Red Velvet Cinnamon Rolls
Red velvet usually stays in the dessert lane, but we found a way to justify eating it for breakfast by turning that iconic flavor profile into a fluffy, yeast-risen cinnamon roll. This recipe is a bit of a kitchen hack because it uses a box mix to get that deep crimson color and cocoa undertone, but the addition of yeast and Shawnee Mills All-Purpose Flour ensures you still get that satisfying, chewy bread texture. The dough can be a little sticky to handle, but the payoff is absolutely worth it. Slathered in a tangy frosting made with Hiland Dairy unsalted butter and a splash of Griffin’s vanilla, these rolls are the perfect way to wake up to something special.
Ingredients
For the dough:
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)
For the filling:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup Hiland Dairy Unsalted Butter, melted
For the Cream Cheese Frosting:
1 stick Hiland Dairy Unsalted Butter, softened
8 ounces cream cheese
4 cups powdered sugar
2 teaspoons Griffin’s Vanilla
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.
Punch down dough, then turn out onto floured board. Roll into an 18-by-10-inch rectangle. Brush with melted butter, leaving sides bare. Sprinkle dough with brown sugar mixture. Roll dough, starting with long side. Cut into 12 slices for traditional cinnamon rolls, 6 slices for jumbo rolls. 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.
Preheat the oven to 350 degrees. Bake until just beginning to brown, about 15 to 20 minutes. Cool completely before frosting.
To make the 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 and serve.
Find it online: https://www.miocoalition.com/recipes/red-velvet-cinnamon-rolls/