Red Velvet Cinnamon Rolls
User Reviews
4.7
Red Velvet Cinnamon Rolls
Description
The dough for these rolls uses red velvet cake mix blended with flour and yeast, hydrated with warm water, and left to rise until doubled. The filling is a simple mix of brown sugar and ground cinnamon spread over melted butter brushed on the rolled-out dough. Once rolled tightly into a log, the dough is cut into slices and placed in a greased pan.
After a final rise, the rolls bake until cooked through. The cream cheese icing blends softened butter, powdered sugar, cream cheese, vanilla, and a hint of salt, creating a smooth, tangy topping that complements the cinnamon filling and red velvet flavor.
These rolls store well at room temperature for a couple of days or longer in the refrigerator when sealed. Reheating in short bursts keeps them soft and moist. The vivid red color and cream cheese icing make them visually appealing and flavorful variations of traditional cinnamon rolls.
Using a box mix simplifies the dough preparation while achieving the distinct red velvet taste. The recipe recommends using floss to slice the rolled dough cleanly without squashing the layers.
Ingredients
Dough
- 1 box red velvet cake mix
- 2 ½ cups all-purpose flour
- 2 teaspoon instant yeast
- 1 ¼ cups water warm
Filling
- 1 cup brown sugar packed
- 1 tablespoon cinnamon ground
- ⅓ cup butter melted
Cream Cheese Icing
- 6 tablespoon butter unsalted, softened
- 1 ½ cups powdered sugar
- ¼ cup cream cheese at room temperature
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Combine cake mix, 1 cup of the flour and yeast. Add water; beat on medium speed 2 minutes. Change to dough hook attachment and stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1½ hours.
- Combine the brown sugar and cinnamon in a bowl.
- Grease a 9x13 inch baking dish with cooking spray or butter.
- Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
- Spread the ⅓ cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.
- Working carefully, from the long edge, roll the dough down to the bottom edge.
- Cut the dough into 1½ inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
- Preheat oven to 350℉.
- Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!
- While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.
- When the rolls are done, spread generously with icing.
Notes
- The cream cheese icing can be left at room temperature for up to 8 hours; beyond that, refrigerate and use within 3 days.
- Store the rolls in an airtight container to keep them fresh; they last 2 days at room temperature or up to one week refrigerated.
- Reheat the rolls in 15-second increments in the microwave to avoid overheating and maintain soft texture.
- Using dental floss to slice the rolled dough helps make clean cuts without squashing the rolls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 491kcal | 25% |
| Carbohydrates | 81g | 27% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 31mg | 10% |
| Sodium | 355mg | 15% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 47g | 94% |
| Vitamin A | 360IU | 7% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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