Red Velvet Cake Mix Cinnamon Rolls
Just when you thought that cinnamon rolls couldn’t get any more awesome, we’re about to make your day with these delicious Red Velvet Cake Mix Cinnamon Rolls!
Easy Red Velvet Cake Mix Cinnamon Rolls
It’s safe to say that sometimes going to bed in anticipation of what you’re going to be eating in the morning is a real thing. And we can promise that these cinnamon rolls are worth the hype. Waking up and eating these fresh, warm cinnamon rolls is the perfect way to wake up and start your day. (and if there happen to be any leftovers, they make great treats and snacks as well!)
How to make Red Velvet Cake Mix Cinnamon Rolls:
What happens if my cinnamon rolls don’t rise?
This is important! Your cinnamon rolls need to be big and fluffy. If they’re not, you might have an issue with your yeast. Check and make certain that your yeast is active by adding a small amount to warm water and then let it sit. If it foams up after a short time, it means that your yeast is still good to go.
If it doesn’t, then you’re going to want to toss that out and go buy some new yeast. You don’t want to make these delicious treats and have them not come out right!
Can I just top with store-bought frosting?
Of course, you can, but where’s the fun in that? Making your own frosting is always a great idea and it just tastes better, too. We are Icing snobs so in our house we make the icing! I can’t even imagine having one of these beauties without the icing. But if you’re not a huge frosting fan, just sprinkle on a little bit of powdered sugar after they’re out of the oven to give them that hint of sweetness.
Don’t miss out on these Red Velvet Cake Mix Cinnamon Rolls! They’re so simple and delicious, you’re going to devour the entire pan!
OTHER CINNAMON RECIPES YOU WILL LOVE:
Red Velvet Cake Mix Cinnamon Rolls
- 6 cups all purpose flour
- 1 box red velvet cake mix
- 2 pkgs. fast acting yeast – 1/4 oz each
- 2 1/2 cups warm water – water from tap at hottest temperature should work (around 110 degrees)
- 1/4 cup unsalted butter - melted
- 1/2 cup light brown sugar
- 1 tsp. ground cinnamon
- 8 oz. cream cheese – softened
- 1/2 cup unsalted butter
- 3 1/2 cups powdered sugar
- 1-2 tsp. heavy cream (or milk)
- 1 1/2 tsp. vanilla extract
- In a small bowl, combine the warm water and yeast. Set aside.
- In a large bowl, whisk together 4 cups of the flour and cake mix. Then, pour in the water/yeast mixture and mix until well combined. Continue to add flour until a soft dough has formed, you may not use all of the flour.
- Place the dough into a bowl, cover and let the dough rise until it has double. The rising process will take 30 minutes to an hour.
- Punch the dough down and roll it out onto a floured surface. The dough needs to be about 1/2 inch thick and close to a rectangular shape as possible.
- Brush the melted butter all over the top of the rolled out dough. In a small bowl, combine the brown sugar and cinnamon and then sprinkle it all over the butter.
- Roll the dough up from the long side. Slice the dough into 12 1-inch thick rolls. The ends will make a few extra smaller rolls, you can discard these or squeeze them into your pan. Place all of the rolls into a greased 9 x 13 pan and cover with plastic wrap. Let the rolls rise until they have almost doubled, about 15-20 minutes.
- Bake at 375 degrees for 8-10 minutes.
- For the frosting, place all of the ingredients into a medium sized bowl and mix until well combined. Frost over the cinnamon rolls while warm, the frosting will be thick.
- These are best served while warm.