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Soft, fluffy, and swirled with a chocolatey cinnamon filling, these Red Velvet Cinnamon Rolls taste just as dreamy as they look. They start with a simple red velvet cake mix (yes, really!) that gives you that rich flavor and beautiful color without the fuss. Perfect for holidays, Valentine’s Day, or a cozy weekend brunch that feels a little extra special.
Why These Red Velvet Cinnamon Rolls Are So Special
I first made these one winter weekend (around Christmastime) when I wanted something festive that didn’t take all day. I experimented with a red velvet cake mix and instantly knew I was onto something.
After a few tests, I found that using 2% milk and adding bread flour made the rolls rise beautifully and stay tender for days. Swapping out butter for pure cream cheese in the frosting added that perfect tang to balance the sweetness.
Now, these easy red velvet cake cinnamon rolls are my go-to when I want to bake something impressive without spending hours in the kitchen.
Here’s why you’ll love them:!
❥ Flavor & Texture: Buttery, chocolatey, and tender with gooey centers that melt in your mouth.
❥ Ease: The cake mix makes these nearly foolproof—no food coloring or special ingredients required.
❥ Occasion: Beautiful enough for holidays or brunch, yet simple enough to brighten any weekend morning.
Ingredients You’ll Need for Homemade Red Velvet Cinnamon Rolls
- Red Velvet Cake Mix: Adds the rich color and cocoa flavor that makes these stand out.
- Bread Flour: For soft, chewy texture. If you do not have bread flour, add 1 tablespoon of vital wheat gluten to the dough for a 1:1 substitute. All-purpose flour works, but the dough won’t be as soft.
- Milk: I used 2% milk, warmed to about 110°F to activate the yeast. You can use whole milk, 2%, or even unsweetened almond or oat milk for a dairy-free option.
- Active Dry Yeast: Gives the rolls that perfect lift.
- Unsalted Butter: For the dough and fillingkeep in mind the cake mix has salt. You can use salted butter; just reduce the added salt by half or omit.
- Brown Sugar: The brown sugar creates a gooey, caramely filling. Either light or dark brown will work; dark brown sugar will be slightly darker in color with a more caramel flavor.
- Cinnamon + Cocoa: Creates that gooey, spiced chocolate filling. The Cocoa adds additional chocolate flavor to the rolls. You can use Dutch process or natural.
- Cream Cheese: The tangy, creamy base for the frosting.
- Powdered Sugar + Vanilla: Sweetens and smooths the frosting to spread easily.
How to Make Red Velvet Cinnamon Rolls with Cake Mix
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Proof the Yeast
In your stand mixer bowl, combine warm milk and active dry yeast. Let it sit for 5–10 minutes until foamy — that’s how you know the yeast is alive and ready.
Step 2 | Make the Dough
Add melted butter and red velvet cake mix. Mix to combine.
Switch to your dough hook and mix in the bread flour, ½ cup at a time, until a sticky dough forms that pulls away from the bowl.
Step 3 | First Rise
Cover and let the dough rise in a warm spot for about 1½ hours or until doubled in size.
Step 4 | Make the Filling
Mix softened butter, brown sugar, cinnamon, cocoa powder, and salt into a paste. This gives you a smooth, spreadable filling.
Step 5 | Roll and Fill
Roll the dough into a large rectangle (about 18×26 inches). Spread the filling evenly, then cut into 12 equal strips with a pizza cutter.
Roll each into a spiral and place in a greased 9×13-inch pan.
Step 6 | Second Rise
Cover and let rise for 30 minutes, until the rolls look puffed and soft.
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Step 7 | Bake
Bake at 375°F for 25–30 minutes, until lightly golden. Don’t overbake — the centers should stay soft.
Step 8 | Frosting
Beat cream cheese until smooth. Add powdered sugar, vanilla, and milk until creamy.
Spread over warm rolls so it melts slightly into the swirls.
Fun Variations for Red Velvet Breakfast Rolls
These red velvet breakfast rolls are wonderful as-is, but here are some easy ways to make them your own:
- Add chocolate chips: Fold mini chocolate chips into the filling.
- Make it nutty: Sprinkle chopped pecans or walnuts before rolling.
- Holiday flair: Top with white chocolate drizzle or festive sprinkles.
- Dairy-free: Use almond milk, plant butter, and dairy-free cream cheese.
Make-Ahead and Overnight Red Velvet Cinnamon Rolls
These are ideal for prepping ahead — especially during the holidays!
- Make Ahead Overnight Prep: Assemble, cover tightly, and refrigerate. The next day, let them come to room temperature, then rise for 1 hour before baking.
- Freezer-Friendly: Freeze unfrosted rolls after baking. Wrap tightly in plastic wrap and foil, or store in a freezer bag for up to 3 months.
- To serve, thaw at room temperature, warm in the oven at 300°F for 10–15 minutes, then frost before serving.
Recipe FAQs
No, you don’t. Bread flour is recommended because, during testing, all-purpose flour resulted in a drier roll. Bread flour has a higher gluten content, which helps create softer and gooier rolls.
Yes, but the rolls will be slightly less soft. Add 1 tablespoon of vital wheat gluten for best results.
Warm in the microwave for 15–20 seconds or in a 300°F oven for 10 minutes to bring back that just-baked softness.
What to Serve with This Red Velvet Brunch Recipe
These rolls are wonderful on their own, but they also shine on a brunch table. Try serving them with:
- Fresh berries or fruit salad for brightness.
- Crispy bacon or sausage to balance the sweetness.
- Hot coffee or cocoa for that bakery-style finish.
More Easy Brunch Recipes You’ll Love
- Lemon Cream Scones: Bright and citrusy, perfect for holidays.
- Overnight French Toast Casseroles: Try our Pumpkin French Toast Casserole or Blueberry French Toast Casserole — both are make-ahead favorites for easy, cozy mornings.
- Apple Pecan Sticky Bun Bites – Gooey, nutty, and absolutely irresistible — a bite-sized twist on a classic favorite.
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Red Velvet Cinnamon Rolls
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Ingredients
- 1 ¼ cup 2% milk - warm, 110℉
- 1 packet dry active yeast - 2 ¼ tsp
- ¼ cup unsalted butter - melted and cooled
- 13.25 ounce red velvet cake mix
- 3 ¼ cups bread flour - 390 grams
- ¼ cup unsalted butter - softened
- ½ cup brown sugar
- 1 ½ teaspoon cinnamon
- 1 tablespoon cocoa powder
- ¼ teaspoon sea salt
- 8 ounce block cream cheese - room temperature
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1-2 tablespoon milk
Instructions
- To the bowl of your stand mixer, add the yeast and the warm milk. With the whisk attachment added, stir to combine. Allow to sit for 5 minutes.
- Once bubbles start to form, add the melted and cooled unsalted butter and the red velvet cake mix. Stir to combine.
- Switch out the whisk attachment for the dough hook attachment.
- Slowly add in the bread flour by adding ½ cup of flour at a time, making sure to fully incorporate the flour with each addition.
- Once all of the flour has been added, you will have a sticky dough that, when it’s mixed, will pull itself from the sides of the bowl.
- Set the stand mixer to medium speed and allow the dough to knead for about 5 minutes. This will strengthen the dough and make it softer.
- Cover and place in a warm, dark space for about 1 and half hours (90 minutes) or until the dough has doubled in size.
- Prepare a 9×13 baking dish by spraying it with some baking spray. Optional step, place a piece of parchment paper to the bottom of the pan. Set aside.
- To a small bowl, add the softened unsalted butter, brown sugar, salt, cinnamon, and cocoa powder. Using a spatula or spoon, stir to combine until it forms a paste. Set aside.
- Once the dough has doubled in size, turn the dough out onto a clean dry surface (see notes 1). Roll the dough out to an 18×26 inch rectangle (about the same size as a full size baking sheet.
- Transfer the butter brown sugar mixture to the rolled out dough. Using an offset spatula, butter knife, or spatula, spread the mixture out so it’s evening distributed and reaches every edge of the dough.
- Using a pizza cutter, cut the dough into 12 equal sized strips. Roll the dough strip up to a cinnamon roll shape and transfer to the prepared baking pan. Repeat this process until all 12 rolls are in the baking pan.
- Cover and allow to rise for 30 minutes.
- Preheat the oven to 375℉
- Once the dough has risen, transfer the baking pan to a preheated oven. Bake at 375℉ for 25-30 minutes or until golden brown.
- To a bowl of a stand mixer with the whisk attachment added, add the softened cream cheese and mix until it has broken up, add the powdered sugar and vanilla. Slowly stir to combine to prevent the powdered sugar from making a mess.
- Once the mixture becomes a very dry mixture, slowly add milk in 1 tablespoon at a time until you reach your desired consistency.
- After the rolls are done baking, transfer them to a cooling rack and let them cool for 10 minutes before topping with the cream cheese frosting. Serve warm or room temperature.
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