Description
Indulgent red velvet cinnamon rolls bring Southern charm to classic breakfast pastries. Cream cheese frosting and rich cocoa notes create a luxurious twist that promises pure morning delight.
Ingredients
Scale
Dry Ingredients:
- 1 package red velvet cake mix (regular size)
- 2.5 to 3 cups all-purpose flour
- 1 package (0.25 ounces) active dry yeast
- 0.5 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 cups confectioners’ sugar
Wet Ingredients:
- 1.25 cups warm water (110°F to 115°F)
- 0.25 cup butter, melted
- 2 tablespoons butter, softened
- 3 to 5 tablespoons 2% milk
Flavoring Ingredients:
- 1 teaspoon vanilla extract
Instructions
- In a spacious mixing vessel, blend the red velvet cake mix, flour, and yeast until thoroughly incorporated. Introduce warm water and whip vigorously until a smooth, uniform batter emerges.
- Progressively fold in additional flour, creating a supple, slightly tacky dough. The mixture should maintain a soft, pliable texture.
- Transfer the dough onto a lightly dusted work surface. Tenderly manipulate the dough, kneading gently to develop its structure. Relocate the dough to a greased receptacle, ensuring the surface is lightly coated.
- Shelter the dough and position in a cozy environment. Allow it to expand and rise, approximately two hours, until its volume doubles.
- Meanwhile, prepare the aromatic filling by combining brown sugar and cinnamon in a separate container. Ensure the mixture is well-blended and fragrant.
- After the dough has risen, deflate it with a gentle punch. Roll the dough into a rectangular shape, targeting an 18×10-inch dimension.
- Liberally brush the surface with melted butter, maintaining a slight border around the edges. Distribute the cinnamon-sugar mixture evenly across the buttered landscape.
- Commence rolling from the elongated side, creating a compact cylindrical form. Seal the seam by pinching edges together. Slice the roll into twelve uniform sections.
- Arrange the slices in a greased baking pan, positioning them cut-side upward. Drape with a kitchen towel and allow a second rise in a warm location for approximately one hour.
- Heat the oven to 350°F. Bake the rolls until they become puffy and acquire a delicate golden hue, roughly 15-20 minutes.
- For the crowning glory, whip together confectioners’ sugar, softened butter, vanilla extract, and milk. Adjust liquid to achieve a smooth, drizzling consistency.
- Once slightly cooled, generously cascade the luxurious icing over the warm cinnamon rolls, creating an enticing finish.
Notes
- Activate yeast properly by using warm water between 110-115°F to ensure perfect dough rising.
- Knead dough gently to prevent tough texture, handling it minimally for soft, tender rolls.
- Allow sufficient rising time in a warm, draft-free area for optimal volume and lightness.
- Create even slices using dental floss or a sharp knife for uniform cinnamon rolls.
- Check doneness by golden brown color and soft, springy texture when lightly touched.
- Drizzle icing while rolls are warm to help it melt slightly and coat evenly for maximum flavor absorption.
- Prep Time: 20 minutes (plus rising time)
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg