Description
These soft and fluffy red velvet cinnamon rolls are a perfect combination of rich red velvet flavor and a sweet cinnamon filling. Topped with a smooth and creamy cream cheese glaze, they make for a decadent breakfast or dessert.
Ingredients
Scale
- 1 package red velvet cake mix
- 2 1/4 tsp active dry yeast
- 1 1/4 cups warm water (110°F)
- 1/4 cup vegetable oil
- 1 egg
- 3 1/2 – 4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tbsp ground cinnamon
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- In a large bowl, combine the cake mix and yeast. Add warm water, oil, and egg. Mix well.
- Gradually stir in enough flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
- Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface and roll into a 16×12 inch rectangle.
- Spread butter over dough. Combine brown sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting from a long side. Cut into 12 slices.
- Place rolls cut side down in a greased 13×9 inch baking dish. Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 350°F. Bake until golden brown, about 25-30 minutes.
- In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Spread over warm rolls.
Notes
- These rolls are perfect for a special breakfast or brunch.
- Make sure to let the dough rise well to get soft, fluffy rolls.
- The cream cheese glaze can be stored in the refrigerator for a few days if you have leftovers.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes