Red Velvet Rolls (Print Version)
# Ingredients:
→ Dough
01 -
1 ¼ cups warm water
02 -
2 teaspoons instant yeast
03 -
2 ½ cups all-purpose flour
04 -
1 box red velvet cake mix
→ Filling
05 -
⅓ cup melted butter
06 -
1 tablespoon ground cinnamon
07 -
1 cup packed brown sugar
→ Cream Cheese Icing
08 -
¼ cup cream cheese, softened
09 -
6 tablespoons unsalted butter, softened
10 -
1 ½ cups powdered sugar
11 -
⅛ teaspoon salt
12 -
½ teaspoon vanilla extract
# Instructions:
01 -
Mix the yeast, flour, and cake mix in a bowl. Add warm water and beat for 2 minutes on medium speed. Switch to the dough hook and stir in the rest of the flour until the dough is soft but sticky. Transfer to a greased bowl and turn it to coat the surface. Cover and let rest somewhere warm until it doubles in size, about 90 minutes.
02 -
Stir together the cinnamon and brown sugar in a small bowl.
03 -
Butter or spray a 9x13-inch baking dish with nonstick spray.
04 -
On a floured surface, roll the dough into a rectangle about 16 inches by 12 inches and ¼ inch thick. Spread the melted butter all over, then sprinkle the sugar-cinnamon blend evenly.
05 -
Carefully roll the dough lengthwise into a log. Slice 1½-inch pieces and arrange them in the prepared pan. Cover and let them expand for another 30 minutes or until puffed up.
06 -
Set your oven to 350°F and bake for 20 minutes, or until golden on top.
07 -
While the rolls are in the oven, whip all the icing ingredients with an electric mixer until they're smooth and creamy.
08 -
Spread the fluffy icing generously over the warm rolls as soon as they come out of the oven.
# Notes:
01 -
Keep cream cheese icing at room temperature for up to 8 hours. After that, it should be refrigerated and eaten within 3 days.
02 -
Store the rolls in an airtight container for 2 days at room temperature or up to a week in the fridge.
03 -
Reheat rolls individually in the microwave for 15 seconds at a time.