Red Velvet Cinnamon Rolls 😍❤
Ingredients:
1 package red velvet cake mix (regular size)
2-1/2 to 3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (120° to 130°)
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
For the Icing:
2 cups confectioners’ sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 to 5 tablespoons 2% milk
Instructions:
Prepare the Dough:
In a large mixing bowl, combine the red velvet cake mix, 1 cup of flour, and the active dry yeast. Gradually add the warm water while beating the mixture on medium speed for about 2 minutes. Slowly incorporate the remaining flour until a soft dough forms. Keep in mind that the dough will be sticky. Turn the dough onto a lightly floured surface and knead gently 6-8 times. Transfer the dough to a greased bowl, turning once to ensure the top is greased as well. Cover the bowl and let the dough rise in a warm place for approximately 2 hours, or until it has doubled in size.
Prepare the Filling:
While the dough is rising, mix the brown sugar and ground cinnamon in a separate bowl. Set this mixture aside.
Assemble the Rolls:
Once the dough has risen, punch it down and turn it onto a lightly floured surface. Roll the dough into an 18×10-inch rectangle. Brush the melted butter over the dough, leaving a 1/4-inch border around the edges. Evenly sprinkle the cinnamon-sugar mixture over the buttered dough. Starting with a long side, roll the dough up jelly-roll style, then pinch the seam to seal it. Using a sharp knife, cut the roll crosswise into 12 equal slices.
Second Rise and Baking:
Place the slices, cut sides up, into a greased 13×9-inch baking pan. Cover the pan with a kitchen towel and allow the rolls to rise in a warm place until almost doubled in size, about 1 hour. Preheat your oven to 350°F (175°C). Bake the rolls for 15-20 minutes or until they are puffed and lightly browned. Allow the rolls to cool slightly.
Make the Icing:
In a medium bowl, beat together the confectioners’ sugar, softened butter, and vanilla extract. Gradually add enough milk to achieve a drizzling consistency. Once the rolls have cooled slightly, drizzle the icing generously over them.