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–+ servings

Red Velvet Cinnamon Rolls

A festive mash-up that delivers fluffy red velvet dough wrapped around a buttery brown sugar cinnamon filling, finished with a dreamy vanilla icing.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 429
Ingredients Method Nutrition Notes

Ingredients
  

For the Red Velvet Rolls
  • 1 package red velvet cake mix (regular size)
  • 2 1/2 to 3 cups all-purpose flour Spoon and level flour for accuracy.
  • 1 package (1/4 ounce) active dry yeast Active yeast works great.
  • 1 1/4 cups warm water (110° to 115°) Check yeast freshness, temperature is crucial.
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted
For the Vanilla Icing
  • 2 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons 2% milk Whole milk, half-and-half, or almond milk can be used.

Method
 

Preparation
  1. In a stand mixer, combine cake mix, 1 cup flour, and yeast.
  2. Add warm water and beat on medium for 2 minutes.
  3. Gradually add enough remaining flour to form a soft dough that pulls from the bowl. This dough should feel slightly sticky.
Knead and First Rise
  1. Turn dough onto a lightly floured surface.
  2. Knead gently 6 to 8 times until smooth.
  3. Place in a greased bowl, turning once to coat.
  4. Cover and let rise in a warm spot until doubled, about 1 to 2 hours.
Make the Filling
  1. Stir together brown sugar and cinnamon until evenly combined.
Roll Out Dough and Add Filling
  1. Punch down the dough and place on a lightly floured surface.
  2. Roll into an 18x10-inch rectangle.
  3. Brush with melted butter, leaving a 1/4-inch border.
  4. Sprinkle the cinnamon sugar evenly to the edges.
Roll Up, Slice, and Second Rise
  1. Roll up jelly-roll style from a long side and pinch the seam to seal.
  2. Use unflavored dental floss to cut into 12 clean slices.
  3. Arrange cut sides up in a greased 9x13-inch pan.
  4. Cover and let rise until almost doubled, about 45 to 60 minutes.
Bake the Rolls
  1. Preheat oven to 350°F (175°C).
  2. Bake 15 to 20 minutes until puffed and lightly golden on top.
  3. Cool the rolls in the pan for 10 minutes.
Prepare and Drizzle Icing
  1. Beat confectioners' sugar, softened butter, and vanilla.
  2. Add milk, 1 tablespoon at a time, to reach a drizzling consistency.
  3. Spoon the icing over warm rolls and let it slowly cascade into the swirls.

Nutrition

Serving: 1Calories: 429kcalCarbohydrates: 81gProtein: 5gFat: 10gSaturated Fat: 5gSodium: 311mgFiber: 1gSugar: 48g

Notes

Common mistakes include using expired yeast or water that's too hot or cold. Let dough rise in a warm, draft-free place.

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