Go Back

Red Velvet Cinnamon Rolls

These Red Velvet Cinnamon Rolls are made with red velvet cake mix for a vibrant, tender dough swirled with cinnamon-sugar filling and drizzled with creamy vanilla icing. Perfect for holidays, brunch, or anytime you want to wow your guests.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings: 12
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Rolls
  • 1 package red velvet cake mix regular size
  • 2 1/2 to 3 cups all-purpose flour
  • 1 package 1/4 ounce active dry yeast
  • 1 1/4 cups warm water 110° to 115°
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter melted
  • Icing
  • 2 cups confectioners’ sugar
  • 2 tablespoons butter softened
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons 2% milk

Method
 

  1. Make the dough: In a large bowl, combine red velvet cake mix, 1 cup flour, and yeast. Add warm water and beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft, sticky dough.
  2. Knead and rise: Turn dough onto a lightly floured surface and knead gently 6–8 times. Place in a greased bowl, turning once to coat. Cover and let rise in a warm spot until doubled, about 2 hours.
  3. Prepare filling: In a small bowl, mix brown sugar and cinnamon.
  4. Shape rolls: Punch down dough and roll into an 18x10-inch rectangle. Brush with melted butter, leaving a 1/4-inch border. Sprinkle evenly with cinnamon-sugar mixture. Roll up tightly, jelly-roll style, starting from a long side. Pinch seam to seal.
  5. Cut and rise again: Cut into 12 slices and place cut-side up in a greased 13x9-inch baking pan. Cover with a kitchen towel and let rise until nearly doubled, about 1 hour.
  6. Bake: Preheat oven to 350°F (175°C). Bake for 15–20 minutes, until puffed and lightly browned. Cool slightly.
  7. Make icing: Beat confectioners’ sugar, butter, vanilla, and enough milk to reach a drizzling consistency.
  8. Finish: Drizzle icing generously over warm rolls and serve.

Notes

  • Active time: ~30 minutes
  • Passive time: ~2.5 hours (rising + baking)
  • If your kitchen is cool, let dough rise in a slightly warmed (but turned off) oven.
  • For richer flavor, add a tablespoon of cocoa powder to the filling mix.