Description
Deliciously soft and colorful Red Velvet Cinnamon Rolls featuring a tender red velvet dough swirled with a cinnamon brown sugar filling, topped with a creamy vanilla icing. Perfect for festive breakfasts, brunches, or dessert treats.
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
- Prepare the dough: In a large bowl, combine the red velvet cake mix, 1 cup of flour, and the active dry yeast. Add warm water (110° to 115°F) and beat on medium speed for 2 minutes to mix thoroughly.
- Form the dough: Stir in enough of the remaining flour, about 1 1/2 to 2 cups, to create a soft, sticky dough. Turn the dough onto a lightly floured surface and knead gently 6 to 8 times to bring it together.
- First rise: Place the dough in a greased bowl and turn once to coat the surface. Cover with a towel and let it rise in a warm place for about 2 hours, or until doubled in size.
- Prepare filling mixture: While the dough rises, mix the brown sugar and ground cinnamon in a small bowl.
- Shape the rolls: Once risen, punch down the dough and turn it onto a lightly floured surface. Roll it out into an 18×10-inch rectangle. Brush melted butter evenly over the dough, leaving a 1/4-inch border. Sprinkle the cinnamon sugar mixture evenly over the buttered dough.
- Roll and cut: Roll the dough jelly-roll style starting with a long side. Pinch the seam to seal tightly. Cut the rolled dough crosswise into 12 equal slices.
- Second rise: Place the slices cut-side up in a greased 13×9-inch baking pan. Cover with a kitchen towel and let rise in a warm place until almost doubled, about 1 hour.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls until puffed and lightly browned, approximately 15 to 20 minutes. Remove from oven and cool slightly.
- Prepare icing: Beat together the confectioners’ sugar, softened butter, vanilla extract, and 3 to 5 tablespoons of 2% milk until smooth and drizzling consistency is achieved.
- Serve: Drizzle the icing over the warm cinnamon rolls before serving for a delicious finish.
Notes
- Ensure the water used to activate yeast is between 110°F to 115°F to properly activate it without killing the yeast.
- Knead the dough gently; avoid overworking it to keep the rolls soft and tender.
- Letting the rolls rise until nearly doubled prior to baking ensures a fluffy texture.
- You can adjust milk quantity in the icing to achieve your preferred consistency – thinner for drizzling, thicker for spreading.
- For extra flavor, consider adding a pinch of nutmeg or cloves to the cinnamon sugar filling.
- If desired, substitute 2% milk in the icing with whole milk or cream for richer flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer keeping.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
