If you are craving a fresh twist on a classic breakfast treat, this Red Velvet Cinnamon Rolls Recipe is about to become your new favorite indulgence. Imagine tender cinnamon rolls infused with that rich, vibrant red velvet flavor that’s both eye-catching and delicious. The soft, sweet dough swirled with cinnamon sugar and topped with a luscious cream cheese icing creates the perfect balance of texture and taste, making every bite feel like a celebration. Whether you’re making them for a special brunch or a cozy weekend morning, these rolls will win hearts and keep your kitchen smelling heavenly.
Ingredients You’ll Need
This recipe calls for a handful of simple but essential ingredients, each carefully chosen to create that unmistakable red velvet allure and the perfect cinnamon swirl. From the red velvet cake mix that brings the color and subtle cocoa flavor, to the yeast and flour that build the pillowy dough, every component plays a vital role.
- Red velvet cake mix: This is the star ingredient, giving the rolls their signature color and a hint of cocoa flavor.
- All-purpose flour: Needed to create the dough’s sturdy yet soft texture—start with 2 1/2 cups and add as needed.
- Active dry yeast: Essential for helping the dough rise and become light and fluffy.
- Warm water (110° to 115°): Activates the yeast and aids in developing the perfect dough.
- Brown sugar: Used in the cinnamon sugar filling, it adds deep sweetness and moisture.
- Ground cinnamon: Brings the classic warming spice that pairs beautifully with the velvety dough.
- Butter, melted: Keeps the dough tender and is brushed over the dough to hold the cinnamon mixture.
- Confectioners’ sugar: Creates the silky smooth icing that finishes the rolls on a sweet note.
- Butter, softened (for icing): Adds richness and a creamy texture to the glaze.
- Vanilla extract: Enhances the flavor profile of the icing with a subtle sweet aroma.
- 2% Milk: Used to adjust the icing’s consistency for perfect drizzling.
How to Make Red Velvet Cinnamon Rolls Recipe
Step 1: Preparing the Dough
Start by combining the red velvet cake mix, one cup of flour, and active dry yeast in the bowl of a stand mixer fitted with a paddle attachment. Add the warm water and beat at medium speed for two minutes to activate the yeast and blend ingredients well. Gradually stir in more flour, just enough to form a soft and slightly sticky dough. Don’t overdo the flour here—a loose ball that barely pulls away from the sides of the mixer is exactly what you want. This sticky dough is what makes these rolls extraordinary.
Step 2: Kneading and Rising
Turn the dough out onto a lightly floured surface and knead gently six to eight times to develop the gluten without making it tough. Transfer it into a greased bowl, turning the surface once to coat the top with a bit of oil, then cover the bowl and let the dough rise until doubled in size, which usually takes about two hours. This rise is crucial to achieve that soft, fluffy texture you love in cinnamon rolls.
Step 3: Cinnamon Sugar Mixture
While your dough is rising, mix the brown sugar and ground cinnamon in a small bowl. This simple yet flavorful filling will infuse the rolls with that warm, caramelized sweetness we all crave.
Step 4: Rolling Out the Dough
Once the dough has doubled, punch it down gently and roll it out on a floured surface into an 18 by 10-inch rectangle. Brush the dough surface with melted butter but leave about a quarter-inch border untouched. This butter layer creates a luscious barrier that helps the brown sugar-cinnamon mixture stick and melt beautifully during baking.
Step 5: Adding the Filling and Shaping Rolls
Sprinkle the cinnamon sugar evenly over the buttered dough, then carefully roll it jelly-roll style starting at the long edge. Seal the seam by pinching it closed so the filling stays inside while baking. Now comes a neat trick: instead of slicing with a knife, use dental floss to cut the roll into 12 even slices. This method prevents the layers from compressing or squishing each other, giving you perfectly fluffy rolls every time. Place the slices cut side up into a greased 13×9-inch pan, cover with a towel, and allow them to rise one more time until nearly doubled.
Step 6: Baking
Preheat your oven to 350°F and bake the rolls for 15 to 20 minutes until they’re puffed up and lightly browned on top. The aroma at this stage is pure magic—an irresistible mix of red velvet and cinnamon baking together to perfection.
Step 7: Preparing and Adding the Icing
Mix confectioners’ sugar, softened butter, vanilla, and enough milk to create a smooth, drizzle-able glaze. Don’t pour the icing onto the rolls while they’re piping hot; allow them to cool slightly so the icing can settle on top rather than melt away. Then spoon it generously over the warm rolls, letting it trickle down over the edges for that picture-perfect finish.
How to Serve Red Velvet Cinnamon Rolls Recipe
Garnishes
If you want to add a little extra flair, consider sprinkling a handful of crushed pecans or walnuts on top of the icing for a contrasting crunch. Fresh berries or a light dusting of additional cinnamon immediately before serving enhance the visual appeal and flavor complexity.
Side Dishes
Red Velvet Cinnamon Rolls pair wonderfully with a hot cup of coffee or rich cocoa, especially if you add a hint of vanilla or cinnamon to the drink to echo the flavors of the rolls. Fresh fruit like sliced oranges or strawberries adds a refreshing burst that balances the sweetness beautifully.
Creative Ways to Present
For a special occasion, arrange the rolls on a tiered cake stand or serve them warm in individual ramekins with extra icing on the side for dunking. Wrapping single rolls in pretty wax paper tied with twine also makes a charming homemade gift. The vibrant red color always shines through no matter how you present them.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cooled rolls in an airtight container at room temperature for up to two days. They remain soft and flavorful, perfect for a quick grab-and-go breakfast or an afternoon treat.
Freezing
To enjoy these Red Velvet Cinnamon Rolls later, freeze them after baking and cooling completely. Wrap each roll tightly with plastic wrap and place in a freezer-safe bag or container. They keep well for up to three months, so you can savor that special flavor anytime you want.
Reheating
Warm frozen or refrigerated rolls in the microwave for about 20-30 seconds or in a preheated oven at 300°F for 10 minutes. Reheat gently so the rolls remain soft and the icing melts slightly without becoming runny. A quick warm-up transforms them back into an irresistibly gooey treat!
FAQs
Can I use homemade red velvet cake mix instead of store-bought?
Absolutely! If you prefer to make your own red velvet mix from scratch, it will work beautifully in this recipe. Just ensure the balance of cocoa powder, flour, and leavening agents is similar to maintain the dough’s texture.
Is it possible to make these rolls without a stand mixer?
Yes, you can mix and knead the dough by hand. It will require a bit more effort, but the process is straightforward. Just make sure to knead until the dough is soft and slightly sticky but not too wet.
What’s the best way to slice cinnamon rolls evenly?
Using dental floss is a fantastic tip that pros swear by. It glides through the dough cleanly without squashing the shape, giving you perfect, uniform rolls every time.
Can I substitute the brown sugar and cinnamon filling with something else?
Feel free to experiment! Nutella, chopped nuts, or even a cream cheese filling can be delicious alternatives. However, the classic brown sugar and cinnamon combo offers the perfect balance with the red velvet flavor.
How long should I let the rolls rise before baking?
The first rise should be about two hours to double in size, and the second rise once shaped is roughly one hour. Both rises are key to achieving soft, fluffy cinnamon rolls full of air and lightness.
Final Thoughts
There is something truly special about baking and sharing the Red Velvet Cinnamon Rolls Recipe with friends and family. Their vibrant color, comforting aroma, and melt-in-your-mouth texture make them an unforgettable treat for any occasion. I wholeheartedly encourage you to try this recipe and watch how it transforms your mornings into moments of pure joy. Once you’ve made these, you’ll understand why they’re so beloved—and guaranteed to become a staple in your kitchen!
Print
Red Velvet Cinnamon Rolls Recipe
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes (plus rising time 3 hours total)
- Yield: 12 servings
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Red Velvet Cinnamon Rolls combine the classic rich flavor of red velvet cake with the comforting warmth of cinnamon rolls. Soft, fluffy, and slightly sticky dough made from red velvet cake mix and yeast is rolled with a cinnamon-sugar filling, baked to golden perfection, and topped with a creamy vanilla icing. Perfect for a festive breakfast or a decadent dessert, these rolls bring a colorful twist to the traditional cinnamon roll recipe.
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)
- 1/2 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
- Prepare the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the red velvet cake mix, 1 cup of flour, and active dry yeast. Add the warm water and beat on medium speed for 2 minutes. Gradually add enough of the remaining flour to form a soft but slightly sticky dough that pulls away from the sides of the mixer.
- Knead and rise: Turn the dough out onto a lightly floured surface and knead gently 6 to 8 times. Place the dough into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 2 hours.
- Make the filling: In a separate bowl, mix together the brown sugar and ground cinnamon until well combined.
- Roll out and fill dough: Punch down the risen dough and turn it onto a lightly floured surface. Roll into an 18×10-inch rectangle. Brush the surface with melted butter leaving a 1/4 inch border around the edges. Sprinkle evenly with the cinnamon-sugar mixture.
- Shape the rolls: Starting with a long side, roll the dough jelly-roll style and pinch the seam closed to seal. Cut into 12 even slices. Place the rolls cut side up into 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 (175°C). Bake the rolls for 15 to 20 minutes until puffed and lightly browned. Remove from oven and allow to cool slightly.
- Prepare and apply icing: Beat together confectioners’ sugar, softened butter, vanilla extract, and enough 2% milk (3 to 5 tablespoons) to achieve a drizzle-able consistency. Spoon the icing over the warm rolls, letting it drip over the edges for a beautiful finish.
Notes
- The dough will be stickier than traditional cinnamon roll dough; add flour gradually to avoid over-drying.
- Use dental floss to slice the rolls cleanly without squashing them.
- Allow rolls to cool slightly before icing to prevent the icing from melting off completely.
- Warm places for dough rising can include an oven with the light on or a sunny windowsill.
