If the craving for red velvet cake has ever hit you around breakfast time, then this recipe for red velvet cinnamon rolls is for you.
We’ve taken a beloved Southern cake recipe and reimagined it in the form of fluffy cinnamon rolls. These cinnamon rolls would be a stunning addition to your Christmas breakfast spread or Valentine’s Day dessert table, but we’re not here to dictate when you should make them.
This red velvet cinnamon rolls recipe checks all the boxes: chocolatey red velvet dough, tangy cream cheese icing, and a delicious cinnamon filling. The tang of the cream cheese icing is enhanced by the addition of buttermilk to the dough—our Southern spin on the recipe.
When it comes time to work with your dough, note that it will be a tad sticky, but working quickly and handling the dough as little as possible should keep the right consistency.
Try whipping the butter, cinnamon, and sugar altogether in a stand mixer to ensure everything is evenly incorporated before spreading it on the dough. Be sure to brush off excess flour after you roll the dough so the rolls aren’t coated in flour when you pull them from the oven.
You can achieve straight cuts on your rolls by using dental floss after the dough has been rolled.
For an even more decadent breakfast treat, you could replace the cinnamon-sugar filling with a hazelnut spread.
This recipe for red velvet cinnamon rolls is guaranteed to impress your friends and solidify your winning slot at the school bake sale.
1 box of red velvet cake mix just the regular size, darlin’
2 1/2 to 3 cups of good ol’ all-purpose flour
1 packet 1/4 oz of active dry yeast
1 1/4 cups warm water keep it between 120° and 130°, sugar
1/2 cup firmly packed brown sugar
1 tsp of ground cinnamon the good stuff!
1/4 cup melted butter I can’t resist that buttery goodness
For the icing:
2 cups powdered sugar
2 tbsp soft butter we don’t want any hard butter here, honey
1 tsp vanilla extract it’s all about that sweet aroma
3 to 5 tbsp 2% milk just enough to get the right consistency
In a mixing bowl, blend the cake mix, 1 cup flour, and yeast. Pour in the warm water and give it a good beating on medium speed for about 2 minutes. Gradually mix in the remaining flour until you’ve got a soft dough (it’s gonna be a bit sticky, but that’s alright!).
Lightly flour your countertop, and gently knead the dough 6-8 times. Place it in a greased bowl, making sure to grease the top as well. Now, let it rise in a warm spot until it doubles in size (about 2 hours). While you wait, grab another bowl and combine that brown sugar and cinnamon.
Time to punch down the dough! Turn it out onto your floured surface and roll it into an 18×10-inch rectangle. Brush on that delicious melted butter, leaving about 1/4-inch around the edges, then sprinkle the sugar-cinnamon mix all over.
Roll up the dough like a jelly roll, starting with the long side, and pinch the seam to seal it. Slice it into 12 even pieces and place them cut-side-up in a greased 13×9-inch baking pan. Cover it with a kitchen towel and let it rise in that warm spot until almost doubled (roughly 1 hour).
Preheat your oven to 350°. Bake the rolls until they’re puffed up and light brown (about 15-20 minutes). Let them cool just a bit.
In the meantime, whip up the icing by beating together the powdered sugar, butter, vanilla, and enough milk to achieve a smooth, drizzly consistency. Drizzle that heavenly icing over your warm rolls and dig in!