Description
Delightfully soft and sweet Red Velvet Cinnamon Rolls with a luscious cream cheese frosting, perfect for festive breakfasts or special occasions. These rolls combine the rich flavor of red velvet cake with the warm spice of cinnamon, finished with a smooth, creamy glaze and optional red heart sprinkles for a charming touch.
Ingredients
Scale
Dough
- 1 1/4 cups warm water
- 2 1/4 teaspoons instant yeast (one packet)
- 1 (15.25 ounce) box red velvet cake mix
- 2 1/2 cups all-purpose flour
- 1 tablespoon vegetable oil (or canola oil)
Filling
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup butter, softened
Frosting
- 4 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 4 cups powdered sugar
- 8-10 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- Red heart sprinkles (optional)
Instructions
- Bloom the yeast: In a large bowl, combine warm water and instant yeast. Let sit for 5 minutes until the yeast blooms and becomes frothy.
- Mix the dough ingredients: Add the red velvet cake mix and 2 cups of flour to the yeast mixture. Using an electric mixer, beat for 2 minutes until well combined.
- Add remaining flour: Gradually add the remaining 1/2 cup of flour (in two parts), mixing well. Brush the top of the dough mixture with vegetable oil to prevent drying.
- First rise: Cover the bowl with a towel and place in a warm area. Let the dough rise until doubled in size, approximately 2 hours.
- Roll out dough: On a lightly floured surface, roll the dough out into a roughly 16×12 inch rectangle.
- Prepare filling: In a small bowl, combine brown sugar and ground cinnamon thoroughly.
- Spread butter and sprinkle filling: Spread 1/4 cup softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the buttered surface.
- Roll up the dough: Starting from the long side, roll the dough tightly into a log shape.
- Cut rolls: Slice the rolled dough into 12 equal pieces using a sharp knife or dental floss.
- Arrange rolls: Place the cinnamon rolls cut side up in a greased 9×13 inch baking dish, leaving slight space between each.
- Second rise: Cover the dish with a towel and let the rolls rise for 1 hour until puffed and nearly doubled.
- Bake: Preheat oven to 350°F (175°C). Bake the rolls for 25 minutes or until lightly golden and cooked through.
- Make frosting: While the rolls bake, beat together cream cheese and 6 tablespoons softened butter until smooth. Gradually add powdered sugar, then vanilla extract, and enough milk (8-10 tablespoons) to reach desired frosting consistency.
- Frost and garnish: Spread the cream cheese frosting over the warm rolls immediately after baking. Sprinkle with red heart sprinkles if desired.
Notes
- Ensure water is warm but not hot when activating yeast to avoid killing it.
- Rolling the dough tightly helps create well-defined rolls with flaky layers.
- For best results, allow both rises to complete fully for light, fluffy rolls.
- Use a sharp knife or floss to slice rolls cleanly without squashing.
- You can substitute vegetable oil with melted butter for a richer flavor in the dough.
- Adjust milk in frosting for thicker or thinner consistency depending on preference.
- Red heart sprinkles add a festive look but are optional.
