Red Velvet Cake Mix Cinnamon Rolls are the ultimate shortcut to decadent, homemade cinnamon rolls bursting with classic red velvet flavor. This recipe transforms a humble cake mix into a delightful breakfast or dessert that’s surprisingly easy to make and incredibly satisfying.
Key Ingredients for Red Velvet Cake Mix Cinnamon Rolls
- 1 box (15.25 oz) red velvet cake mix
- 1/4 cup vegetable oil, plus extra for greasing
- 3 large eggs
- 1/4 cup warm water
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups light brown sugar, packed
- 2 tablespoons ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2–3 tablespoons milk
How to Make Red Velvet Cake Mix Cinnamon Rolls
Prepare to be amazed by how simple it is to whip up these luscious Red Velvet Cake Mix Cinnamon Rolls! In about 60 minutes, you’ll be indulging in warm, gooey rolls with a rich, irresistible flavor. The secret lies in the clever use of cake mix, which provides a perfect base for that signature red velvet taste, while the creamy cream cheese frosting ties it all together into a truly satisfying treat.
Step-by-Step Instructions
- Prepare the Dough: In a large mixing bowl, combine the red velvet cake mix, vegetable oil, eggs, and warm water. Mix on low speed until just combined, then increase speed to medium and beat for about 2 minutes until the dough is smooth and slightly sticky. It will resemble a very thick batter.
- Chill the Dough: Lightly grease a clean surface or a large piece of parchment paper with vegetable oil. Turn the dough out onto the greased surface. Cover the dough with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This step makes the dough much easier to handle.
- Make the Filling: While the dough is chilling, prepare the filling. In a medium bowl, cream together the softened butter, light brown sugar, ground cinnamon, and vanilla extract until well combined and spreadable.
- Roll Out the Dough: Once the dough has chilled, place it between two sheets of parchment paper. Gently roll it out into a rectangle approximately 12×18 inches. Aim for an even thickness.
- Spread the Filling: Remove the top layer of parchment paper. Evenly spread the red velvet cinnamon filling over the rolled-out dough, leaving about a 1/2-inch border along one of the long edges.
- Roll and Slice: Starting from the long edge that is fully covered with filling, carefully roll the dough up tightly, creating a log. Pinch the seam to seal it. Using a sharp knife or dental floss for cleaner cuts, slice the log into 12 equal-sized rolls, about 1.5 inches thick.
- Bake the Rolls: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan well. Arrange the cinnamon rolls in the prepared pan, with cut sides facing up. Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for about 20-30 minutes, or until they appear slightly puffed.
- Bake: Remove the plastic wrap and bake for 20-25 minutes, or until the rolls are cooked through and the centers are set.
- Make the Frosting: While the rolls are baking, prepare the cream cheese frosting. In a small bowl, whisk together the powdered sugar and milk until smooth and creamy. Add more milk a teaspoon at a time if needed to reach your desired consistency.
- Frost and Serve: Once the rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Drizzle the warm frosting generously over the tops of the red velvet cake mix cinnamon rolls. Serve immediately and enjoy!
Why You’ll Love This Red Velvet Cake Mix Cinnamon Rolls
You’ll be absolutely smitten with these Red Velvet Cake Mix Cinnamon Rolls, especially their vibrant color and irresistible chocolatey-cocoa undertones that are characteristic of true red velvet. They offer that delightful balance of sweet, spiced, and slightly tangy notes, enhanced by the creamy frosting, making them a step above your average cinnamon roll. This recipe is not only a treat for your taste buds but also a smart way to bring gourmet baked goods into your home without the often-steep price tag of bakery versions, saving you money while delivering unparalleled flavor.
Imagine the aroma filling your kitchen as these babies bake – it’s pure comfort and joy! They’re perfect for lazy weekend mornings, special celebrations, or simply when you need a little pick-me-up. Unlike traditional cinnamon rolls that can require more complex dough preparation, these are remarkably easy, making them accessible even for beginner bakers. Don’t wait to experience this delightful twist on a classic; give these Red Velvet Cake Mix Cinnamon Rolls a try this weekend!
Storing and Reheating Tips
To store your delicious Red Velvet Cake Mix Cinnamon Rolls, allow them to cool completely in the baking pan. Once cooled, you can either cover the pan tightly with plastic wrap or transfer the rolls to an airtight container. They will keep well at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 5 days.
To reheat individual rolls, you can microwave them for 15-30 seconds, or until warmed through. For a more evenly heated roll, especially if you have several to reheat, place them on a baking sheet and warm them in a preheated oven at 300°F (150°C) for about 5-8 minutes. If you’d like to freeze them for future indulgence, bake them as directed, let them cool completely, and then wrap them individually or in small batches before placing them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator and then reheat as directed.
Final Thoughts
These Red Velvet Cake Mix Cinnamon Rolls are a testament to how simple ingredients can create something truly magical. They’re the perfect blend of convenience and indulgence, guaranteeing smiles with every bite. Give them a go – you won’t be disappointed!
Red Velvet Cake Mix Cinnamon Rolls
Ingredients
Equipment
Method
- In a large mixing bowl, combine the red velvet cake mix, vegetable oil, eggs, and warm water. Mix on low speed until just combined, then increase speed to medium and beat for about 2 minutes until the dough is smooth and slightly sticky. It will resemble a very thick batter.1 box (15.25 oz) red velvet cake mix, 1/4 cup vegetable oil, 3 large eggs, 1/4 cup warm water
- Lightly grease a clean surface or a large piece of parchment paper with vegetable oil. Turn the dough out onto the greased surface. Cover the dough with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This step makes the dough much easier to handle.1/4 cup vegetable oil
- While the dough is chilling, prepare the filling. In a medium bowl, cream together the softened butter, light brown sugar, ground cinnamon, and vanilla extract until well combined and spreadable.1 cup (2 sticks) unsalted butter, 2 cups light brown sugar, 2 tablespoons ground cinnamon, 1 teaspoon vanilla extract
- Once the dough has chilled, place it between two sheets of parchment paper. Gently roll it out into a rectangle approximately 12×18 inches. Aim for an even thickness.
- Remove the top layer of parchment paper. Evenly spread the red velvet cinnamon filling over the rolled-out dough, leaving about a 1/2-inch border along one of the long edges.
- Starting from the long edge that is fully covered with filling, carefully roll the dough up tightly, creating a log. Pinch the seam to seal it. Using a sharp knife or dental floss for cleaner cuts, slice the log into 12 equal-sized rolls, about 1.5 inches thick.
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan well. Arrange the cinnamon rolls in the prepared pan, with cut sides facing up. Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for about 20-30 minutes, or until they appear slightly puffed.
- Remove the plastic wrap and bake for 20-25 minutes, or until the rolls are cooked through and the centers are set.
- While the rolls are baking, prepare the cream cheese frosting. In a small bowl, whisk together the powdered sugar and milk until smooth and creamy. Add more milk a teaspoon at a time if needed to reach your desired consistency.1/2 cup powdered sugar, 2-3 tablespoons milk
- Once the rolls are out of the oven, let them cool in the pan for about 5-10 minutes. Drizzle the warm frosting generously over the tops of the red velvet cake mix cinnamon rolls. Serve immediately and enjoy!