From Cake Mix to Cinnamon Rolls: Quick Red Velvet Rolls Recipe

Red Velvet Cinnamon Rolls: The Ultimate Red Velvet Breakfast Treat

Experience the perfect fusion of red velvet richness and classic cinnamon swirl with these indulgent cinnamon rolls. Vibrant dough spirals, enriched with cocoa and warming spices, are finished with a luscious cream cheese icing for a morning treat that feels like a celebration.

Rooted in Southern baking traditions, this twist on the beloved Red Velvet Cake recipe marries tangy cocoa notes with a buttery pastry base. Each roll offers a tender crumb, a hint of cocoa acidity, and the sweet warmth of cinnamon—creating a visually striking, ultra-moist pastry.

In the upcoming sections—Ingredients Breakdown & Substitutions, Step 1: Mixing and Kneading the Dough, and Step 2: Preparing the Cinnamon Filling—you’ll find detailed tips and SEO-focused techniques for perfect rising, seamless kneading, and evenly distributed filling. For inspiration on presentation and finger-food style plating, browse our Easy Red Velvet Cinnamon Rolls board or pin ideas from Cream Cheese Icing Inspirations to elevate your bake.

The Charm of Red Velvet Color and Flavor

Red velvet cinnamon rolls stand out for their striking hue and sophisticated taste. Originating in Southern kitchens and now a brunch favorite, the deep red dough offers a subtle cocoa tang that’s perfectly balanced by a hint of vinegar and food coloring interaction. Warming cinnamon spirals through each roll, adding comforting spice to the classic pastry format.

• Vivid Visual Appeal: Cocoa’s natural pigments (anthocyanins) react to acidity for that iconic red shade.

• Textural Harmony: Proper yeast activation and dough elasticity deliver consistent rise and a tender, moist crumb.

• Flavor Contrast: The mild tartness of cocoa complements the sweetness of cream cheese icing, while cinnamon provides an inviting aroma.

Delve into the Ingredients Breakdown & Substitutions section to master these science-backed techniques and ensure every swirl is as vibrant as it is delicious.

Ingredients Breakdown & Substitutions

Master the art of red velvet cinnamon roll dough by understanding each component’s purpose:

• All-Purpose Flour (3¼ cups / 400 g): Provides structure and chew—look for unbleached flour for best rise.

• Active Dry Yeast (2¼ tsp): Fuels the dough’s lift. Ensure it’s fresh by proofing in warm liquid before mixing.

• Warm Milk (½ cup at 110 °F / 43 °C): Activates yeast and hydrates the flour for a tender crumb.

• Granulated Sugar (¼ cup) & Light Brown Sugar (¼ cup): Sweeten the dough and feed the yeast, while brown sugar adds moisture and subtle caramel notes.

• Unsalted Butter (2 Tbsp, melted): Enriches the dough—melt and cool slightly to preserve yeast activity.

• Large Egg (1, room temperature): Binds ingredients and contributes to a rich, tender texture.

• Unsweetened Cocoa Powder (2 Tbsp): Delivers the classic cocoa tang and helps develop that signature red hue.

• Red Food Coloring (1 Tbsp): Intensifies color; opt for gel or liquid paste for vivid swirls.

• Salt (½ tsp): Balances sweetness and strengthens gluten structure.

Filling Ingredients

• Granulated Sugar (¼ cup) & Light Brown Sugar (¼ cup): Create the sweet cinnamon core.

• Ground Cinnamon (1 Tbsp): Infuses warm, aromatic spice.

• Softened Butter (3 Tbsp): Acts as a flavor carrier and helps the filling cling to the dough.

Cream Cheese Icing

• Cream Cheese, Butter, Vanilla, Powdered Sugar: Combine for a smooth, tangy glaze that complements the spicy-sweet rolls.

Smart Substitutions

• Dairy-Free / Vegan: Replace milk with plant-based milk, use a flax “egg” instead of the egg, and swap cream cheese for coconut-based alternatives.

• Sugar Swaps: Try coconut sugar for the dough or explore powdered sugar guidelines to lighten the icing’s sweetness.

• Yeast Alternatives: Instant yeast can be used in equal measure—skip the proofing step and mix directly with your dry ingredients.

For mixing and kneading tips, head to Step 1: Mixing and Kneading the Dough, where we cover ideal dough temperature, gluten development, and troubleshooting for a consistent rise every time.

Proofing & Baking Techniques

After shaping, allow the rolls to proof a second time in a warm, draft-free spot until nearly doubled in size (30–45 minutes). Proper proofing develops airy, tender swirls and ensures even rise.

Preheat your oven to 350 °F (175 °C), placing the rack in the center for uniform heat distribution. Slide the pan in and bake for 20–25 minutes, or until edges turn lightly golden. Avoid overbaking to preserve moisture; dough should spring back slightly when touched.

For consistent results, rotate the pan halfway through baking. If the tops brown too quickly, tent loosely with foil. Once baked, let the rolls rest in the pan for 10 minutes to stabilize structure. These targeted methods guarantee a flawless crumb and vibrant red velvet hue in each swirl.

Crafting the Perfect Cream Cheese Icing

While the rolls rest, prepare the cream cheese icing to achieve a velvety finish. In a medium bowl, beat together:

• 4 oz softened cream cheese

• 3 Tbsp softened butter

• 1 tsp vanilla extract

Gradually add 1 – 1½ cups powdered sugar (learn more) until the mixture is smooth and thick.

Spread the icing over warm rolls so it melts into the spirals, highlighting the cocoa tang and spiced filling. For design inspiration, revisit the Cream Cheese Icing Ideas board to experiment with piping techniques and decorative swirls.

Variations & Flavor Enhancements

Customize your red velvet rolls with inventive twists that cater to every palate:

• Chocolate-Chip Infusion: Fold mini white- or dark-chocolate chips into the filling for extra richness.

• Nutty Crunch: Sprinkle chopped pecans or walnuts after rolling for texture.

• Spiced Elegance: Add a pinch of nutmeg, cardamom, or pumpkin pie spice to the cinnamon mix for warm complexity.

• Pull-Apart Tray Bake: Arrange rolls touching in a cast-iron skillet for a communal, shareable presentation.

These simple adaptations amp up flavor profiles and suit seasonal themes, keeping the core velvety texture intact.

Serving Suggestions & Presentation

Elevate your breakfast pastry with thoughtful plating and pairings:

• Garnish with fresh berries or edible flowers for color contrast.

• Drizzle leftover icing in zigzags for a bakery-style finish.

• Serve alongside a frothy latte, hot cocoa, or sparkling mimosa for brunch flair.

• Present on a wooden board or in a white ceramic dish to accentuate the red velvet hue.

These styling tips turn homemade rolls into an eye-catching centerpiece.

Storage, Reheating & Make-Ahead Tips

Keep rolls fresh by storing in an airtight container at room temperature for up to two days. For longer storage, freeze baked or unbaked rolls in sealed bags for up to one month.

• Reheating Baked Rolls: Warm in a 300 °F oven for 5–8 minutes or microwave with a damp paper towel for 20 seconds to revive softness.

• Proofing After Freeze: Thaw unbaked rolls overnight in the fridge, then allow a second rise before baking.

These strategies ensure your velvet swirls stay tender and flavorful.

Conclusion & Call to Action

Mastering these 45-minute red velvet cinnamon rolls delivers show-stopping results—vivid color, tender crumb, and swirls of spiced sweetness. Share your creations on social media, tag your photos with the hashtag #RedVelvetRolls, and inspire others to bake along.

Don’t forget to save this recipe to your favorites and subscribe for more decadent pastry ideas.

Cinnamon Roll FAQs

Can I replace measured dry ingredients with cake mix?
Yes—swap in a red velvet cake mix for the flour, cocoa, sugar, and coloring. Just follow the package’s liquid ratio guidelines to keep your dough consistency on point.

Why didn’t my rolls rise properly?
Common issues include underproofing, inactive yeast, or a too-cold environment. Make sure your yeast is bubbly before mixing, let the dough rest in a warm spot, and use room-temperature ingredients.

How can I prevent the filling from leaking out?
Chill the cinnamon-sugar paste for a few minutes before spreading, and press the roll seams firmly to seal in the filling.

What’s the best way to achieve even dough tinting?
Blend red food coloring into the wet ingredients first, then knead until the color is uniform—avoid overworking the gluten to maintain a tender crumb.

Can I prepare these rolls in advance for an event?
Absolutely—assemble the rolls in the pan, cover, and refrigerate overnight. Before baking, allow a full second rise so they bake up fluffy and fresh.

From Cake Mix to Cinnamon Rolls: Quick Red Velvet Rolls Recipe

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Experience the magic of red velvet cinnamon rolls—a strikingly red, cocoa-infused dough rolled around a warm cinnamon-sugar core, then draped in silky cream cheese frosting. In under an hour, these bakery-style treats deliver tender crumb, spiced sweetness, and that signature festive hue, perfect for holiday mornings or weekend indulgence.

• Author: Clara

Ingredients

Scale 1x2x3x

• For the dough:
• 3 ¼ cups (400 g) all-purpose flour, plus extra for dusting
• 2 ¼ tsp (1 packet) active dry yeast
• ½ cup (120 ml) warm milk (110 °F/43 °C)
• ¼ cup (50 g) granulated sugar
• ¼ cup (50 g) packed light brown sugar
• 2 Tbsp unsalted butter, melted and cooled
• 1 large egg, room temperature
• 2 Tbsp unsweetened cocoa powder
• 1 Tbsp red food coloring
• ½ tsp salt
• For the filling:
• ¼ cup (50 g) granulated sugar
• ¼ cup (50 g) packed light brown sugar
• 1 Tbsp ground cinnamon
• 3 Tbsp unsalted butter, softened to spreadable consistency
• For the cream cheese icing:
• 4 oz (113 g) cream cheese, softened
• 3 Tbsp unsalted butter, softened
• 1 tsp vanilla extracta
• 1–1 ½ cups (120–180 g) powdered sugar, sifted

Instructions

Begin by proofing the yeast: stir the warm milk and a pinch of the granulated sugar together, sprinkle the yeast over the top, and let it sit until foamy (about 5–7 minutes). While the yeast wakes, whisk together flour, cocoa powder, red food coloring, remaining granulated sugar, brown sugar, and salt in a large bowl.

Once the yeast is foamy, add it to the dry ingredients along with the melted butter and the egg. Stir until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for about 6–8 minutes, until smooth and elastic. Alternatively, use a stand mixer with the dough hook attachment on medium speed for the same amount of time.

Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm spot until doubled in size, about 1 to 1¼ hours. Meanwhile, mix the filling sugars and cinnamon in a small bowl.

When the dough has risen, punch it down gently and roll it out on a floured surface into a 12×18-inch rectangle. Spread the softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture in an even layer.

Starting at the long edge, roll the dough tightly into a log. Pinch the seam to seal, then cut the log into 12 even rolls (about 1½ inches thick each). Arrange the rolls cut-side up in a 9×13-inch baking pan lightly greased, leaving a little space between each.

Cover the pan with a towel and let the rolls rise a second time until nearly doubled, about 30–45 minutes. While they’re finishing their rise, preheat the oven to 350 °F (175 °C).

Bake the rolls for 20–25 minutes, until puffed and just beginning to turn golden at the edges. Remove from the oven and let them cool in the pan for 10 minutes.

While the rolls rest, beat together cream cheese, butter, vanilla, and powdered sugar until smooth and thick. Spread the icing over the warm rolls so it melts into the swirls.

 

 

 

 

Notes

• Room-Temperature Ingredients: Ensure egg, butter, and cream cheese are softened for smooth blending and even rise.

• Yeast Activation: Use water or milk at 110 °F (43 °C); hotter liquids can kill yeast.

• Color Consistency: Gel-based red food coloring disperses more evenly than liquid varieties.

• Rolling Tips: Rotate the dough 90° between rolls for uniform spiral shapes.

• Icing Texture: Adjust powdered sugar quantity to achieve either a pourable glaze or spreadable frosting.

• Storage Advice: Store cooled, iced rolls loosely covered to prevent condensation buildup.

• Freezing Method: Flash-freeze individual rolls on a baking sheet, then transfer to airtight bags to maintain shape.

• Reheat Instructions: Warm frozen or refrigerated rolls in a covered dish at 300 °F (150 °C) for 8–10 minutes before icing.