Some days we love a good spin class, other days we love a good spin on dessert. Today we’re rolling up these red velvet cinnamon rolls. Sorry, not sorry.
- 1 package of red velvet cake mix (regular size)
- 2 ½-3 cups of all-purpose flour
- 1 package (¼ ounce) active dry yeast
- 1-¼ cups of warm water
- ½ cup of packed brown sugar
- 1 tsp ground cinnamon
- ¼ cup of butter, melted
- 2 cups of confectioners' sugar
- 2 tbsp butter, softened
- 1 tsp vanilla extract
- 3-5 tbsp 2% milk
- Combine cake mix, 1 cup of flour, and yeast. Add water; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled for about 2 hours. Meanwhile, in another bowl, mix brown sugar and cinnamon.
- Punch down dough. Turn onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Brush with melted butter to within ¼ in. of edges; sprinkle with sugar mixture.
- Roll up jelly-roll style, starting with a long side, pinch seam to seal. Cut crosswise into 12 slices. Place cut sides up in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour.
- Preheat oven to 350F. Bake until puffed and light brown, 15-20 minutes. Cool slightly.
- Beat confectioners’ sugar, butter, vanilla, and enough milk to reach drizzling consistency. Drizzle icing over warm rolls.
Your mixing bowl awaits. Head to our blog for more baked recipes.
Recipe courtesy of Taste of Home