Introduction

Red Velvet Cinnamon Rolls combine the rich, tangy flavor of red velvet cake with the warm, sweet-spicy goodness of classic cinnamon rolls. These visually stunning treats offer a soft, airy texture filled with cinnamon and brown sugar, topped with a luscious vanilla glaze. Perfect for brunch or special occasions, they bring a delightful twist to a beloved classic.

The image shows four red velvet cinnamon rolls placed closely together on a dark round tray. Each roll has two main layers: the bottom layer is a thick, vibrant red dough with a soft, velvety texture, while the top layer is a spiral of white creamy icing that drips slightly down the sides. The spiral pattern goes from the center outward, with red crumbs and a dusting of sugar or spice sprinkled on top, adding texture and a contrast of deep red and bright white colors. The tray is on a white marbled surface, providing a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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°)

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 cup butter, melted

2 cups confectioners’ sugar (for icing)

2 tablespoons butter, softened (for icing)

1 teaspoon vanilla extract (for icing)

3 to 5 tablespoons 2% milk (for icing)

Instructions

Step 1: 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.

Step 2: Gradually add remaining flour, stirring to form a soft, sticky dough. Turn the dough onto a floured surface and knead gently 6-8 times. Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, about 2 hours.

Step 3: In a small bowl, mix brown sugar and cinnamon together for the filling.

Step 4: Punch down the dough and roll it out on a floured surface into an 18×10-inch rectangle. Brush the dough with melted butter, leaving a 1/4-inch border. Sprinkle evenly with the cinnamon-sugar mixture.

Step 5: Roll the dough tightly from the long edge, sealing the seam. Cut into 12 equal rolls and arrange them cut-side up in a greased 13×9-inch baking pan. Cover and let rise for 1 hour.

Step 6: Preheat oven to 350°F (175°C). Bake rolls for 15-20 minutes or until puffed and golden brown. Allow to cool slightly before icing.

Step 7: To make the icing, beat confectioners’ sugar, softened butter, vanilla extract, and enough milk (3 to 5 tablespoons) until you reach a drizzling consistency. Spoon over warm rolls, letting the icing drip over the edges.

Tips & Variations

For a richer topping, try cream cheese frosting instead of the vanilla glaze for a tangy complement to the red velvet flavor.

Add chocolate chips or chopped nuts to the cinnamon-sugar filling for extra texture and flavor.

To make mini rolls, cut the dough into smaller pieces to bake faster and create bite-sized treats.

Swap part of the all-purpose flour with whole wheat or almond flour for a healthier twist, noting this may change the dough’s texture.

For dairy-free or vegan versions, use plant-based butter and milk alternatives and vegan-friendly frosting options.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and assemble the rolls the night before. Let them rise slowly in the refrigerator overnight, then bake fresh in the morning for enhanced flavor and convenience.

What if I don’t have a stand mixer?

You can mix the dough by hand using a large bowl and wooden spoon, then knead on a floured surface until smooth and elastic. It may take a bit more effort but works just as well.