Description
These Red Velvet Cinnamon Rolls combine the classic flavors of red velvet cake with the comforting warmth of cinnamon rolls. Soft, slightly sticky dough is rolled with a brown sugar and cinnamon filling, baked to a golden perfection, and topped with a smooth vanilla icing for a delightful treat perfect for breakfast or dessert.
Ingredients
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
Instructions
- Make the dough: In the bowl of a stand mixer fitted with a paddle attachment, combine the red velvet cake mix, 1 cup of the flour, and active dry yeast. Add the warm water and beat on medium speed for two minutes. Gradually add enough of the remaining flour to form a soft dough. The dough will be stickier than typical cinnamon roll dough; add just enough flour so the dough comes together into a loose ball and begins to pull away from the sides of the mixer.
- Knead and let rise: Turn the dough out onto a lightly floured surface and knead gently six to eight times. Place the dough in a greased bowl, turning once to grease the top. Cover and let it rise in a warm place until doubled in size, about two hours.
- Make the filling: In a separate bowl, mix the brown sugar and ground cinnamon until well combined.
- Roll out the dough and add the filling: Punch down the risen dough and turn it onto a lightly floured surface. Roll it into an 18x10-inch rectangle. Brush the surface with melted butter, leaving 1/4 inch clear around the edges. Evenly sprinkle the cinnamon-brown sugar mixture over the buttered dough.
- Roll up, slice, and let rise again: Roll the dough jelly-roll style starting with a long side, then pinch the seam to seal. Using dental floss or a sharp knife, cut crosswise into 12 equal slices. Place the rolls cut side up in a greased 13x9-inch baking pan. Cover with a clean kitchen towel and let rise in a warm place until almost doubled, about one hour.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls until puffed and light brown, approximately 15 to 20 minutes. Remove and let cool slightly before icing.
- Make the icing: Beat together the confectioners' sugar, softened butter, vanilla extract, and enough 2% milk to reach a drizzle-able consistency (3 to 5 tablespoons). Spoon the icing over the warm rolls allowing it to drizzle over the edges. Let the rolls cool slightly before icing to prevent the icing from melting off completely.
Notes
- The dough for red velvet cinnamon rolls will be stickier than traditional cinnamon roll dough—don’t add too much flour or the rolls will dry out.
- Using dental floss to slice the rolls keeps them from getting squished and creates clean edges.
- Let the rolls cool slightly before icing to allow the frosting to drizzle nicely instead of melting off.
- You can adjust the cinnamon-sugar filling for more or less sweetness and spice to taste.
- Store leftover rolls in an airtight container at room temperature for up to two days or freeze for longer storage.
