Who doesn’t love a good slice of red velvet cake? Or a big cinnamon roll slathered in cream cheese icing? This recipe is truly one of the greatest cross-overs in food history. The homemade vibrant red dough is so soft, paired with that buttery cinnamon filling and a dollop of icing on each roll, you won’t be able to help yourself. My Cinnabon copycat cinnamon roll recipe has always been a huge hit. There really is nothing like a homemade cinnamon roll! Especially right out of the oven. Red velvet cake is another classic that I jump all over to make whenever I have the opportunity. Mix the two together? Well now I’m hooked.
Red velvet cake mix – I found this at my local grocery store. Check below for a recipe to make your own cake mix from scratch. Flour – All purpose flour is perfect for this recipe. Instant yeast – If you use active dry yeast instead of instant, you will have to proof it first before using it in this recipe. Water – Make sure your water is lukewarm. Brown sugar – I used light brown sugar, but dark will also work. It’ll give you more molasses-y flavor. Cinnamon – You can adjust the amount of cinnamon to make your perfect ratio. Butter – I always use unsalted butter. Powered sugar – This is also called icing sugar or confectioners sugar. Cream cheese – Make sure to take the cream cheese out of your fridge about 20-30 minutes before you use it so it can soften. Vanilla extract – Of course, fresh vanilla bean can be used instead. Salt – We use just a little bit of salt to help bring out the flavors.
How to Make Red Velvet Cinnamon Rolls
How to Make Red Velvet Cake Mix From Scratch
This will give you exactly as much cake mix as you’ll need for the cinnamon rolls. The difference here is that the red coloring is not powdered like it is in the boxed version. Mix all the dry ingredients for the cake mix together first, and add your food coloring to the lukewarm water.
1 1/2 cups all purpose flour 1 1/2 cups granulated sugar 2 tsp cocoa powder 1/2 tsp salt 1/2 tsp baking powder 1 1/2 tsp baking soda 2 tsp red gel food coloring (add more if needed)
Tips
Freezing
After placing the rolls in the baking pan, wrap them well with two layers of plastic. Place them in the freezer and they’ll last up to 6 weeks. When you’re ready to bake, take them out of the freezer the night before and let them thaw in the fridge. Remove the plastic, bake as instructed, and enjoy!
Leftovers
Cream cheese icing is okay to sit at room temperature up to 8 hours. Beyond that, it’ll have to be refrigerated and will last in the fridge for 3 days. Your rolls will last 2 days at room temperature or a week in the fridge. Make sure to store the rolls in an airtight container so they don’t dry out. Reheat by giving the roll a quick zap in the microwave. I like to do 15 second intervals- they heat up really quick! One second you have a cold cinnamon roll, the next second it’s bubbling volcano with molten cream cheese icing.
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