Red Velvet Cake Mix Cinnamon Rolls are the ultimate breakfast food for saying “I love you”. Roll them into heart shapes and celebrate your sweetie any day of the year.
**This post was updated in 2020
It’s no secret that I kind of hate red velvet, and I’m definitely not a valentine’s day person, but I am extremely sentimental, and on this particular day I was really missing my friend Courtney who loves red velvet, so I thought I’d make a little treat in her honor.
Plus, I love projects like this one that I dream up in my head, and can’t stop thinking about until I’m able to see if I can make it work.
What I learned is that anything, even red velvet, tastes good when stuffed with cinnamon and sugar and smothered in gooey frosting.
What I also learned is that it’s very hard to make cinnamon rolls in the shape of hearts. That dough has a mind of it’s own! When I texted the picture to Courtney to tell her I made these in her honor, she replied, “that looks like a placenta”.
I love you too Courtney.
Cake Mix Cinnamon Rolls
The secret to this recipe is using a boxed cake mix as a base. No messing around with bottles of red food coloring!
Well, anyway, it’s the thought that counts right? If you’re looking for a cute, heart-shaped (placenta shaped?) treat to make for your sweetie this valentine’s day, or if you have a red velvet fanatic in your life, give these red velvet cinnamon rolls a try. They taste great, and at the very least, they’ll make for funny conversation.
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
More awesome red velvet recipes
Red Velvet Cake Mix Cinnamon Rolls
- 1 package red velvet cake mix regular size
- 2-1/2 to 3 cups all-purpose flour
- 1 1/4 oz packet active dry yeast
- 1-1/4 cups warm water 120° to 130°
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cocoa powder
- 1/4 cup butter melted
For the icing
- 2 ounces cream cheese softened
- 7 tablespoons butter softened
- 2 tablespoons milk
- 1 1/2 cups powdered sugar sifted
In the bowl of a stand mixer, combine cake mix, 1 cup flour and yeast. Add warm water; beat on medium speed 2 minutes.
Slowly mix in additional 1 1/2 cups of flour. Add more flour if necessary to form a soft dough. Dough should pull away from the edges of the bowl (dough will be sticky).
Turn onto a lightly floured surface; knead gently 6-8 times. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 2 hours.
Meanwhile, in another bowl, mix brown sugar, cinnamon and cocoa powder
Punch down dough. Turn onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle evenly with sugar mixture.
Using a pizza cutter, cut dough into 1 inch strips. Roll dough from both ends towards the center, then pinch the bottom of each roll to form a heart shape. Place roll in a greased baking dish. Repeat with remaining dough.
- Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour.
- Preheat oven to 350°. Bake until puffed and light brown, 15-20 minutes. Cool slightly.
For the icing
Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Gradually mix in the confectioners' sugar until smooth and fluffy.