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A top view of Red Velvet Cinnamon Rolls with a creamy topping on a white surface with crumbs scattered around.
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5 from 5 votes

Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls are a THING, and we're making them! And you're going to want to make them too after you read this post. Luscious Red Velvet dough, delicious cinnamon filling baked up perfectly, and of course the smooth and creamy frosting, make these Red Velvet Cinnamon Rolls your new favorite breakfast! Perfect for Christmas breakfast or Valentine's Day!
Prep Time20 minutes
Cook Time20 minutes
Rising Time2 hours
Total Time2 hours 40 minutes
Course: Dessert Recipes
Cuisine: American
Calories: 5224kcal
Author: Laura

Equipment

Ingredients

  • 1 packet or 2 1/4 teaspoons active yeaast
  • 1 cup warm water
  • 1 box red velvet cake mix
  • 1 teaspoon vanilla
  • 2.5 cups all-purpose flour
  • 1 Tablespoon vegetable oil
  • 2 Tablespoons unsalted butter
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon allspice

Cream Cheese Icing

  • 8 ounces whipped cream cheese
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1-2 Tablespoons milk or heavy cream

Instructions

  • to make the rolls: pour the yeast in the warm water and stir to combine let it rest 5-10 minutes
  • put the cake mix in the bowl of a stand mixer
  • when the yeast is done pour it over the cake mix, add the vanilla, and stir to combine using the dough hook
  • add a cup of the flour, and stir, then add the second cup of flour
  • stop and check your dough, if it's still very sticky add the last half cup of flour, run the machine to mix it in
    Red Velvet dough on a floured surface.
  • knead the dough 2-3 minutes or until a soft flexible dough is made
  • lightly grease a bowl with the vegetable oil, put the dough in and cover
  • let it rise two hours or until doubled in size
    A roll of red velvet dough, doubled in size after rising, sits in a glass bowl.
  • in the last 10 minutes preheat the oven to 350˚
  • and then prep the filling
  • melt the butter
  • mix the spices and brown sugar
  • when the dough has risen roll it out to a rectangle 24X12
    Rolling pin over a flattened piece of red velvet dough on a floured surface.
  • use a pastry brush to cover it with melted butter
    A red velvet dough rolled out on a surface with flour, a bowl of brown sugar, melted butter in a bowl, a pastry brush, and a rolling pin nearby.
  • sprinkle with spices and sugar
  • roll up from the short end
    Rolling up cinnamon roll dough.
  • cut into 12 rolls
    A slab of Red Velvet, being sliced with a knife on a white surface.
  • lay on a 9x13 baking pan
  • bake 15-20 minutes or until done
    Four red velvet cinnamon rolls with sugar dusting arranged on a light background.
  • while they bake make the icing: put the cream cheese and powdered sugar in the bowl of the stand mixer and beat smooth
  • drizzle in the vanilla and just enough milk to make a soft and fluffy icing, if you over do it on the milk, you can beat in extra powdered sugar
  • ice the buns while hot OR let them cool and then ice
    Freshly frosted red velvet cinnamon rolls on a tray.

Nutrition

Serving: 1g | Calories: 5224kcal | Carbohydrates: 939g | Protein: 59g | Fat: 152g | Saturated Fat: 45g | Polyunsaturated Fat: 46g | Monounsaturated Fat: 46g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 4058mg | Potassium: 2053mg | Fiber: 21g | Sugar: 536g | Vitamin A: 946IU | Vitamin C: 1mg | Calcium: 848mg | Iron: 35mg