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
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)
- 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.