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Red Velvet Cinnamon Rolls Recipe

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3.9 from 44 reviews

  • Author: Patricia
  • Total Time: 1 hour 15 minutes plus rising time (about 3 hours total including rises)
  • Yield: 12 servings

Description

Delight in these moist and fluffy Red Velvet Cinnamon Rolls, combining the classic flavors of red velvet cake with a cinnamon-sugar swirl and topped with a luscious vanilla cream cheese glaze. Perfect for breakfast or brunch, these rolls showcase a beautiful red hue and a sweet, buttery cinnamon filling for an irresistible treat.

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)

Filling

  • 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

  1. Prepare the dough: In a large mixing bowl, combine the red velvet cake mix, 1 cup of the all-purpose flour, and active dry yeast. Pour in the warm water (110° to 115° F) and beat on medium speed for 2 minutes to mix thoroughly.
  2. Knead the dough: Gradually stir in enough of the remaining flour, between 1 1/2 to 2 cups, to form a soft and slightly sticky dough. Turn the dough onto a lightly floured surface and knead gently 6 to 8 times until it is smooth.
  3. First rise: Place the dough in a greased bowl, turning once to grease the top. Cover the bowl and let the dough rise in a warm place for about 2 hours or until it has doubled in size.
  4. Prepare the filling: While the dough is rising, mix the brown sugar and ground cinnamon in a small bowl. Set aside.
  5. Roll out the dough: Punch down the risen dough and turn it onto a floured surface. Roll it into an 18 by 10-inch rectangle. Brush the surface with the melted butter, leaving about a 1/4-inch border around the edges.
  6. Add the filling and shape rolls: Sprinkle the cinnamon sugar mixture evenly over the buttered dough. Roll the dough jelly-roll style starting from the long side and pinch the seam to seal it tightly.
  7. Slice the rolls: Cut the rolled dough crosswise into 12 equal slices and place them cut side up in a greased 13×9-inch baking pan.
  8. Second rise: Cover the pan with a kitchen towel and let the rolls rise in a warm place until they have nearly doubled in size, approximately 1 hour.
  9. Bake: Preheat the oven to 350°F. Bake the cinnamon rolls for 15 to 20 minutes, or until they are puffed and lightly browned on top. Remove from oven and let cool slightly.
  10. Make the icing: While the rolls cool, beat together the confectioners’ sugar, softened butter, vanilla extract, and enough 2% milk (3 to 5 tablespoons) until you achieve a drizzling consistency.
  11. Finish: Drizzle the icing over the warm rolls and serve fresh for the best taste experience.

Notes

  • Ensure the water is warm but not hot to activate the yeast properly.
  • Do not skip the second rise for soft, fluffy rolls.
  • You can substitute 2% milk with whole milk or plant-based milk if desired.
  • For easier slicing, chill the rolled dough briefly before cutting.
  • Store leftovers covered at room temperature for up to 2 days or freeze for longer storage.
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://patriciarecipes.com/red-velvet-cinnamon-rolls-recipe-2/