How to make Red Velvet Cinnamon Rolls

If you’re searching for a sweet treat that combines the rich, velvety flavor of red velvet cake with the comforting warmth of cinnamon rolls, look no further. These Red Velvet Cinnamon Rolls are not only visually stunning but also decadently delicious. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is a must-try for anyone who loves a good homemade pastry.

Who This Recipe Is For

This recipe is perfect for those who enjoy experimenting in the kitchen and have a love for all things red velvet. Whether you’re making these for a special brunch, a holiday gathering, or simply as a weekend treat, these rolls are sure to impress. The unique combination of red velvet cake mix and classic cinnamon roll spices makes this recipe a standout. Plus, the vibrant red color adds a festive touch to any occasion.

Why You’ll Love This Recipe

• Easy to Make: Using a boxed red velvet cake mix streamlines the process, making these cinnamon rolls accessible even for novice bakers.
• Visually Appealing: The striking red color of the dough creates a beautiful contrast with the creamy white frosting.
• Delicious Flavor: The rich, chocolatey undertones of the red velvet pair perfectly with the warm spices of cinnamon, nutmeg, and allspice.
• Versatile: This recipe can easily be adapted to suit different tastes or dietary needs with a few simple swaps.

Kitchen Equipment You’ll Need

Before diving into the recipe, make sure you have the following kitchen equipment on hand:

• Large bowl
• Sheet pan or 9×13 baking dish
• Parchment paper
• Electric mixer with dough hook attachment
• Pastry brush
• Rolling pin

Ingredients

For the Dough:

• 1 box red velvet cake mix
• 2.5 cups all-purpose flour, split (1 cup + 1.5 cups)
• 1 pack of active dry yeast
• 1 cup warm water
• 1 tsp vanilla extract
• 1 tbsp olive or vegetable oil
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• ½ tsp allspice
• 2 tbsp melted butter

For the Whipped Cream Cheese Icing:

• 8 oz whipped cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp heavy cream or milk

Step-by-Step Directions

Making the Dough

1. Activate the Yeast: Begin by pouring the yeast into the warm water. Stir gently and let it sit for 4-5 minutes until it becomes frothy. This step is crucial as it activates the yeast, allowing the dough to rise properly.
2. Mix the Ingredients: In a large bowl, combine the activated yeast mixture with the red velvet cake mix. Mix until well combined. Gradually add 1 cup of all-purpose flour and continue mixing. Add the remaining 1.5 cups of flour, mixing until the dough comes together. If the dough is still sticky, add more flour until it’s smooth and elastic.
3. Knead the Dough: Lightly dust a surface with flour and knead the dough into a ball. This step helps develop the gluten, giving the rolls their chewy texture.
4. Let It Rise: Coat a large bowl with 1 tbsp of olive or vegetable oil. Place the dough ball in the bowl, cover it with a clean towel, and let it rise in a warm area for 2 hours or until it doubles in size.

Preparing the Filling

1. Mix the Spices: While the dough is rising, melt 2 tbsp of unsalted butter and mix the cinnamon, nutmeg, allspice, and brown sugar in a small bowl.
2. Roll Out the Dough: After the dough has risen, turn it out onto a lightly floured surface. Using a rolling pin, roll the dough out to a ¼-½ inch thickness.
3. Add the Filling: Brush the melted butter over the dough. Generously sprinkle the brown sugar and spice mixture over the entire surface of the dough.
4. Roll and Cut the Dough: Starting from the long edge, roll the dough tightly until you have a log. Cut the dough into 1 ½ inch slices and place the rolls into a prepared baking pan lined with parchment paper or sprayed with non-stick baking spray.
5. Second Rise: Cover the rolls with a clean towel or plastic wrap and let them rise for another 30 minutes or until they double in size.

Baking and Icing

1. Bake the Rolls: Preheat your oven to 350°F (175°C). Once the rolls have doubled in size, bake them for 15-20 minutes or until they are golden brown. Baking times may vary, so keep an eye on them.
2. Make the Icing: While the rolls are baking, prepare the whipped cream cheese icing. In a bowl, combine the whipped cream cheese, powdered sugar, vanilla extract, and heavy cream or milk. Using an electric mixer, beat the ingredients until the icing is thick and fluffy. If the icing is too runny, add more powdered sugar until you achieve the desired consistency.
3. Ice the Rolls: Once the rolls are out of the oven, allow them to cool slightly before spreading the icing generously over the top. The warm rolls will melt the icing slightly, creating a gooey, delicious topping.
4. Serve and Enjoy: Your Red Velvet Cinnamon Rolls are now ready to be served. Enjoy them warm for the best experience!

Tips and Tricks

• Dough Consistency: If your dough is too sticky, don’t be afraid to add more flour. The dough should be soft but not overly sticky to the touch.
• Make Ahead: You can prepare the dough the night before, let it rise, and store it in the refrigerator overnight. In the morning, let it come to room temperature before proceeding with the recipe.
• Icing Variations: For a tangier flavor, add a tablespoon of lemon juice to the icing. Alternatively, you can use a vanilla glaze if you prefer a simpler topping.

Storage Instructions

• Refrigeration: These cinnamon rolls will last up to 3 days in the refrigerator when stored in an airtight container. Reheat them in the microwave for 12-15 seconds before serving.
• Freezing: If you want to make a batch ahead of time, you can freeze the unbaked rolls. Simply place them in the freezer on a baking sheet until solid, then transfer them to a freezer-safe bag. When ready to bake, let them thaw in the refrigerator overnight and bake as directed.

FAQ

Can I use a different cake mix flavor?
Yes, you can experiment with different cake mix flavors like chocolate or vanilla for a twist on the traditional red velvet.

Can I make these rolls vegan?
Absolutely! Substitute the butter with a plant-based alternative, use almond or soy milk instead of heavy cream, and ensure your cake mix is vegan-friendly.

How do I prevent the rolls from drying out?
Be careful not to overbake the rolls, as this can cause them to dry out. Also, ensure they’re stored in an airtight container to keep them fresh.

These Red Velvet Cinnamon Rolls are a showstopper for any occasion. Their vibrant color and rich flavor make them a delightful treat that’s sure to impress. Whether you’re hosting a brunch, celebrating a special occasion, or simply indulging in a sweet treat, this recipe will not disappoint.

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PIN for Later

Red Velvet Cinnamon Rolls

This recipe for Red Velvet Cinnamon Rolls is simple to follow. These delicious Cake mix cinnamon rolls are great for brunch.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

rest time 2 hours hrs

Total Time 2 hours hrs 35 minutes mins

Servings: 12

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 box red velvet cake mix
• 2.5 cup all purpose flour split 1 cup + 1.5 cup
• 1 pack active dry yeast
• 1 cup warm water
• 1 tsp vanilla
• 1 tbsp olive or vegetable oil
• 1 tsp cinnamon
• ½ tsp ground nutmeg
• ½ tsp all spice
• 2 tbsp melted butter

Glaze Ingredients

• 8 oz whipped cream cheese
• 1 cup powdered sugar
• 1 tsp vanilla
• 1-2 tbsp heavy cream or milk

Equipment

• Large bowl
• Sheet pan or 9*13 baking dish
• Parchment Paper
• Electric Mixer with Dough Hook attachment
• Pastry Brush

Method

 

Make dough

1. Pour the yeast into the warm water and stir.  This will activate the yeast.  Stir and let sit 4-5 mins.
2. Add cake mix, yeast and water.  Mix until combined.
3. Add one cup all purpose flour.  Mix until combined.
4. Add second cup all purpose flour, mix until combined.
5. Stop mixing and feel the dough on the hook.  If it’s still really sticky on the hook and your fingers, add the ;ast ½ cup of flour and mix until incorporated.
6. Lightly dust a surface and kneed the dough into a ball shape.
7. Add 1 tbsp olive oil (or vegetable oil) to a bowl.
8. Place the dough in the bowl, cover with a towel in a warm area (near a stove) and allow to rise for 2 hours.
9. After two hours Melt the 2 tbsp of unsalted butter.
10. Mix spices and brown sugar.
11. Prepare a lined baking sheet with parchment paper or spray a 9*13 inch dish with non stick baking spray.
12. Turn dough out onto a lightly floured surface.  Using a rolling pin roll the dough out until it is about ¼-½ inch thick.
13. Brush melted butter on the dough.
14. Generously sprinkle the brown sugar and spice mix all over the dough.
15. Roll the dough from the long edge down to the other side.
16. Cut the dough into 1 ½ inch thickness slices and place the cut rolls into the prepared pan.
17. Cover with a clean towel or plastic wrap and let rise for another 30 mins or until doubled in size.
18. Preheat the oven to 350 degrees
19. Place the pan into the oven and bake for 15-20 mins.  Baking times may vary.
20. While the rolls are baking, make the whipped cream cheese icing.

Glaze Directions

1. Add all ingredients into a bowl.
2. Using an electric mixer, mix until combined.
3. Glaze icing should be thick and fluffy.  If it is runny, add more powdered sugar and beat until smooth,
4. When rolls are done spread generously with icing
5. Serve and Enjoy

Notes

Creamcheese should stand at room temp for a maximum of 6 hours.  These should be kept cool in a fridge in an air tight container.  
Rolls will last 3 days in fridge, 2 days uniced at room temperature.
These can be reheated in the microwave on 12-15 seconds.  I always recommend having extra icing on hand for those who may want extra.

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