This recipe combines the rich taste of red velvet cake with the simple pleasures of warm cinnamon rolls.
Ingredients
- warm water: 0.5 cup
- active dry yeast: 1 envelope (.25 ounce envelope)
- ½ cups all-purpose flour: 2 piece
- red velvet cake mix: 1 pack (15.25 ounce pack)
- warm milk: 0.75 cup
- salt: 0.25 tsp
- oil: 1 tsp (or as needed)
- unsalted butter: 0.5 cup (softened)
- brown sugar: 0.5 cup
- white sugar: 0.5 cup
- ground cinnamon: 1 tsp
- baking spray:
- cream cheese: 1 pack (8 ounce pack, softened)
- powdered sugar: 1 cup
- unsalted butter: 0.5 cup (softened)
- milk: 0.25 cup
- vanilla extract: 0.5 tsp
Metric Conversion
Stages of cooking
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Combine warm water and yeast for dough in the bowl of a stand mixer; beat until combined. Allow to sit and bloom, 5 to 10 minutes. Yeast should activate and mixture should have foam on top.
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Add flour, cake mix, warm milk, and salt. Switch to the dough hook and mix on low until dough comes together and starts to pull away from the sides, about 5 minutes.
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Grease a large bowl with a light coating of oil. Form dough into a ball and place in the greased bowl, turning to coat all sides. Cover with plastic wrap and a towel. Place the bowl over a pan of hot water and let sit until almost doubled in size, about 1 hour.
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Mix butter, brown and white sugars, and cinnamon for filling together in a medium bowl until well combined.
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Spray a large baking pan with baking spray.
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Turn dough onto a floured surface and roll into a large rectangle. Spread filling over the dough, then roll up into a long log. Slice into 12 rolls and place on the prepared pan. Allow to rise until doubled in size, 30 to 45 minutes.
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Preheat the oven to 375 degrees F (190 degrees C).
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Bake rolls in the preheated oven until golden, 20 to 25 minutes.
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While the rolls are baking, combine cream cheese, powdered sugar, butter, milk, and vanilla for icing in a bowl. Beat with an electric mixer until smooth and pourable. Transfer icing to a plastic zip-top bag.
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Remove cinnamon rolls from the oven. Snip a corner off of the zip-top bag and drizzle icing over the warm rolls. Serve immediately.