Red Velvet Cinnamon Rolls

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Red velvet cinnamon rolls are a delectable treat that combines the rich flavors of red velvet cake with the gooey, cinnamon-infused goodness of cinnamon rolls. These indulgent rolls are perfect for satisfying your sweet tooth, whether it be for breakfast, dessert, or a mid-day snack.

Red velvet is a classic cake flavor that is known for its deep, red hue, and velvety texture. It is typically made with a combination of cocoa powder, vinegar, and buttermilk, which work together to give the cake its unique flavor and texture. The addition of a generous amount of red food coloring also helps to give the cake its signature bright red color.

When it comes to making red velvet cinnamon rolls, the recipe typically starts with a basic cinnamon roll dough, which is then flavored with red velvet ingredients, such as cocoa powder, red food coloring, and buttermilk. The dough is rolled out, coated with cinnamon and sugar, and then rolled up and cut into individual rolls. The rolls are then baked until they are golden brown and topped with a rich and creamy cream cheese frosting.

While the process of making red velvet cinnamon rolls may seem a bit daunting, it is actually quite simple and straightforward. Here is a step-by-step guide to making your very own red velvet cinnamon rolls at home:


For the 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 (120° to 130°)
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted

For the Icing:

  • 2 cups confectioners’ sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons 2% milk


To make the cinnamon rolls, begin by combining the cake mix, yeast, and 1 cup of flour in a mixing bowl. Add water and beat the mixture at medium speed for 2 minutes. Gradually stir in enough flour to create a soft dough, which will be slightly sticky. Knead the dough gently on a lightly floured surface about 6-8 times, and then transfer it to a greased bowl. Turn the dough once to coat it with the grease, cover the bowl, and let it rise in a warm place until it has doubled in size, which usually takes around 2 hours.

While the dough is rising, mix the brown sugar and cinnamon in a separate bowl. After the dough has doubled in size, punch it down and roll it out on a lightly floured surface to create an 18×10-inch rectangle. Brush the melted butter over the dough, leaving a 1/4-inch border around the edges. Sprinkle the sugar mixture over the buttered dough, and then roll it up jelly-roll style, starting with one of the long sides. Pinch the seam to seal it, and cut the dough crosswise into 12 equal slices.

Place cut sides up in a greased 13×9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 350°. Bake until puffed and light brown, 15-20 minutes. Cool slightly. Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.


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