Learn how to make these gorgeous Red Velvet Cinnamon Rolls! They are a combination of your favorite Red Velvet Cupcake combined with homemade cinnamon rolls slathered with a cream cheese frosting. Pure comfort food.
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A Delicious Breakfast or Snack Treat
These Cinnamon Rolls are just about as homemade as you can get while still using a Red Velvet Cake Mix to simplify the ingredients. Imagine waking up your family with these gorgeous Rolls on Christmas Morning, Valentine’s Day, or really any occasion you want to surprise your family. You will have to decide which of my Cinnamon Rolls are your new favorite.
Red Velvet Cinnamon Rolls Recipe
Ingredients:
- 1 box red velvet cake mix
- 2.5 cup all-purpose flour split (1 cup + 1.5 cup)
- 1 pack active dry yeast .25 oz.
- 1 cup warm water
- 1 tsp vanilla
- 1 tbsp olive or vegetable oil
- 1 Cup Brown Sugar
- 1 tsp cinnamon
- 2 tbsp melted butter
- Frosting –
- 8 oz cream cheese
- 4 oz butter
- 1 ts vanilla extract
- 1 cup powdered sugar
- 1 TB milk-optional
Directions:
Make the Dough
- Pour the yeast into the warm water and stir. This will activate the yeast. Stir and let sit 4-5mins. Water must be between 100 and 110 degrees. The yeast should foam after 5 minutes to know it has proofed.
- Add cake mix, yeast, and water. Mix until combined.
- Add one cup of all-purpose flour. Mix until combined.
- Add the 2nd cup all-purpose flour, mix until combined.
- Stop mixing and feel the dough on the hook. If it’s still really sticky on the hook and your fingers, add the last ½ cup of flour and mix until incorporated.
- Lightly dust a surface and kneed the dough into a ball shape.
- Add 1 tbsp olive oil (or vegetable oil) to a bowl.
- Place the dough in the bowl, cover with a towel in a warm area (near a stove) and allow to rise for 2 hours.
- After two hours Melt the 2 tbsp of unsalted butter.
- Mix cinnamon and brown sugar.
- Prepare a lined baking sheet with parchment paper or spray a 9 X 13-inch dish with nonstick
- baking spray.
- Turn dough out onto a lightly floured surface. Using a rolling pin roll the dough out until it is about ¼-½ inch thick.
- Brush melted butter on the dough with a pastry brush
- Generously sprinkle the brown sugar and cinnamon all over the dough.
- Roll the dough from the long edge down to the other side into a roll or log.
- Cut the dough into 1 ½ inch thickness slices and place the cut rolls into the prepared pan.
- Cover with a clean towel or plastic wrap and let rise for another 30 mins or until doubled in size.
- Preheat the oven to 350 degrees
- Place the pan into the oven and bake for 15-20 mins. Baking times may vary.
- While the rolls are baking, make the cream cheese icing.
Frosting
- Add cream cheese, and butter into a bowl
- Using an electric mixer, mix until combined.
- Add powdered sugar.
- Add Vanilla and Milk as needed
- Glaze icing should be thick and fluffy. If it is runny, add more powdered sugar and beat until
- smooth,
- When rolls are done spread generously with icing
- Serve and Enjoy
Recipe
Red Velvet Cinnamon Rolls Recipe
Red Velvet Cinnamon Rolls are a combination of your favorite Red Velvet Cupcake combined with homemade cinnamon rolls slathered with a cream cheese frosting. Pure comfort food.
Servings 12
Ingredients
- 1 box Red Velvet Cake Mix
- 2.5 Cups All Purpose flour split 1 cup and 1.5 cups
- 1 pack Active Dry Yeast Make sure it's fresh.
- 1 Cup Warm Water 110 degrees approx
- 1 tsp Vanilla Extract
- 1 TBSP Vegetable Oil
Filling
- 1 Cup Brown Sugar Light Brown is my Favorite
- 1 tsp Cinnamon Ground
- 2 TBSP Melted Butter
Frosting
- 8 oz Cream Cheese
- 4 oz Butter
- 1 Cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 TBSP Heavy Cream or Milk
Instructions
Make The Dough
- Sprinkle the yeast on top of the warm water and stir. Make sure the water is not too hot. Use a thermometer to make sure it's between 100 and 110 degrees. Stir and let sit for 5 minutes to activate the yeast. You will notice foam on top and this means the yeast is active. If not you may want to start over and use fresher yeast.
- In a large stand Mixer bowl add cake mix, yeast and water, mix until combined. Using dough hook
- Add one cup all purpose flour. Mix until combined.
- Add second cup of all-purpose flour. Mix until combined.
- Stop Mixing check the dough on the hook and if too sticky on your fingers and hook and last 1/2 cup of flour and mix until incorporated.
- Lightly dust a surface and kneed the dough into a ball shape.
- Add 1 TBSP of Vegetable Oil to a seperate bowl.
- Place the dough into the bowl and cover with a towel and place in a warm area to rise for 2 hours.
- After 2 hours Melt 2 TBSP of Butter. In a small bowl add brown sugar, and cinnamon and combine.
- Prepare a baking sheet with parchment paper or use a 9 X 13 Dish and spray with baking spray.
- Turn dough onto lightly floured surface. Using a rolling pin roll the dough out until it is about 1/4" thick. It should be about 16" X 12" in length.
- Brush Melted Butter on the dough with a pastry brush. Then sprinkle the brown sugar with cinnamon generously over the dough.
- Roll the dough from the long edge down to the other side to form a log.
- Cut the dough into 1 1/2" slices and place each roll into the prepared pan.
- Cover with a clean towel or plastic wrap and let rise for another 30 minutes or until doubled in size.
- Preheat the oven to 350 degrees.
- Place the pan into the oven and bake for 15-20 minutes. Check for doneness.
Frosting
- While the rolls are baking, make the cream cheese frosting.
- Mix Cream Cheese, Butter, and Powdered Sugar in Bowl with Electric Beater. Add Vanilla and Cream as needed.
- Frosting should be thick and not runny. Add more powdered sugar if needed.
- Frost the Rolls. Make sure you let them cool at least 10 minutes so the frosting doesn't completely melt.
Notes
Rolls that are iced can stay on the counter for about 6-8 hours. Then refrigerate. You can refrigerate up to 3 days covered.
Frequently Asked Questions
How Long do rolls stay fresh?
You can leave out the rolls for up to 6 hours iced or 24 hours not iced, covered. You can refrigerate up to 3 days covered.
How do you use yeast.
You need to make sure the yeast is fresh and not expired. Use water that is approx 110 degrees. Not too hot. Using fresh yeast can make all the difference in your rolls. Make sure the water and yeast sit about 5 minutes to activate.
Where should I let my dough rise?
Let the dough rise in a warm place. You can place it by a sunny window or in an oven that is not on. Keep your dough covered.
Light Brown Sugar VS Dark Brown Sugar?
I prefer light, but it’s what ever you like. Dark brown sugar has more molasses than light brown sugar. It is a taste preference.
How to reheat or use left overs?
Just reheat each roll for about 15 seconds in the microwave. If you heat too much the icing will melt off.
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