Red Velvet Cinnamon Rolls

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Learn how to make these gorgeous Red Velvet Cinnamon Rolls! They are a combination of your favorite Red Velvet Cupcakes with homemade cinnamon rolls slathered with a cream cheese frosting. Pure comfort food.

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5 Red Velvet Cinnamon rolls — Cinnamon Rolls

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

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 whatever you like. Dark brown sugar has more molasses than light brown sugar. It is a taste preference.

How to reheat or use leftovers?

Just reheat each roll for about 15 seconds in the microwave. If you heat too much the icing will melt off.