Red Velvet Cake Mix Cinnamon Rolls
Red Velvet Cake Mix Cinnamon Rolls are so easy to make and use a cake mix as the base of these red velvet cinnamon rolls. They're topped with a cream cheese frosting that is perfectly sweet and goes with any red velvet recipe. These cinnamon rolls are a dessert that is stunning to look at and great for serving a crowd! Here are more great bread recipes to check out too.
Have you ever found yourself asking, "What can I make with red velvet cake mix? Boy, do I have the perfect answer for you. Not only can you make these red velvet cinnamon rolls, but you can also make red velvet cake mix waffles and red velvet cake mix cookies.
Have you ever had a red velvet cinnamon roll? Brightly colored red topped with white frosting. It is just stunning to look at. Plus since you use cake mix as the base it makes these an easy cinnamon roll recipe.
Red Velvet Cinnamon Rolls
I personally think these red velvet cinnamon rolls are a great dessert or breakfast option. We served them up for dessert the other night and it was fantastic. Sweet, tender homemade cinnamon rolls.
Do you use yeast in Red Velvet Cake Mix Cinnamon Rolls
Yes, you will use yeast to help the dough rise, just like a classic cinnamon roll. You mainly use the cake mix as a way to color your cinnamon rolls and get that classic flavor.
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How to make Cinnamon Rolls With Cake Mix
- Start by working on your cinnamon roll dough. You will use your cake mix, flour, yeast, and a few other ingredients to form the perfect dough base for your rolls.
- Let the dough rise, and then punch down and roll out. Sprinkle your filling, roll, and slice. Place in a greased pan and allow the rolls to rise once again.
- Then bake in the oven and top with a homemade cream cheese frosting that is finger-licking good! The full directions and measurements are in the recipe card below.
Looking for more Red Velvet Recipes
- Easy Red Velvet Sandwich Cookies | Red velvet cookies sandwiched together with a creamy filling. The ultimate cookie recipe that will be a hit to whoever you serve it up to.
- Red Velvet Rice Krispies Treats | These were made for Halloween, but you can easily leave off the blood portion and have a colorful and tasty red velvet rice Krispies treat to devour.
- Chewy Red Velvet Bars | These bars are fudgy, sweet, and topped with a thick layer of frosting. One outstanding dessert you will have to try.
- Red Velvet Cheesecake | This Red Velvet Cheesecake is an easy from-scratch cheesecake that is velvety smooth and loaded with rich red velvet flavor.
How to store Cake Mix Cinnamon Rolls
Because of the cream cheese-based frosting on these cinnamon rolls I store them in the refrigerator. Your rolls will spoil if left out on the counter. Just place in an airtight container and store up to five days in the fridge.
If you want them warm like fresh out of the oven, toss in the microwave for a few seconds to warm them up.
How to make Cinnamon Roll Icing
Cinnamon rolls just aren't the same without the icing. What I love about this recipe is that you can easily adjust the consistency. If you want it thick and spreadable, add less heavy cream. If you want it thin and pourable, keep adding heavy cream in small increments until the consistency is to your preference.
I begin by adding the room temperature cream cheese and butter to a large bowl and beating until completely smooth. Scrape down the bowl and add the powdered sugar, heavy cream and vanilla extract. Beat with a hand mixer until it comes together. Gradually add more heavy cream until you have the consistency you like.
Pour or spread the cinnamon roll icing on top of the red velvet cake mix cinnamon rolls.
Red Velvet Cake Mix Cinnamon Rolls
Ingredients
Cinnamon Rolls
- 2 (.25 ounce packages) fast-acting dry yeast
- 2 ½ cups warm water 110 degrees
- ½ teaspoon granulated sugar
- 6 cups all-purpose flour
- 15.25 ounce box red velvet cake mix
- ¼ cup butter melted
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
Frosting
- 8 ounces cream cheese room temperature
- ½ cup butter room temperature
- 3 ½ cups powdered sugar
- 1-2 teaspoons heavy cream
- 1 ½ teaspoons vanilla extract
Instructions
Cinnamon Rolls
- Add the water, yeast, and granulated sugar in a small bowl and stir to combine. Let sit for about 5 to 10 minutes until the mixture becomes foamy.
- In a large bowl, add 4 cups of flour and cake mix. Stir to combine.
- Pour in the yeast mixture and stir until the dough comes together.
- Add the remaining flour a ½ cup at a time until a soft dough has formed, you may not use all of the flour.
- Place the dough into a large well-greased bowl, cover loosely with plastic wrap or a towel.
- Let the dough rise until it has doubled, about 30 minutes to 1 hour.
- Punch the dough down and roll it out onto a clean, floured surface.
- Sprinkle flour on the top of the dough and rolling pin.
- Roll the dough out into a 10x16 inch rectangle that's about a ¼ to ½ inch thick.
- Brush the melted butter all over the top of the rolled out dough.
- Add the brown sugar and cinnamon to a small bowl. Stir until combined.
- Sprinkle the cinnamon and sugar on the melted butter.
- Roll the dough up starting from one of the long sides. Press the ends of the dough in to make the ends thicker.
- Slice the dough into 13 to 14 1-inch thick rolls.
- Grease the bottom and sides of a 9x13 inch pan.
- Place the rolls into the prepared pan and loosely cover with plastic wrap.
- Let the rolls rise until they have almost doubled, about 15 to 20 minutes.
- Place into the oven and bake at 375 degrees for 10 to 15 minutes or until the tops are slightly browned and if you carefully tug on one of the center rolls, it's not doughy.
- Remove from the oven and begin making the frosting.
Frosting
- Add the cream cheese and butter into a large bowl. Beat with a hand mixer until creamy. Scrape the sides of the bowl.
- Add in the powdered sugar, heavy cream, and vanilla extract. Beat until the frosting comes together and is creamy. The frosting will be thick.
- Frost the tops of the warm cinnamon rolls.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Hey Miranda
Made these with instant yeast and they came out extremely dry , almost like stale bread. I followed the recipe to the tea. Did I need to make the cake mix and then pour it in? I put just the box mix with the additional ingredients.
Hi Janell! So sorry your cinnamon rolls were dry. I have two thoughts as to why this may be. First, instant yeast may be your problem. Instant yeast is designed mainly for bread machine recipes and those that do not require dough to proof or rise. The dough will never get soft and puffy when you use Instant yeast and these cinnamon rolls depend on that puffy dough! Dry, active yeast definitely works best.
Second, you may not need all the flour in the recipe to get a soft dough. I like to add half the flour and cake mix, stir and then see how the dough looks. If it is wet, i add a little more and then a little more until the dough is soft and workable. Next time, try this rather than adding all the flour in at once. I mention this in the directions but it is definitely worth saying again!
I hope this helps!
Hi Miranda love this recipe going to try it today but I would like to know can I freeze them ,make ahead n freeze ? I have an event coming up and would need about two hundred
Hi Sherry! You can definitely make these ahead of time and freeze them to prepare for your event. The best way would be to make the cinnamon roll dough and roll them up. Wrap the raw, cinnamon roll log in plastic wrap and freeze. When you are ready to cook the cinnamon rolls, take the log out of the freezer and thaw at room temperature. Slice, bake and frost just as directed in the recipe. This will give you fresh cinnamon rolls that everyone will love! Enjoy.