If you’re looking to impress your friends and family with something utterly irresistible and delightfully festive, this Red Velvet Cinnamon Rolls Recipe is your golden ticket. Imagine the soft, fluffy dough infused with the rich, velvety red color from cake mix and food coloring, swirled with sweet cinnamon sugar, then baked to perfection and topped with a luscious cream glaze. These cinnamon rolls offer a beautiful twist on the classic treat, making them not only a feast for the taste buds but also a showstopper at any brunch or special occasion.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a crucial role in creating the perfect balance of texture, flavor, and that eye-catching deep red hue you’ll love. From warm milk nurturing the yeast for fluffiness, to the signature red velvet cake mix that adds a subtle chocolate note along with vibrant color, every component works together harmoniously.
- 2 cups warm milk (120° to 130°F): This helps activate the yeast and makes the dough tender.
- ½ cup melted butter: Adds richness and moisture to the dough for a soft crumb.
- 5½ cups all-purpose flour, divided: Provides structure while allowing the rolls to stay light.
- 1 (15.25-oz) box red velvet cake mix: The star ingredient giving unique flavor and that striking red color.
- 2 (0.25-oz) packages instant yeast: Responsible for the perfect rise and airy texture.
- 1 tsp red food coloring: Intensifies the red velvet effect for a vibrant look.
- 1 cup butter (room temperature): For spreading inside the rolls, creating layers of buttery goodness.
- 1½ cups packed brown sugar: Sweetens the filling with deep caramel notes.
- 2 Tbsp cinnamon: Brings warmth and spicy contrast to the sweet filling.
- 1 cup heavy cream: Poured over the rolls before baking, it keeps them moist and tender.
- 6 Tbsp butter (room temperature): For the glaze, adding creaminess and flavor.
- 3 cups powdered sugar: Sweetens and thickens the glaze for that classic finish.
- 1½ tsp vanilla extract: Adds a lovely aromatic depth to the glaze.
- 2 to 3 Tbsp milk: Adjusts glaze consistency to perfectly drizzle over warm rolls.
How to Make Red Velvet Cinnamon Rolls Recipe
Step 1: Prepare the Dough
Start by combining the warm milk, melted butter, 4 cups of the flour, red velvet cake mix, red food coloring, and instant yeast in the bowl of a stand mixer fitted with a dough hook. Mixing just until combined ensures the ingredients meld together without overworking the dough. Let it rest for 10 minutes—this pause lets the yeast awaken and bubble to life. Then gradually add the remaining flour and knead the dough for 5 to 7 minutes until it is smooth and elastic.
Step 2: First Rise
Transfer your dough to a greased bowl, cover it tightly with plastic wrap, and allow it to rise in a warm spot until it doubles in size, approximately 45 minutes. This is where the magic happens, and patience rewards you with delightfully fluffy rolls.
Step 3: Roll Out Dough and Add Filling
Once risen, gently punch down the dough to deflate it, then divide it into two equal portions. Roll each piece into a 14 by 10-inch rectangle on a floured surface. Spread room temperature butter evenly over each rectangle, and then sprinkle generously with a mixture of brown sugar and cinnamon for that perfect sweet and spicy filling.
Step 4: Shape and Slice Rolls
Starting from one long edge, carefully roll each rectangle jelly-roll style, keeping the roll tight and even. Slice each roll into 12 equal pieces using a sharp knife or dental floss for clean edges. Arrange these cut side down in two greased 13 by 9-inch baking pans, spreading them out so they have room to rise again.
Step 5: Second Rise and Bake
Cover the pans and let the rolls rise once more until almost doubled, about 20 minutes. Meanwhile, preheat your oven to 375°F. Just before baking, pour half a cup of warm heavy cream over each pan, ensuring the rolls stay luscious and moist as they bake. Bake for 25 to 30 minutes until a gorgeous golden brown hue appears and the kitchen smells heavenly.
Step 6: Make the Glaze and Finish
While the rolls bake, prepare the glaze by combining softened butter, powdered sugar, and vanilla extract in a bowl. Gradually add milk one tablespoon at a time until you reach the perfect glaze consistency—thick enough to cling, but still pourable. Once the rolls are warm from the oven, lather on this creamy glaze generously, and watch as it melts into every nook and cranny.
How to Serve Red Velvet Cinnamon Rolls Recipe
Garnishes
Enhance your cinnamon rolls by decorating with a dusting of cocoa powder or a sprinkle of finely chopped pecans for crunch. A few fresh raspberries make a fantastic tart pop that beautifully complements the red velvet’s subtle cocoa flavor.
Side Dishes
Serve these rolls alongside a hot cup of rich coffee, creamy chai tea, or freshly squeezed orange juice to balance the sweetness. If it’s breakfast or brunch, fresh fruit salad or a simple green salad can brighten the plate and elevate your meal.
Creative Ways to Present
Arrange the rolls in a single large circle on a serving platter and drizzle with glaze in a spiral pattern for an eye-catching centerpiece. Alternatively, slice and serve individually in cute cupcake liners for a grab-and-go party treat or gift.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your cinnamon rolls in an airtight container at room temperature for up to two days to retain their soft texture. For longer storage, refrigeration is best but be sure to warm before serving.
Freezing
These rolls freeze beautifully either before or after baking. Wrap tightly in plastic wrap and place in a freezer bag, where they’ll stay fresh for up to three months. Thaw overnight in the refrigerator for the best results.
Reheating
Reheat leftover rolls in the microwave for 20 to 30 seconds or in the oven at 350°F for about 10 minutes to refresh their soft, gooey charm. Adding a small splash of milk before warming helps maintain moisture.
FAQs
Can I make this Red Velvet Cinnamon Rolls Recipe without red food coloring?
Yes, but the signature vibrant red color will be less pronounced. The cake mix provides some color and flavor, but red food coloring truly enhances the traditional red velvet appearance everyone loves.
Is it possible to use active dry yeast instead of instant yeast?
You can, but you’ll need to proof it first by dissolving in warm milk with a bit of sugar and waiting for it to bubble before adding it to the dough. Instant yeast skips this step, which is why it’s a bit more convenient here.
Can I substitute the red velvet cake mix with cocoa powder and vinegar?
While you could try, the cake mix includes ingredients that add both flavor and tenderness, so the texture and taste may differ. The convenience and flavor depth of cake mix make it ideal for this recipe.
What’s the best way to ensure the rolls rise properly?
Make sure your milk temperature is warm to the touch but not hot, and give the dough enough time to double in size in a warm, draft-free environment. If your kitchen is cold, try placing the dough near a warm oven or on top of a warm appliance.
Can I add cream cheese to the glaze?
Absolutely! Cream cheese pairs wonderfully with red velvet flavor and adds richness to the glaze. Simply substitute some of the butter with softened cream cheese for a luscious, tangy finish.
Final Thoughts
There’s nothing quite like waking up to the smell of freshly baked cinnamon rolls, and this Red Velvet Cinnamon Rolls Recipe adds an exciting, beautiful twist to a classic favorite. Whether it’s for a special holiday, a cozy weekend brunch, or just because you deserve a treat, these rolls will not disappoint. Dive in, get your hands a little floury, and enjoy every sweet, cinnamon-scented bite with the people you love!
Print
Red Velvet Cinnamon Rolls Recipe
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 55 minutes
- Yield: 24 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Description
These Red Velvet Cinnamon Rolls offer a delicious twist on the classic cinnamon roll by incorporating red velvet cake mix into the dough, creating a tender, colorful, and flavorful treat. Soft, fluffy rolls are filled with a cinnamon-sugar mixture, baked to golden perfection, and topped with a creamy vanilla glaze, perfect for breakfast, brunch, or dessert.
Ingredients
Dough
- 2 cups warm milk (120° to 130°F)
- ½ cup melted butter
- 5½ cups all-purpose flour, divided
- 1 (15.25-oz) box red velvet cake mix
- 2 (0.25-oz) packages instant yeast
- 1 tsp red food coloring
Filling
- 1 cup butter, room temperature
- 1½ cups packed brown sugar
- 2 Tbsp cinnamon
Topping
- 1 cup heavy cream
- 6 Tbsp butter, room temperature
- 3 cups powdered sugar
- 1½ tsp vanilla extract
- 2 to 3 Tbsp milk
Instructions
- Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, combine warm milk, melted butter, 4 cups of flour, red velvet cake mix, red food coloring, and instant yeast. Mix until just combined, then let the mixture rest for 10 minutes to allow yeast activation.
- Knead the Dough: Add the remaining 1½ cups of flour gradually to the mixture and knead with the dough hook for 5 to 7 minutes until a smooth, elastic dough forms. Transfer the dough to a greased bowl, cover it with plastic wrap, and let it rise in a warm place until it has doubled in size, approximately 45 minutes.
- Shape the Dough: Once risen, punch down the dough to release the air. Divide it into two equal portions. On a lightly floured surface, roll each portion into a 14×10-inch rectangle using a rolling pin.
- Prepare the Filling: In a small bowl, combine the brown sugar and cinnamon thoroughly. Spread the room temperature butter evenly over each dough rectangle, then sprinkle the cinnamon sugar mixture generously over the buttered surfaces.
- Roll and Slice: Starting from one long side, tightly roll up each dough rectangle jelly-roll style, making sure the roll is snug and even. Using a dough cutter, sharp knife, or dental floss, slice each roll into 12 equal pieces for a total of 24 rolls.
- Second Rise: Arrange the sliced rolls cut side down into two greased 13×9-inch baking pans. Cover the pans and let the rolls rise again until nearly doubled in size, about 20 minutes.
- Prepare for Baking: Preheat your oven to 375ºF (190ºC). Before baking, pour ½ cup of warm heavy cream evenly over each pan of risen rolls to add moisture and richness during baking.
- Bake: Place the pans in the preheated oven and bake the rolls for 25 to 30 minutes, or until they turn golden brown and cooked through.
- Make the Glaze: While the rolls bake, combine the softened butter, powdered sugar, and vanilla extract in a medium bowl. Gradually add milk one tablespoon at a time, mixing well after each addition, until the glaze reaches your desired consistency.
- Glaze and Serve: When the rolls are freshly out of the oven and still warm, spread the vanilla glaze generously over the top. Serve warm for best texture and flavor.
Notes
- Ensure milk temperature is between 120°F to 130°F to activate yeast without killing it.
- Use room temperature butter for easy spreading and better incorporation in filling and glaze.
- You can substitute red food coloring with gel or natural alternatives to achieve the vibrant red color.
- Rolling and slicing the dough evenly ensures uniform baking and presentation.
- Warm cream poured before baking helps keep the rolls moist and tender.
- The glaze consistency can be adjusted with milk to your preference for a thicker or thinner topping.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week. Reheat gently before serving.
