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Red Velvet Cake Mix Cinnamon Rolls

  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 12

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-

Annalise Sandberg Annalise Sandberg
December 16, 2014

Ingredients

1
box Betty Crocker™ SuperMoist™ red velvet cake mix
2 1/2
cups Gold Medal™ all-purpose flour
1
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
1
teaspoon ground cinnamon
1
container Betty Crocker™ Rich & Creamy cream cheese frosting

Steps

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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.

Expert Tips

  • 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.

Nutrition Information

No nutrition information available for this recipe

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