Red Velvet Cinnamon Rolls
Soft, gooey, and full of chocolate-cinnamon goodness, these Red Velvet Cinnamon Rolls start with a cake mix for an easy, festive twist on the classic. Topped with cream cheese frosting, they’re perfect for holidays or any weekend brunch.
Servings: 12 rolls
Ingredients
Rolls:
- 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
Filling
- ¼ cup unsalted butter softened
- ½ cup brown sugar
- 1 ½ teaspoon cinnamon
- 1 tablespoon cocoa powder
- ¼ teaspoon sea salt
Frosting
- 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 9x13 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 18x26 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.
Notes
Notes 1 ** I use parchment paper to roll the dough out onto to prevent any staining.
Nutrition
Serving: 1 roll | Calories: 474 kcal | Carbohydrates: 69 g | Protein: 10 g | Fat: 14 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 0.3 g | Cholesterol: 25 mg | Sodium: 456 mg | Potassium: 251 mg | Fiber: 2 g | Sugar: 43 g | Vitamin A: 276 IU | Vitamin C: 0.1 mg | Calcium: 163 mg | Iron: 2 mg
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