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 12x18 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 9x13 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!
Notes
Store cooled rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual rolls in the microwave for 15-30 seconds, or in a 300°F oven for 5-8 minutes. Freeze baked and cooled rolls for up to 3 months; thaw overnight in the refrigerator and reheat.
