Red Velvet Cake Mix Cinnamon Rolls

Any recipe that starts with Betty Crocker's™ red velvet cake mix is a favorite of ours. These festive cinnamon rolls are no exception! MORE+ LESS-

By Annalise Sandberg

December 16, 2014

Ingredients

box Betty Crocker™ Super Moist™ red velvet cake mix

2 1/2

cups Gold Medal™ all-purpose flour

package (2 1/4 teaspoons) active dry yeast

1 1/4

cups water

1/4

cup butter, melted and cooled

1/2

cup packed brown sugar

teaspoon ground cinnamon

container Betty Crocker™ Rich & Creamy cream cheese frosting

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1

In large bowl, mix cake mix, 1 cup of the flour and the yeast. Add water; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring between each addition, until soft dough forms. (You may not need all of the flour.)
2

Cover with plastic wrap; let rise in warm place until doubled, about 1 hour.
3

Gently punch down dough, then reshape into a ball. Let rest a few minutes. Meanwhile, have melted butter ready. In small bowl, mix brown sugar and cinnamon.
4

On surface sprinkled lightly with flour, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon sugar. Starting at one long end, tightly roll up into a log. Slice into 12 rolls.
5

Grease or spray 13x9-inch pan or two 9-inch round cake pans. Place rolls in pan(s); cover with plastic wrap. Let rise 30 minutes while you heat oven to 375°F.
6

Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; frost with cream cheese frosting. Serve warm or at room temperature.

For best results when slicing the rolls, use a very sharp knife. You can also use unscented dental floss, wrapping it around the dough, and then pulling it together to slice cleanly through it.
You can bake these cinnamon rolls in a 13x9-inch pan or two 9-inch rounds.