Cake Mix Red Velvet Cinnamon Buns (with Video)
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A fun cake mix hack recipe for Red Velvet Cinnamon Rolls that’s easy enough for beginners, but gorgeous enough for entertaining. These soft and gooey cinnamon buns have all of the warm cinnamon filling, tangy cream cheese frosting and tender cinnamon roll texture you love in a traditional cinnamon bun with added flavor a red velvet cake – all in a shortcut brunch recipe perfect for special occasions.
Red Velvet Cinnamon Rolls Recipe
Nine years ago, I developed a Red Velvet Zombie Guts Cinnamon Rolls using cake mix over on my kids’ baking site that I co-author with my friend, Stacey, and it’s been a crazy popular recipe every Halloween since.
It’s such a fun concept and easy way to combine two favorite desserts – red velvet cake and cinnamon buns – that it shouldn’t just be relegated to Halloween, so today, I’m sharing a standard cinnamon roll version of that recipe so that red velvet cinnamon bun decadence can be enjoyed year-round!
(Though, if you want to shape them like zombie guts year-round, I won’t judge!)
I have developed many, many cinnamon bun recipes over the years since I first developed our Copycat Cinnabuns Recipe (you can check them all out here on our cinnamon rolls page) and honestly, my biggest complaint any time I make them is the amount of space I have to clear on our kitchen counters to roll them out! So, using a cake mix hack to start off the recipe gives me a bit more time to clear my counters (and makes me a little more agreeable to making them whenever my family requests a batch). You could definitely make these red velvet cinnamon rolls from scratch by just adding some red velvet extract to my original recipe, if you don’t want to use cake mix.
The cake mix shortcut brings a velvety, soft crumb and subtle cocoa depth to classic cinnamon rolls, while the warm cinnamon-brown sugar filling adds familiar sweetness and aroma.
Finished with a quick and easy, yet rich cream cheese frosting that melts slightly into the warm buns, these rolls taste like a decadent bakery-quality treat for a fraction of the price.
These red velvet cinnamon rolls are perfect for Valentine’s Day, Mother’s Day or Christmas brunch – or just anytime you want a decadent, unique dessert that will wow your family (or friends).
These Red Velvet Cinnamon Buns made with cake mix combine soft, yeasted rolls with the signature cocoa flavor of red velvet cake. These easy rolls stay fluffy and tender with a tangy cream cheese frosting that makes every bite irresistible.
Why You’ll Love This Red Velvet Cinnamon Roll Recipe
Why You’ll Love This Red Velvet Cinnamon Roll Recipe- Easy cake mix base reduces the ingredients needed and cuts your prep time in half, making it a great option for baking with kids.
- A fun, foolproof mash-up of two dessert favorites: red velvet cake and cinnamon buns.
- Gorgeous presentation with the striking red velvet color and white cream cheese frosting makes this a show-stopping dessert perfect for special occasions like Valentine’s Day, Christmas brunch or showing off to guests.
- Make-ahead friendly – you can freeze the unbaked or baked cinnamon rolls for a prep-ahead brunch treat. (See below.)
Recipe FAQs
Yes, let it rise once, cover tightly, and refrigerate overnight. Bring to room temperature before rolling out and proceeding with the recipe.
Your yeast may be old or your water too hot.
1. Use warm water between 105-110°F to activate without killing the yeast.
2. Test your yeast before using by combining with a bit of warm water and a pinch of sugar and let it sit for 5-10 minutes. If the mixture becomes foamy and bubbly and smells pleasantly yeasty, the yeast is still good to use (and not the problem); if it stays flat, it’s dead and should be discarded.
They should be lightly golden on the edges and firm in the center; an instant-read thermometer should read about 190°F. Refer to my images and recipe video to help with visual cues.
Store unfrosted rolls at room temperature in an airtight container for up to 2 days.
If frosted, refrigerate in a covered container for up to a week.
For unfrosted rolls, wrap the entire pan tightly in plastic wrap, then foil, or wrap individual rolls and place in a freezer bag.
For frosted rolls, freeze uncovered on a baking sheet until solid, then wrap individually and transfer to a freezer bag to prevent sticking.
Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Prepare the rolls through shaping and slicing, place in a parchment-lined pan, and do not let them rise the second time.
Freeze until solid, then transfer to a freezer bag or wrap tightly in the pan.
When ready to bake, place rolls in a greased baking dish, cover and thaw until risen, then bake at 350°F as directed in the recipe card below.
Yes! We’ve made this recipe before with yellow/golden cake mix and it’s a great option for a “standard” cinnamon bun – you can also try chocolate, lemon, strawberry, etc.
Cake Mix Red Velvet Cinnamon Rolls Recipe Video
Check out our quick recipe video to see just how easy it is to make these cake mix red velvet cinnamon buns for yourself – and then don’t forget to scroll down to grab your free printable recipe card:
Cake Mix Red Velvet Cinnamon Buns Ingredients
Cake Mix Red Velvet Cinnamon Buns Ingredients- Red velvet cake mix – this recipe was developed with a 15.25oz cake mix, ensure your cake mix is similar size
- All-purpose flour – bread flour can be swapped, producing a sturdier, chewier roll
- Warm water
- Active dry yeast – see tips below for ensuring that your yeast is active
- Vegetable oil
- Butter, melted
- Light brown sugar
- Cinnamon
For the cream cheese frosting:
- Butter, softened
- Powdered sugar
- Cream cheese, softened – use full-fat, brick-style cream cheese for best results
- Vanilla extract
- Whole milk
Scroll down to the printable recipe card for full measurements.
Tip: use a meat or candy thermometer to check the temperature of the warm water to ensure it’s between 90-110F, as too hot and it will kill the yeast, too cold and it won’t help the yeast activate.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Mixing bowl
- Electric mixer
- 9″ x 13″ casserole dish
- Rolling pin
- Pastry brush
How to Make Cake Mix Cinnamon Rolls
How to Make Cake Mix Cinnamon RollsPrepare the Dough:
In a large mixing bowl, whisk together the red velvet cake mix, flour and salt.
In a separate small bowl, dissolve yeast in warm water and let sit 5 minutes until foamy.
Add the yeast mixture to the dry ingredients and stir until a soft dough forms.
Transfer to a lightly floured surface and knead for 5-7 minutes, or until smooth and slightly springy.
Place dough in a large lightly oiled glass bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm spot for about 1 hour, or until doubled in size.
Assemble the Rolls:
Once doubled, punch down the dough gently and transfer to a floured surface. Roll into a 14×18-inch rectangle, about ¼-inch thick.
Brush the surface evenly with melted butter and sprinkle with brown sugar and cinnamon.
Starting from the long edge, roll the dough into a tight log. Trim uneven ends, then cut into 12 even rolls using unflavored dental floss or a sharp knife.
Arrange rolls in a lightly greased 9×13-inch baking dish, leaving a little space between each. Cover and let rise again for 45–60 minutes, until puffy.
Bake and Frost:
Preheat the oven to 350°F (175°C).
Bake rolls for 25–30 minutes, or until lightly golden and set in the middle.
Let cool for about 10–15 minutes before frosting.
To make the frosting: In a large bowl or stand mixer, beat softened butter and cream cheese until smooth and fluffy.
Gradually add powdered sugar, mixing on low speed, then blend in vanilla and 4 tablespoons milk.
Add more milk, a tablespoon at a time, until frosting is thick yet spreadable.
Spread generously over the warm rolls and serve.
Cake Mix Cinnamon Roll Recipe Variations:
- Use a different flavor of cake mix for a different flavor of cinnamon buns – we’ve tried this with yellow cake mix and it works great for a standard cinnamon bun flavor stand-in. Chocolate cake mix, strawberry or even spice cake mix would be great variations.
- Sprinkle mini chocolate chips over the cinnamon-sugar layer before rolling for a chocolatey twist.
- Swap out the cream cheese frosting for a drizzle of white chocolate – saves time of making a frosting and creates a unique flavor variation.
- Mix chopped toasted pecans into the filling for pecan praline-inspired crunch and nutty contrast.
- Don’t want to use a cake mix? Use our Copycat Cinnabuns Recipe and add a splash of red velvet extract.
Tips for the Perfect Cinnamon Rolls
- Use fresh yeast – check expiration dates before mixing. You can also test your yeast before using by combining with a bit of warm water (about 100-110°F) and a pinch of sugar and let it sit for 5-10 minutes. If the mixture becomes foamy and bubbly and smells pleasantly yeasty, the yeast is still good to use; if it stays flat, it’s dead and should be discarded. (This can even happen when yeast is within the best before date – it can be a bad batch or simply have been open for too long/exposed to temperature fluctuations.)
- Use a thermometer to check the temperature of your warm water – too hot and it will kill the yeast. Between 90-110°F is ideal.
- Room temperature cream cheese and butter whip into a smooth, lump-free frosting.
- Avoid over-kneading; once the dough feels elastic and slightly springy, it’s ready to rest.
- Ensure your cake mix box contains around 15.25oz – if it contains less, your dough may turn out too wet or under-flavored, so add 2-4 tablespoons of extra flour to help balance the texture.
More Ridiculously Easy Red Velvet Desserts
Pin this Easy Cake Mix Cinnamon Roll for a Unique Red Velvet Dessert:
Printable Recipe Card:
Printable Recipe Card:Grab your free printable recipe card for our Cake Mix Red Velvet Cinnamon Buns recipe.
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Cake Mix Red Velvet Cinnamon Rolls
Red Velvet Cinnamon Buns made with cake mix combine soft, yeasted rolls with the signature cocoa flavor of red velvet cake. These easy rolls stay fluffy and tender with a tangy cream cheese frosting that makes every bite irresistible. Perfect for Valentine's Day, Christmas brunch or anytime you can't decide between red velvet cake or cinnamon buns.
Ingredients
For the Dough:
- 1 box (15.25 oz) Red Velvet Cake Mix
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 ¾ cups warm water (105–110°F)
- 2 ½ teaspoons active dry yeast
- 1 tablespoon canola oil, plus more for coating bowl
- ½ teaspoon salt
For the Cinnamon Roll Filling:
- ½ cup unsalted butter, melted
- ½ cup light brown sugar, packed
- 1 tablespoon ground cinnamon
For the Cream Cheese Frosting:
- 6 tablespoons unsalted butter, softened
- 16 ounces cream cheese, softened (2 blocks)
- 4 cups powdered sugar, sifted
- 1½ teaspoons pure vanilla extract
- 4–6 tablespoons whole milk, as needed for desired consistency
Instructions
Prepare the Dough
- In a large mixing bowl, whisk together the red velvet cake mix, flour, and salt.
- In a separate small bowl, dissolve yeast in warm water and let sit 5 minutes until foamy.
- Add the yeast mixture to the dry ingredients and stir until a soft dough forms.
- Transfer to a lightly floured surface and knead for 5–7 minutes, or until smooth and slightly springy.
- Place dough in a large lightly oiled glass bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm spot for about 1 hour, or until doubled in size.
Assemble the Cinnamon Rolls
- Once doubled, punch down the dough gently and transfer to a floured surface. Roll into a 14×18-inch rectangle, about ¼-inch thick.
- Brush the surface evenly with melted butter and sprinkle with brown sugar and cinnamon.
- Starting from the long edge, roll the dough into a tight log. Trim uneven ends, then cut into 12 even rolls using unflavored dental floss or a sharp knife.
- Arrange rolls in a lightly greased 9×13-inch baking dish, leaving a little space between each. Cover and let rise again for 45–60 minutes, until puffy.
Bake
- Preheat the oven to 350°F (175°C).
- Bake rolls for 25–30 minutes, or until lightly golden and set in the middle.
- Let cool for about 10–15 minutes before frosting.
Make the Cream Cheese Frosting
- In a large bowl or stand mixer, beat softened butter and cream cheese until smooth and fluffy.
- Gradually add powdered sugar, mixing on low speed, then blend in vanilla and 4 tablespoons milk.
- Add more milk, a tablespoon at a time, until frosting is thick yet spreadable.
- Spread generously over the warm rolls and serve.
Notes
Recommended Products
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 746Total Fat: 30gSaturated Fat: 18gUnsaturated Fat: 13gCholesterol: 83mgSodium: 242mgCarbohydrates: 114gFiber: 1gSugar: 95gProtein: 5g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these easy red velvet cinnamon rolls as much as my family did!
For more decadent desserts, check out our full dessert recipe collection here:
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I just tried these Cake Mix Red Velvet Cinnamon Buns – what a fun and delicious twist on classic cinnamon rolls. The red velvet flavor paired with that tangy cream cheese frosting is chef’s kiss and perfect for brunch or a special dessert. It totally reminded me of how creative food spots like 19 Cleveland mix unexpected flavors and experiences – this recipe does the same in the baking world https://19cleveland.com