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Red Velvet Cinnamon Rolls


Featured Brands: DUNCAN HINES, PAM

Makes 12 cinnamon rolls


A holiday breakfast worth waking up to—soft and cakey red velvet cinnamon rolls, dripping with cream cheese icing.



3/4 cup warm water
1 pkg (1/4 oz each) active dry yeast
1 egg
1/4 cup unsalted butter, melted
1 pkg (15.25 oz each) DUNCAN HINES Signature Red Velvet Cake Mix
2-1/2 cups all-purpose flour, plus more for dusting
PAM Original No-Stick Cooking Spray


3 tablespoons melted unsalted butter
1/2 cup firmly packed brown sugar
2 teaspoons ground cinnamon


4 ounces cream cheese
1/2 teaspoon vanilla extract
1 tablespoon melted unsalted butter
1/2 cup confectioners’ sugar



1.DOUGH: Pour water and yeast into large bowl and stir until yeast is dissolved. Stir in egg and 1/4-cup melted butter.

2.Use a wooden spoon to stir in cake mix and 2 cups flour until well blended. Place dough on flour surface and knead until smooth, about 5 minutes. You may need to work in a little more flour if your dough is sticky, about 1 tablespoon at a time.

3.Let dough rest on the counter for 15 minutes.

4.FILLING: Spray 9” x 13” pan with cooking spray. Stir together melted butter, brown sugar, and cinnamon in small bowl.

5.Roll dough out into an 18 “x 13” rectangle. Spread evenly with cinnamon filling.

6.Roll dough, starting at the long end into a log. Cut log into 12 equal pieces and place in pan. Cover pan with plastic wrap and refrigerate overnight.

7.Remove rolls from refrigerator and let sit at room temperature 1 hour. Preheat oven to 375 degrees. Bake cinnamon rolls 25 to 28 minutes, until doubled in size and centers are firm. Cool 20 minutes.

8.Beat cream cheese, vanilla, 1 tablespoon melted butter, and confectioners’ sugar in medium bowl with an electric mixer on medium speed until smooth. Spread evenly over cinnamon rolls and serve warm.


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