Red Velvet Cake Mix Cinnamon Rolls
User Reviews
4.7
Red Velvet Cake Mix Cinnamon Rolls
Description
The dough for these rolls is made by activating active dry yeast in warm water, then mixing it with red velvet cake mix and all-purpose flour to form a soft, slightly sticky dough. After rising until doubled, the dough is rolled into a large rectangle and brushed with butter, then generously sprinkled with a cinnamon and brown sugar filling. Rolled jelly-roll style and sliced into rolls, they bake into fluffy, richly colored buns.
Unlike typical cinnamon rolls, the red velvet cake mix contributes flavor and color, while the cinnamon sugar filling adds warm spice. The cream cheese frosting, made from cream cheese, butter, powdered sugar, and vanilla, complements the tangy cocoa notes present in red velvet. The baking process ensures a tender crumb with a caramelized sugary swirl inside.
This recipe requires some advance planning for the rising time but yields a visually appealing pastry with familiar cinnamon roll texture and enhanced flavor through the cake mix and frosting combination. The result is suitable for brunch or a special breakfast treat.
Ingredients
- 1-1/4 /4 cups water between 120° to 130° - just warm to touch, warm
- 1 (1/4 ounce) package active dry yeast 2 1/4 teaspoons
- 1 (15.25 ounce) package red velvet cake mix
- 2 to 3 to 3 cups all-purpose flour
Filling:
- 1/2 /2 cup brown sugar packed
- 2 teaspoons ground cinnamon
- 1/4 /4 cup butter softened
Frosting:
- 4 ounces cream cheese softened
- 1/4 /4 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, proof the yeast by combining the water and yeast. Let sit five minutes to proof. It should be foamy and bubbly. If not your yeast is dead.
- For the rolls: In a large bowl, combine cake mix, 2 cups flour and yeast mixuture. Beat for 2 minutes. Mix in enough remaining flour to form a soft dough and so that when it's mixed it starts to pull away from the side of the bowl. Knead with a stand mixer or by hand about 1 minute. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.
- After dough has risen place dough on a lightly floured surface; punch down dough and roll dough into an 18x10-inch rectangle with a rolling pin.
- For the filling: In a small bowll, mix brown sugar and cinnamon. Set aside. Brush dough with softened butter and sprinkle with brown sugar mixture.
- Starting with the long side, roll up the dough jelly roll style. Cut into 12 slices and place in a greased 13x9-inch baking dish. Cover with a kitchen towel and let rise until doubled, about an hour.
- Preheat oven to 350°. Bake rolls 15-20 minutes or until rolls puff up and just start to brown.
- For the Frosting: Beat cream cheese and butter until fluffy. Add the powdered sugar and vanilla and mix slowly until combined. Beat until fluffy.
- Spread frosting over warm rolls.
Notes
- This recipe is adapted from Taste of Home with added cinnamon and a personal frosting recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cinnamon rolls
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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