Red Velvet Cinnamon Rolls Recipe
Introduction
Red velvet cake is iconic for its rich flavor and striking color, while cinnamon rolls are beloved for their soft, fluffy texture and sweet spiced filling. When you combine the two, you get a dessert that’s both visually stunning and irresistibly delicious: Red Velvet Cinnamon Rolls.
These rolls are perfect for holidays, Valentine’s Day, birthdays, or any occasion when you want to impress. The deep red dough swirled with cinnamon sugar and topped with creamy icing makes them a showstopper on any table. Best of all, they’re surprisingly easy to make with a cake mix shortcut.
Ingredients Breakdown
Dough
1 package red velvet cake mix (regular size) – Adds flavor, color, and sweetness.
2½ to 3 cups all-purpose flour – Provides structure and elasticity.
1 package (¼ oz) active dry yeast – Helps the dough rise.
1¼ cups warm water (120°–130°) – Activates yeast.
Filling
½ cup packed brown sugar – Sweetens and adds caramel notes.
1 teaspoon ground cinnamon – Classic spice for warmth.
¼ cup butter, melted – Helps filling stick and adds richness.
Icing
2 cups confectioners’ sugar – Base for sweet glaze.
2 tbsp butter, softened – Adds creaminess.
1 tsp vanilla extract – Enhances flavor.
3–5 tbsp milk – Adjusts consistency.
Step-by-Step Instructions
Step 1: Make the Dough
Combine cake mix, 1 cup flour, and yeast.
Add warm water; beat 2 minutes.
Stir in remaining flour until soft dough forms.
Knead gently 6–8 times.
Place in greased bowl, cover, and let rise until doubled (about 2 hours).
Step 2: Prepare the Filling
Mix brown sugar and cinnamon in a bowl.
Melt butter separately.
Step 3: Shape the Rolls
Punch down dough.
Roll into 18×10-inch rectangle.
Brush with melted butter.
Sprinkle with sugar mixture.
Roll up jelly-roll style; pinch seam.
Cut into 12 slices.
Step 4: Second Rise
Place slices cut-side up in greased 13×9-inch pan.
Cover and let rise until nearly doubled (about 1 hour).
Step 5: Bake
Preheat oven to 350°F (175°C).
Bake 15–20 minutes until puffed and lightly browned.
Cool slightly.
Step 6: Make Icing
Beat confectioners’ sugar, butter, vanilla, and milk until smooth.
Drizzle over warm rolls.
Baking Tips
Use warm water, not hot—too hot kills yeast.
Don’t over-knead—cake mix dough is softer than traditional bread dough.
Let dough rise fully—patience ensures fluffy rolls.
Cut evenly—for uniform baking.
Drizzle icing while warm—it melts slightly into the rolls.
Variations
Cream Cheese Frosting: Replace icing with cream cheese glaze.
Chocolate Swirl: Add mini chocolate chips to filling.
Nutty Rolls: Sprinkle chopped pecans or walnuts inside.
Holiday Version: Add crushed candy canes for festive flair.
Berry Twist: Spread raspberry jam before rolling.
Serving Ideas
Serve warm for breakfast or brunch.
Pair with coffee or hot cocoa.
Present on a cake stand for parties.
Package individually for gifts.
Storage
Room Temperature: Store in airtight container for 2 days.
Refrigerator: Keeps fresh up to 5 days.
Freezer: Freeze baked rolls for 2 months; thaw and reheat.
Nutrition (per roll, approx.)
Calories: ~280
Protein: ~4g
Fat: ~10g
Carbs: ~42g
Why You’ll Love This Recipe
Eye-catching: Red velvet color makes them stand out.
Shortcut-friendly: Cake mix simplifies dough prep.
Versatile: Works for breakfast, dessert, or celebrations.
Crowd-pleaser: Sweet, spiced, and indulgent.
Customizable: Easy to adapt with different fillings or frostings.
Conclusion
These Red Velvet Cinnamon Rolls are the perfect fusion of two beloved desserts. With their vibrant color, fluffy texture, and sweet cinnamon filling, they’re as beautiful as they are delicious. Whether you’re baking for a holiday, a romantic breakfast, or just to treat yourself, these rolls will make any occasion special.