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Red Velvet Cinnamon Rolls

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. 1 box red velvet cake mix
  2. 2 1/2 cups Shawnee Mills All-Purpose Flour
  3. 1 (1/4-ounce) package active dry yeast
  4. 1 1/4 cups warm water (120 to 130 degrees)
  5. 1/2 cup packed brown sugar
  6. 1 teaspoon ground cinnamon
  7. 1/4 cup Hiland Unsalted Butter, melted
  8. Cream Cheese Frosting:
  9. 1 stick Hiland Unsalted Butter, softened
  10. 8 ounces cream cheese
  11. 4 cups powdered sugar
  12. 2 teaspoons Griffin’s Vanilla

  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.
  2. In a small bowl, combine brown sugar and cinnamon.
  3. 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.
  4. Preheat the oven to 350 degrees. Bake until light brown, about 15 to 20 minutes. Cool before frosting.
  5. 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.

Find it online: https://www.miocoalition.com/recipes/red-velvet-cinnamon-rolls/