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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