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!
Ingredients
Cinnamon Rolls
- 6 cups all purpose flour
- 1 box red velvet cake mix
- 2 pkgs. fast acting yeast – 1/4 oz each
- 2 ½ cups warm water – water from tap at hottest temperature should work (around 110 degrees)
- ¼ cup unsalted butter - melted
- ½ cup light brown sugar
- 1 tsp. ground cinnamon
Frosting:
- 8 oz. cream cheese – softened
- ½ cup unsalted butter
- 3 ½ cups powdered sugar
- 1-2 tsp. heavy cream (or milk)
- 1 ½ tsp. vanilla extract
Instructions
- 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.