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Red Velvet Cinnamon Rolls Recipe

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4.4 from 119 reviews

These Red Velvet Cinnamon Rolls combine the rich, vibrant flavor of red velvet cake with the classic warmth of cinnamon rolls. Soft, sweet dough infused with red velvet cake mix is filled with a cinnamon and brown sugar mixture, rolled into swirls, baked to golden perfection, and topped with a luscious vanilla buttercream icing. Perfect for a festive breakfast or dessert.

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°F)
  • 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

  1. 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 (110° to 115°F) and beat on medium speed for 2 minutes until the mixture is well combined.
  2. Form dough and first rise: Gradually stir in the remaining flour, adding enough to form a soft, sticky dough. Turn the dough onto a floured surface and knead gently 6 to 8 times. Place the dough in a greased bowl, turning once to grease the top. Cover the bowl and let the dough rise in a warm place for about 2 hours, or until it has doubled in size.
  3. Prepare cinnamon-sugar filling: In a small bowl, mix together the packed brown sugar and ground cinnamon.
  4. Roll and fill the dough: Punch down the risen dough and roll it out on a floured surface into an 18×10-inch rectangle. Brush the surface with the melted butter, leaving a 1/4-inch border all around. Evenly sprinkle the cinnamon-sugar mixture over the buttered dough.
  5. Shape the rolls: Carefully roll the dough jelly-roll style, starting at the long side, sealing the seam at the end to prevent unrolling. Slice the rolled dough into 12 equal rolls using a sharp knife or dental floss.
  6. Second rise: Arrange the rolls cut-side up in a greased 13×9-inch baking pan. Cover with a towel and allow the rolls to rise in a warm place for about 1 hour, until puffy.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 15 to 20 minutes or until they are puffed and golden brown on top. Remove from oven and allow to cool slightly in the pan.
  8. Prepare the icing: While the rolls cool slightly, beat together the confectioners’ sugar, softened butter, vanilla extract, and 3 tablespoons of 2% milk. Add more milk, up to 5 tablespoons, to reach a smooth, drizzling consistency.
  9. Serve: Spoon the icing generously over the warm cinnamon rolls, allowing it to drip over the edges. Serve immediately for best flavor and texture.

Notes

  • Ensure the water used to activate the yeast is warm but not hot; between 110° to 115°F is ideal.
  • Adjust flour quantity as needed; dough should be soft but manageable and slightly sticky.
  • You can substitute 2% milk in the icing with whole milk or cream for a richer flavor.
  • Optional: Add cream cheese to the icing for a classic red velvet cream cheese frosting twist.
  • Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat rolls gently in the microwave for 15-20 seconds before serving to soften the icing.

Keywords: red velvet cinnamon rolls, cinnamon rolls, red velvet dessert, breakfast rolls, sweet rolls

Find it online: https://tastybynova.com/red-velvet-cinnamon-rolls-recipe/