Description

Red Velvet Cake Mix Cinnamon Rolls are the perfect blend of rich cocoa flavor, bold red color, gooey cinnamon filling, and smooth cream cheese frosting. With the help of a cake mix, these rolls are easier than ever to make—no complicated measuring or mixing. Perfect for brunch, holidays, or sweet mornings, these soft, eye-catching rolls are as fun to make as they are to eat.

Ingredients

Scale

For the Dough:

1 box red velvet cake mix
2½ cups all-purpose flour
1 packet (2¼ tsp) active dry yeast
1 cup warm water (not hot)
2 tbsp vegetable oil

For the Filling:

¼ cup unsalted butter, softened
½ cup brown sugar
2 tbsp ground cinnamon

For the Cream Cheese Icing:

4 oz cream cheese, softened
2 tbsp butter
1 cup powdered sugar
½ tsp vanilla extract
1–2 tbsp milk (as needed)

Optional Add-ins:

½ cup chopped pecans or walnuts
¼ cup mini chocolate chips

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Instructions

Make the Dough: In a large bowl, combine red velvet cake mix, flour, and yeast. Add warm water and oil. Mix until soft dough forms.
Knead: On a floured surface, knead dough for 5–7 minutes until smooth. Add flour if sticky.
First Rise: Place dough in a greased bowl. Cover and let rise for 1 hour in a warm place.
Prepare Filling: Mix butter, brown sugar, and cinnamon in a small bowl until smooth.
Roll Out Dough: On a floured surface, roll dough into a rectangle about ¼ inch thick.
Add Filling: Spread cinnamon mixture evenly across the dough. Add optional nuts or chocolate chips.
Shape & Cut: Roll the dough tightly from the long side. Slice into 12–15 rolls using a sharp knife or thread.
Second Rise: Place rolls in a greased baking dish. Cover and let rise 30–45 minutes.
Bake: Preheat oven to 350°F (175°C). Bake for 15–20 minutes, until tops are slightly golden.
Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk. Mix until creamy.
Frost & Serve: Spread icing over warm rolls. Serve and enjoy.

Notes

Use warm—not hot—water to help activate the yeast.
Don’t skip the second rise; it keeps the rolls soft.
Use store-bought glaze if you don’t have cream cheese.
Let baked rolls cool before freezing. Wrap well and store for up to 2 months.
For make-ahead, refrigerate shaped rolls overnight and bake them in the morning.

Prep Time: 25 minutes
Rising Time: 90 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American