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
Scale
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.
