Red Velvet and Christmas are such a natural pairing.  The bright red color is so much fun and so festive.  I was brainstorming the other day and wanted to come up with a new recipe using a red velvet cake mix but I didn’t want to make a cookie {I was shocked too}.  Then I remembered making cinnamon rolls a couple of years ago and this Red Velvet Cinnamon Roll Cake was born!

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I decided that instead of making individual cinnamon rolls, I wanted to make one large roll instead.  The best part of this recipe is that you get all of the wonderful red velvet flavor and color from the cake mix.  The coolest part of this recipe is that the yeast and other ingredients transform it into bread dough.

If you love red velvet then check out these recipes {that also start with a cake mix}…Red Velvet Sandwich Cookie & Red Velvet Kiss Cookies.

The dough itself is so easy to make.  Using Rapid Rise yeast allows the recipe to not take a ton of time.  A quick first rise and you have some beautiful red dough.

Once the first rise is finished, you are going to roll it out just like you would a regular cinnamon roll dough.  I like to try and keep the dough in as much of a rectangle as I can, to keep things uniform.  The filling is butter, granulated sugar and cinnamon.  Instead of rolling the dough {like you would for a cinnamon roll} you are going to cut the dough into long strips.  I used a pizza cutter and it worked great.

I love a cinnamon roll that is full of filling, so I discarded the outer edges of the dough but you wouldn’t have to.  To build your cake, begin by taking one of your strips, starting in the middle of your pie plate begin to roll the strip around itself.

Continue using the strips of dough and rolling them around each other, until you have a giant cinnamon roll.  Note:  Don’t roll too tight.  Give the roll a little space to rise.

Let the giant roll rise for about 30 minutes or until it has grown in size.  The trick is not to let it rise too much or when you bake it, the roll will go crazy and bake over the side of the pan.

Any good red velvet dessert isn’t complete without a cream cheese frosting.

The roll is best when warm and cut like a piece of pie.

Look at the luscious layers of goodness!  Wouldn’t this be a perfect Christmas morning roll or even a gift for a friend?  I am ready to bake another one but this time…I am not sure if I will be sharing. 


Red Velvet Cinnamon Roll Cake

Red Velvet Cake mix is transformed into a giant and soft Red Velvet Cinnamon Roll Cake, using rapid rise yeast.  The perfect addition to your holiday table.

Course Breakfast
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 8

Ingredients

  • 1 box Red Velvet Cake Mix
  • 2 envelopes Rapid Rise Dry Yeast
  • 2 1/2 cups warm water
  • 1 tsp vanilla extract
  • 5 cups all purpose flour

Filling

  • 1 stick butter {softened}
  • 1/2 cup granulated sugar
  • 1 1/2 tsp cinnamon

Cream Cheese Frosting

  • 4 oz cream cheese {softened}
  • 3 tbsp butter {softened}
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar

Instructions

  1. Combine both packets of yeast with warm water in mixer bowl and stir to dissolve.  Add cake mix, flour, vanilla and salt.  Use the dough hook to knead together dough for a couple of minutes.  Cover dough and let rise until doubled in size {about 30-45 minutes}.  

  2. Turn dough out onto a floured surface and roll into a large rectangle {about 15″x12″}.  Spread softened butter over dough.  Sprinkle butter with granulated sugar and cinnamon.  Spray a 9″ round baking pan.  Using a sharp knife or pizza cutter, cut 6 2″ wide strips of dough.  Starting in the middle of pan, take one strip and roll dough around itself in a circle.  Take a second strip and roll beginning where you stopped with the first strip.  Continue with remaining strips until the pan is full but be sure to not pack the pan too tightly.  You want to leave a little room for the dough to rise.  Cover roll and let rise for 30 minutes in a warm place {*see note}.

  3. Once cinnamon roll is ready to bake, preheat oven to 350 degrees.  Bake roll for 30-35 minutes.  Cover with foil the last 15 minutes of baking if you feel like the top is getting brown.  Remove from oven and let roll cool for 10 minutes.  

  4. While roll is cooling, combine all of the Cream Cheese Frosting ingredients in a bowl and mix until it is smooth.  Spread on roll and serve warm or store covered at room temperature for up to 5 days.  

Recipe Notes

  •  If you want your dough to rise quickly, turn your oven on to 200 degrees.  Once it gets to temperature, turn the oven off and put your dough in the warm oven to rise.