Cinnamon rolls are a timeless treat, bringing cozy, bakery-style comfort into your home with their rich swirls of sweet cinnamon and soft, fluffy dough. But if you’re craving something a little more eye-catching and indulgent, these red velvet cinnamon rolls are a bold and beautiful variation that merges the best of both worlds. By incorporating a red velvet cake mix into the dough, you’re not only adding vibrant color, but also a hint of that classic cocoa flavor that defines red velvet desserts. The result? A stunning and delicious pastry that’s perfect for holidays, brunches, or when you just want to wow your guests.
These rolls may look fancy, but they’re easier to make than you’d think. With a soft, pillowy texture and a warm cinnamon swirl inside, each bite feels like a celebration. Topped with a sweet vanilla glaze, these rolls don’t just look bakery-worthy—they taste like it too. They’re great for make-ahead breakfast bakes or a sweet mid-day treat with coffee or tea. Whether you’re making them for Valentine’s Day, a birthday brunch, or a weekend splurge, these red velvet cinnamon rolls are bound to be a new favorite in your kitchen.
Red Velvet Cinnamon Rolls with Vanilla Glaze
Ingredients:
- 1 box red velvet cake mix (standard size)
- 2½ to 3 cups all-purpose flour
- 1 packet (¼ ounce) active dry yeast
- 1¼ cups warm water (between 120°F to 130°F)
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ cup melted butter
Vanilla Icing:
- 2 cups powdered sugar
- 2 tablespoons softened butter
- 1 teaspoon vanilla extract
- 3 to 5 tablespoons milk (adjust for consistency)
Servings: Makes 12 cinnamon rolls
Instructions:
- In a large bowl, combine the cake mix, 1 cup of flour, and yeast. Add the warm water and mix on medium speed for about 2 minutes.
- Gradually stir in the remaining flour until a soft, sticky dough forms.
- Turn the dough onto a floured surface and knead gently 6 to 8 times. Place it in a greased bowl, turning to coat. Cover and let rise in a warm area for about 2 hours, or until doubled in size.
- In a small bowl, mix together brown sugar and cinnamon. Set aside.
- Punch down the dough and roll it out into an 18×10-inch rectangle on a floured surface.
- Brush the surface with melted butter, leaving a ¼-inch margin around the edges. Sprinkle evenly with the cinnamon-sugar mixture.
- Starting with the long side, roll the dough into a log and pinch the seam to seal. Slice into 12 equal pieces.
- Arrange the rolls, cut-side up, in a greased 13×9-inch baking dish. Cover with a clean towel and let rise again for about 1 hour.
- Preheat oven to 350°F (175°C). Bake the rolls for 15 to 20 minutes or until puffed and lightly golden. Let them cool slightly.
- For the icing, whisk together the powdered sugar, butter, vanilla, and enough milk to create a drizzling consistency. Drizzle over warm rolls before serving.
Nutritional and Dietary Notes:
These red velvet cinnamon rolls are rich and indulgent, offering a generous dose of carbohydrates and sugars from the cake mix and icing. They also contain a modest amount of fat from butter and milk. While not ideal for those on low-carb or sugar-restricted diets, they can be enjoyed occasionally as part of a balanced lifestyle. For a lighter version, consider using a sugar-free cake mix, reducing the icing, or swapping out some ingredients for plant-based alternatives.
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