Red Velvet Cinnamon Rolls

Name: Red Velvet Cinnamon Rolls
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 12 servings.
Ingredients: 1 package red velvet cake mix (regular size); 2-1/2 to 3 cups all-purpose flour; 1 package (1/4 ounce) active dry yeast; 1-1/4 cups warm water (120° to 130°); 1/2 cup packed brown sugar; 1 teaspoon ground cinnamon; 1/4 cup butter, melted; ICING:; 2 cups confectioners' sugar; 2 tablespoons butter, softened; 1 teaspoon vanilla extract; 3 to 5 tablespoons 2% milk

Turn a box of red velvet cake mix into this easy dessert—or breakfast! The icing tastes good and makes a pretty contrast with the rolls. —Erin Wright, Wallace, Kansas

Ingredients

1 package red velvet cake mix (regular size)
2-1/2 to 3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (120° to 130°)
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
ICING:
2 cups confectioners' sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 to 5 tablespoons 2% milk

Directions

Combine cake mix, 1 cup flour and yeast. Add water; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours. Meanwhile, in another bowl, mix brown sugar and cinnamon.
Punch down dough. Turn onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle with sugar mixture.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices. Place cut sides up in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour.
Preheat oven to 350°. Bake until puffed and light brown, 15-20 minutes. Cool slightly.
Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.

Test Kitchen tips

Want 'em even more decadent? Spread a fluffy layer of cream cheese frosting over the top.

Make these morning beauties your own by swapping in your favorite flavor of cake mix. We particularly love spice cake, devil's food and orange.

Nutrition Facts

1 cinnamon roll: 429 calories, 10g fat (5g saturated fat), 16mg cholesterol, 311mg sodium, 81g carbohydrate (48g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:

Tabatha

Mar 28, 2020

Good, but nothing to write home about. Meh. They were easy to make which was nice since I hadn't worked with yeast prior to this. Unfortunately the centers were still mushy while the outside was hard and they popped open while baking. Butter in the icing stayed clumpy even with it being softened in the microwave. If I do make them again I will certainly try a different cake mix flavor, maybe just plain chocolate or lemon with a lemon icing.
broadwayeyes

Mar 28, 2020

Followed the recipe to a T and it didnt rise. Maybe instant yeast should be used instead? Then it might have a fighting chance. Its brand new yeast but after 3 hours of "rising" time I decided to just continue. The yeast was just sitting there and hadn't dissolved at all. This was a fail.
Marika

Feb 9, 2020

Amazing! We added a small amount of chocolate chips on top of the sugar/cinnamon and they turned out very well! My friends were thrilled and impressed!
Michelle

Feb 4, 2020

To Lisa who asked the question on 1/6/20: No, you just mix the dry cake mix with the 1 cup flour
RebeccaV

Jan 30, 2020

Question--can these be made and then refrigerated to bake the next morning?
menkens

Jan 28, 2020

Lisa -- I would just use the "dry" cake mix and continue on. Sounds like an interesting recipe, I'll be making in the future!
Lisa

Jan 6, 2020

Do you mix up the cake mix?
amsm

Jan 14, 2018

These were delicious and I had many compliments on them! They definitely appealed to people with the red velvet. The dough is very sticky, so make sure your counter or board you roll the dough out on is well floured!
gina.kapfhamer

Jan 8, 2018

Hello, delicious! Made these for a decadent holiday breakfast, and this recipe does not disappoint! Beautiful!