RED VELVET CINNAMON ROLLS

RED VELVET CINNAMON ROLLS

You’ve had cinnamon rolls, so has your family. This recipe will make them beg you to make more. You can make them fresh for breakfast, or desserts, or… just an indulgent snack!!

INGREDIENTS 

  • 1 package red velvet cake mix
  • 2-1/2 to 3 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm water
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, melted
  • ICING – Optional
  • 2 cups confectioners’ sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 3 to 5 tablespoons milk

DIRECTIONS

  1. Combine cake mix, 1 cup flour and yeast. Add water; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours. Meanwhile, in another bowl, mix brown sugar and cinnamon.
  2. Punch down dough. Turn onto a lightly floured surface; roll dough into an 18×10-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle with sugar mixture.
  3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices. Place cut sides up in a greased 13×9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour.
  4. Preheat oven to 350°. Bake until puffed and light brown, 15-20 minutes. Cool slightly.
  5. Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.
 

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