These Red Velvet Cinnamon Rolls made from scratch topped with whipped cream cheese frosting are the perfect breakfast to wake up to on Christmas morning or Valentine’s Day!
Homemade cinnamon rolls are the best breakfast ever, but have you ever had red velvet cinnamon rolls? They are divine and red in color for a festive holiday breakfast. And they are easy to make cause the secret ingredient is red velvet boxed cake mix saving you some time on making this savory treat.
This recipe is a family favorite as they are moist and melt in your mouth good. They are so good hot out the oven with the delicious cream cheese frosting melted over top of them. They’re so good, it’s hard to eat just one! Enjoy!
Red Velvet Cinnamon Roll Tips
- Cream cheese should stand at room temp for a maximum of 2 hours.
- Store cinnamon rolls unfrosted in an air tight container for up to 3 days in fridge or at room temperature for up to 2 days.
- To reheat, place on a plate in the microwave and heat for 12-15 seconds. I recommend having extra icing on hand for those who may want extra.
More Breakfast Recipes
- Sausage, Egg and Cheese Breakfast Rolls
- Homemade Air Fryer Pop Tarts
- Fresh Berry Danish with Lemon Glaze
- Apple Pie Overnight Oats
Red Velvet Cinnamon Roll Ingredients
1 box red velvet cake mix
2.5 cup all purpose flour split (1 cup + 1.5 cup)
1 pack active dry yeast
1 cup warm water
1 tsp vanilla
1 tbsp olive or vegetable oil
1 tsp cinnamon
½ tsp ground nutmeg
½ tsp all spice
2 tbsp melted butter
How to Make Red Velvet Cinnamon Rolls
Prepare Dough
Pour the yeast into the warm water and stir to activate the yeast. Let sit for 4-5 minutes. Add cake mix to the yeast and water and mix with mixer until combined. Then, add one cup all purpose flour and mix until combined. Next, add second cup all purpose flour and mix until combined.
Stop mixing and feel the dough on the mixer hook attachment. If it’s still really sticky on the hook and on your fingers, add the last ½ cup of flour and mix until incorporated.
Lightly dust a surface and kneed the dough into a ball shape. Add 1 tbsp olive oil (or vegetable oil) to a bowl. Place the dough in the bowl, cover with a towel in a warm area (near a stove) and allow to rise for 2 hours.
After two hours melt the 2 tbsp of unsalted butter. In a separate bowl, mix spices and brown sugar and set aside. Prepare a lined baking sheet with parchment paper or spray a 9X13 inch dish with non stick baking spray.
Turn dough out onto a lightly floured surface. Using a rolling pin roll the dough out until it is about ¼-½ inch thick. Brush melted butter on the dough. Generously sprinkle the brown sugar and spice mix all over the dough.
Roll the dough from the long edge down to the other side. Cut the dough into 1 ½ inch thickness slices and place the cut rolls into the prepared pan. Cover with a clean towel or plastic wrap and let rise for another 30 mins or until doubled in size.
Bake Cinnamon Rolls
Preheat the oven to 350 degrees. Place the pan into the oven and bake for 15-20 mins. Baking times may vary. While the rolls are baking, make the whipped cream cheese icing.
Frost Cinnamon Rolls
Add the following ingredients in a bowl; 8 oz softened whipped cream cheese, 1 cup powdered sugar, 1 tsp vanilla, 1-2 tbsp heavy cream or milk. Using an electric mixer, mix until combined.
Glaze icing should be thick and fluffy. If it is runny, add more powdered sugar and beat until smooth. When cinnamon rolls are done spread generously with icing. Serve and Enjoy!
Tools Used
- Large bowl – this is my favorite glass bowl that I use every time I mix ingredients.
- Sheet pan or 9X13 baking dish – either one of these will work for this recipe.
- Parchment Paper – to help keep the dough from sticking to the pan and for easy clean up.
- Electric Mixer with Dough hook attachment– use a mixer that has a dough hook attachment to mix and knead the dough.
- Pastry brush– makes it easy to apply a thin layer of butter glaze over dough.
- Rolling Pin – used to the get the dough to the right thickness for the best cinnamon rolls.
Red Velvet Cinnamon Rolls
These Red Velvet Cinnamon Rolls made from scratch topped with whipped cream cheese frosting are the perfect breakfast to wake up to on Christmas morning or Valentine's Day!
Ingredients
Red Velvet Cinnamon Roll Ingredients
- 1 box red velvet cake mix
- 2.5 cup all purpose flour split (1 cup + 1.5 cup)
- 1 pack active dry yeast
- 1 cup warm water
- 1 tsp vanilla
- 1 tbsp olive or vegetable oil
- 1 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp all spice
- 2 tbsp melted butter
Whipped Cream Cheese Icing Ingredients
- 8 oz whipped cream cheese
- 1 cup powdered sugar
- 1 tsp vanilla
- 1-2 tbsp heavy cream or milk
Tools Used
- Large bowl
- Sheet pan or 9*13 baking dish
- Parchment Paper
- Electric Mixer with Dough hook attachment
- Pastry brush
Instructions
Prepare Dough
- Pour the yeast into the warm water and stir to activate the yeast. Let sit for 4-5 minutes. Add cake mix to the yeast and water and mix with mixer until combined. Add one cup all purpose flour and mix until combined. Add second cup all purpose flour and mix until combined.
- Stop mixing and feel the dough on the mixer hook attachment. If it’s still really sticky on the hook and on your fingers, add the last ½ cup of flour and mix until incorporated.
- Lightly dust a surface and kneed the dough into a ball shape. Add 1 tbsp olive oil (or vegetable oil) to a bowl. Place the dough in the bowl, cover with a towel in a warm area (near a stove) and allow to rise for 2 hours.
- After two hours melt the 2 tbsp of unsalted butter.
- In a separate bowl, mix spices and brown sugar and set aside.
- Prepare a lined baking sheet with parchment paper or spray a 9X13 inch dish with non stick baking spray.
- Turn dough out onto a lightly floured surface. Using a rolling pin roll the dough out until it is about ¼-½ inch thick. Brush melted butter on the dough. Generously sprinkle the brown sugar and spice mix all over the dough.
- Roll the dough from the long edge down to the other side. Cut the dough into 1 ½ inch thickness slices and place the cut rolls into the prepared pan. Cover with a clean towel or plastic wrap and let rise for another 30 mins or until doubled in size.
Bake Cinnamon Rolls
- Preheat the oven to 350 degrees. Place the pan into the oven and bake for 15-20 mins. Baking times may vary. While the rolls are baking, make the whipped cream cheese icing.
Frost Cinnamon Rolls
- Add all ingredients into a bowl. Using an electric mixer, mix until combined.
- Glaze icing should be thick and fluffy. If it is runny, add more powdered sugar and beat until smooth. When cinnamon rolls are done spread generously with icing. Serve and Enjoy!
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