RED VELVET CINNAMON ROLLS – Discover how to create these delectable Red Velvet Cinnamon Rolls! These roles couldn’t be any easier to make with red velvet cake mix. They’re soft and topped with cream cheese icing, which is everyone’s favorite.
RED VELVET CINNAMON ROLLS
— 1 box red velvet cake mix
— 2 teaspoon instant yeast
— 2 ½ cups all-purpose flour
— 1 ¼ cups warm water
— 1 cup brown sugar packed
— ⅓ cup butter melted
— 1 tablespoon cinnamon ground
Cream Cheese Icing :
— 6 tablespoon butter unsalted, softened
— ¼ cup cream cheese at room temperature
— 1 ½ cups powdered sugar
— ½ teaspoon vanilla extract
— ⅛ teaspoon salt
Combine cake mix, 1 cup of the flour and yeast. Add water; beat on medium speed, 2 minutes. Change to dough hook attachment and stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
Combine the brown sugar and cinnamon in a bowl.
Grease a 9×13 inch baking dish with cooking spray or butter.
Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
Spread the 1/3 cup of butter evenly over the dough, then sprinkle with the sugar evenly over the surface of the dough.
Working carefully, from the long edge, roll the dough down to the bottom edge.
Cut the dough into 1 1/2 inch slices, and place in a lightly greased baking pan. You can also use floss to cut into slices, as seen in the video. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for another 30 minutes, or until doubled in size.
Preheat oven to 350 degrees.
Place the baking pan in the oven and bake for 20 minutes or until golden brown. Cooking time can vary greatly!
While the rolls are baking, make the icing by mixing all the icing ingredients and beat well with an electric mixer until fluffy and smooth.
When the rolls are done, spread generously with icing.
It’s fine to leave cream cheese icing out at room temperature for up to 8 hours. It will need to be refrigerated after that and will keep for 3 days in the fridge. Your rolls will keep for two days at room temperature or one week in the refrigerator. To avoid drying out the rolls, put them in an airtight container.
Reheat by zapping the roll in the microwave for a few seconds. 15-second intervals are my favorite since they heat up quickly! A cool cinnamon roll becomes a bubbling volcano with molten cream cheese icing in the blink of an eye.