Red Velvet Cake Mix Cinnamon Rolls

Red Velvet Cake Mix Cinnamon Rolls

Perfectly fluffy and delicious red velvet cinnamon rolls, topped with rich vanilla and brown butter frosting. Simple, quick, and oh-so tasty!

It’s February and that alone is an excellent excuse to make something red velvet – not that you need an excuse. And these Red Velvet Cinnamon Rolls are the epitome of red velvet deliciousness.



  • 4-1/2 to 5 cups all-purpose flour
  • 1/3 cup sugar
  • 3 tablespoons cocoa powder
  • 2 packets Fleischmann’s® RapidRise™ Yeast
  • 1 teaspoon salt
  • 1 1/2 cups water
  • 6 tablespoons butter
  • 1 egg
  • 2-3 teaspoons red food coloring


  • 1/3 cup sugar
  • 1 tablespoon cocoa powder
  • 2 teaspoons ground cinnamon
  • 5 tablespoons butter, very soft


  • 6 tablespoons butter
  • 4 ounces cream cheese, softened
  • 2 teaspoons vanilla extract
  • 3-5 cups powdered sugar
  • 3-6 tablespoons heavy cream or milk


  • Combine 2 cups flour, sugar, cocoa, dry yeast and salt in a large mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not too hot to touch (butter won’t melt completely). Add to flour mixture with red food coloring and egg.
  • Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.
  • Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
  • For filling, combine sugar, cocoa and cinnamon in a small bowl. Set aside.
  • Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 5 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. TIP: Use unflavored dental floss instead of a knife to cut rolls. To do this, cut a piece of floss about 12 inches long. Slide floss under the roll; bring the ends up and cross over to cut each slice.
  • Place, cut sides down, in greased 13 x 9 inch baking pan . Cover with towel; let rise in warm place until doubled in size, about 30 minutes.
  • Bake in preheated 350ºF oven for 23 to 28 minutes or until rolls are golden brown. Allow to cool while you prepare the frosting.
  • In a small sauce pan, melt butter over medium-high heat. Once melted, stir over heat for 2-4 minutes longer until color deepens from yellow to golden. Remove from heat.
  • In a large bowl combine butter, cream cheese, and vanilla and mix well. Mix in powdered sugar 1 cup at a time until very thick. Add milk 1 tablespoon at a time until frosting is smooth and spreadable. Spread frosting over cooled cinnamon rolls and top with sprinkles if desired.

Rolls are best enjoyed the day they are baked but will last up to 4 days well wrapped in foil at room temperature. Reheat in the microwave before serving. Alternatively, you can tightly wrap and freeze the rolls for up to 1 month. Thaw in the refrigerator or at room temperature, then reheat in the microwave immediately prior to serving.

Those look delicious. Can't wait to make them.

- Miami Food Network -

These Red Velvet Cinnamon Rolls are a MUST for your Valentine’s Day celebration. Nothing says “I love you” like red velvet cinnamon rolls topped with homemade cream cheese frosting.


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