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Bite into these gooey Red Velvet Cinnamon Rolls for a rich, velvety flavor wrapped in a warm, cinnamon hug. The rolls practically dissolve in your mouth. A layer of smooth vanilla icing on top adds extra magic. They're a sure way to jazz up any breakfast table with a bold red touch.
Incredible Morning Bite
Making these cinnamon rolls is simple, and eating them is even better. You'll mix a boxed red velvet cake mix with cinnamon goodness for a super tasty blend. Great for special days, get-togethers, or just when you feel like treating yourself on a lazy morning.
Must-Have Stuff For Awesome Results
- Dough Basics: - 15.25 oz (432g) red velvet cake mix, hang out at 70°F (21°C) - ¼ oz (7g) packet of fresh, bubbly active dry yeast - About 2½-3 cups (300-360g) all-purpose flour, protein should be 10-12% - 1¼ cups (300ml) warm water, stick to 110-115°F (43-46°C)
- For The Filling: - ½ cup (100g) dark brown sugar, pressed in tight, moisture around 3-4% - ¼ cup (57g) unsalted butter, melted and warm at 165°F (74°C) - 1 teaspoon (2.6g) ground cinnamon, Ceylon type if you want
- Creamy Topping: - 2 tablespoons (28g) unsalted butter softened to 65°F (18°C) - 2 cups (240g) powdered sugar, sifted fine - 1 teaspoon (5ml) pure vanilla extract - 3-5 tablespoons (45-75ml) whole milk, at 70°F (21°C)
How To Pull This Off
- Icing Time
- Beat the butter till it's fluffy. Add sugar a little at a time, then pour in vanilla and milk until it runs off the beater in a ribbon, melting in about 3 seconds. Smear the icing on your rolls when they're at about 110°F (43°C) so it soaks in perfectly.
- Oven Action
- Pop your rolls in the oven at 350°F (175°C) for roughly 15-20 minutes. They're set when their insides hit 190°F (88°C) and tops show a nice golden brown (Pantone 7509 C, for the detail-lovers).
- Second Rise
- Put the slices into the lined pan with a little breathing room (¼ inch). Cover loosely and let proof at 75°F (24°C) for an hour. Once they puff up and snuggle together, they're ready to bake.
- Cut And Shape
- Start at the long edge and roll up evenly. Close up the seam. Slice into a dozen pieces, each about 1½ inches wide. Use a sharp knife or dental floss if you have it.
- Get That Filling In
- Roll dough into an 18x10-inch rectangle, about ¼ inch thick. Glide melted butter all over, keeping it at 165°F (74°C). Sprinkle your cinnamon-sugar mix, but leave a ½-inch empty border.
- First Rise
- Dust your work surface, knead dough 6-8 times by hand. Pop it in a greased bowl, flip it once, and cover with a damp towel. Let it chill at 75°F (24°C) until it gets twice as big, which takes about 2 hours. The inside should be between 75-78°F (24-26°C).
- Mix The Dough
- Tip cake mix, just 1 cup (120g) of the flour, and yeast into your bowl. Pour in warm water (110-115°F/43-46°C). Let the mixer go for 2 minutes on medium (speed 4). Add more flour bit by bit till it feels tacky, not sticky. When you're done, temp should land at 75-78°F (24-26°C).
- Get Set Up
- Crank the temperature to 75°F (24°C) and aim for 65-70% humidity. Ready your stand mixer with a dough hook. Line a 13x9-inch baking pan with parchment so nothing sticks.
Bold Flavor Mash-Up
Red Velvet Cinnamon Rolls bring together the fancy vibes of a red velvet cake with old-school cinnamon roll comfort. They're gorgeous to look at and even better to eat. Show these off at your next gathering and watch them vanish.
Switch Things Up
Swap in cream cheese icing for tangy flavor, or toss in chocolate chips if you're feeling wild. Make them tiny for snacking or shake things up with lemon or funfetti versions just for fun.
How To Serve Or Stash
Dig in while they're warm with your favorite hot drink. For leftovers, keep them in a sealed container at room temp for two days, fridge for a week, or freeze up to three months. Heat before eating to bring back the softness.
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Worth Throwing A Party For
Thanks to their eye-catching color, sweet-but-not-too-sweet taste, and endless ways to make them yours, Red Velvet Cinnamon Rolls shine at holidays like Christmas or Valentine's. They're the best mix of classy and cozy for your table.
Common Questions
- → My dough won't rise, what's up?
Check your water—aim for 110 to 115°F. If your yeast is old, it's not gonna work. Water that's too steamy or way too cold messes it up too.
- → Is it possible to prep these in advance?
Shape your rolls and pop 'em in the fridge overnight. Let them warm up before baking so they puff up nicely.
- → Can I swap in cream cheese for some of the icing?
Definitely. Trade half the butter for soft cream cheese for a tangier topping that’s awesome with red velvet flavor.
- → Help! My cinnamon rolls turned out dry.
Try not to dump in too much flour when kneading. Keep the dough squishy and just a bit sticky to lock in that moisture.
- → Do these rolls freeze alright?
Yep, freeze the rolls after baking but before you ice them. Thaw overnight, warm them up, then slather with fresh icing.