Description
Indulgent red velvet cinnamon rolls elevate classic breakfast pastries with rich cocoa and cream cheese glaze. Heavenly swirls of crimson dough promise a luxurious morning treat for passionate bakers seeking decadent comfort.
Ingredients
Scale
Base Ingredients:
- 1 package red velvet cake mix
- 2.5 to 3 cups all-purpose flour
- 1 package (0.25 ounces) active dry yeast
- 1.25 cups warm water
Filling Ingredients:
- 0.5 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 0.25 cup butter, melted
Topping Ingredients:
- 2 cups confectioners’ sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 3 to 5 tablespoons 2% milk
Instructions
- In a stand mixer fitted with a paddle attachment, blend cake mix, flour, and yeast. Pour warm water and mix on medium speed for 2 minutes until well combined.
- Gradually incorporate remaining flour to create a soft, tacky dough. Gently knead on a floured surface 6-8 times, then transfer to a greased bowl, rotating to coat. Cover and allow to rise in a warm environment for approximately 2 hours until volume doubles.
- Prepare the filling by whisking brown sugar and cinnamon together in a separate bowl.
- Deflate the risen dough and roll into an 18×10-inch rectangular shape on a floured surface. Distribute melted butter evenly across the surface, leaving a narrow border. Generously sprinkle the brown sugar-cinnamon mixture over the buttered area.
- Carefully roll the dough into a tight cylinder, pinching the seam to seal. Slice into 12 equal segments and position cut-side up in a greased 13×9-inch baking dish. Drape with a kitchen towel and permit a second rise for 1 hour.
- Heat oven to 350°F. Bake for 15-20 minutes until rolls are puffy and golden brown. Allow brief cooling.
- Craft the glaze by whipping confectioners’ sugar, butter, vanilla, and milk until reaching a smooth, drizzling consistency. Lavishly coat warm rolls, allowing icing to cascade over edges.
Notes
- Check water temperature carefully to activate yeast correctly without killing it.
- Use instant or rapid-rise yeast for faster and more reliable rising process.
- Ensure dough rises in draft-free, warm environment around 80-85°F for optimal texture.
- If dairy-free needed, substitute milk with almond or oat milk and use plant-based butter.
- Roll dough tightly and evenly to create consistent, uniform cinnamon rolls.
- Allow proper resting time between steps to develop rich flavor and soft texture.
- Room temperature ingredients help dough rise faster and more consistently.
- Store leftover rolls in airtight container at room temperature for 2-3 days.
- Warm rolls slightly before serving to restore soft, fresh-baked texture.
- Cream cheese frosting can be alternative topping for extra richness.
- Prep Time: 30 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg