Red Velvet Cinnamon Rolls

Red velvet cinnamon rolls transform everything you love about red velvet cake into a glazed ruby cinnamon roll recipe. Oozing with brown sugar-cinnamon filling and drizzled with an irresistible vanilla icing, the pillowy-soft rolls are infused with that subtle red velvet tang and bold color. Like all our other favorite red velvet recipes, we pull this one out for special occassions like Valentine’s Day and Christmas morning.

dWhat sets this recipe apart from classic cinnamon rolls is the use of a sneaky shortcut ingredient: boxed cake mix. The cake mix blends with additional flour, yeast and water to form a quick and easy dough. Let it rise, shape the rolls and bake. You’ll have an impressive addition to add to your weekend brunch spread.

Ingredients for Red Velvet Cinnamon Rolls

For the cinnamon rolls:

• Red velvet cake mix: We love all recipes that start with cake mix because of their ease and reliability. You’ll just need one box for these red velvet cinnamon rolls.
• All-purpose flour: Additional flour adds extra volume to the dough, so the rolls will have a more bread-like texture rather than a cake-like one.
• Active dry yeast: Yeast acts as a leavening agent to help the red velvet cake cinnamon rolls rise and become soft and fluffy. Swap for instant yeast if that’s what you keep on hand.
• Water: Warm water activates the yeast and adds moisture to the cinnamon roll dough.
• Brown sugar and cinnamon: This dynamic duo makes a simple yet perfect filling, so every bite of these rolls is bursting with sweetness and warm spice.
• Butter: Use melted butter to brush the dough. This helps the brown sugar and cinnamon filling adhere to the dough.

For the icing:

• Confectioners’ sugar: Powdered sugar is the base for many of our favorite cinnamon roll icings. It dissolves into a silky smooth, spreadable consistency. Here’s how to make your own powdered sugar with a blender.
• Butter: Butter adds a little richness and body to the icing.
• Vanilla extract: Vanilla lightly flavors the sweet, creamy icing so it doesn’t just taste like butter and sugar. Quality vanilla extract brands will list extract as the main ingredient rather than vanilla “flavor.”
• Milk: A bit of milk thins the icing to drizzling consistency without watering it down. We used 2% milk, but you could use whole milk, half-and-half or heavy cream for a richer red velvet cinnamon roll icing.

Directions

Step 1: Make the dough

In the bowl of a stand mixer fitted with a paddle attachment, combine the red velvet cake mix, 1 cup of flour and the active dry yeast. Add the water and beat on a medium speed for two minutes. Gradually stir in enough of the remaining flour to form a soft dough.

Editor’s Tip: This red velvet cinnamon roll dough will likely be stickier than other cinnamon roll recipes you may have worked with. Add just enough flour for the dough to come together into a loose ball. As soon as it starts to pull away from the sides of the mixer, you can move on to the next step.

Step 2: Knead and let rise

Turn the dough out onto a lightly floured surface and knead gently six to eight times. Place the dough into a greased bowl, turning once to grease the top. Cover and let the dough rise in a warm place until doubled, about two hours.

Step 3: Make the brown sugar and cinnamon filling.

Meanwhile, in another bowl, mix the brown sugar and cinnamon.

Step 4: Roll out the dough and add the filling

Punch down the dough, then turn it out onto a lightly floured surface. Roll the dough into an 18×10-inch rectangle, then brush with melted butter within 1/4 inch of the edges. Sprinkle the surface with the brown sugar-cinnamon mixture.

Step 5: Roll up, slice and let rise again

Roll up the dough jelly-roll style, starting with a long side, and pinch the seam closed to seal. Cut crosswise into 12 slices. Place the dough segments cut sides up in a greased 13×9-inch baking pan. Cover the pan with a clean kitchen towel and let it rise in a warm place until almost doubled, about one hour.

Editor’s Tip: Did you know that dental floss is the secret to slicing cinnamon rolls without smooshing them? It’s one of those cinnamon roll tips that turn out pro-level rolls.

Step 6: Bake

Preheat oven to 350°F. Bake until puffed and light brown, about 15 to 20 minutes. Cool slightly.

Step 7: Make the icing

Beat together the confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Spoon the vanilla icing over the warm rolls, allowing it to drip over the edges.

Editor’s Tip: Don’t top the rolls with the icing when they’re fresh from the oven. Let them cool slightly first. Otherwise, the icing will melt and run off the rolls completely rather than drip slightly over the edges.

Recipe Variations

• Cover them in frosting: If you’re a red velvet purist, then you may wish to top these rolls with our favorite cream cheese frosting instead.
• Try other cake mix flavors: Using cake mix to make cinnamon rolls opens the door to countless exciting flavor possibilities. Swap the red velvet cake mix for spice cake, lemon cake, strawberry cake or even confetti cake mix.
• Change up the filling: Add a few handfuls of chopped dark chocolate pieces, white chocolate chips or chopped pecans for a fun twist on the classic brown sugar and cinnamon filling. Alternatively, omit the brown sugar and cinnamon and instead spread the dough with a generous layer of chocolate hazelnut spread (e.g., Nutella) for a babka-style take on these red velvet cake cinnamon rolls.
• Make mini red velvet cake cinnamon rolls: Sometimes, the occasion calls for smaller cinnamon rolls. Make these cinnamon rolls any size you please. Just keep in mind that smaller red velvet cinnamon rolls bake faster in the oven. Keep a close eye on them as they bake.

How to Store Red Velvet Cinnamon Rolls

Baked rolls may be stored at room temperature or in the refrigerator for a longer shelf life. Store in an airtight food storage container.

How long do red velvet cinnamon rolls last?

Red velvet cake cinnamon rolls will stay fresh at room temperature for two or three days or in the refrigerator for up to one week.

Can you freeze red velvet cinnamon rolls?

Yes! You can freeze baked red velvet cake cinnamon rolls for later enjoyment. Store in an airtight container or wrap tightly in plastic and a layer of heavy-duty aluminum foil. If stored properly, the rolls will stay fresh for up to three months. Thaw overnight in the refrigerator before reheating. We don’t suggest freezing cinnamon rolls unbaked; their high sugar content simply doesn’t lend well to freezing and thawing.

How do you reheat red velvet cinnamon rolls?

Red velvet cinnamon rolls may be reheated in a 350° oven or in the microwave until heated through. If microwaving, warm in 30-second intervals at a reduced power setting to preserve the texture of the rolls.

Can you make red velvet cinnamon rolls ahead of time?

You can prepare these red velvet cinnamon rolls ahead at various stages of development.

• Overnight red velvet cinnamon rolls: Prepare the cinnamon rolls as directed through Step 5 of the directions. Once shaped, cover the baking pan tightly with plastic and then refrigerate for up to eight hours. This process, known as cold proofing dough, allows the dough to complete its final rise slowly at a cooler temperature. When ready to bake, remove the dough from the refrigerator and allow it to rest for 30 minutes at room temperature before baking as directed.
• Fully prepare cinnamon rolls: Alternatively, bake the cinnamon rolls ahead and store them at room temperature, in the refrigerator or in the freezer until you’re ready to enjoy. Consult the storage directions above for more details. If making ahead for an event, you may wish to make the icing in advance and leave the rolls naked until they’ve been reheated. Drizzle warm rolls with icing just before serving.

Red Velvet Cinnamon Rolls Tips

Why didn’t my cinnamon rolls rise?

A few factors can impact the rise of your red velvet cinnamon roll recipe. First, check to make sure your yeast hasn’t expired. Here’s how you can test your yeast for baking. If it hasn’t expired, it’s possible that you either let the cinnamon rolls proof for too long or that you didn’t let the dough proof for long enough.

Why can’t I roll out my cinnamon roll dough?

When working with dough, it’s normal for it to spring back slightly when trying to roll or shape it. However, if your red velvet cinnamon roll dough is super springy, this extra elasticity is likely due to the dough being underdeveloped. If this happens, let the dough rest for a few extra minutes to give the gluten strands more time to relax.

What else can you serve with red velvet cinnamon rolls?

Round out this sweet brunch treat with something savory. Any one of these quiche recipes would be an elegant pairing option. Alternatively, add a fresh tropical fruit salad or a berry smoothie.