Decadent Red Velvet Cinnamon Rolls You Can’t Resist

These Red Velvet Cinnamon Rolls are the best of both worlds: the rich flavor of red velvet and the gooey goodness of cinnamon rolls. Topped with a creamy white chocolate glaze, they’re perfect for breakfast, dessert, or anything in between.

Red Velvet Cinnamon Rolls

I just love everything red velvet, like my red velvet cheesecake, red velvet cookie cake, red velvet fudge bars, and red velvet pie.

Last year, I decided to whip up a batch of delicious red velvet cinnamon rolls to share with our homeschool group friends.

There’s just something special about baking with your kids, especially when it’s for a special occasion like a Valentine’s homeschool party.

Let me tell you, everyone went nuts!

As these red velvet rolls baked to a beautiful golden brown, the kids couldn’t wait to drizzle the creamy white chocolate glaze on top. (I might’ve caught them eating spoonfuls of it straight from the bowl!)

I served these homemade cinnamon rolls on a pretty platter at the party, and they were a huge hit.

Everyone loved the vibrant red color and sweet, gooey center. These red velvet cinnamon buns were so easy to make, and they looked to perfect on the dessert table!

Why You’ll Love My Red Velvet Cinnamon Rolls

• Perfect for Valentine’s Day: These delicious red velvet cinnamon rolls are the ultimate special breakfast or dessert. The classic red color makes them a favorite choice for a Valentine’s Day treat.
• Easy to Make: Using a boxed cake mix as the base for the red velvet dough saves lots of time.
• Irresistible Flavor: The combination of the cinnamon filling, brown sugar, and the rich sweetness of white chocolate glaze gives these rolls a flavor that’s out of this world. It’s like a cross between classic cinnamon rolls and your favorite red velvet cake.
• Soft and Gooey Perfection: Thanks to the fluffy red velvet cinnamon roll dough, these rolls come out perfectly soft. The golden edges and gooey centers make taste so amazing, y’all!
• Great for Any Occasion: While these are perfect for Valentine’s Day, they’re just as fun to serve on Christmas morning or for a weekend brunch.

Red Velvet Cinnamon Rolls Ingredients

• Box of Red Velvet Cake Mix: To make this recipe quick and easy, I use a boxed red velvet cake mix as the base.
• Flour: All-purpose flour combines with the cake mix to form the dough. You’ll also use a bit of extra flour to keep the dough from sticking when you’re rolling it out too.
• Warm Water: The warm water activates the active dry yeast and gets the dough to rise.
• Active Dry Yeast: Yeast is what makes the dough puff up during its rise time and gives you the light, airy texture that’s perfect for homemade cinnamon rolls.
• Cooking Spray: You’ll use this to grease your bowl so the dough doesn’t stick while it’s rising.
• Softened Butter: The softened butter spreads easily over the dough and mixes perfectly with the brown sugar to make a deliciously gooey filling.
• Brown Sugar: This adds a deep, caramel-like sweetness to the cinnamon filling.
• Cinnamon: Cinnamon gives these rolls their classic flavors.
• White Chocolate Chips: Instead of traditional cream cheese frosting, these rolls are topped with a white chocolate glaze made from the chocolate chips.
• Heavy Whipping Cream: Mixing this with the white chocolate creates a rich and creamy glaze.

You’ll also need a 9-inch baking pan and a rolling pin to roll them out.

How to Make Red Velvet Cinnamon Rolls

Making these delicious red velvet cinnamon rolls is easier than you’d think. Follow these simple steps, and you’ll have a batch of sweet, soft rolls ready in no time!

Activate the Yeast: In a small bowl, mix the active dry yeast with warm water. Let it sit until it becomes foamy.

Combine the Dry Ingredients: In a large mixing bowl, sift together the red velvet cake mix and flour mixture.

Make the Dough: Add the yeast mixture to the dry ingredients in the bowl of a stand mixer. Using the dough hook attachment, mix on medium speed until everything is combined.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead it by hand. Once smooth, roll it into a ball.

Let the Dough Rise: Spray a greased bowl with cooking spray, place the dough inside, and cover it with a towel or plastic wrap. Let it rest in a warm place for one hour, or until it doubles in size.

Prepare the Cinnamon Filling: While the dough is rising, mix the softened butter, brown sugar, and cinnamon in a bowl. Beat on high speed until smooth.

Roll Out the Dough: Once the dough has risen, punch it down in the center and knead it a second time. Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.

Add the Filling: Spread the cinnamon filling evenly over the dough, covering it edge to edge.

Roll and Slice: Roll the dough tightly from one long edge to the other. Use a sharp knife or unflavored dental floss to cut the roll into equal pieces, about 1 inch thick.

Bake the Rolls: Place the rolls into a greased 9-inch baking pan. Bake in a 350°F oven for 15 to 20 minutes, until the tops are golden brown.

Make the White Chocolate Glaze: In a microwave-safe bowl, combine the white chocolate chips and heavy whipping cream. Microwave in second increments until melted, then stir until smooth.

Glaze and Serve: Pour the glaze over the warm rolls and serve immediately.

Variations for Red Velvet Cinnamon Rolls

• Cream Cheese Icing Topping: Swap the white chocolate glaze for a rich, tangy cream cheese frosting (I like my recipe best!).
• Add a Hint of Vanilla: Mix a teaspoon of vanilla extract into the glaze or the filling to add some nice vanilla flavor.
• Mini Red Velvet Rolls: Instead of slicing into full-size rolls, make smaller ones by cutting thinner slices.
• Caramel Drizzle: Drizzle warm caramel sauce over the rolls along with the glaze.
• Praline Pecan Sauce: To me, praline pecan sauce + cinnamon rolls are a match made in Heaven!

How to Store

If you plan to eat them within a day or so, store the rolls in an airtight container at room temperature. Make sure the glaze has cooled before storing to avoid stickiness.

For longer storage, place the rolls in an airtight container or wrap them tightly in plastic wrap. Pop them in the fridge, where they’ll stay fresh for up to 5 days.

Want to save some rolls for later? Freezing is the best way to keep them for up to 3 months.

1. Wrap each roll individually in plastic wrap to prevent freezer burn.
2. Place the wrapped rolls in a freezer-safe airtight container or zip-top bag.

When you’re ready to enjoy them, thaw overnight in the fridge or on the counter for a few hours.

Reheating Tips

• To warm up leftover rolls, place them in the microwave for about 20-30 second increments until soft and warm.
• For a fresh-from-the-oven taste, reheat them in the oven at 325°F for about 5-10 minutes. Cover them loosely with foil to prevent drying out.
• Add a fresh drizzle of glaze after reheating.

Print Pin

Red Velvet Cinnamon Rolls

Equipment

• 9 in. Baking Dish
• Rolling Pin

Ingredients

• 1 box of Red Velvet Cake Mix
• 2 and ½ cups of Flour
• 2 cups of Warm Water
• 1 packet of Active Dry Yeast
• Extra Flour for kneading
• Cooking Spray for bowl
• 1 stick of Softened Butter
• ½ cup of Brown Sugar packed
• 2 teaspoons of Cinnamon
• 1 cup of White Chocolate Chips
• ¼ a cup of Heavy Whipping Cream

Instructions

• Start by sifting together your flour and cake mix. Place your yeast into your warm water, mix and allow it to sit until it becomes foamy.
• Add your yeast mixture to your flour mixture. Using a dough attachment on your stand mixer, mix until well combined. Dump on a floured counter top.
• Knead well with your hands and roll into a ball. Spray a bowl with cooking spray or oil and place your dough inside. Cover with a towel, and place in a warm area, to rise for one hour.
• Once your dough has risen, punch the center with your fist and knead once more. Using your rolling pin, roll out flat until it is about ¼ inch thick.
• Place your butter, brown sugar, and cinnamon into a bowl. Mix on high until smooth. Spread mixture evenly over the top of your dough.
• Begin rolling up your dough, long ways, tightly, as shown. Using a sharp knife, cut into one inch slices.
• Place into a well greased, 9 inch baking pan. Bake at 350 degrees, for 15 to 20 minutes, until baked through.
• Place your chocolate chips and heavy cream into a microwave. Microwave for 90 seconds. Stir vigorously until smooth. Pour over your cinnamon rolls.
• Serve and enjoy! It’s like cake for breakfast!