Easy Red Velvet Cinnamon Rolls (Print Version)
# Ingredients:
→ Dough
01 -
1 box red velvet cake mix
02 -
2 ½ cups all-purpose flour
03 -
2 teaspoons instant yeast
04 -
1 ¼ cups warm water
→ Filling
05 -
1 cup packed brown sugar
06 -
1 tablespoon ground cinnamon
07 -
⅓ cup melted butter
→ Cream Cheese Icing
08 -
6 tablespoons unsalted butter, softened
09 -
1 ½ cups powdered sugar
10 -
¼ cup cream cheese, at room temperature
11 -
½ teaspoon vanilla extract
12 -
⅛ teaspoon salt
# Instructions:
01 -
Combine cake mix, 1 cup of 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 1½ hours.
02 -
Combine the brown sugar and cinnamon in a bowl.
03 -
Grease a 9x13 inch baking dish with cooking spray or butter.
04 -
Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide and ¼ inch thick. Spread ⅓ cup of butter evenly over the dough, then sprinkle with the sugar mixture evenly.
05 -
Working carefully, roll the dough from the long edge down to the bottom edge. Cut into 1½ inch slices and place in the greased baking pan. Cover and let rise for another 30 minutes, or until doubled in size.
06 -
Preheat oven to 350℉. Bake for 20 minutes or until golden brown.
07 -
While the rolls are baking, mix all the icing ingredients and beat well with an electric mixer until fluffy and smooth.
08 -
When the rolls are done, spread generously with icing while still warm.
# Notes:
01 -
Cream cheese icing can stay at room temperature up to 8 hours, after that refrigerate for up to 3 days
02 -
Rolls last 2 days at room temperature or a week in the fridge in an airtight container
03 -
Reheat individual rolls in 15-second microwave intervals