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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


  • 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


  • 1 Cup Brown Sugar Light Brown is my Favorite
  • 1 tsp Cinnamon Ground
  • 2 TBSP Melted Butter


  • 8 oz Cream Cheese
  • 4 oz Butter
  • 1 Cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 TBSP Heavy 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.