Description

Red Velvet Cinnamon Rolls combine the rich, tangy flavor and striking color of red velvet cake with the classic warm, cinnamon-sugar filling of traditional cinnamon rolls. This recipe produces soft, airy, and tender rolls topped with a smooth, sweet vanilla icing—perfect for festive occasions or indulgent breakfasts.

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

Prepare the Dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the red velvet cake mix, 1 cup of all-purpose flour, and active dry yeast. Add the warm water and beat at medium speed for 2 minutes until mixed well.
Form the Dough: Gradually stir in the remaining flour (between 1 1/2 to 2 cups) to form a soft, sticky dough. Turn out the dough onto a floured surface and knead gently 6 to 8 times until elastic and slightly tacky.
First Rise: Place the dough in a greased bowl, turning once to coat the top. Cover with a clean towel and let it rise in a warm place for about 2 hours or until the dough doubles in size.
Prepare the Filling: In a small bowl, mix together the brown sugar and ground cinnamon until well combined.
Shape the Rolls: Punch down the dough and roll it out on a floured surface into an 18×10-inch rectangle. Brush the surface with melted butter, leaving a 1/4-inch border all around. Sprinkle the cinnamon sugar mixture evenly over the butter.
Roll and Slice: Roll the dough tightly from the long edge into a jelly-roll shape, pinching the seam to seal. Using a sharp knife or dental floss, slice the roll into 12 equal pieces and place them cut-side up in a greased 13×9-inch baking pan.
Second Rise: Cover the pan with a towel and let the rolls rise for an additional hour until puffed and nearly doubled.
Bake: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 15 to 20 minutes or until they are puffed and golden brown on top.
Prepare the Icing: In a bowl, beat together confectioners’ sugar, softened butter, vanilla extract, and 3 tablespoons of 2% milk. Add more milk, a tablespoon at a time, until the desired drizzling consistency is reached.
Finish and Serve: Remove the rolls from the oven and allow them to cool slightly. Spoon the icing over the warm rolls, letting it drip over the edges. Serve warm and enjoy.

Notes

For creamier richness, try topping with cream cheese frosting instead of vanilla icing.
To add extra texture, consider mixing chocolate chips or crushed nuts into the cinnamon sugar filling.
Store leftover rolls in an airtight container at room temperature for up to 2 days, refrigerate up to 1 week, or freeze for up to 3 months.
Make-ahead tip: Assemble rolls the night before and refrigerate overnight for a slow rise; bake fresh in the morning.
Substitute part of the all-purpose flour with whole wheat for a healthier version, but expect slightly denser rolls.
For vegan or dairy-free variations, use plant-based butter and milk alternatives.

Prep Time: 60 minutes
Cook Time: 15 to 20 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: Red Velvet Cinnamon Rolls, Cinnamon Rolls, Red Velvet, Dessert, Breakfast, Baking, Sweet Rolls, Holiday Dessert