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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.
Course Breakfast
Cuisine American
Keyword cinnamon rolls, red velvet
Prep Time 30 minutes
Cook Time 20 minutes
Rising Time 2 hours
Total Time 2 hours 50 minutes
Servings 12
Author Candi Elm

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.