Ingredients:
For the Dough:
1 package red velvet cake mix (regular size – about 15.25 oz)
2½ cups all-purpose flour (plus more for dusting)
2¼ tsp active dry yeast (1 packet)
1 cup warm water (about 110°F)
2 tbsp vegetable oil (optional for extra softness)
For the Filling:
½ cup brown sugar, packed
2 tbsp ground cinnamon
¼ cup unsalted butter, melted
For the Cream Cheese Frosting:
4 oz cream cheese, softened
2 tbsp butter, softened
1½ cups powdered sugar
½ tsp vanilla extract
1–2 tbsp milk (adjust for consistency)
Instructions:
1. Prepare the Dough:
In a large bowl, mix warm water and yeast. Let sit for 5–10 minutes until foamy.
Add the red velvet cake mix and 1½ cups of flour to the yeast mixture. Mix until combined.
Gradually add the remaining 1 cup of flour (and oil if using) until a soft dough forms. It will be slightly sticky.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
2. Roll & Fill:
Punch down the risen dough and roll it out on a floured surface into a rectangle (about 16×12 inches).
Brush with melted butter and sprinkle evenly with cinnamon and brown sugar.
3. Shape the Rolls:
Starting from the long edge, tightly roll up the dough into a log.
Cut into 12 equal slices and place in a greased 9×13 inch baking dish.
Cover and let rise again for 30–45 minutes.
4. Bake:
Preheat oven to 350°F (175°C).
Bake for 20–25 minutes until the rolls are cooked through and slightly golden on the edges.
5. Frost:
While baking, prepare the cream cheese frosting by beating all frosting ingredients until smooth.
Spread over warm rolls right after baking.
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