Red Velvet is not just for cake anymore. These irresistible red velvet cinnamon rolls will make your mouth water as you bite into the warm, moist, gooey roll topped with thick, creamy cream cheese frosting.
Red Velvet Cinnamon Rolls
- Prep Time: 2 1/2 hours
- Cook Time: 15-20 minutes
- Total Time: 3 hours
- Servings: 24 rolls
- Advanced Course
Preheat oven to 350ºF.
Combine two packages of active dry yeast with warm water in the bowl of a stand mixer. Stir until dissolved. Then, add cake mix, flour, vanilla and salt. Use dough hook attachment to knead dough together, just for a minute or two.
Move to larger bowl, cover, and let rise for about an hour. Punch dough down after an hour, and let rise again for another hour.
Spread flour on a clean surface and turn dough out. Shape into a ball, then roll into a rectangle shape.
Spread softened butter over dough. Sprinkle with brown sugar, white granulated sugar and cinnamon.
Start from farthest edge and roll dough tightly into a long skinny log shape. Slice into 24 rolls. Place rolls in two 9×13 pans that have been greased with butter, or sprayed with non stick cooking spray.
Let rise a final time in pan for about 30 minutes.
Bake for 15-20 minutes.
Prepare cream cheese frosting. With paddle attachment on the stand mixer, combine room temperature butter with powdered sugar. Beat until well combined, then add vanilla and pinch of salt.
Mix again, then while mixer is going, drop cubes of softened cream cheese in the bowl one at a time until frosting is well mixed.