My husband loves red velvet. And he loves cinnamon rolls. So when I saw a picture of Red Velvet Cinnamon Rolls online, I thought it was an amazing idea. However, the recipe that accompanied the picture was horrible. But never fear, I have the best cinnamon roll recipe in the world (And you don’t even want to know how many batches of rolls I made before I got this perfect). So, with a little tweaking, I developed these Red Velvet Cinnamon Rolls.
If you like red velvet, you have to check out the “Valentine’s Day & Red Velvet” page! Or try out “Layered Red Velvet and White Chocolate Cheesecake.”
I also have a Valentine’s Binder available in my Shopify store. It’s over 140 pages of activities, organization, decor, and more!
Red Velvet Cinnamon Rolls
Ingredients
Dough:
- 1/4 C. warm water ~110°
- 1 Tbsp. yeast
- 1 C. milk room temperature
- 1 large egg beaten
- 1/4 C. unsalted butter softened
- 1 Tbsp. granulated white sugar
- 4-5 C. all-purpose flour
- 1.5 oz. instant vanilla pudding powder
- 1/2 box red velvet cake mix
Filling:
- 3/4 stick unsalted butter softened
- 1 Tbsp. cinnamon
- 1 C. light brown sugar
Cinnamon Cream Cheese Frosting:
- 1/2 tsp. cinnamon
- 4 oz. cream cheese softened
- 1/4 C. unsalted butter softened
- 1/2 tsp. vanilla extract
- 1/2 Tbsp. milk
- 1 & 1/2 C. powdered sugar
Instructions
- Mise en place. Proof the yeast in water in small bowl.
- In stand mixer, mix milk, egg, butter, sugar, 4 cups of flour, pudding, and cake mix until well-mixed. Add yeast and mix until well-mixed and dough pliable. Add extra cup of flour if needed. The dough is going to be a little softer/cakier than regular cinnamon rolls. Don’t “over-flour”!
- On a floured surface, roll the dough out into 18” by 30” rectangle. Spread the softened butter over the dough. Mix brown sugar and cinnamon together; then sprinkle over dough, making sure to get up to the edges.
- Roll up starting at the long edge. Since the dough is a little “cakier” than normal rolls, might have to use a scraper if dough sticks. Cut into 12 rolls.
- Place rolls in greased 9” x 13” baking pan. Cover and let rise in a warm place 1 to 1 & 1/2 hrs. They won't rise as much as normal rolls…they will rise more as they bake.
- Bake at 350° for 15-20 min. or until toothpick comes out clean.
- For frosting, beat together cream cheese, butter, vanilla, and milk. Add powdered sugar and cinnamon, and whip until smooth. Spread on warm rolls and serve immediately.
Hi Thanks for stopping by my blog!! I still had cookies cause my granddaughter is a brownie!! Hey I would love for you to stop by again and share your stuff on My 2 Favorite Things Link Party…going on now!!
You’re welcome. (Would it be too much of a circular conversation to thank you for visiting me back? haha). Anyway…
I’ll hop on over right now and check out your link party.
And thanks for answering how there could possibly be leftover girl scout cookies anywhere!
OMG…these look so yummy and delectable! Found you on The Pretty Pintastic Party! Pinning!! I need these in my life! 🙂
Thanks for stopping by! I just hopped over to your site and saw the blender muffins. Going back to pin it in a minute; just wanted to respond before I forgot.
I just started “joining the party” two weeks ago, and have really enjoyed it so far. Do you regularly visit it?