Red Velvet Cinnamon Rolls Recipe

Baked goods have the power to brighten up the mood thanks to a decadent combination of sweet and buttery goodness. Cinnamon rolls take it up a notch, wrapping you up in a hug thanks to their warm flavors. Jessica Morone, recipe developer and food photographer at Jess Loves Baking, goes a step further by creating a red velvet cinnamon roll. Unlike traditional red velvet cake recipes, you won't have to stain your hands with beets since Morone opts for a quick and easy box cake mix. 

If you thought the red velvet was enough to turn these into a culinary dream, the icing really enhances the whole dish. "My favorite part is the icing," Morone says. "It is so delicious that it takes these cinnamon rolls to the next level." That's right, she also provides a recipe for cream cheese icing which make these rolls that much more tempting. Follow Morone's suggestion when she says, "I think you can serve these whenever you want," and your day will be that much sweeter! Enough with the background, let's dive in to this recipe so that you can taste it for yourself.

Start by gathering up the ingredients you'll need for this recipe. Thanks to Morone's time-saving trick, no beets are required — only a box of red velvet cake mix. She uses Duncan Hines but you should find the same product available by Betty Crocker, or whatever brand you like best. Next, you'll also need all-purpose flour to fill out the bulk of the dough, as well as some instant yeast. Warm water between 105 F and 115 F is ideal to let the yeast do its job. You'll need some butter for the dough and again later when you're making the icing. 

As for the filling, it sticks to the classic combination of brown sugar and ground cinnamon. Onto the icing, you'll need the extra butter you set aside, cream cheese at room temperature, powdered sugar, vanilla extract, and a little bit of milk. It won't take long to make, and this icing is definitely worth the extra step!

Start off by preparing the dough in the bowl of a stand mixer with the dough hook attachment installed. First, pour in the red velvet cake mix, then add the instant yeast, all-purpose flour, and water. Then, knead the ingredients together until they form into a soft dough. "You want the dough to be tacky after mixing it, but not sticky," Morone explains. In case it is too sticky, she has a trick: "Add flour a tablespoon at a time until the dough pulls away from the sides of the bowl and is no longer sticky."

Once the dough reaches the right consistency, place it into a large, greased bowl. Cover it with plastic wrap or a tea towel and place the bowl somewhere warm to allow the dough to rise. You'll want to wait about 1 ½ hours, or until it has doubled in size, before moving on to the next step. 

Once the dough has doubled in size, it's time to roll it out. Make sure to lightly sprinkle some flour onto a clean surface to begin. Then, roll out the dough until it forms a 16x12-inch rectangle that is about ¼ inch thick. Now, combine the brown sugar and cinnamon into a small bowl and melt ¼ cup of butter. Using a pastry brush, spread the butter evenly across the surface of the dough. Then, sprinkle the cinnamon sugar over top, leaving ½ inch around the edges to make it easier to roll up.

Now that the filling is in, it's time to roll the dough up into a log shape. Start from the longer edge of the rectangle and slowly roll the dough until you get to the end. Here, pinch the seams closed tightly so that the cinnamon roll stays together. Then, using a sharp knife, cut the log into nine even slices. Lightly grease a 9x13-inch baking dish and transfer the rolls to the pan, leaving some space between each one for them to rise. Again, cover the pan and place it somewhere warm to allow the rolls to rise for a final 30 minutes. 

While the rolls are in their final rise session, preheat the oven to 350 F. Once the 30 minutes are up and the oven is hot, transfer the pan to the oven and bake the rolls for 22 to 25 minutes, or until the tops are lightly browned. During this time, combine the cream cheese, ¼ cup of butter, powdered sugar, vanilla extract, and the milk in a medium-sized bowl. Using an electric beater, mix the ingredients until they form a smooth and creamy mixture, which will soon serve as the icing on top of the cinnamon rolls.

Once the cinnamon rolls have cooked through, remove them from the oven and allow them to cool down for five to 10 minutes. Don't wait much longer before spreading the icing on top since the warm rolls will make the process easier. Leave the cinnamon rolls in the pan while you ice them and be sure to properly cover the tops — no skimping on icing! 

Serve these delicious red velvet cinnamon rolls warm either immediately or by reheating them individually in the microwave for 30 seconds, Morone explains. She recommends storing the leftovers in the fridge in the meantime. Her best tip? "I usually spread about ¾ of the icing on the rolls after baking and save the other ¼ in a bowl and when I reheat these individually I'll put even more icing on them." For a decidedly sweet start to the day, Morone notes that "they make a pretty impressive breakfast." Alternatively, they're great pretty much any time of the day and she adds, "I've also eaten these as a dessert and a snack."