Description

Delight in the perfect fusion of classic cinnamon rolls with a delicious red velvet twist. These Red Velvet Cinnamon Rolls are soft, fluffy, and packed with a rich cinnamon and brown sugar filling, topped with a luscious white chocolate cream glaze. Perfect for breakfast or dessert, they bring a fantastic burst of color and flavor to your table.

Ingredients

Dough Ingredients

1 box Red Velvet Cake Mix
2 ½ cups all-purpose flour
2 cups warm water
1 packet active dry yeast (about 2 ¼ teaspoons)
Extra flour for kneading
Cooking spray or oil for bowl

Filling Ingredients

1 stick (8 tablespoons) softened butter
½ cup packed brown sugar
2 teaspoons ground cinnamon

Topping Ingredients

1 cup white chocolate chips
¼ cup heavy whipping cream

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Instructions

Prepare yeast mixture: Combine the active dry yeast with warm water and let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active.
Mix dry ingredients: Sift together the red velvet cake mix and 2 ½ cups of flour in a large bowl to ensure even distribution and remove lumps.
Create the dough: Add the foamy yeast mixture to the dry ingredients. Using a dough attachment on a stand mixer, mix until a smooth dough forms. If mixing by hand, stir until combined.
Knead the dough: Turn the dough out onto a floured surface and knead thoroughly until smooth and elastic, about 8-10 minutes. Shape into a ball.
First rise: Lightly grease a large bowl with cooking spray or oil, place the dough ball inside, and cover with a damp cloth or plastic wrap. Leave in a warm, draft-free spot to rise for 1 hour or until doubled in size.
Punch and roll out dough: After rising, punch down the dough to release air. On a floured surface, roll it out using a rolling pin to approximately ¼ inch thickness into a rectangle shape.
Prepare filling: In a bowl, blend softened butter with brown sugar and cinnamon on high speed until smooth and evenly mixed.
Spread filling: Evenly spread the cinnamon-brown sugar butter mixture over the entire surface of the rolled dough.
Form rolls: Carefully roll up the dough tightly from one long edge to the other, creating a log. Using a sharp knife, cut the log into 1-inch slices.
Arrange and bake: Place the slices cut-side down into a well-greased 9-inch baking dish, leaving a little space for expansion. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until golden and cooked through.
Make the glaze: Combine white chocolate chips and heavy whipping cream in a microwave-safe bowl. Microwave for 90 seconds, stirring vigorously until smooth and glossy.
Glaze and serve: Drizzle the warm white chocolate glaze over the baked cinnamon rolls. Serve warm and enjoy the cake-like sweetness perfect for breakfast or dessert.

Notes

Ensure the water used to activate the yeast is warm, about 100-110°F, to properly activate the yeast without killing it.
For best results, use softened butter, not melted, for the filling to allow easy spreading.
Allow cinnamon rolls to cool slightly before glazing to prevent the glaze from melting off completely.
Leftovers can be stored in an airtight container at room temperature for 2 days or refrigerated up to 5 days; reheat before serving.
You can substitute white chocolate chips with cream cheese frosting for a tangier topping.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert, Sweet Bread
Method: Baking, Yeast Dough Preparation
Cuisine: American

Nutrition

Serving Size: 1 cinnamon roll (approx. 100g)
Calories: 320 kcal
Sugar: 18 g
Sodium: 210 mg
Fat: 13 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 35 mg