If you’ve been craving something that’s both irresistibly sweet and beautifully vibrant, then you’re going to absolutely adore this Red Velvet Cinnamon Rolls with Vanilla Icing Recipe. These rolls are a magical twist on a beloved classic, combining the charming red velvet cake flavor with the comforting warmth of cinnamon—then topped with a luscious vanilla icing that’s simply to die for. From the moment you pull them out of the oven, you’ll notice their soft texture, rich color, and inviting aroma, making these cinnamon rolls perfect for any special occasion or simply a weekend treat that feels like a cozy hug.
Ingredients You’ll Need
The beauty of this recipe lies in its delightfully simple yet essential ingredients. Each one plays a special role in bringing together that stunning red velvet color, the soft chewy texture, and the sweetly spiced cinnamon swirl you crave. From the red velvet cake mix to the perfectly fluffy dough, every component is carefully chosen to create an unforgettable batch of cinnamon rolls.
- Red velvet cake mix: Provides the signature red color and that classic chocolatey flavor that makes these rolls unique.
- All-purpose flour: Gives the dough structure and helps balance the stickiness.
- Active dry yeast: The magical ingredient that makes the dough rise and become fluffy.
- Warm water (110° to 115°): Activates the yeast for perfect fermentation.
- Brown sugar: Adds deep caramel sweetness to the cinnamon swirl.
- Ground cinnamon: Brings that warm, cozy spice essential to cinnamon rolls.
- Butter, melted: Infuses richness and helps create a tender crumb.
- Confectioners’ sugar: Forms the base for the silky smooth vanilla icing.
- Butter, softened: Makes the icing creamy and dreamy.
- Vanilla extract: Adds a fragrant note that perfectly complements the red velvet.
- 2% milk: Adjusts the icing to the perfect drizzling consistency for that irresistible finish.
How to Make Red Velvet Cinnamon Rolls with Vanilla Icing Recipe
Step 1: Mix the Dough
Start by combining the red velvet cake mix, one cup of flour, and active dry yeast in your stand mixer’s bowl. Pour in the warm water and beat on medium for two minutes. Then, gradually add the rest of the flour to form a soft dough. Keep in mind, this dough will be a bit stickier than your average cinnamon roll dough, so you want just enough flour to bring it together without drying it out. When it starts to pull away from the bowl, you’re ready for the next step.
Step 2: Knead and Rise
Turn your dough onto a lightly floured surface and gently knead it six to eight times to create a smooth ball. Place the dough into a greased bowl, turning once to coat the top. Cover it with a clean towel and let it rise in a warm spot until it doubles in size—this will take about two hours. This rising stage is where the dough develops its airy, fluffy texture.
Step 3: Prepare the Cinnamon Sugar Filling
While the dough is rising, mix the brown sugar and cinnamon together in a bowl. This simple but flavorful filling will create the signature swirl that makes these rolls so crave-worthy.
Step 4: Roll, Brush, and Sprinkle
Once your dough has risen, punch it down and gently roll it out into an 18 by 10-inch rectangle on a floured surface. Brush the dough with melted butter, leaving about a quarter-inch margin around the edges. Generously sprinkle your brown sugar and cinnamon mixture over the buttered surface, making sure every bite will have that sweet spice.
Step 5: Roll Up and Slice
Roll the dough jelly-roll style starting with the long side. Pinch the seam tightly to seal. Using dental floss or a sharp knife, slice the roll into 12 equal pieces—tip: floss works wonders to make clean slices without squishing your beautiful rolls. Arrange the rolls cut side up in a greased 13×9-inch pan. Cover again and allow the rolls to rise nearly doubled, about one hour. This second rise helps develop that tender crumb we love.
Step 6: Bake to Perfection
Preheat your oven to 350°F. Bake the rolls for 15 to 20 minutes until they puff up and turn a gorgeous light brown. When done, let them cool just slightly before moving to the final touch.
Step 7: Make and Drizzle Vanilla Icing
Whip the confectioners’ sugar, softened butter, vanilla extract, and enough milk to reach a silky drizzle consistency. Spoon the icing generously over the warm, slightly cooled rolls, letting it cascade down the sides. Pro tip: wait for the rolls to cool a few minutes so the icing settles perfectly without melting away.
How to Serve Red Velvet Cinnamon Rolls with Vanilla Icing Recipe
Garnishes
For a beautiful presentation, sprinkle some finely chopped pecans or white chocolate shavings on top of the vanilla icing. Fresh berries also add a lovely pop of color and keep the flavor fresh and inviting.
Side Dishes
Red velvet cinnamon rolls are perfect alongside a hot cup of coffee or a creamy latte. For brunch, pair them with fresh fruit salad or a light yogurt parfait to balance the rich sweetness.
Creative Ways to Present
Try serving individual rolls in small ramekins for a charming personal treat, or layer them in a trifle dish with cream cheese frosting and fresh berries for a spectacular dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftover rolls, place them in an airtight container and store them at room temperature for up to two days. This keeps them soft and moist, just like fresh.
Freezing
You can freeze baked rolls by wrapping them tightly in plastic wrap and placing them in a freezer bag for up to three months. Just thaw at room temperature when ready to enjoy.
Reheating
To warm leftovers, microwave a single roll for 20 to 30 seconds or reheat several rolls in a 350°F oven for about 10 minutes. Add a little extra icing if needed to revive their gooey goodness.
FAQs
Can I use homemade red velvet cake mix instead of store-bought?
Absolutely! Homemade red velvet cake mix can add a lovely fresh flavor, though it may alter the dough’s moisture slightly. Just adjust flour amounts as needed to achieve the right dough consistency.
Is it necessary to let the dough rise twice?
Yes, the first rise develops the dough’s structure and flavor, while the second rise after rolling and slicing ensures your cinnamon rolls are tender and fluffy with those characteristic light layers.
What if I don’t have 2% milk for the icing?
You can substitute whole milk or even half-and-half for richer icing, or skim milk if you prefer a lighter version. Just adjust the amount slightly to get the right drizzle consistency.
Can I make Red Velvet Cinnamon Rolls with Vanilla Icing Recipe vegan?
With some ingredient swaps—such as vegan butter, dairy-free milk, and egg replacers—you can enjoy a vegan-friendly version. The key is maintaining the dough’s texture and rise, so experiment with yeast and flour blends as needed.
How can I make sure the rolls don’t get soggy under the icing?
Letting the rolls cool slightly before adding icing is essential. If you frost them when piping hot, the icing will melt completely and slide off. A gentle wait leads to perfectly drizzled icing that enhances the experience.
Final Thoughts
This Red Velvet Cinnamon Rolls with Vanilla Icing Recipe is a crowd-pleaser that will have everyone asking for seconds. Its vibrant color, warm cinnamon spice, and silky vanilla glaze all come together to create a treat as beautiful as it is delicious. So why wait? Gather your ingredients, roll up your sleeves, and make something truly special that feels like a slice of happiness in every bite.
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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
- Method: Baking
- Cuisine: American
Description
Delight in these fluffy and moist Red Velvet Cinnamon Rolls, combining the classic flavors of red velvet cake with a warm cinnamon-sugar filling, topped with a creamy vanilla icing. Perfect for breakfast or brunch, these rolls offer a vibrant twist on the traditional cinnamon roll with a tender crumb and a luscious finish.
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)
Filling
- 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
- 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 the active dry yeast. Add the warm water and beat on medium speed for two minutes. Gradually add enough of the remaining flour to form a soft dough, ensuring it comes together into a loose ball but remains slightly sticky.
- Knead and Rise: Turn the dough onto a lightly floured surface and knead gently six to eight times. Place the dough in a greased bowl, turning once to coat the top with oil. Cover and let it rise in a warm place until doubled in size, about two hours.
- Prepare Filling: While the dough rises, mix the brown sugar and cinnamon in a separate bowl until well combined.
- Shape the Rolls: Punch down the dough and roll it out on a lightly floured surface into an 18×10-inch rectangle. Brush the surface with melted butter within 1/4 inch of the edges, then sprinkle evenly with the cinnamon sugar mixture.
- Roll and Cut: Roll the dough tightly jelly-roll style starting with a long side and pinch the seam to seal. Using a sharp knife or dental floss, 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 allow the rolls to rise again until nearly doubled, about one hour.
- Bake: Preheat the oven to 350°F (177°C). Bake the rolls until puffed and light brown, approximately 15 to 20 minutes. Remove from oven and cool slightly before icing.
- Prepare and Add Icing: Beat together confectioners’ sugar, softened butter, vanilla extract, and enough 2% milk to create a drizzling consistency. Spoon the icing generously over the warm, slightly cooled rolls, allowing it to drip over the edges.
Notes
- The dough will be stickier than traditional cinnamon roll dough; add flour gradually until it holds together without becoming stiff.
- Using dental floss to cut the rolls helps prevent squashing the dough and ensures neat slices.
- Allow the rolls to cool slightly before icing to avoid the icing melting completely off.
- For a richer flavor, you can substitute 2% milk in the dough for whole milk if desired.
- Ensure the water temperature for activating yeast is between 110° and 115°F to properly activate without killing the yeast.
