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 to Make Red Velvet Cinnamon Rolls
- 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.
Try carrot cake pancakes or banana bread versions for something new.
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.
You can also try
this heavenly red velvet cinnamon rolls recipe if you like.
Preparation time: 20 minutes
Rise time: 1 hour 30 minutes
Cook time: 25 minutes
Total time: 2 hours and 15 minutes
Yield: 12 rolls
Category: breakfast/brunch
Method: baking
Cuisine: American
Ingredients You Need to Make These Heavenly Red Velvet Cinnamon Rolls
For the dough:
- ¼ cup granulated sugar and 3½ cups all-purpose flour
- One packet (2¼ tsp) active dry yeast
- One teaspoon of baking powder
- ½ teaspoon salt, 1 cup of warmed whole milk, and ¼ cup of melted unsalted butter
- One large egg
- Red food coloring, two tablespoons
- One teaspoon of vanilla extract
For the filling:
- ½ cup softened unsalted butter
- 3/4 cup packed brown sugar and 2 tablespoons ground cinnamon
- Half a cup of mini chocolate chips, if desired
For the cream cheese frosting:
- Eight ounces of softened cream cheese and half a cup of softened unsalted butter
- Four cups of powdered sugar
- Vanilla extract, two teaspoons
- 2-4 tablespoons of milk (to change the consistency)
Instructions to Make These Heavenly Red Velvet Cinnamon Rolls
Prepare the dough:
- Mix the yeast, baking powder, salt, granulated sugar, and 2 cups of flour in a large bowl.
- Mix the egg, vanilla extract, red food coloring, melted butter, and warmed milk in a different bowl. Blend thoroughly with a whisk.
- Using the dough hook on a stand mixer or a wooden spoon, stir the wet ingredients into the dry ingredients as you gradually pour them in.
- Until a soft dough forms, gradually add the remaining flour, ½ cup at a time. It should be manageable but a little sticky.
- On a surface dusted with flour, knead the dough for 8 to 10 minutes, or until it is elastic and smooth. Use a stand mixer set to low speed and knead for 6 to 8 minutes.
- Place the dough in a bowl that has been oiled, cover it with a fresh kitchen towel, and leave it in a warm location for 1 to 1½ hours, or until it has doubled in size.
Enjoy these with French toast or blueberry breakfast cake for a complete morning feast. They also pair beautifully with quick and easy coffee cake recipes or fluffy waffles for special brunches.
Prepare the filling:
- Meanwhile, in a small bowl, combine the softened butter, brown sugar, and cinnamon to make a thick paste and set aside while the dough rises.
- Keep the mini chocolate chips on hand so you can sprinkle them on when assembling.
Roll and assemble:
- After the dough has risen, gently punch it down and roll it out into a large rectangle that is about 16 by 12 inches on a floured surface.
- Evenly cover the dough with the cinnamon-sugar filling, leaving a thin border all the way around.
- Add a layer of decadence by evenly scattering chocolate chips over the filling.
- Tightly roll the dough into a log, beginning with one long side, and pinch the seam to seal.
- Cut the log into 12 equal pieces, then place them in a 9 x 13-inch baking dish that has been greased. For another half hour, cover and allow to rise.
Bake the rolls:
- Set the oven temperature to 175°C (350°F).
- The rolls should be puffed and golden brown after 20 to 25 minutes in the oven. To keep them soft, don't overbake them.
Make the frosting:
- Make the cream cheese frosting while the rolls are baking. Beat the butter and cream cheese together in a big bowl until they are creamy and smooth.
- Add the vanilla extract and powdered sugar gradually while stirring until fluffy. One tablespoon of milk at a time, adjust the consistency.
Frost and serve:
- After removing the rolls from the oven, let them cool a little before slathering them with frosting.
- Enjoy the melt-in-your-mouth sensation with each bite while it's still warm!
Nutritional Information
|
Calories |
380 |
|
Fat |
18 g |
|
Carbohydrates |
52 g |
|
Protein |
5 g |
If you love these rolls, you might also enjoy creamy strawberry crepes or easy banana muffins for your next breakfast treat. Check out our 25 best breakfast desserts list for more inspiration.