Red Velvet Cinnamon Rolls
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Red Velvet Cinnamon Rolls start with a simple cake mix for a soft, fluffy base, then are swirled with a rich cinnamon filling and finished with a generous layer of homemade cream cheese frosting.
Their deep red color makes them especially fun for Valentine’s Day, but don’t let the timing fool you, these rolls are just as perfect for weekend brunch, Christmas morning, or anytime you want a bakery-style treat that feels a little extra special.
Valentine’s Day is just around the corner, and I am so excited. I know, many people think it’s a fluffy Hallmark holiday, but me? I have loved it since the first time I got to create a valentine box and exchange sweet sentiments with my classmates way back when. So, every year, I add a little something new to my website just in time for Valentine’s Day. Today, I present these red velvet rolls, perfect for any sweetheart, or sweet tooth! If ever a cinnamon roll could be sexy, it’s this one.
Red Velvet Cinnamon Buns
These Red Velvet Cinnamon Rolls are made with a cake mix–based dough, which keeps the process simple while still delivering soft, fluffy, bakery-style rolls. The red velvet dough has a light cocoa flavor that enhances the cinnamon sugar filling without turning the rolls into a chocolate dessert. A generous layer of homemade cream cheese frosting is spread over the warm rolls, allowing it to melt into the swirls and create a rich, cohesive finish in every bite.
No Knead Red Velvet Cinnamon Rolls
The bold red color and classic cream cheese frosting make these cinnamon rolls especially fitting for Valentine’s Day, but they’re not tied to one season or celebration. They’re the kind of treat that feels right anytime you want breakfast to feel special, whether that’s a quiet weekend morning, a holiday brunch, or a cozy gathering with family. Warm, comforting, and familiar, they’re simple enough to make but memorable enough to feel like a true treat.
Taste of Red Velvet Cake Cinnamon Rolls
If you’ve ever wondered what makes red velvet different, it’s more than just chocolate with red food coloring. Red velvet has a mild cocoa flavor that’s softer and less intense than a true chocolate dessert, with a subtle richness that pairs beautifully with tangy cream cheese frosting. The result is a flavor that’s smooth, lightly chocolatey, and perfectly balanced, one that feels special without being heavy, which is exactly why red velvet works so well in these cinnamon rolls.
Ingredients in this Red Velvet Cinnamon Roll Recipe
You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post.
Ingredients in the Red Velvet Cinnamon Roll Dough and Filling:
- Warm water – helps activate the yeast so your dough rises beautifully.
- Active dry yeast – gives the rolls their soft, fluffy texture.
- Red velvet cake mix – makes the dough tender and adds that classic red velvet flavor; any red velvet cake mix works.
- All-purpose flour – gives the dough structure; keep a little extra on hand for dusting so the dough doesn’t stick.
- Dark brown sugar – sweetens the cinnamon filling and keeps it moist and gooey.
- Ground cinnamon – adds the warm, classic flavor that pairs perfectly with the red velvet.
- Kosher salt – balances the sweetness and enhances the flavors in both the dough and filling.
- Unsalted butter – softens the dough and makes the filling rich and tender; you’ll also use a little for greasing the pan.
Cream Cheese Frosting Ingredients:
- Cream cheese – the base for the frosting; Use full-fat cream cheese for the frosting for the creamiest results; light or reduced-fat versions work but will be slightly less rich.
- Powdered sugar – sweetens the frosting and gives it a smooth, creamy texture.
- Heavy cream – adds richness and helps make the frosting soft and spreadable.
- Vanilla extract – enhances all the flavors in the frosting.
How to Make Red Velvet Cinnamon Rolls with Cream Cheese Frosting
No kneading required for these rolls, just a bit of rise time, then you will be greeted by that aroma of baking cinnamon rolls and soon be enjoying a warm one right in your kitchen!
Start by dissolving the yeast in warm water until it gets a little bubbly. This is what wakes the yeast up and helps your rolls rise nice and fluffy. Stir in the red velvet cake mix and flour just until a soft dough forms; it will be slightly sticky, and that’s exactly what you want. Don’t overwork it, or the rolls can turn tough. Cover the dough and let it rise in a warm, draft-free spot until it doubles in size. This gives the rolls their tender, airy texture.
While the dough is rising, mix the brown sugar, cinnamon, and a pinch of salt, then stir in most of the butter until it’s fully combined. This will be your rich, gooey filling that melts into every swirl.
For the frosting, beat together the cream cheese, remaining butter, powdered sugar, heavy cream, vanilla, and a pinch of salt until it’s light, smooth, and creamy. This will be the perfect finishing touch for warm rolls.
Once the dough has risen, gently deflate it and roll it out into a rectangle. Spread the cinnamon-butter mixture evenly over the dough, leaving a small border around the edges so none of the filling escapes while rolling. Roll the dough up from one short side, pressing occasionally to keep it tight.
Then slice it into even pieces.
Grease your baking pan with butter, place the rolls cut-side up, and let them rise again until they’re puffy and almost fill the pan. Bake until the rolls are puffed, deep red, and the filling is bubbling.
Let them cool just a little so the frosting doesn’t melt completely, then spread the cream cheese frosting over the warm rolls and enjoy.
Make-Ahead & Storage Tips
You can assemble and slice the rolls the night before, then cover and refrigerate them overnight. Let them sit at room temperature for about 30 minutes before baking.
Leftover rolls can be stored well covered at room temperature for a day or in the refrigerator for up to 3 days. Warm them slightly before serving to soften the frosting and bring back that fresh-from-the-oven feel.
Love it? Pin it!
If you love this recipe for Red Velvet Cinnamon Rolls made with cake mix, keep it where you can find it! Pin it to your favorite Pinterest recipe board before you go.
More Cinnamon Roll Recipes to Love
Pictured above, you will see an easy recipe for air fryer cinnamon rolls. Cinnamon Rolls don’t have to be traditional either. Take these Lemon Sweet Rolls, Upside Down Blueberry Sweet Rolls, my Cherry Limeade Sweet Rolls, these Strawberry Cinnamon Rolls, and my Lemon Blueberry Sweet Rolls, for instance. Made like traditional cinnamon rolls, but flavored uniquely. These Puff Pastry Cinnamon Roll Bites are quick and easy, and if you are a sweet roll lover, be sure to take a look at my Banana Pecan Sweet Rolls and these Ice Cream Sticky Rolls too!
Whether you’re baking these for Valentine’s Day or just because cinnamon rolls sound good this weekend, these red velvet cinnamon rolls are an easy way to make an everyday morning feel a little more special.
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Red Velvet Cinnamon Rolls (Using a Cake Mix)
Ingredients
For the Rolls:
- 1 1/4 cups warm water 110°F
- 1 2 1/4-ounce package active dry yeast
- 1 15.25-ounce box red velvet cake mix
- 2 1/2 cups all-purpose flour plus more for dusting
For the Cinnamon Filling:
- 1 1/2 cups packed dark brown sugar
- 3 tablespoons ground cinnamon
- Kosher salt
- 2 sticks 1 cup unsalted butter, cut into tablespoon pieces and softened, plus more for greasing the pan
For the Cream Cheese Icing:
- 4 ounces cream cheese softened
- 1 1/2 cups confectioners’ sugar
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together the warm water and yeast. Let it sit for about 5 minutes, until the yeast dissolves and the mixture looks slightly bubbly.
- Add the red velvet cake mix and flour, then stir vigorously for about 1 minute, just until the dough comes together and no dry flour remains. Do not knead or overwork the dough — it should be soft and slightly sticky. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in size, about 1 to 1 hour and 20 minutes.
- While the dough is rising, whisk together the brown sugar, cinnamon, and 1/4 teaspoon salt in a medium bowl, breaking up any lumps. Work in 12 tablespoons of the butter until the mixture is fully combined and spreadable. Set aside.
- In another bowl, beat together the cream cheese, confectioners’ sugar, heavy cream, vanilla, the remaining 4 tablespoons of butter, and 1/4 teaspoon salt until light and creamy, about 2 minutes. Set the frosting aside.
- Once the dough has risen, gently deflate it by lifting around the edges and letting it fall back into the bowl. Transfer the dough to a lightly floured surface and roll it into a 12-by-16-inch rectangle, gently pushing the edges in to keep the sides straight.
- Spread the brown sugar filling evenly over the dough, leaving a 1/4-inch border around the edges. Starting from one of the short sides, roll the dough tightly into a log, pressing the sides as needed to keep it even.
- Grease a 9-by-13-inch baking dish with butter. Cut the dough log into 12 equal pieces and arrange them cut-side up in the pan, gently reshaping the rolls if needed. Cover and let rise in a warm, draft-free place until the rolls nearly fill the pan, about 30 minutes.
- Preheat the oven to 350°F with a rack in the center position. Bake the rolls until puffed, brick red, and bubbling, about 20 to 25 minutes. Let cool for about 30 minutes, until set.
- Spread the frosting over the warm rolls and serve.
