Red Velvet Cinnamon Rolls

Ingredients

  • ½ cup warm water
  • 1 (.25 ounce) envelope active dry yeast
  • 2 ½ cups all-purpose flour
  • 1 (15.25 ounce) package red velvet cake mix
  • ¾ cup warm milk
  • ¼ teaspoon salt
  • 1 teaspoon oil, or as needed
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon
  • baking spray
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • ½ cup unsalted butter, softened
  • ¼ cup milk
  • ½ teaspoon vanilla extract
  • Directions

  • Step 1

    Combine warm water and yeast for dough in the bowl of a stand mixer; beat until combined. Allow to sit and bloom, 5 to 10 minutes. Yeast should activate and mixture should have foam on top.

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  • Step 2

    Add flour, cake mix, warm milk, and salt. Switch to the dough hook and mix on low until dough comes together and starts to pull away from the sides, about 5 minutes.

  • Step 3

    Grease a large bowl with a light coating of oil. Form dough into a ball and place in the greased bowl, turning to coat all sides. Cover with plastic wrap and a towel. Place the bowl over a pan of hot water and let sit until almost doubled in size, about 1 hour.

  • Step 4

    Mix butter, brown and white sugars, and cinnamon for filling together in a medium bowl until well combined.

  • Step 5

    Spray a large baking pan with baking spray.

  • Step 6

    Turn dough onto a floured surface and roll into a large rectangle. Spread filling over the dough, then roll up into a long log. Slice into 12 rolls and place on the prepared pan. Allow to rise until doubled in size, 30 to 45 minutes.

  • Step 7

    Preheat the oven to 375 degrees F (190 degrees C).

  • Step 8

    Bake rolls in the preheated oven until golden, 20 to 25 minutes.

  • Step 9

    While the rolls are baking, combine cream cheese, powdered sugar, butter, milk, and vanilla for icing in a bowl. Beat with an electric mixer until smooth and pourable. Transfer icing to a plastic zip-top bag.

  • Step 10

    Remove cinnamon rolls from the oven. Snip a corner off of the zip-top bag and drizzle icing over the warm rolls. Serve immediately.

  • Cook's Note:

    If you do not have a stand mixer, you can mix everything in a large bowl and knead the dough by hand on a well-floured surface.

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