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Red Velvet Cinnamon Rolls

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Red Velvet Cinnamon Rolls are soft, thick, and have a cake-like texture that is then filled with a rich, delicious brown sugar, cinnamon, and chocolate filling that is baked to absolute perfection. Once baked these decadent red velvet cinnamon rolls are then slathered with a thick, sweet, cream cheese frosting. 

Red Velvet Cinnamon Rolls with frosting

Red Velvet Cinnamon Rolls

Homemade cinnamon rolls can be an all-day affair, but these red velvet cinnamon rolls are not! You are going to love how easy these are to make and the end result is absolutely delicious!

Thanks to these red velvet cake rolls made with cake mix you will be able to enjoy these in no time! They make for the perfect breakfast, snack, or dessert! 

Red Velvet Cinnamon Rolls

If you are a fan of red velvet then these red Velvet Cake Mix Cinnamon rolls and these Red Velvet Waffles are also a must!

Ingredients for velvet rolls

Dough: 

  • 1 c milk, warm
  • 1 ½ c water, warm
  • 1 ½ Tbs Active Dry yeast
  • 1 Tbs sugar
  • 5 c flour
  • 2 boxes red velvet cake mix
  • ¼ c butter, room temperature

Filling:

  • 1 c brown sugar
  • 3 Tbs cocoa
  • 1 ½ Tbs cinnamon
  • ½ c butter
Ingredients for Cream Cheese frosting

Frosting: 

  • 8 oz cream cheese
  • 1 c powdered sugar
  • ½ c butter, room temperature
  • ½ tsp salt
  • 1 ½ tsp vanilla extract
  • 2-3 Tbs milk

How to Make Red Velvet Cinnamon Rolls

  1. Whisk the milk, water, yeast and sugar together in the bowl of a stand mixer.
  2. Let stand for 5 minutes to proof the yeast.
  3. Once the yeast mixture is frothy, add in the flour and red velvet cake mixes.
  4. Stir together to somewhat combine the flour into the wet mixture.
  5. Use the dough hook to finish bringing the dough together.
  6. Knead for 1 minute before adding the butter.
  7. Continue kneading for 10 minutes to allow the gluten to develop.
  8. Once the dough is done kneading, cover with a damp towel and set in a warm place to rise for 1 hour or until the dough has doubled in size. 
  9. Once the dough has risen, prepare the filling.
  10. In a medium sized bowl, whisk together the brown sugar, cocoa and cinnamon. Set aside. 
  11. Turn the dough out onto a well floured surface.
  12. Roll out into a 27”x18” rectangle.
  13. Spread the butter over the entire surface of the dough.
  14. Sprinkle the filling over the butter.
  15. Roll the cake dough into a log.
  16. Use a sharp knife to slice off the ends before slicing 12-1 ¼” rolls.
  17. Place the rolls onto one or two large, prepared pan or Jelly roll pan.
  18. You can place these close together so that they rise up together or place them a few inches apart so that they rise slightly and spread out.
  19. Cover with a damp towel and place in a warm place until doubled about 30 minutes. 
  20. Preheat the oven to 350 F.
  21. Once the rolls have risen, place into the oven to bake for 45 minutes or until baked through.
  22. Once baked, remove from the oven and place onto a cooling rack to cool slightly while you make the frosting. 
  23. Add all of the frosting ingredients to the large bowl of a stand mixer fitted with a paddle attachment.
  24. Beat together on high speed for 2 minutes or until a smooth frosting has formed. Use a spoon or rubber spatula to spread frosting over the surface of the cinnamon rolls. 

Tips Tricks and FAQs

Adding Frosting to rolls
  • If you prefer you can swap out the brown sugar for granulated sugar in the frosting. 
  • If you want a thicker creamier frosting, use half and half instead of milk. 
  • Be sure to proof your yeast to ensure that it is still active. Let it proof with the warm water, sugar, and yeast mixture for about 5 minutes. If it is frothy it is ready to go, if it is not, throw it out and get a new container of yeast. 
  • Depending on where you live, it may change the amount of flour that is required. Do not be afraid to use more or less flour than what is stated in the recipe. You want your dough to be soft, elastic and a touch on the sticky side. 
  • You can add in chocolate chips or chopped nuts into the filling mixture if you would like. 

How to Store Red Velvet Cinnamon Rolls

Cinnamon rolls may be stored in an airtight container or baggie at room temp for 2 days or in the fridge for up to 4 days. 

Red Velvet Cinnamon Roll with cream cheese frosting

Can you freeze red velvet cinnamon rolls?

Yes, you can freeze these! Place them in your baking pan and then wrap them in a wrap and then wrap them in foil. Place in the freezer for up to 6 weeks. 

Let them thaw at room temperature and allow them to rise according to the recipe and then bake. 

Red Velvet cinnamon roll with a bite out of it

Reheating Instructions

You will want to reheat these individually for 20-30 seconds until warm. 

Can I use my homemade red velvet cake recipe?

Yes! You can use your own homemade red velvet cake recipe to make these cinnamon rolls. You just want to make sure that you only use the dry ingredients in the recipe. 

If you choose to do this, you will want to add the red food coloring into the water step of the cinnamon rolls. 

Red Velvet Cinnamon Rolls
Red Velvet cinnamon roll with a bite out of it

Red Velvet Cinnamon Rolls

Yield: 12
Prep Time: 1 hour 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes

Red Velvet Cinnamon Rolls are soft, thick, and have a cake-like texture that is then filled with a rich, delicious brown sugar, cinnamon, and chocolate filling that is baked to absolute perfection.

Ingredients

For the Dough

  • 1 c milk, warm
  • 1 ½ c water, warm
  • 1 ½ Tbs yeast
  • 1 Tbs sugar
  • 5 c flour
  • 2 boxes red velvet cake mix
  • ¼ c butter, room temperature
  • ½ c butter

For the Filling

  • Filling:
  • 1 c brown sugar
  • 3 Tbs cocoa
  • 1 ½ Tbs cinnamon
  • ½ c butter

For the Frosting

  • 8 oz cream cheese
  • 1 c powdered sugar
  • ½ c butter, room temperature
  • ½ tsp salt
  • 1 ½ tsp vanilla
  • 2-3 Tbs milk

Instructions


  1. Whisk the milk, water, yeast, and sugar together in the bowl of a stand mixer.
  2. Let stand for 5 minutes to proof the yeast.
  3. Once the yeast mixture is frothy, add in the flour and red velvet cake mixes.
  4. Stir together to somewhat combine the flour into the wet mixture.
  5. Use the dough hook to finish bringing the dough together.
  6. Knead for 1 minute before adding the butter.
  7. Continue kneading for 10 minutes to allow the gluten to develop.
  8. Once the dough is done kneading, cover with a damp towel and set in a warm place to rise for 1 hour or until the dough has doubled in size. 
  9. Once the dough has risen, prepare the filling.
  10. In a medium-sized bowl, whisk together the brown sugar, cocoa, and cinnamon. Set aside. 
  11. Turn the dough out onto a well-floured surface.
  12. Roll out into a 27”x18” rectangle.
  13. Spread the butter over the entire surface of the dough.
  14. Sprinkle the filling over the butter.
  15. Roll the cake dough into a log.
  16. Use a sharp knife to slice off the ends before slicing 12-1 ¼” rolls.
  17. Place the rolls onto one or two large, prepared pans or Jelly roll pans.
  18. You can place these close together so that they rise up together or place them a few inches apart so that they rise slightly and spread out.
  19. Cover with a damp towel and place in a warm place until doubled for about 30 minutes. 
  20. Preheat the oven to 350 F.
  21. Once the rolls have risen, place them into the oven to bake for 45 minutes or until baked through.
  22. Once baked, remove from the oven and place onto a cooling rack to cool slightly while you make the frosting. 
  23. Add all of the frosting ingredients to the large bowl of a stand mixer fitted with a paddle attachment.
  24. Beat together on high speed for 2 minutes or until a smooth frosting has formed. Use a spoon or rubber spatula to spread frosting over the surface of the cinnamon rolls. 
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 680Total Fat: 39gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 108mgSodium: 443mgCarbohydrates: 76gFiber: 3gSugar: 31gProtein: 9g

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