This Red Velvet Cake Mix Cinnamon Rolls recipe is easier than your from scratch rolls but taste just as good. Breakfast for a special occasion like Christmas or Valentine’s Day…or any day of the week.
I know it’s hard to believe with everything I post here but I do really eat healthy most of the time. But when I’m off the wagon, I’m offfff the wagon if you know what I mean.
My husband has been researching carb cycling. Basically, you eat healthy foods but you alternate your low-carb and high-carb days.
Sounds fun right? The high-carb days it is. If you’re imagining fries, chips, and lots of bread…errrhhh. Stop right there.
The high-carb days consist of more grains like quinoa, whole-wheat pasta, or rice.
Just picture me making these Red Velvet Cake Mix Cinnamon rolls while my husband is in the other room on MyFitnessPal calculating his macros for the day.
I’m a modern day torture machine in a little package.
Have you ever made cake mix cinnamon rolls? The real benefit of making cake mix cinnamon rolls is that you only have to use about half the ingredients since most of them are in the cake mix.
I’ve had cake mix cinnamon rolls and they’ve never been the texture that I want. These, however, were super tender and soft.
It’s not a typo. There are no eggs in this recipe.
The filling has softened butter, brown sugar, and cinnamon. Not as much cinnamon as these Cinnabon Copycat Rolls because I didn’t want to overpower the red velvet flavor.
Red velvet cinnamon rolls are just begging for cream cheese frosting which I can make in my sleep because I’ve made it so many times.
Spread it on when the rolls are warm so that the cream cheese frosting can seep in all the crevasses. When you cut into the roll it’s breathtaking.
Red Velvet Cake Mix Cinnamon Rolls
Red Velvet Cake Mix Cinnamon Rolls easier than regular cinnamon rolls but with the same great flavor.
Servings: 12 cinnamon rolls
package red velvet cake mix
- 2 to 3
package active dry yeast
(between 120° to 130° – just warm to touch)
packed brown sugar
For the rolls: In a large bowl, combine cake mix, 1 cup flour and yeast. Add the warm water and beat on medium speed 2 minutes. Mix in enough remaining flour to form a soft dough and so that when it’s mixed it starts to pull away from the side of the bowl (I used an additional 1 3/4 cups). Knead with a stand mixer or by hand about 1 minute. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.
After dough has risen place dough on a lightly floured surface; punch down dough and roll dough into an 18×10-inch rectangle with a rolling pin.
In a small bowll, mix brown sugar and cinnamon. Set aside. Brush dough with softened butter and sprinkle with brown sugar mixture.
Starting with the long side, roll up the dough jelly roll style. Cut into 12 slices and place in a greased 13×9-inch baking dish. Cover with a kitchen towel and let rise until doubled, about an hour.
Preheat oven to 350°. Bake rolls 15-20 minutes or until rolls puff up and just start to brown.
For the Frosting: Beat cream cheese and butter until fluffy. Add the powdered sugar and vanilla and mix slowly until combined. Beat until fluffy.
Spread frosting over warm rolls.
Source: adapted from Taste of Home. Added more cinnamon and used my own frosting recipe.