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.
Keyword cinnamon rolls, red velvet
Prep Time 30minutes
Cook Time 20minutes
Rising Time 2hours
Total Time 2hours50minutes
Author Candi Elm
1boxRed Velvet Cake Mix
2.5CupsAll Purpose flour split 1 cup and 1.5 cups
1packActive Dry Yeast Make sure it's fresh.
1CupWarm Water110 degrees approx
1 tspVanilla Extract
1 TBSPVegetable Oil
1CupBrown Sugar Light Brown is my Favorite
1TBSPHeavy Cream or Milk
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.
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.
Rolls that are iced can stay on the counter for about 6-8 hours. Then refrigerate. You can refrigerate up to 3 days covered.