Description

Red Velvet Cinnamon Rolls are the perfect blend of the rich, velvety flavor of red velvet cake and the warm, comforting taste of cinnamon rolls. These indulgent treats are ideal for any occasion, whether it’s a special holiday breakfast, a cozy weekend brunch, or just a delightful snack. The combination of the soft, fluffy red velvet dough with the sweet cinnamon-sugar filling and a luscious vanilla glaze is sure to make these cinnamon rolls a new favorite in your home.

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 (120° to 130°)
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 a large mixing bowl, combine the red velvet cake mix, 1 cup of flour, and the active dry yeast. Gradually add the warm water while beating the mixture on medium speed for about 2 minutes. Slowly incorporate the remaining flour until a soft dough forms. Keep in mind that the dough will be sticky. Turn the dough onto a lightly floured surface and knead gently 6-8 times. Transfer the dough to a greased bowl, turning once to ensure the top is greased as well. Cover the bowl and let the dough rise in a warm place for approximately 2 hours, or until it has doubled in size.
Prepare the Filling:
While the dough is rising, mix the brown sugar and ground cinnamon in a separate bowl. Set this mixture aside.
Assemble the Rolls:
Once the dough has risen, punch it down and turn it onto a lightly floured surface. Roll the dough into an 18×10-inch rectangle. Brush the melted butter over the dough, leaving a 1/4-inch border around the edges. Evenly sprinkle the cinnamon-sugar mixture over the buttered dough. Starting with a long side, roll the dough up jelly-roll style, then pinch the seam to seal it. Using a sharp knife, cut the roll crosswise into 12 equal slices.
Second Rise and Baking:
Place the slices, cut sides up, into a greased 13×9-inch baking pan. Cover the pan with a kitchen towel and allow the rolls to rise in a warm place until almost doubled in size, about 1 hour. Preheat your oven to 350°F (175°C). Bake the rolls for 15-20 minutes or until they are puffed and lightly browned. Allow the rolls to cool slightly.
Make the Icing:
In a medium bowl, beat together the confectioners’ sugar, softened butter, and vanilla extract. Gradually add enough milk to achieve a drizzling consistency. Once the rolls have cooled slightly, drizzle the icing generously over them.

Notes

Serving Tips

Serve Warm:
Red Velvet Cinnamon Rolls are best enjoyed warm, straight from the oven. The warmth enhances the flavors of the cinnamon-sugar filling and makes the icing perfectly gooey. To serve, you can drizzle additional icing on top or pair the rolls with a scoop of vanilla ice cream for an extra indulgent treat.
Add Toppings:
For a special touch, consider adding toppings like chopped nuts, such as pecans or walnuts, or a sprinkle of powdered sugar. Fresh berries or a dollop of whipped cream also pair beautifully with the red velvet flavor.
Perfect for Brunch:
These cinnamon rolls make an excellent addition to any brunch spread. Pair them with fresh fruit, eggs, and coffee or tea for a well-rounded meal that will impress your guests.

Storage Tips

Room Temperature:
Store any leftover Red Velvet Cinnamon Rolls in an airtight container at room temperature for up to 2 days. To keep them soft, you can wrap each roll individually in plastic wrap before placing them in the container.
Reheating:
To reheat the cinnamon rolls, microwave them individually for 15-20 seconds or place them in a 350°F (175°C) oven for about 5-7 minutes. This will help restore their softness and make the icing melty and delicious again.
Freezing:
If you’d like to save some rolls for later, they freeze well. Wrap each roll tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to enjoy them, thaw the rolls at room temperature or warm them in the oven.
Freezing Before Baking:
You can also freeze the rolls before baking them. After assembling and cutting the rolls, place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container. When ready to bake, allow the rolls to thaw and rise in a warm place before baking as directed.