Red Velvet Cinnamon Rolls

This recipe combines the rich taste of red velvet cake with the simple pleasures of warm cinnamon rolls.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

Mix butter, brown and white sugars, and cinnamon for filling together in a medium bowl until well combined.

Step: 5

Spray a large baking pan with baking spray.

Step: 6

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.

Step: 7

Preheat the oven to 375 degrees F (190 degrees C).

Step: 8

Bake rolls in the preheated oven until golden, 20 to 25 minutes.

Step: 9

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.

Step: 10

Remove cinnamon rolls from the oven. Snip a corner off of the zip-top bag and drizzle icing over the warm rolls. Serve immediately.

Per Serving: 571 calories; protein 6.8g; carbohydrates 78.8g; fat 26.3g; cholesterol 62.8mg; sodium 335.8mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.