Red Velvet Cinnamon Rolls

Votes: 3

Time: 3 hours 15 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 601, total fat 22 G., saturated fats 13 G., proteins 7 G., carbohydrates 96 G., fiber 4 G., cholesterol 58 mg, sodium 396 mg, sugar 58 G.

Using store-bought Red Velvet cake mix in this yeast cinnamon roll recipe cuts down on kneading and rising time, so warm rolls with the flavor of your favorite cake will be on your table much faster than you can imagine. These vibrant rolls are not only delicious but also look stunning with white icing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 1/4 cups warm water (40°C)
1 packet (7 g) of active dry yeast
1 package (430 g) red velvet cake mix
2.5 cups premium flour
1.5 cups dark brown sugar
3 tablespoons ground cinnamon
225g (16 tbsp) unsalted butter, cut into pieces, room temperature, plus extra for greasing the pan
110 g of cream cheese at room temperature
1.5 cups powdered sugar
1/4 cup heavy cream
1 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cinnamon, brown sugar, cream cheese

Cooking the dish according to the recipe:

Combine warm water and yeast in a large bowl and let sit for 5 minutes until lightly foamy. Add the baking mix and flour and mix vigorously for 1 minute until the dough is smooth and free of lumps. Don't overwork it, or the dough will become very sticky and difficult to work with. Cover with plastic wrap and let the dough rest in a warm, draft-free place until it doubles in size, about 1 to 1.5 hours.
Meanwhile, in a medium bowl, combine the brown sugar, cinnamon, and 1/4 teaspoon salt until the sugar is free of lumps. Add 12 tablespoons of butter and mix until fully incorporated. Set aside until ready to use.

Cream cheese frostingIn a medium bowl, beat the cream cheese, powdered sugar, heavy cream, vanilla, remaining 4 tablespoons butter, and 1/4 teaspoon salt until light and creamy, about 2 minutes. Set aside until ready to use.
Gently deflate the dough by lifting it at the edges and letting it fall back into the bowl, rotating the bowl and repeating this motion as needed. Transfer to a clean, lightly floured work surface. Roll out into a 12x16 inch rectangle, pulling the edges toward the center to form straight edges. Spread the butter and brown sugar mixture evenly over the dough, leaving a 1/4 inch border around the edges. Roll the dough tightly, starting with one of the short edges, pressing the edges occasionally to keep them flush.
Grease a 22x32 cm baking pan with butter. Cut the dough into 12 equal slices and place them cut-side up on the baking pan, carefully shaping them into buns to fit. Let rise, covered, in a warm, draft-free place until the pan is almost full of buns, about 30 minutes.
Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Bake until the buns are puffy and brick-red and the filling is bubbling, 20–25 minutes. Let cool for about 30 minutes. Brush the glaze over the warm buns and serve.

Categories:

recipe / Breakfast / Festive dishes / Valentine's Day / Calorie content of prepared meals / Bakery / Homemade bread / Desserts / Donuts, pies, buns / Food Network - recipes

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