Red Velvet Cinnamon Rolls

These delicious red velvet cinnamon rolls are a combo of two crowd favorites: red velvet and cinnamon rolls.            

Cinnamon rolls are addictive, I don’t have to tell you that! No matter the size, it is so good, you will finish it. Everything is good about it, but with cream cheese frosting is just heavenly, I can’t really accept any other frosting on my cinnamon rolls.

But, I am still open to experimenting with the dough, and I’ve been testing these puppies for upcoming Valentines (even though they work year-round) with my family-favorite red velvet flavor.           

Why You’ll Love This Recipe

• A big batch for the whole family!
• Freezer-friendly
• Easy recipe with a shortcut: I make the cinnamon rolls with a red velvet cake mix so I don’t have to use added coloring or make the dough completely from scratch.
• Iconic red velvet flavor: chocolatey and sweet, with a signature deep red coloring and airy squishy, and chewy texture.
• An ideal sweet treat for Valentine’s day for any cinnamon roll lovers.
• These red velvet rolls with their vibrant red color and tangy cream cheese frosting are loved for any special occasion.

Ingredients Notes

Cinnamon Rolls

• Instant yeast or active dry yeast too. I proof it with just warm water. Make sure the yeast is fresh.
• Red velvet cake mix will add colors and make the base for the dough. We will still enhance it though to make the rolls fluffy.
• All-purpose flour. You can also use bread flour or gluten-free flour.
• Cinnamon sugar mixture for filling: brown sugar, ground cinnamon, and unsalted butter. Butter is our secret helper. I use softened butter, but you can also microwave it for 10-15 sec (it will not melt completely) and brush it over the dough. Butter makes the filling stick, adds flavor, and keeps the dough from drying.

Frosting (Cream Cheese Icing) Ingredients

• Cream cheese. It takes around30 minutes to soften at room temperature, so take it out of the fridge enough time before making the frosting
• Unsalted Butter
• Confectioner’s sugar or powdered sugar
• Red heart sprinkles, optional

Kitchen Equipment

• 9×13 baking dish or baking pan
• Stand mixer with dough hook attachment and paddle attachment
• Kitchen towel
• Rolling pin

How To Make Red Velvet Cinnamon Rolls

1: Prepare The Dough And Let It Rise

1. Grease a 9×13 baking dish. You can additionally line it with parchment paper. Set aside.
2. Combine the warm water of 110F and yeast in a large bowl, allowing it to proof for 5 minutes. It should be foamy.
3. Once the yeast has been proofed, use a stand mixer to add the cake mix and the flour – mixing for 2 minutes on medium speed.
4. It is best to gradually add the flour, and once you add all the remaining flour, the dough should start forming a denser ball. If you have made some cinnamon rolls before, these may feel stickier, it is normal.
5. Cover with a kitchen towel and set a large mixing bowl in a warm place to rise for about 2 hours. It should double in size.

2: Spread Cinnamon Filling

1. Once the dough has risen, check that it is ready. If you lightly press and the dough springs back – you can roll it.
2. Place dough on a lightly floured surface and a large piece of plastic wrap and roll dough into a 16×12 rectangle (thickness around ¼-inch)
3. Combine sugar and cinnamon in a small bowl.
4. Spread the softened butter all over the dough stopping around half an inch (or max 1/4 inch) before the edges. Top with the cinnamon/sugar mixture. An offset spatula helps with spreading.
5. Roll up the dough, starting with the long side. Pinch seams to make sure they are sealed.
6. Slice in half, then continue slicing each portion of the dough in half until you have created 12 equal portions.

3: Bake Red Velvet Cinnamon Rolls

1. Place the rolls in the prepared greased pan. Cover and set aside for 1 hour to rise.
2. Preheat oven to 350 degrees F.
3. Bake for 18-20 minutes until the rolls are golden brown.
4. Allow the rolls to cool while you make the frosting.

4: Make The Cream Cheese Frosting

1. Whisk the softened cream cheese and butter together in a medium bowl.
2. Mix in the confectioner’s sugar until thick and creamy.
3. Spread the frosting over the baked cinnamon rolls and add the sprinkles.

How to Make Red Velvet Cinnamon Rolls Dough From Scratch

1. To make the cinnamon rolls without cake mix, you will need to mix the flour mixture from scratch.
2. Combine flour (all-purpose or bread flour) salt, baking powder, and cocoa powder. Alternatively, you can use the same yeast! Make sure to proof it though.
3. Whisk in water, red food coloring, butter, vanilla extract, and egg.
4. Combine all the ingredients, scraping the bowl occasionally, and let the dough rise.

Storage

Store cinnamon rolls in an airtight container for 1 day at room temperature or for 5 days in the fridge. Warm cinnamon rolls in a microwave-safe bowl for 8-10 seconds.

Freeze for up to 3 months in a freezer-safe bag tightly wrapped in a couple of layers of foil. Thaw overnight in the fridge and then bake till warmed up at 350F.

To make ahead, prepare the dough, cover it, let it rise, and then store covered in the fridge overnight or for up to 16 hrs.

Substitutions & Variations

• Red velvet cake mix adds color, but so can do red food coloring or healthy alternatives like beet juice or beetroot powder! However, it will mean that you need to make the cinnamon roll dough from scratch.
• Frosting. I am a cream cheese frosting fan, but you can also make frosting with milk, half and half, or heavy cream.
• Add-ons: cinnamon filling will benefit from chocolate chips, chopped nuts, and nut-based spread (like Nutella or homemade).

If you love this red velvet recipe, you’re going to love these other red velvet recipes too. Please click each link below to find the easy, printable recipe!

More Great Cinnamon Roll Recipes

Crescent Roll Cinnamon Rolls

Small Batch Cinnamon Rolls

Valentine Cinnamon Rolls

One-Hour Cinnamon Rolls

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