When it comes to farm breakfasts, we’re not big on “cute.”  “Hearty,” yes. “Fortifying,” sure. But “cute” isn’t usually a productive way to start a day’s worth of chores.

However, we’ll make an exception for things like Valentines Day, birthdays, and what are those things we always forget? Oh yeah, anniversaries. These “Red Hot Lovin'” Cinnamon Rolls aren’t just melt-in-your-mouth, make-you-forget-Cin-a-Bon-ever-existed perfection. There’s also pretty darn cute, thanks to the addition of Red Hot candies that replace some of the cinnamon.

“Red Hot Lovin'” Cinnamon Rolls


These Red Hot Cinnamon Rolls use Red Hot candies in place of some of the cinnamon.

Prep time: 1 Hour
Cook time: 45 Min
Total time: 2 Hours 45 Min


(Adapted from our Beekman 1802 Cajeta Rolls Recipe for marthastewart.com)

For the Dough

4 tablespoons (1/2 stick) unsalted butter, plus more for bowl

2 2/3 cups all-purpose flour, plus more for work surface

1/4 cup sugar

1 (1/4-ounce) envelope rapid-rise yeast

Pinch of salt

3/4 cup warm (115 to 125 degrees) milk

1 large egg

For the Filling

1 cup (2 sticks) unsalted butter, plus more for pan

1 cup brown sugar.

3/4 cup white sugar

2/3  cup Red Hot candies

2/3 cup coarsely chopped pecans

½ tablespoon ground cinnamon

For glaze:

1 cup confectioners’ sugar

1/2 teaspoon salt

2 1/2 tablespoons unsalted butter, melted

3 tablespoons milk

1 teaspoon vanilla extract

Additional Red Hot candies for garnish


  1. Make the Dough: Butter a large bowl and set aside. Melt 4 tablespoons butter; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together flour, sugar, yeast, and salt. Add milk, butter and egg; mix on medium speed until smooth, 3 to 5 minutes. Transfer to prepared bowl and cover with plastic wrap. Let stand in a warm place until doubled in size, about 30 minutes.
  3. Make the Filling: Meanwhile, butter a 9-by-13-inch baking dish; set aside. Melt butter in a medium saucepan over low heat. Remove from heat and let cool slightly. Pour one-half of the butter mixture into the bottom of the baking dish, spreading to evenly coat. Sprinkle pecans, cinnamon and brown sugar evenly across bottom of pan. Set aside.
  4. On a lightly floured surface, roll out dough to a 10-by-15-inch rectangle. Pour remaining butter filling onto dough and spread evenly to cover. Sprinkle white sugar on top of butter, followed by Red Hot candies. Starting with one of the short sides, roll up dough; slice crosswise into nine 1-inch-thick rounds. Place, cut side-down in prepared baking dish; cover with plastic wrap. Let stand in a warm place until rolls are doubled in size, about 30 minutes.
  5. Preheat oven to 350 degrees.
  6. Transfer rolls to oven and bake until golden brown, 30 to 45 minutes.
  7. Make Glaze: While rolls are baking, whisk together confectioners sugar and salt in a small bowl. Add melted butter, milk and vanilla. Whisk vigorously until smooth.
  8. Remove rolls from oven. Transfer to a wire rack to cool slightly. If desired, invert rolls onto a serving platter. Alternatively: serve individually from pan, spooning butter brown sugar mixture over top. Spread glaze mixture over top of warm individual rolls on plates, sprinkle with additional Red Hot candies.


Leave a Reply

  • By: Susan Froass

    I love sugar and I never thought I would say this, but…
    There is too much white sugar in the filling and too much brown sugar in the bottom of the pan. The red hots came out sugar crusted. This is coming from the girl who loves brown sugar lumps. I think the amount butter is way off also. I couldn’t keep the butter in the rolls, even before I started rolling them up. The dough was good. It was more like candy for breakfast.

  • By: Dori Stone

    I made the cinnamon rolls last night for my husband for Valentine’s Day and they turned out wonderful! I have never had much luck with yeast rolls, but this recipe was so easy and turned out amazing. My husband took one to work and called me and thanked me for baking them!

  • By: Sally Ryan

    Great to see you at the Lincklaen House… I will try both recipes…. who needs Valentines Day? Sally

  • By: Erin C.

    Made these yesterday. They turned out beautiful and delicious. I’m so jealous that your mind works that way where you can just think up stuff like this! Yum yum.

  • By: Beth

    Looks yummy! My grandma always used to put red hots in her applesauce and heat it up for us. So good!

  • By: Jane

    I just might try this recipe soon………cinnamon buns a la Beekman!

  • By: Marsha Gillett

    I have a similar recipe, but use a red hot glaze. Great minds and all. I think the world of you both…but I have got to believe this is Josh’s recipe. No ill will Brent.

  • By: suzanne spina

    I am all over these for Valentine’s Day breakfast! What a great idea! Thanks.

  • By: Judi

    um i think your math is off on the total time! how does 1 hours and 45 minutes equal 2 hours and 45 minutes??!!

    Prep time: 1 Hour
    Cook time: 45 Min
    Total time: 2 Hours 45 Min

    • By: Felicia

      The dough rises twice for 30 minutes each time. That adds another hour!

  • By: Mary Livingston

    Does anyone know if you can make this with soy milk, for those of us challenged by dairy?

  • By: SSmith

    Are there some directions missing from #3? It says to melt the butter…then talks about the butter mixture. I’m just not following…but still, it sounds delicious!

  • By: lemistral99

    How in the world do you find time to do all of these goodies. They look scrumptious.

  • By: Ken Newman

    I must have these…!!! ( You do realize how hard you’re making it for me to keep off all that weight I lost. ) And now a new desert book! The gods doth conspire against me.

  • By: Rebecca

    Love the addition of the Cinnamon hearts! Wonder if some other candies would work for other holidays as we have these every Christmas morning! Thanks boys!

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