If you’ve ever wished you could enjoy red velvet cake for breakfast, today’s your lucky day! These Red Velvet Cinnamon Rolls combine the rich, vibrant flavors of red velvet with the classic, cozy cinnamon roll—topped off with a creamy vanilla icing that brings everything together beautifully. Trust me, these are a showstopper, whether for a special breakfast, brunch, or dessert. Plus, they’re easier than they look! Let’s dive right in.
Ingredients
For the Rolls:
- 1 package red velvet cake mix (regular size)
- 2 ½ to 3 cups all-purpose flour
- 1 package (¼ ounce) active dry yeast
- 1 ¼ cups warm water (110° to 115°F)
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter, melted
For the Icing:
- 2 cups confectioners’ sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 3 to 5 tablespoons 2% milk
How to Make Red Velvet Cinnamon Rolls
Step 1: Prepare the Dough
In a large bowl, combine the red velvet cake mix, 1 cup of flour, and active dry yeast. Gradually add warm water and beat the mixture on medium speed for about 2 minutes until everything is well blended. Slowly stir in enough of the remaining flour until you achieve a soft dough—it should be slightly sticky.
Step 2: Let it Rise
Turn the dough onto a lightly floured surface and knead gently 6-8 times. Place the dough into a greased bowl, turning it once to coat the top. Cover the bowl and let the dough rise in a warm place for about 2 hours, or until it doubles in size. The waiting is tough, but trust me, it’s worth it!
Step 3: Roll and Fill
Once the dough has risen, punch it down and turn it onto a floured surface. Roll the dough into an 18×10-inch rectangle. Brush the surface with melted butter, leaving a ¼-inch border around the edges. Sprinkle evenly with a mixture of brown sugar and ground cinnamon.
Step 4: Shape the Rolls
Starting with the long side, roll the dough tightly into a jelly-roll style. Pinch the seam to seal the roll. Cut the roll into 12 equal slices and place them, cut-side up, in a greased 13×9-inch baking pan. Cover the pan with a kitchen towel and let the rolls rise again for about an hour until they’re almost doubled in size.
Step 5: Bake
Preheat your oven to 350°F. Bake the cinnamon rolls for 15-20 minutes, or until they are puffed and lightly golden. The smell filling your kitchen at this point will be heavenly!
Step 6: Add the Icing
While the rolls are cooling slightly, prepare the icing. In a medium bowl, beat confectioners’ sugar, softened butter, and vanilla extract together. Slowly add the milk, one tablespoon at a time, until the icing reaches a smooth, drizzling consistency. Pour the icing generously over the warm rolls and watch them disappear!
Details And Nutritional Information
Details:
Prep Time: 20 minutes (+ rising time)
Cook Time: 15-20 minutes
Total Time: About 3 hours 30 minutes (includes rising)
Yield: 12 cinnamon rolls
Nutrition:
Serving Size: 1 cinnamon roll
Calories: 429
Sugar: 48g
Cholesterol: 16mg
Helpful Tips
- Warm Water: Be sure to use warm water between 110-115°F when mixing the yeast to activate it properly. If the water is too hot, it can kill the yeast.
- Rising Time: The key to fluffy cinnamon rolls is giving them enough time to rise properly. Be patient—it’ll make all the difference!
- Cutting Tip: To cut the dough cleanly, use a piece of dental floss! Just slide it under the roll, cross the ends over, and pull through for a perfect slice.
Substitutions and Variations
- Dairy-Free: Swap the butter and milk in the icing for dairy-free alternatives, like almond milk and vegan butter.
- Chocolate Icing: For a twist, add 1-2 tablespoons of cocoa powder to the icing for a chocolatey finish.
- Nuts: If you like a little crunch, sprinkle some chopped pecans or walnuts over the cinnamon-sugar filling before rolling up the dough.
Frequently Asked Questions
Can I make these cinnamon rolls ahead of time?
Absolutely! You can make the dough the night before and refrigerate it after the first rise. In the morning, let it come to room temperature and complete the rest of the steps. Fresh cinnamon rolls in the morning with minimal effort!
Can I freeze these cinnamon rolls?
Yes, you can freeze the unbaked cinnamon rolls after cutting them. Place them in the baking dish, cover tightly with plastic wrap, and freeze. When you’re ready to bake, let them thaw and rise before following the baking instructions.
What if I don’t have a red velvet cake mix?
No worries! You can use a chocolate cake mix and add 1 tablespoon of red food coloring for that signature red velvet color and flavor.
Storage Instructions
- Room Temperature: These cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days.
- Refrigerate: For longer storage, place them in the fridge for up to 5 days. Simply warm them in the microwave before serving.
- Freeze: You can freeze baked and cooled cinnamon rolls for up to 3 months. Just wrap them tightly and thaw in the fridge before reheating.
More Recipes You’ll Love
There you have it—red velvet meets cinnamon roll, and it’s everything you could ever dream of. The combination of flavors is rich and comforting, with just the right amount of sweetness. You’ll be turning to this recipe again and again for special mornings or whenever you want to impress your family and friends!
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Red Velvet Cinnamon Rolls Recipe
- Total Time: About 3 hours 30 minutes (includes rising)
- Yield: 12 cinnamon rolls 1x
- Diet: Vegetarian
Description
These Red Velvet Cinnamon Rolls combine the vibrant flavor of red velvet cake with the comforting sweetness of cinnamon rolls, all topped with a creamy vanilla icing. Soft, fluffy, and irresistible, they’re perfect for breakfast or dessert! Easy to make using a cake mix and simple ingredients, this recipe will become a favorite. Try them today!
Ingredients
- 1 package red velvet cake mix (regular size)
- 2 ½ to 3 cups all-purpose flour
- 1 package (¼ ounce) active dry yeast
- 1 ¼ cups warm water (110° to 115°F)
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ 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
- In a large bowl, combine the red velvet cake mix, 1 cup of flour, and yeast. Add warm water and beat for 2 minutes. Stir in the remaining flour until a soft dough forms.
- Knead the dough on a floured surface for 6-8 times, then place in a greased bowl. Cover and let rise in a warm place for about 2 hours until doubled.
- Roll the dough into an 18×10-inch rectangle. Brush with melted butter, leaving a ¼-inch border. Sprinkle with the brown sugar and cinnamon mixture.
- Roll the dough into a log, starting from the long side. Pinch the seam and cut into 12 slices.
- Place the rolls cut-side up in a greased 13×9-inch pan. Let them rise for another hour.
- Preheat the oven to 350°F. Bake for 15-20 minutes, or until lightly golden.
- To make the icing, beat together the confectioners’ sugar, softened butter, vanilla extract, and enough milk to achieve drizzling consistency. Drizzle over warm rolls.
Notes
- For a richer flavor, try adding a cream cheese icing instead of vanilla.
- To make ahead, prepare the dough the night before and refrigerate after the first rise.
- Dental floss works great to slice the dough cleanly without flattening the rolls!
- Prep Time: 20 minutes (+ rising time)
- Cook Time: 15-20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cinnamon roll
- Calories: 429
- Sugar: 48g
- Cholesterol: 16mg