Red Velvet Cinnamon Rolls

Today, I bring you all red velvet cinnamon rolls. Combining my love for warm, gooey cinnamon rolls and all things red velvet, we have a dessert (or breakfast?) that makes any day sweeter. The red color was made for royalty — and you don’t even need a crown. 

Ok, y’all, what’s up? I have officially finished my THIRD year of college. I am honestly in disbelief. I have completed 75% of my college education (and actually one degree as well!). I only have one more year, and then next May, I’ll be crossing the stage (if circumstances allow it, of course).

Honestly, the thought of being done with college is wild. I remember when I started college, I was so unsure about who I was and what I wanted from my life. I jumped around at the idea of being a lawyer, a public policy analyst, or an international journalist. Although all of those jobs sound interesting, I have found my love in the world of global operations and supply chain management. I didn’t even know that was a field when I started college. But, then, one day, I was researching materials for my thesis, and something about global production lines enthralled me. Soon, I found myself consumed in a hole of literature discussing global operations in the context of technology production. At that moment, I changed my thesis topic to technology production in emerging markets, began researching the vast world of production, and now here we are—with a finished thesis (!!!) and an additional major!

My freshman year self was so worried about figuring life out, and, although I have definitely not figured out life, I’ve learned that time makes life clearer. You figure things out slowly.

I still face moments of deep uncertainty, especially now that we’re living in a global pandemic (will these blog posts be historical artifacts one day? I’m contributing to a literary canon discussing a once in a life time event, right?). My summer internship was moved to a fully virutal format, which makes me sad. I wanted to experience industry life and become integrated into my company, but I am still grateful for the opportunity to work, Alhamdullilah.

Now let’s get to the red velvet cinnamon rolls. The real reason you’re here.

Start by making the dough, which is a combination of red velvet cakes mix, flour, yeast, and warm water. (Step 1)
You know how in Despicable Me Agnes says, “it’s so fluffy I’m going to die!” That’s how I felt watching the dough rise. (Step 6)
Rolling, flattening, and filling the dough. A messy process that I absolutely love. (Step 8)
Look at these red velvet beauties. Obsessed is an understatement. (Step 9)
After allowing them to rest for another hour, they puff up. I’m crying thinking about how fast they grew up. (Step 10)
Cream cheese frosting and red velvet are a match made in food heaven. (Step 11)
Here they are. Baked and drowning in cream cheese frosting. The only way I want to drown—that or in a sea of chocolate. (Step 11)
There’s something so classy about a dark red. I love it. (Step 11)
Yes. Please. (Step 12)

Red Velvet Cinnamon Rolls

  • Servings: 16
  • Difficulty: Easy
  • Print



  • 1 (15.25 ounce) package red velvet cake mix
  • 3 cups of flourdivided 1 cup and 2 cup
  • 1 (1/4 ounce) package active dry yeast
  • 1-1/4 cups warm water (warm to touch)
  • 1/4 cup buttersoftened
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract


  1. Grease a large bowl and set aside.
  2. In another large bowl, combine cake mix, 1 cup of flour, and yeast. Add warm water and mix for two minutes.
  3. Once mixture is combined, gradually add 1/4 cup (of the remaining 2 cups) of flour. Add flour until the mixture comes together into a dough consistency (you will see the dough move away from the side of the bowl, moving towards the center). I used an additional 1-3/4 cups of flour–though you may need more.
  4. Knead the dough for 1 minute and then place it in the greased bowl. Make sure to move the dough ball in the grease. Cover the bowl with plastic wrap and allow it to rest in a warm place for two hours. The dough should double in size.
  5. Mix together brown sugar and cinnamon and set aside.
  6. After the two hour resting period, the dough is ready to be shaped into the rolls. Lightly flour a counter and begin working the dough into a large rectangle (using your best judgement to approximately 18×10 inches).
  7. Once rectangle has been formed, spread softened butter and sprinkle the brown sugar-cinnamon mixture on top.
  8. Next begin rolling the dough into a roll shape that resembles a log. Cut the roll-log shape into 16 parts.
  9. Place the 16 rolls in a 9×13 pan and cover with a kitchen towel. Allow to rest for one hour. The dough should rise again.
  10. After the dough has risen, preheat the oven to 350 degrees, and bake for 15-20 minutes (I did 17 minutes). The outside will be slightly brown.
  11. Once removed from oven, make frosting. Mix together cream cheese and butter. Added powdered sugar and vanilla extract until a frosting forms. Pour frosting over warm rolls.
  12. Allow rolls to cool and then serve.


  • Recipe from here.
  • If you don’t like red velvet, feel free to swap the cake mix flavor (chocolate, strawberry, or birthday cake sound lovely).
  • Use your best judgement to make the dough. It will be soft, but set together as a cohesive unit.
  • Allow the dough to rise in a warm space. Yeast-based baking usually needs 80 to 90 degree temperatures.
  • The pictures above provide a helpful guide for you to master the recipe.


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