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!
For the cinnamon rolls
- 2 pkg. dry yeast (or 4 1/2 tsp. if you buy yeast in bulk)
- 2 1/2 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
- 2/3 cup butter
For the cream cheese icing
- 2 pkg. (8 oz. each) Challenge Cream Cheese, softened
- 1/2 cup butter (1 stick), softened
- 2 cups powdered sugar
- 1 tsp. vanilla extract
- In a large mixing bowl, combine the yeast and water until dissolved.
- Add the cake mix, vanilla, salt and flour. Mix well - the dough will be slightly sticky.
- Cover the bowl tightly with plastic wrap. Let rise for one hour. Punch down the dough and allow to rise again for another 45 minutes.
- On a lightly floured surface, roll the dough into a large rectangle about ¼-inch thick. Spread the butter all over the dough evenly.
- In a medium bowl, combine the brown sugar and cinnamon. Sprinkle the brown sugar mixture over the butter.
- Roll up like a jellyroll, starting on the long edge. Slice into 24 equal pieces.
- Grease two 9x13-inch baking pans. Arrange the cinnamon roll slices in the pans. Cover and let rise in a warm place until doubled in size.
- Preheat oven to 350°F.
- Bake for 15-20 minutes or until cooked through.
- While the cinnamon rolls are baking, prepare the cream cheese icing by creaming the cream cheese and butter in a medium mixing bowl until creamy. Mix in the vanilla. Gradually add the powdered sugar.
Note: The cream cheese icing must be kept refrigerated. Only ice as many cinnamon rolls as you need. Allow icing to come to room temperature before using. Rewarm rolls as needed and top with icing.
Amount Per Serving: Calories: 442Total Fat: 17gSaturated Fat: 10gCholesterol: 44mgSodium: 314mgFiber: 2gSugar: 38gProtein: 6g
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