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
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°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.
