture evenly over the buttered surface.
- Roll and cut: Roll the dough jelly-roll style from a long side, pinching the seam to seal. Using floss or a sharp knife, cut the roll into 12 equal slices. Place the rolls cut side up in a greased 13×9-inch baking pan. Cover with a clean kitchen towel and let rise in a warm place until nearly doubled, about 1 hour.
- Bake: Preheat the oven to 350°F. Bake the rolls until puffed and lightly browned on top, approximately 15 to 20 minutes. Remove from the oven and let cool slightly before icing.
- Make and apply icing: Beat together confectioners’ sugar, softened butter, vanilla extract, and enough 2% milk to achieve a drizzling consistency. Spoon the icing over the warm cinnamon rolls, allowing it to drip over the edges slightly for a beautiful finish.
Notes
- Dough will be stickier than traditional cinnamon roll dough; add flour gradually to avoid over-drying.
- For clean slices without squashing, use dental floss to cut the rolls instead of a knife.
- Allow rolls to cool slightly before icing to prevent the glaze from melting off completely.
- Keep dough and rolls in a warm environment to help with rising.
- Red velvet cake mix contains cocoa and food coloring, which gives these rolls their distinctive color and subtle chocolate flavor.
