- 1 box red velvet cake mix
- 2 ½ cups all-purpose flour
- 2 teaspoon instant yeast
- 1 ¼ cups warm water
- 1 cup brown sugar packed
- 1 tablespoon cinnamon ground
- ⅓ cup butter melted
Cream Cheese Icing
- 6 tablespoon butter unsalted, softened
- 1 ½ cups powdered sugar
- ¼ cup cream cheese at room temperature
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- Combine cake mix, 1 cup of the flour and yeast. Add water; beat on medium speed 2 minutes. Change to dough hook attachment and stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
- Combine the brown sugar and cinnamon in a bowl.
- Grease a 9×13 inch baking dish with cooking spray or butter.
- Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
- Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.
- Working carefully, from the long edge, roll the dough down to the bottom edge.
- Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
- Preheat oven to 350 degrees.
- Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!
- While the rolls are baking make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.
- When the rolls are done, spread generously with icing.
- Cream cheese icing is okay to sit at room temperature up to 8 hours. Beyond that, it’ll have to be refrigerated and will last in the fridge for 3 days. Your rolls will last 2 days at room temperature or a week in the fridge. Make sure to store the rolls in an airtight container so they don’t dry out.
- Reheat by giving the roll a quick zap in the microwave. I like to do 15 second intervals- they heat up really quick! One second you have a cold cinnamon roll, the next second it’s bubbling volcano with molten cream cheese icing.
Serving: 1roll | Calories: 491kcal | Carbohydrates: 81g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 355mg | Potassium: 203mg | Fiber: 2g | Sugar: 47g | Vitamin A: 360IU | Calcium: 90mg | Iron: 3mg