Decadent Red Velvet Rolls

This red velvet cinnamon roll recipe transforms a beloved dessert into breakfast-worthy indulgence. The vibrant red dough wrapped around a cinnamon-sugar filling and topped with creamy vanilla icing creates the perfect marriage between cake and cinnamon roll.

I first made these for a Valentine's Day brunch, and my family was speechless. The looks on their faces when I brought out these bright red spirals has made this my go-to recipe for making any morning feel like a celebration.

Ingredients

• Red velvet cake mix creates the signature color and flavor without measuring multiple ingredients or food coloring
• All purpose flour provides structure to transform cake mix into proper bread dough
• Active dry yeast brings the essential rise and fluffy texture to these rolls
• Warm water activates the yeast, aim for the specified temperature for best results
• Brown sugar adds a rich molasses note to the filling that white sugar simply cannot match
• Ground cinnamon provides the classic warm spice element, use fresh for best flavor
• Butter enriches both the filling and icing, adding necessary richness
• Confectioners sugar creates a smooth, lump free icing
• Vanilla extract balances the sweetness with aromatic depth

Step-by-Step Instructions

Mix the Base Dough

Combine the cake mix, 1 cup of flour, and yeast in a large bowl. Add warm water and beat for 2 minutes on medium speed. This activates the yeast and begins developing gluten. Gradually stir in remaining flour until you achieve a soft, sticky dough consistency.

Knead and First Rise

Turn dough onto a lightly floured surface and knead gently 6-8 times, just enough to form a smooth ball without overworking. Place in a greased bowl, turn once to coat, cover, and let rise in a warm spot for about 2 hours until doubled in size. This slow rise develops flavor and texture.

Prepare Filling

While dough rises, mix brown sugar and cinnamon in a bowl until completely combined. This simple mixture will create the classic cinnamon roll swirl and caramelized bottom.

Roll and Fill

Punch down risen dough to release air bubbles. On a floured surface, roll dough into an 18x10 inch rectangle. Brush with melted butter, leaving a small border, then sprinkle evenly with the cinnamon sugar mixture, pressing lightly to adhere.

Shape and Second Rise

Roll the dough tightly from the long edge, pinching the seam closed. Cut into 12 even slices and arrange in a greased 13x9 baking pan. Cover with a kitchen towel and let rise until nearly doubled, about 1 hour.

Bake to Perfection

Bake in a preheated 350°F oven for 15-20 minutes until puffed and light brown. The rolls should spring back when lightly touched but still remain soft.

Ice While Warm

Beat confectioners sugar, butter, vanilla and enough milk to achieve a drizzling consistency. Pour over the rolls while still warm so the icing partially melts into the crevices for maximum flavor infusion.

Bookmark

The brown sugar in the filling is my secret weapon in these rolls. While many recipes call for granulated sugar, the molasses content in brown sugar melts into a caramel like consistency that creates pockets of gooey goodness between the layers of dough. My grandmother taught me this trick, and I have never gone back to white sugar in my cinnamon rolls.

Make Ahead Options

These rolls can be prepared through the shaping step, then covered and refrigerated overnight. In the morning, allow them to come to room temperature for about 30 minutes before baking. This makes them perfect for holiday mornings when you want to minimize kitchen time and maximize family time. The cold fermentation in the refrigerator actually enhances the flavor complexity of the dough.

Flavor Variations

While traditional cinnamon filling works beautifully with the red velvet base, you can customize these rolls in countless ways. Adding mini chocolate chips to the filling creates a more authentic red velvet experience. For a cream cheese twist, replace half the butter in the icing with softened cream cheese. During holiday seasons, add orange zest to the dough and dried cranberries to the filling for a festive twist that complements the red color.

Serving Suggestions

These red velvet cinnamon rolls create a stunning centerpiece for any brunch table. Serve them slightly warm alongside a cream cheese fruit dip and fresh berries to balance the sweetness. For an extra special presentation, dust the serving platter with cocoa powder before arranging the rolls. These are particularly appropriate for Valentine's Day, Christmas morning, or any occasion where you want to impress guests with minimal effort.

The Origin Story

While traditional cinnamon rolls have Scandinavian roots, these red velvet versions reflect American innovation. Red velvet cake became popular in the 1940s when bakers used red food coloring to enhance the natural reaction between cocoa powder and acidic ingredients. By combining this beloved cake flavor with the cinnamon roll format, this recipe bridges two classic treats into one unforgettable breakfast indulgence that preserves the best elements of both traditions.

Recipe Q&A

→ Can I make these red velvet cinnamon rolls ahead of time?

Yes! You can prepare the dough and assemble the rolls the night before, then refrigerate overnight. In the morning, let them come to room temperature for about 30 minutes before baking. Alternatively, you can fully bake them, cool completely, and freeze for up to 1 month. Thaw and warm before serving.

→ What if I don't have red velvet cake mix?

You can substitute with regular white or vanilla cake mix and add 2-3 tablespoons of unsweetened cocoa powder plus 1-2 tablespoons of red food coloring to achieve the classic red velvet color and flavor.

→ Can I add cream cheese to the icing?

Absolutely! For a more authentic red velvet experience, replace half the butter with 4 oz of softened cream cheese in the icing recipe. This creates a tangy cream cheese frosting that pairs beautifully with the rolls.

→ Why did my dough take longer to rise?

Rising time depends on the temperature of your kitchen. If your space is cooler, it may take longer than the indicated 2 hours. For best results, place the dough in a warm, draft-free area around 75-80°F. You can also create a warm environment by placing the bowl near a preheating oven.

→ How do I know when the rolls are fully baked?

The rolls should appear puffed and light brown on top. You can also insert a toothpick into the center roll - it should come out clean or with a few moist crumbs, but not wet dough. The internal temperature should reach about 190°F if you're using a thermometer.

→ Can I add other fillings to these rolls?

Yes! Try adding chopped pecans, mini chocolate chips, or even a layer of cream cheese filling (4oz cream cheese mixed with 1/4 cup sugar and 1/2 tsp vanilla) before sprinkling the cinnamon-sugar mixture.