These
vanilla-iced red velvet cinnamon rolls are the answer to your dream of having
red velvet cake for breakfast. This recipe for glazed ruby cinnamon rolls
combines all of your favorite aspects of red velvet cake.
The pillowy-soft
rolls are dripping with a brown sugar-cinnamon filling and topped with a
delicious vanilla icing, adding a subtle tang of red velvet and a striking hue.
This recipe is for special occasions like Valentine's Day and Christmas
morning.
This recipe
differs from traditional cinnamon rolls because it uses a secret shortcut
ingredient: boxed cake mix. To create a quick and simple dough, the cake mix is
combined with extra flour, yeast, and water. After letting it rise, form the
rolls and bake them. Your weekend brunch spread will look impressive with this
addition.
Preparation time:
1 hour
Cook time: 15
minutes
Total time: 1
hour and 15 minutes
Ingredients
- One package of regular-sized red velvet cake mix
- Two-and-a-half to three cups all-purpose flour
- One package weighing 1/4 ounce active dry yeast
- 1-1/4 cups of warm water (between 110° and 115°)
- Half a cup of brown sugar, packed
- One teaspoon of ground cinnamon
- 1/4 cup melted butter
- Yield: 12 servings
Icing
- Two cups of confectioners' sugar
- Two tablespoons of softened butter
- One teaspoon of vanilla extract
- Three or five tablespoons of 2% milk
Steps to Make Red Velvet Cinnamon Rolls
- Add the red velvet cake mix, 1 cup of flour, and the active dry yeast to the bowl of a stand mixer that has a paddle attachment. For two minutes, beat on medium speed after adding the water. Add just enough of the remaining flour at a time to create a soft dough.
- In the meantime, combine the cinnamon and brown sugar in a separate bowl.
- Turn the dough out onto a lightly floured surface after punching it down. Brush the dough with melted butter within 1/4 inch of the edges after rolling it into an 18 x 10-inch rectangle. Sprinkle the cinnamon-brown sugar mixture over the surface.
- Beginning with a long side, roll the dough into a jelly roll and pinch the seam shut to seal. Cut into 12 slices, crosswise. Line a 13 x 9-inch baking pan with oil and put the dough segments in it, cut sides up. Place a fresh kitchen towel over the pan and leave it in a warm location for approximately an hour, or until it has nearly doubled in size.
- Turn the oven on to 350°F. Bake for 15 to 20 minutes, or until puffed and light brown. Let it cool a little.
- Combine the butter, vanilla, confectioners' sugar, and enough milk to make a drizzling consistency. Drizzle the vanilla icing over the edges of the warm rolls using a spoon.
Red Velvet Cinnamon Rolls Variations
Experiment
with different cake mix flavors:
There are a ton of delicious flavor options when making cinnamon rolls with
cake mix. Use confetti cake mix, lemon cake, strawberry cake, or spice cake
instead of the red velvet cake mix.
Alter
the filling: For a playful take on the
traditional brown sugar and cinnamon filling, add a few handfuls of chopped
pecans, white chocolate chips, or dark chocolate pieces. For a babka-style
version of these red velvet cake cinnamon rolls, you can also skip the brown
sugar and cinnamon and instead cover the dough with a thick layer of chocolate
hazelnut spread (like Nutella).
Make
mini red velvet cake cinnamon rolls:
Smaller cinnamon rolls are sometimes required for special occasions. Feel free
to customize the size of these cinnamon rolls. Note that smaller red velvet
cinnamon rolls will bake more quickly in the oven. Watch them carefully while
they bake.
Nutrition
|
1 cinnamon roll |
429 calories |
|
Fat |
10 g |
|
Saturated fat |
5 g |
|
Cholesterol |
16 mg |
|
Sodium |
311 mg |
|
Carbohydrate |
81 g |
|
Sugars |
48 g |
|
Fiber |
1 g |
|
Protein |
5 g |
For a longer
shelf life, baked rolls can be kept in the refrigerator or at room temperature.
Keep in a food storage container that is airtight. You can keep red velvet cake
cinnamon rolls in the fridge for up to a week or at room temperature for two or
three days.