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

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)
1/2 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

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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.