These red velvet cinnamon rolls are delicious, tender, oh so decadent. Turn a box of red velvet cake mix into this stunning dessert!
If you love red velvet, then you’re going to LOVE these cinnamon rolls! They are made with a cake mix and they turn out so fluffy and delicious.
Cake mix cinnamon rolls are easier than you think! This red velvet version is perfect for special occasions. The dough is easy to work with, and the results are delicious! These would be perfect for Christmas morning, Valentine’s day brunch, or any other festive occasion.
Have you ever wanted to make cinnamon rolls, but felt intimidated by the process? Well, have no fear! This recipe for red velvet cinnamon rolls is super easy to follow. You’ll start with a cake mix, so there’s no need for any complex dough-making techniques. Plus, the finished product is downright delicious.
Serve them up for breakfast or as a dessert and watch them disappear in no time!
Cake Mix Cinnamon Roll Variations
- Try butter pecan cake mix and replace cream cheese frosting with half a can of store bought vanilla frosted, melted for 30s so it can be poured over the rolls.
- Use funfetti cake mix, use frosting as above and then cover in confetti sprinkles.
- Use lemon cake mix, omit cinnamon and replace with same amount lemon zest for filling.
About the Red Velvet Cinnamon Roll Recipe Ingredients
The batter for these cake mix cinnamon rolls comes together easily and with less ingredients because most are found in the cake mix. Here’s what you’ll need to make the dough and filling:
Yeast: Use fast-acting dry yeast, make sure it hasn’t expired.
Cake Mix: I used Red Velvet Cake mix but you could experiment with flavours. Butter pecan, yellow, or even funfetti would work great.
All-purpose flour: Spoon and level the flour when measuring it, otherwise you’ll wind up with dense rolls.
Salt: Balances out the flavor of the dough.
Milk: You can use any milk you like here.
Butter: I recommend unsalted butter when baking as the salt content in butter can vary. If all you have is salted, omit the added salt from the recipe.
Sugar: I recommend using caster sugar but regular granulated will also work just fine. Make sure you pack and level the brown sugar.
Cinnamon: Simple ground cinnamon here. I pulled back a bit on the cinnamon so it wouldn’t out shine the red velvet and cream cheese frosting. Feel free to use more.
Why isn’t my cinnamon roll dough rising?
If your dough isn’t rising properly, it may be from the temperature of water you used. Yeast is temperamental, if the water is too hot it could easily kill your yeast. Be sure your water is just a little warmer than lukewarm.
Looking for more tasty Red Velvet dessert recipes?
Check out some of my favourite red velvet desserts:
Luscious, thick and creamy Mini Candy Cane Red Velvet Cheesecakes smothered in a smooth chocolate ganache and topped with candy cane. Perfect for any holiday party.
These Red Velvet Brownies with Cream Cheese Frosting combine the flavours of red velvet cake with a brownie to create an incredible brownie topped with a delectable cream cheese frosting.
This Red Velvet Trifle is a super easy dessert recipe perfect for dinner parties, picnics and just because. A great way to celebrate Canada Day Too!
How to Make Red Velvet Cinnamon Rolls
Servings: 16 Buns | Prep Time: 30 mins | Cook Time: 20 mins | Total Time: 50 mins + rising time
1 package (0.25 oz) fast-acting dry yeast
1 teaspoon caster sugar
1/2 Cup Warm Water
1 box (15.25 oz) Red Velvet cake mix
2 1/2 cups all-purpose flour
3/4 cup warm milk
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup caster sugar
1 tablespoon cinnamon
Cream Cheese Frosting:
1/2 recipe of the Best Cream Cheese Frosting
Add the water, yeast, and sugar to a bowl and stir to combine.
Let sit for about 10 minutes until the mixture becomes foamy. Add the warm milk.
In a large bowl, add the cake mix, flour, and salt. Stir to combine.
Pour in the yeast mixture and stir until the dough comes together.
Sprinkle some flour on top of the dough and knead for 5 minutes on a well-floured surface.
Place the dough into a large well-greased bowl, cover with plastic wrap or a towel. Let the dough rise until it has doubled, about 1 hour.
Preheat oven to 375°F. Butter a large pan and set aside.
Using a rolling pin, roll the dough out into the shape of a rectangle.
Mix all the ingredients for the cinnamon filling. Spread the mixture over the dough.
Roll up into a long log.
Slice into 16 rolls.
Place rolls into prepared pan and bake for 18-20 minutes.
Remove from the oven.
While cooling, make the cream cheese frosting.
Frost the tops of the warm cinnamon rolls.
These red velvet cinnamon rolls are delicious, tender, oh so decadent. Turn a box of red velvet cake mix into this stunning dessert! Perfect for a Valentine's Day treat.
Red Velvet Cinnamon Rolls
- 1 box, 15.25 oz Red Velvet cake mix
- 1 package, 0.25 oz fast-acting dry yeast
- 1/2 cup warm water
- 2 1/2 cups all-purpose flour
- 3/4 cup warm milk
- 1 teaspoon caster sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup caster sugar
- 1 tablespoon cinnamon
Cream Cheese Frosting
- Add the water, yeast, and sugar to a bowl and stir to combine. Let sit for about 10 minutes until the mixture becomes foamy. Add the warm milk.
- In a large bowl, add the cake mix, flour, and salt. Stir to combine.
- Pour in the yeast mixture and stir until the dough comes together.
- Sprinkle some flour on top of the dough and knead for 5 minutes on a well-floured surface.
- Place the dough into a large well-greased bowl, cover with plastic wrap or a towel. Let the dough rise until it has doubled, about 1 hour.
- Preheat oven to 375°F. Butter a large pan and set aside.
- Using a rolling pin, roll the dough out into the shape of a rectangle.
- Mix all the ingredients for the cinnamon filling. Spread the mixture over the dough.
- Roll up into a long log. Slice into 16 rolls.
- Place rolls into prepared pan and bake for 18-20 minutes.
- Frost the tops of the warm cinnamon rolls.
Serving Size:2 Tbsp
Amount Per Serving: Calories: 277Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 39mgSodium: 125mgCarbohydrates: 39gFiber: 1gSugar: 20gProtein: 4g
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!