Red Velvet Cinnamon Rolls With Cake Mix

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My easy red velvet cinnamon rolls are tender with gooey centers and a tangy cream cheese frosting. They start with a cake mix and can even be made ahead for holidays!

a closeup of a red velvet cinnamon roll topped with cream cheese frosting.

I'll choose sweet breakfast over savory any day. Some of my favorites are Oreo pancakes, creme brulee donuts and Bomboloni. My newest creation is a game changer! Cinnamon rolls made with red velvet cake mix! The cake mix brings the perfect red velvet flavor, but we still use yeast and 2 rises for a thick, melt in your mouth roll! They're also perfect for Christmas and Valentine's day.

Why Our Recipe Is the Best: A Sprinkle of Food Science

We Use Cake Mix: This provides perfect red velvet flavor and ensures these turn out super moist.
We Use Ceylon Cinnamon: This is sweeter, less harsh, and makes our rolls taste like the big chains!
We Cut Our Rolls With Floss: This slices without squishing for perfect rolls every time.

Ingredient Notes and Shopping Tips

ingredients including flour, red velvet cake mix, butter, brown sugar, cinnamon, powdered sugar, cream cheese, and milk.

Cake Mix: I used Duncan Hines when developing this recipe. You can honestly use any flavor. Chocolate or Funfetti would also be super tasty.
Flour: Be sure to measure your flour by spooning it into your measuring cup and leveling with a knife. Avoid dipping your cup into the flour. You'll like overmeasure leading to dry rolls.
Cinnamon: Most of the cinnamon in the store is cassia which can be spicy and harsh. We like Ceylon cinnamon for a mild, sweet flavor. I picked mine up at Walmart!
Cream Cheese: Use block style cream cheese not the kind in a tube. Also, be sure to soften it so its easier to mix. 30-45 minutes on the counter is what I do!
Milk: Use whole milk for the creamiest frosting. You could even use half and half or heavy cream for a richer icing.

a 4 image collage showing how to make red velvet cinnamon roll dough, rise it, and roll it out.

a 4 image collage showing how to add cinnamon to the dough, roll it into a log, and cut out cinnamon rolls.

Troubleshooting and Tips: Steal My Culinary School Secrets

Rolls are Dense or Gummy: Make sure you don't overmix the dough. Mix until the flour just disappears. Overmixing can make them tough and gummy.
Yeast Doesn't Activate: If your yeast and water mixture doesn't get foamy you need to throw it out and start over. This is usually caused by expired yeast or using water that is too hot. It should be around 100-115 degrees and feel like bath water. If it's too warm it can kill of the yeast.
Dough Doesn't Rise: Rise it in a warm place like near a sunny window or in a preheat oven that you turn off before adding the rolls. In the winter my kitchen runs cold so sometimes it takes a little longer for them to rise. Go based on look and feel not just time.
Rolls Are Dry: First, be sure to measure your flour correctly as discussed above. Also, be sure not to overbake them as this will also dry them out. It can be a little tricky with these red velvet rolls as they don't brown like a typical cinnamon roll. You can also rely on internal temp. around 190 degrees is perfect!

Can I Make These Ahead?

Yes for sure! I like to make them up to the first rise and then pop them in the fridge. In the morning roll, fill, and do the second rise.