Red Velvet Cake Cinnamon Rolls

Red velvet cake mix cinnamon rolls are a fun twist on a classic breakfast treat. With that signature cocoa flavor and vibrant red color, these rolls are both beautiful and delicious. The best part is how easy they are to pull together using cake mix as a shortcut, meaning you can get soft sweet rolls with less fuss for a special brunch or cozy weekend morning.

I remember making these for my niece’s birthday breakfast. She loved the color and even helped roll the dough. Now it is our go to for any special morning when we want something different.

Ingredients

• Box of red velvet cake mix: gives stunning color and classic cocoa notes opt for a trusted brand like Duncan Hines for best texture
• All-purpose flour: builds sturdy dough that holds its shape use unbleached for softer rolls
• Active dry yeast: ensures a fluffy rise always check freshness by proofing in warm water
• Warm water: activates the yeast properly filtered if possible
• Canola oil: keeps the dough tender you want a neutral oil
• Unsalted sweet cream butter: brings richness to dough and icing use high quality
• Light brown sugar: adds caramel sweetness inside the swirl look for soft fresh sugar
• Cinnamon: brings warm spice to the filling pick a fragrant cinnamon for depth
• Powdered sugar: gives the icing its classic texture always sift for smooth icing
• Cream cheese and whole milk: make the icing ultra creamy whole milk gives best consistency
• Pure vanilla extract: rounds out all the flavors select real extract for best taste

Step-by-Step Instructions

Make the Dough:

Mix red velvet cake mix flour warm water and yeast in a large bowl until just combined. Continue to knead on a floured surface until you have a soft springy dough that bounces back when touched. This process usually takes several minutes and builds dough strength.

First Rise:

Transfer the dough to a large glass bowl greased with canola oil. Brush oil on the surface of the dough and bowl sides to keep everything moist. Cover with a kitchen towel and let rest for about an hour or until doubled in size. A warm kitchen helps the rise.

Shape and Fill:

Turn the doubled dough onto a floured surface and roll it out into a rectangle about one eighth inch thick. Brush the surface thoroughly with melted butter and sprinkle evenly with light brown sugar and cinnamon. Make sure the filling reaches the edges for maximum flavor in every bite.

Roll and Second Rise:

Gently roll up the dough into a log starting from the longer side. Slice into even rolls using a sharp knife or dental floss for clean cuts. Arrange rolls in a baking dish with a bit of space between each. Cover again with a towel and let rise another hour until puffed.

Bake:

Heat your oven to three hundred fifty degrees while the rolls are finishing their second rise. Bake for half an hour or until the rolls are set and lightly golden on the edges. The house will smell amazing at this stage.

Make the Icing:

Beat together softened butter cream cheese powdered sugar vanilla and whole milk using a stand mixer or a hand mixer. Blend until the mixture is creamy and smooth without lumps. Adjust milk for desired spreadability.

Finish and Serve:

Spread the creamy icing generously over warm rolls straight from the oven. Allow the icing to melt slightly into the cinnamon swirls. Wait about fifteen minutes so they are easy to handle before serving.

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I have a weakness for that tangy cream cheese icing and could eat it by the spoonful. My family now insists I double the icing every time we make these cinnamon rolls.

Storage Tips

Red velvet cinnamon rolls stay fresh covered at room temperature for up to two days. For longer storage keep them tightly wrapped in the fridge. Reheat slices in the microwave for ten to fifteen seconds to restore their pillowy texture before serving. If freezing wrap individual rolls in plastic then foil for up to three months. Thaw at room temperature or reheat straight from frozen.

Ingredient Substitutions

If you do not have red velvet cake mix try chocolate cake mix for a different twist or use yellow cake mix for a fun color change. In place of canola oil vegetable oil or melted coconut oil both work. For the icing use neufchâtel instead of cream cheese for a slightly lighter version or dairy free cream cheese and plant milk for a vegan option.

Serving Suggestions

Serve these cinnamon rolls warm and gooey with extra cream cheese icing on the side. They are great for brunch with fresh berries or alongside a cup of strong coffee. For a festive touch top with crushed toasted pecans or a sprinkle of white chocolate chips right after icing.

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Cultural Context

Red velvet cake originated in the American South with its signature cocoa tang and subtle red hue. Turning it into cinnamon rolls brings together two beloved classics. These rolls have become a new favorite in my family for special celebrations and holiday breakfasts.

Recipe FAQs

→ Can I use a different cake mix?

Yes, you can substitute another flavor, but red velvet gives these rolls their distinct color and subtle cocoa note.

→ Should the butter for icing be softened?

For smooth icing, it’s best to use softened butter to blend easily into the cream cheese and powdered sugar mixture.

→ Do I need to let the dough rise twice?

The dough should rise first after kneading, then again once shaped into rolls for the fluffiest texture.

→ Can these be prepared ahead of time?

You can assemble rolls and refrigerate before the final rise, then bake fresh in the morning for convenience.

→ What’s the best way to store leftovers?

Keep extra rolls covered in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.