Sweet breakfast treat (Print Version)
# Ingredients:
→ For the dough
01 -
1 box red velvet cake mix
02 -
2 ½ cups all-purpose flour
03 -
2 teaspoons instant yeast
04 -
1 ¼ cups warm water
→ For the filling
05 -
1 cup packed brown sugar
06 -
1 tablespoon ground cinnamon
07 -
⅓ cup melted butter
→ For the cream cheese icing
08 -
6 tablespoons softened unsalted butter
09 -
1 ½ cups powdered sugar
10 -
¼ cup room temperature cream cheese
11 -
½ teaspoon vanilla extract
12 -
⅛ teaspoon salt
# Instructions:
01 -
Mix the red velvet cake mix with 1 cup of flour and yeast in a large bowl. Pour in the warm water and beat everything together for about 2 minutes on medium speed. Switch to a dough hook attachment and gradually add enough of the remaining flour until you get a soft, slightly sticky dough.
02 -
Place your dough in a greased bowl, turning it once to coat the top with a bit of grease too. Cover with a clean kitchen towel and let it rise somewhere warm until it doubles in size - this should take about 90 minutes.
03 -
While waiting, mix the brown sugar and cinnamon together in a small bowl until well combined.
04 -
Lightly grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
05 -
Once risen, place the dough on a lightly floured surface and roll it out into a rectangle about 16 inches long by 12 inches wide. Aim for around ¼ inch thickness.
06 -
Spread the melted butter evenly across the entire surface of the dough, then sprinkle the cinnamon-sugar mixture evenly on top, covering the whole rectangle.
07 -
Starting from the long edge, carefully roll the dough into a tight log shape. Using a sharp knife or dental floss, cut the log into 1½ inch slices.
08 -
Arrange the sliced rolls in your prepared baking pan, leaving a little space between each one. Cover with a kitchen towel or plastic wrap and let them rise again for about 30 minutes until noticeably puffed up.
09 -
Preheat your oven to 350°F. Once heated, bake the rolls for approximately 20 minutes until they're golden brown around the edges.
10 -
While the rolls are baking, prepare the cream cheese icing. Beat together the softened butter, cream cheese, powdered sugar, vanilla extract, and salt until smooth and fluffy.
11 -
When the rolls come out of the oven, let them cool for just a few minutes before generously spreading the cream cheese icing all over the top. Serve while still warm for the best experience!
# Notes:
01 -
The cream cheese icing can stay at room temperature for up to 8 hours. After that, refrigerate for up to 3 days.
02 -
These rolls will stay fresh for 2 days at room temperature or up to a week in the fridge if stored in an airtight container.
03 -
To reheat, microwave individual rolls in 15-second intervals until warm and gooey.
04 -
Using dental floss instead of a knife gives you cleaner cuts when slicing the roll.