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Red Velvet Cinnamon Rolls with cream cheese glaze on a plate

Red Velvet Cinnamon Rolls

Red velvet cinnamon rolls are a fun spin on classic cinnamon rolls made with a box of cake mix and topped with a delicious cream cheese frosting for the ultimate breakfast.
Course Breakfast
Cuisine American
Keyword cake mix cinnamon rolls, red velvet cinnamon rolls
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 2 hours 50 minutes
Servings 16 rolls
Calories 479kcal
Author Kat Jeter & Melinda Caldwell



  • 2 packets Active dry yeast
  • 2 1/2 cups Warm water
  • 15.25 ounces Red velvet cake mix
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Salt
  • 6 cups All-purpose flour divided
  • 1 cup Unsalted butter softened
  • 1 cup Sugar
  • 1/2 cup Packed brown sugar
  • 2 tablespoons Cinnamon


  • 4 ounces Cream cheese
  • 1 cup Confectioners sugar
  • 1 teaspoon Vanilla extract
  • 3 tablespoons Milk


  • Add luke warm water to a large bowl and sprinkle the yeast packets over it.
  • Let yeast sit for 5 minutes.
  • When the yeast becomes foamy add the Red Velvet cake mix, vanilla and salt.
  • Stir mixture together and then slowly begin adding the 5 cups of flour, one cup at a time.
  • When all of the flour has been added and the dough has come together use your hands to knead the dough into a round ball.
  • Cover the bowl with a clean dish towel and place in a warm spot to let the dough rise for 1 hour. (See Note 1 for tips)
  • Once the dough has risen, knead it back into a ball, and cover it once again to let it rise for another hour.
  • Prepare your baking dish by lining the bottom with parchment paper and greasing the sides. You can use two 9 inch round cake pans or you can use 1 9x13 inch pan and 1 8x8 inch pan.
  • When the dough is ready use the remaining cup of flour to lightly dust your work surface with flour. You may also need to add some flour to the dough if it is sticky. You want to be able to work with it without it sticking to your hands.
  • Roll the dough into a rough rectangle, about 1/4 inch thick and approximately 24" x 12"
  • In a bowl combined the softened butter, sugar, brown sugar, and cinnamon. Work together until it forms a paste.
  • Gently spread the cinnamon sugar mixture over the dough leaving a 1 inch border around the outside edges. Go slowly and be careful not to rip the dough as you spread.
  • Starting from one long edges, roll the dough toward you. Make sure to keep the roll as tight as possible.
  • Once it is rolled up pinch along the seam to seal it.
  • Use a knife to mark the roll at 1.5 inch intervals. Then cut the dough into rolls.
  • Add the rolls to your prepared pans making sure to leave a little space between rolls so they have room to expand as they bake.
  • Place the baking dish in a warm place and let the rolls rise for about 20 minutes.
  • While they are rising preheat the oven to 350°F.
  • Once rolls have risen place them in the oven and bake for 20 minutes.
  • When they have finished baking spread the frosting over them while they are still hot, letting it melt into them.


  • Using a mixer combine cream cheese, powdered sugar, vanilla, and milk.
  • Mix all ingredients thoroughly.
  • You want the frosting to be a thick but easily spreadable consistency. Add more milk if needed.


  1. If my kitchen is cold I often heat the oven to 200°F and then open the door and let it cool down. When it is just warm I sit the bowl inside the oven with the door open.


Serving: 1roll | Calories: 479kcal | Carbohydrates: 68g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37mg | Sodium: 123mg | Potassium: 50mg | Fiber: 4g | Sugar: 40g