Red Velvet Cinnamon Rolls

INGREDIENTS

DOUGH

  • 1/2 c. warm water
  • 1 envelope active dry yeast
  • 3/4 c. warm milk
  • 1 package red velvet cake mix
  • 2 1/2 c. all-purpose flour
  • Pinch kosher salt

FILLING

  • 1/2 c. (1 stick) unsalted butter, softened
  • 1/2 c. brown sugar
  • 1/2 c. granulated sugar
  • 1 tsp. cinnamon

CREAM CHEESE ICING

  • 1/2 c. (1 stick) unsalted butter, softened
  • 8 oz. cream cheese, softened
  • 1 c. powdered sugar
  • 1/2 tsp. vanilla extract
  • 1/4 c. milk

PREPARATION

  1. Preheat oven to 375 degrees F.
  2. Butter a 9”x13” pan and set aside.
  3. In a small bowl, combine warm water and yeast. Allow to sit and bloom, 10 minutes. Mixture should be foamy.
  4. Once yeast is active, add to the bowl of a stand mixer. Add milk, cake mix, flour, and salt. With the dough hook attached, mix on low until dough comes together and starts to pull away from the sides, 5 minutes. (Alternatively, you can mix all ingredients in a large bowl and knead the dough by hand on a well-floured surface).
  5. Move dough to a large bowl and cover with plastic wrap. Let sit until almost doubled in size, about 1 hour.
  6. Meanwhile, make filling: In a large bowl, mix together butter, sugars, and cinnamon until well combined.
  7. Turn dough onto a floured surface and roll into a large rectangle. Spread filling over the dough and roll up into a long log. Slice into 15 rolls. Place rolls into prepared pan and bake until golden, 18-20 minutes.
  8. In a large bowl, make cream cheese icing: Beat together butter, cream cheese, sugar, vanilla, and milk. Mixture should be pourable. Drizzle icing over rolls and serve immediately.

Recipe courtesy of Delish.

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