Description
These soft, fluffy red velvet cinnamon rolls are the perfect combination of sweet and rich, with a hint of cocoa and cinnamon. Topped with a creamy cream cheese frosting, they make a delicious breakfast, brunch treat, or dessert that’s sure to impress!
Ingredients
Scale
- 1 package red velvet cake mix
- 2 1/4 tsp active dry yeast
- 2 1/2 cups warm water
- 5 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- Cream cheese frosting (store-bought or homemade)
Instructions
- In a large bowl, combine the red velvet cake mix, active dry yeast, and warm water. Stir well and let sit for 5 minutes until the yeast activates and the mixture becomes bubbly.
- Stir in the flour, sugar, and salt until a dough forms. Transfer the dough to a floured surface and knead for about 5 minutes, or until smooth and elastic.
- Cover the dough with a clean towel and let rise for 1 hour, or until doubled in size.
- Once the dough has risen, punch it down and roll it out into a large rectangle.
- Spread the softened butter evenly over the dough, then sprinkle with brown sugar and ground cinnamon.
- Starting from one edge, roll up the dough tightly into a log. Slice into 12 equal pieces.
- Place the slices into a greased baking dish, cover, and let rise for 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes, or until golden brown on top.
- Once baked, remove from the oven and drizzle with cream cheese frosting before serving.
Notes
- For a richer flavor, you can make homemade cream cheese frosting or add a splash of vanilla extract to store-bought frosting.
- Make sure the water is warm, but not too hot, as it can kill the yeast and prevent the dough from rising.
- These rolls are best served warm, but they can be stored in an airtight container for up to 2-3 days. Reheat in the microwave for a few seconds for that fresh-from-the-oven taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes