Red Velvet Cinnamon Rolls With Cake Mix

5 from 2 votes

Red Velvet Cinnamon Rolls With Cake Mix

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!

Course Breakfast

Cuisine American, Southern

Prep Time 20

Cook Time 30

Total Time 50

Servings Rolls

Calories 607kcal

Author Krystle Smith

Ingredients

For the Cinnamon Rolls

1 Box Red Velvet Cake Mix
2 ½ Cups Flour
2 Cups Warm Water Around 110 Degrees
2 ½ Teaspoons Active Dry Yeast
1 Teaspoon Granulated Sugar
1 Tablespoon Canola Oil
½ Cups Unsalted Butter Melted
½ Cup Brown Sugar
1 Tablespoon Cinnamon Ceylon, If Available

For the Cream Cheese Frosting

6 Tablespoons Unsalted Butter Softened
4 Cups Powdered Sugar
4 Ounces Cream Cheese Softened
1½ Teaspoons Vanilla
2-3 Tablespoons Whole Milk

Instructions

For the Cinnamon Rolls

In a small bowl, combine water, yeast and sugar. Allow to sit for 5-10 minutes until foamy.
In a large bowl, combine cake mix flour, and yeast mixture.
Knead dough on a floured countertop until smooth. It should bounce back when you touch it and not be too sticky.
Grease bowl with oil and place dough into it. Cover with a kitchen towel and let rise until doubled in size.
Roll onto flour surface until about ⅛ thick.
Brush with melted butter and sprinkle with cinnamon sugar.
Roll into a log and cut into rolls using unflavored dental floss.. Place into a greased baking dish and cover. Rise for one hour or until doubled in size.
Preheat oven to 350 degrees. Bake for 30-35 minutes.

For the Frosting

In a large bowl, combine all ingredients and mix until smooth and fluffy.
Spread rolls with icing. Cool for 10-15 minutes before enjoying!

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