Red Velvet Cinnamon Rolls (Print Version)
Soft, vibrant rolls with brown sugar-cinnamon filling and creamy vanilla icing - the perfect indulgent breakfast treat.
# Ingredients:
→ Base Dough
01 -
1 package red velvet cake mix (regular size)
02 -
2-1/2 to 3 cups all-purpose flour
03 -
1 package (1/4 ounce) active dry yeast
04 -
1-1/4 cups warm water (110° to 115°)
→ Filling
05 -
1/2 cup packed brown sugar
06 -
1 teaspoon ground cinnamon
07 -
1/4 cup butter, melted
→ Vanilla Icing
08 -
2 cups confectioners' sugar
09 -
2 tablespoons butter, softened
10 -
1 teaspoon vanilla extract
11 -
3 to 5 tablespoons 2% milk
# Steps:
01 -
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.
02 -
Meanwhile, in another bowl, mix brown sugar and cinnamon.
03 -
Punch down dough. Turn onto a lightly floured surface; roll dough into an 18x10-inch rectangle. Brush with melted butter to within 1/4 inch of edges; sprinkle with sugar mixture.
04 -
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 13x9-inch baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour.
05 -
Preheat oven to 350°F. Bake until puffed and light brown, 15-20 minutes. Cool slightly.
06 -
Beat confectioners' sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.
# Notes:
01 -
If you ever wished you could have red velvet cake for breakfast, now you can, thanks to these vanilla-iced red velvet cinnamon rolls.