Red Velvet Cinnamon Rolls – irresistibly delicious! Soft, sweet, and made with red velvet cake mix, they combine that classic cinnamon roll flavor with a rich hint of cocoa and a smooth vanilla glaze on top. Perfect for Christmas, Valentine’s Day, or whenever you want to impress with a little something extra.
Originally posted January 30, 2018
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Cake Mix Cinnamon Rolls
These Red velvet cinnamon rolls made with cake mix are crazy good. You get that soft, melt-in-your-mouth texture with a hint of cocoa from the red velvet that makes them taste a little extra special. The cinnamon and brown sugar filling is perfectly gooey and sweet, swirling through each bite for that classic cozy flavor. Then, when you drizzle on the vanilla glaze, it takes things to a whole new level of deliciousness. These rolls are super soft, a little cake-like, and full of flavor—a total treat for anyone who loves red velvet and cinnamon rolls together. Perfect for breakfast or just when you need something sweet!
How to Make Red Velvet Cinnamon Rolls
This recipe is easy to make with only a few simple ingredients. In the bowl of a stand mixer with a dough hook, combine warm milk, softened butter, flour, red velvet cake mix, red food coloring, and instant yeast. Mix until just combined, let it rest for 10 minutes, then add the remaining flour and knead for 5-7 minutes. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise until doubled.
Once risen, punch down the dough, divide it in half, and roll each portion into a 14×10-inch rectangle with a rolling pin. Spread butter over each rectangle, sprinkle with a brown sugar and cinnamon mixture, and roll up tightly. Slice each roll and place in greased baking pans. Cover and let rise until doubled.
Pour heavy cream over the rolls and bake in a preheated oven until golden brown. Finally, mix room temperature butter, powdered sugar, and vanilla with a bit of milk to make a glaze, then spread over the warm rolls before serving. Enjoy!
Helpful Tips & Frequently Asked Questions
- Use a thermometer to check the temperature of the milk – It needs to be between 120-130ºF to activate the yeast.
- You can use salted or unsalted butter.
- I use softened butter for the filling. You can substitute melted butter.
- I use brown sugar in the filling. You can substitute granulated sugar.
- Use a serrated knife or unflavored dental floss to cut the rolls.
- Can I use active dry yeast? Yes. If using active dry yeast, add it to the warm milk and let it proof for 5 to 10 minutes before adding it to the mixing bowl.
- Add sprinkles on top for Valentine’s Day or Christmas.
- I top the rolls with a quick vanilla glaze. Top them with cream cheese icing for a truly decadent treat!
- Can I freeze Cinnamon Rolls? Yes! Bake the rolls and cool completely. Cover the baking pan with plastic wrap and aluminum foil. Store in the freezer for up to four months.
- Thaw and reheat in the microwave.
- Store leftovers in an airtight container in the refrigerator.
What to Serve with Red Velvet Cinnamon Rolls
These cinnamon rolls are to-die-for. The vanilla frosting on top is the BEST! Serving red velvet cinnamon rolls on Valentine’s Day or Christmas makes for a show-stopping treat, adding a touch of sweetness and color to these special occasions.
- For Valentine’s Day, present the rolls on a platter with a sprinkle of powdered sugar and a few heart-shaped sprinkles for an extra festive flair. Pair with a mug of rich hot chocolate or a glass of pink milk to keep with the theme of love and warmth.
- For Christmas morning, the rolls’ red hue is perfect for the holiday spirit. You could even top them with a sprinkle of edible glitter or green sprinkles for a festive red-and-green touch. Set them out with a cozy hot cocoa bar or coffee station so everyone can help themselves to a warm roll while gathering around the table.
No matter the occasion, these red velvet rolls are bound to be a memorable, delicious highlight. Looking for more cinnamon roll recipes? Here are some popular recipes from the website:
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Red Velvet Cinnamon Rolls
Yield: 24 rolls
Red Velvet Cinnamon Rolls – irresistibly delicious Soft, sweet, and made with red velvet cake mix, they combine that classic cinnamon roll flavor with a rich hint of cocoa and a smooth vanilla glaze on top. Perfect for Christmas, Valentine’s Day, or whenever you want to impress with a little something extra.
For the dough:
- 2 cups warm milk (120° to 130°F)
- ½ cup melted butter
- 5½ cups all-purpose flour divided
- 1 (15.25-oz) box red velvet cake mix
- 2 (0.25-oz) packages instant yeast
- 1 tsp red food coloring
Dough
-
In the bowl of a stand mixer with a dough hook, combine warm milk, softened butter, 4 cups of flour, red velvet cake mix, red food coloring, and instant yeast. Mix until just combined, let it rest for 10 minutes, then add the remaining flour and knead for 5-7 minutes. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise until doubled, about 45 minutes.
-
Once risen, punch down the dough, divide it in half, and roll each portion into a 14×10-inch rectangle with a rolling pin.
Filling
-
Stir together brown sugar and cinnamon in a small bowl. Spread room temperature butter over each rectangle and sprinkle with cinnamon sugar mixture.
-
Starting with a long side, roll up the dough jelly-roll style, ensuring a tight and even roll. Use a dough cutter, sharp knife, or even dental floss for a clean cut, and slice the roll into 12 equal pieces. Arrange the slices cut side down in two greased 13×9-inch baking pans. Cover the pans and let the rolls rise until they’re almost doubled in size, about 20 minutes.
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Preheat the oven to 375ºF. Pour ½ cup of warm cream over each pan of risen rolls.
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Bake for 25-30 minutes, until golden brown.
Glaze
-
To make the glaze, combine the softened butter, powdered sugar, and vanilla in a medium bowl. Gradually add milk, one tablespoon at a time, until the glaze reaches your desired consistency. Spread over warm rolls.
- Use a thermometer to check the temperature of the milk – It needs to be between 120-130ºF to activate the yeast.
- You can use salted or unsalted butter.
- I use softened butter for the filling. You can substitute melted butter.
- I use brown sugar in the filling. You can substitute granulated sugar.
- Use a serrated knife or unflavored dental floss to cut the rolls.
- Can I use active dry yeast? Yes. If using active dry yeast, add it to the warm milk and let it proof for 5 to 10 minutes before adding it to the mixing bowl.
- Add sprinkles on top for Valentine’s Day or Christmas.
- I top the rolls with a quick vanilla glaze. Top them with cream cheese icing for a true decadent treat!
- Can I freeze Cinnamon Rolls? Yes! Bake the rolls and cool completely. Cover the baking pan with plastic wrap and aluminum foil. Store in the freezer for up to four months.
- Thaw and reheat in the microwave.
- Store leftovers in an airtight container in the refrigerator.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
