These Red Velvet Cinnamon Rolls with Cream Cheese Icing need no introduction. Starting with a boxed cake mix, you can easily make a batch of these soft and fluffy breakfast treats. Top them off with a perfectly smooth cream cheese icing and your family will be coming back for more! This recipe makes TWO FULL PANS!!
All of my family, except for me, are huge breakfast fans. I never have been a breakfast eater – I’m content with a piece of toast or bagel and
a lot of some coffee. I do make breakfast on the weekend, and it seems like we’re always trying new recipes.
I knew Brian was going to be home from work yesterday, so I decided to make something for breakfast. It has been while since I made cinnamon rolls, so I decided I wanted to try something different with them. With Valentine’s Day just about a month away, I thought it would be yummy to make a red velvet version of cinnamon rolls. Oh. my. gosh. These babies were soooo good – and the recipe made TWO FULL PANS …. we will have Red Velvet Cinnamon Rolls with Cream Cheese Icing for breakfast for 3 days!! 😀 I’m not complaining …. and neither is anyone else in my house! LOL.
These cinnamon rolls are sooooo simple to make, but it does require a little bit of time. The cinnamon rolls start off with a boxed red velvet cake mix – and since this recipe uses yeast, you will need to allow time for it to rise.
I used the little ball sprinkles because I didn’t necessarily want this to be a Valentine’s Day post – I’d eat these Red Velvet Cinnamon Rolls with Cream Cheese Icing any day of the year. If you’re feeling especially festive, use heart sprinkles for Valentines Day … star sprinkles for the 4th of July and fun Christmas sprinkles in December. I hope you enjoy them as much as we did!
by Jamie @ Love Bakes Good Cakes
For the cinnamon rolls:
- 2 pkg. dry yeast (or 4½ tsp. if you buy yeast in bulk)
- 2½ cups warm water
- 1 box (18.25 oz.) Red Velvet cake mix
- 1 tsp. vanilla
- 1 tsp. salt
- 5 cups flour
For the cinnamon sugar mixture:
- 2 cups packed brown sugar
- 4 tbsp. ground cinnamon
- ⅔ cup butter
For the cream cheese icing:
- 2 pkg. (8 oz. each) Challenge Cream Cheese, softened
- ½ cup butter (1 stick), softened
- 2 cups powdered sugar
- 1 tsp. vanilla extract
2. Add the cake mix, vanilla, salt and flour. Mix well – the dough will be slightly sticky.
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