RED VELVET CINNAMON ROLLS
Description :
These pretty red rolls will add a pop of color and delicious flavor to a holiday breakfast . Starting with a cake mix makes the recipe even easier . These can be made the day before . Prepare and bake ahead of time , and then frost before serving .
Ingredients :
1 box red velvet cake mix 2 1 / 2 cups Shawnee Mills All-Purpose Flour 1 ( 1 / 4-ounce ) package active dry yeast 1 1 / 4 cups warm water ( 120 to 130 degrees ) 1 / 2 cup packed brown sugar 1 teaspoon ground cinnamon 1 / 4 cup Hiland Unsalted Butter , melted Cream Cheese Frosting : 1 stick Hiland Unsalted Butter , softened 8 ounces cream cheese 4 cups powdered sugar 2 teaspoons Griffin ’ s Vanilla
Directions :
1 . In a large bowl , mix together cake mix , 1 cup of the flour and yeast . Add water , then blend with a mixer on medium speed for 2 minutes until thoroughly combined . Stir in remaining flour to form a soft dough . The dough will be sticky as you turn it out onto a floured board . Knead gently several times . Place in a buttered bowl . Place in a warm area , cover bowl and let rise until doubled in size , about 2 hours . In a small bowl , combine brown sugar and cinnamon . 2 . Punch down dough , then turn out onto floured board . Roll into an 18-by-10inch rectangle . Brush with melted butter , leaving sides bare . Sprinkle dough with brown sugar mixture . Roll dough , starting with long side . Cut into 12 slices . Place rolls in a buttered 9-by- 13-inch baking pan . Cover with a kitchen towel , then let rise in a warm area until nearly doubled , about 1 hour . 3 . Preheat the oven to 350 degrees . Bake until light brown , about 15 to 20 minutes . Cool before frosting . Beat butter and cream cheese until smooth . Add powdered sugar , 1 cup at a time until combined . Add vanilla , blending well . Drizzle or spread frosting over rolls .
STILLWATER OKLAHOMA MAGAZINE / 32