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Red Velvet Cake Mix Cinnamon Rolls

This recipe uses a clever shortcut—red velvet cake mix—to create incredibly soft, fluffy, and vibrant cinnamon rolls. It combines the tangy sweetness of red velvet cake with the warm spice of a classic cinnamon roll, all topped with a rich cream cheese frosting. This easy-to-follow recipe is perfect for bakers of all levels, delivering a show-stopping treat for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 857
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 5 Cups All-Purpose Flour, divided
  • 1 3/4 Cups Red Velvet Cake Mix (from a standard-size box)
  • 1 teaspoon salt
  • 2 packages (4 1/2 teaspoons) rapid rise yeast
  • 2 Cups warm water (105-110°F)
  • 1/2 Cup (1 stick) butter, softened
  • 1 Cup packed brown sugar
  • 1/2 Cup granulated sugar
  • 2 1/2 Tablespoons ground cinnamon
  • 4 oz (1/2 brick) cream cheese, softened
  • 1/4 Cup (1/2 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 2 Cups powdered sugar
  • 1 teaspoon milk (or more, as needed)

Equipment

  • 9x13 inch baking pan
  • Large mixing bowl
  • Wooden spoon or spatula
  • rolling pin
  • Serrated knife or unscented dental floss
  • wire rack
  • Medium bowl

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan or jelly roll pan and set it aside.
  2. In a large mixing bowl, whisk together 4 cups of all-purpose flour, the red velvet cake mix, and salt. Sprinkle the two packages of rapid-rise yeast on top. Pour in the warm water and mix with a wooden spoon or spatula until a cohesive dough forms.
  3. Sprinkle 1/2 cup of flour over the dough in the bowl and knead it for about 1 minute. Dust your work surface with the remaining 1/2 cup of flour, turn the dough out, and knead for an additional 6-7 minutes until it's smooth and elastic.
  4. Using a rolling pin, roll the dough out into a rectangle approximately 8x16 inches in size. Spread the softened butter evenly over the dough, leaving a small border along one long edge. In a small bowl, mix the brown sugar, granulated sugar, and cinnamon. Sprinkle this mixture evenly over the butter.
  5. Starting from the long end, roll the dough up into a tight log. Pinch the seam to seal it securely.
  6. Using a sharp serrated knife or unscented dental floss for a clean cut, slice the log into 8 even rolls. Place the slices cut-side up in your prepared baking pan.
  7. Cover the pan with a clean kitchen towel and place it in a warm, draft-free spot for 15 minutes. This short rise time is all that's needed for the rapid-rise yeast.
  8. Bake for 12-15 minutes, or until the rolls are lightly golden brown and cooked through.
  9. While the rolls are cooling slightly on a wire rack, prepare the icing. In a medium bowl, beat the softened cream cheese and butter together until smooth. Mix in the vanilla extract and powdered sugar. Add the milk, one teaspoon at a time, until you reach your desired drizzling consistency.
  10. Spread the cream cheese icing over the warm rolls and serve immediately.

Notes

For best results, ensure your butter and cream cheese are fully softened to room temperature. Use unscented dental floss for the cleanest cuts when slicing the rolls. You can prepare these ahead of time by refrigerating them after slicing and before the final rise; just let them sit at room temperature for 30-45 minutes before baking. Other cake mix flavors like spice cake or chocolate fudge can be used for variations.