Red Velvet Box Cinnamon Roll Recipe By Tasty Food

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RED VELVET CAKE MIX CINNAMON ROLLS



Red Velvet Cake Mix Cinnamon Rolls image

Using cake mix to make yeasted cinnamon rolls cuts down on kneading and proofing time, so they are on your table in less time and with less hassle. The red velvet mix makes them as visually striking as they are delicious.

Provided by Food Network Kitchen

Time 3h15m

Yield 12 rolls

Number Of Ingredients 12

1 1/4 cups warm water (110 degrees F)
One 2 1/4-ounce package active dry yeast
One 15.25-ounce box red velvet cake mix
2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
1 1/2 cups packed dark brown sugar
3 tablespoons ground cinnamon
Kosher salt
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces, at room temperature, plus more for the pan
4 ounces cream cheese, at room temperature
1 1/2 cups confectioners' sugar
1/4 cup heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Whisk the water and yeast in a large bowl and let sit for 5 minutes to dissolve; the mixture will bubble slightly. Add the cake mix and flour and stir vigorously for 1 minute until the dough comes together and no dry flour remains; don't be tempted to overwork or knead the dough or it will get very sticky and hard to work with. Cover with plastic wrap and let the dough rise in a warm, draft-free area until doubled in volume, 1 hour to 1 hour 20 minutes.
  • Meanwhile, whisk together the brown sugar, cinnamon and 1/4 teaspoon salt in a medium bowl until no lumps of sugar remain. Work in 12 tablespoons of the butter and stir until completely combined. Set aside until ready to assemble.
  • Beat the cream cheese, confectioners' sugar, cream, vanilla, the remaining 4 tablespoons butter and 1/4 teaspoon salt in a medium bowl until light and creamy, about 2 minutes. Set aside until ready to serve.
  • Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. Transfer to a clean work surface lightly dusted with flour. Roll into a 12-by-16-inch rectangle, pushing the edges towards the center to make the sides straight. Spread the butter-brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Starting on one of the shorter sides, tightly roll into a log, pressing the sides occasionally to keep them flush.
  • Grease a 13-by-9-inch baking pan with butter. Cut the dough log crosswise into 12 equal pieces and arrange them cut-side up in the pan, gently shaping the rolls to make them fit in the pan. Let rise, covered, in a warm, draft-free area until almost completely covering the pan, about 30 minutes.
  • Arrange an oven rack in the center of the oven and preheat to 350 degrees F.
  • Bake until the rolls are puffed and brick red and the filling is bubbling, 20 to 25 minutes. Let cool until set, about 30 minutes.
  • Spread the frosting over the warm rolls and serve.

RED VELVET CINNAMON ROLLS



Red Velvet Cinnamon Rolls image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 12 Cinnamon Rolls

Number Of Ingredients 19

1/2 cup water
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 tablespoons plus 1/4 teaspoon granulated sugar
2 3/4 cups all-purpose flour, plus more for dusting
1/3 cup nonfat milk powder, sifted if needed
1 tablespoon unsweetened Dutch-process cocoa powder
1 teaspoon salt
1/2 cup buttermilk
4 tablespoons unsalted butter, melted, plus more for the bowl
2 large egg yolks
2 teaspoons red gel food coloring
1/4 cup granulated sugar, plus more for the baking dish
1/4 cup packed light brown sugar
1 tablespoon ground cinnamon
1 stick unsalted butter, softened, plus more for the baking dish
2 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
  • Meanwhile, whisk the flour, milk powder, cocoa powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the buttermilk, melted butter, egg yolks and red gel food coloring into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
  • Turn the dough out onto a generously floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • Make the filling: Mix the granulated sugar, brown sugar and cinnamon in a small bowl. Turn out the dough onto a generously floured surface, pat and roll out into a 10-by-18-inch rectangle. Spread the butter over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
  • Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
  • Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
  • Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners? sugar and vanilla and beat until combined. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.

RED VELVET CINNAMON ROLLS



Red Velvet Cinnamon Rolls image

Turn a box of red velvet cake mix into this easy dessert-or breakfast! The icing tastes good and makes a pretty contrast with the rolls. -Erin Wright, Wallace, Kansas

Provided by Taste of Home

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

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
ICING:
2 cups confectioners' sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 to 5 tablespoons 2% milk

Steps:

  • Combine cake mix, 1 cup 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, 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 1/4 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 350°. Bake until puffed and light brown, 15-20 minutes. Cool slightly., Beat confectioners' sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.

Nutrition Facts : Calories 429 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 311mg sodium, Carbohydrate 81g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.

RED VELVET CINNAMON ROLLS



Red Velvet Cinnamon Rolls image

This recipe combines the rich taste of red velvet cake with the simple pleasures of warm cinnamon rolls.

Provided by Asgard Ranch

Time 2h10m

Yield 12

Number Of Ingredients 17

½ cup warm water
1 (.25 ounce) envelope active dry yeast
2 ½ cups all-purpose flour
1 (15.25 ounce) package red velvet cake mix
¾ cup warm milk
¼ teaspoon salt
1 teaspoon oil, or as needed
½ cup unsalted butter, softened
½ cup brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
baking spray
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
½ cup unsalted butter, softened
¼ cup milk
½ teaspoon vanilla extract

Steps:

  • Combine warm water and yeast for dough in the bowl of a stand mixer; beat until combined. Allow to sit and bloom, 5 to 10 minutes. Yeast should activate and mixture should have foam on top.
  • Add flour, cake mix, warm milk, and salt. Switch to the dough hook and mix on low until dough comes together and starts to pull away from the sides, about 5 minutes.
  • Grease a large bowl with a light coating of oil. Form dough into a ball and place in the greased bowl, turning to coat all sides. Cover with plastic wrap and a towel. Place the bowl over a pan of hot water and let sit until almost doubled in size, about 1 hour.
  • Mix butter, brown and white sugars, and cinnamon for filling together in a medium bowl until well combined.
  • Spray a large baking pan with baking spray.
  • Turn dough onto a floured surface and roll into a large rectangle. Spread filling over the dough, then roll up into a long log. Slice into 12 rolls and place on the prepared pan. Allow to rise until doubled in size, 30 to 45 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the preheated oven until golden, 20 to 25 minutes.
  • While the rolls are baking, combine cream cheese, powdered sugar, butter, milk, and vanilla for icing in a bowl. Beat with an electric mixer until smooth and pourable. Transfer icing to a plastic zip-top bag.
  • Remove cinnamon rolls from the oven. Snip a corner off of the zip-top bag and drizzle icing over the warm rolls. Serve immediately.

Nutrition Facts : Calories 570.5 calories, Carbohydrate 78.8 g, Cholesterol 62.8 mg, Fat 26.3 g, Fiber 1.8 g, Protein 6.8 g, SaturatedFat 15.4 g, Sodium 335.8 mg, Sugar 28.6 g

RED VELVET 'BOX' CINNAMON ROLL RECIPE BY TASTY



Red Velvet 'Box' Cinnamon Roll Recipe by Tasty image

Here's what you need: red velvet cake mix, all-purpose flour, warm water, active dry yeast, vegetable oil, unsalted butter, light brown sugar, cinnamon, nonstick cooking spray, cream cheese frosting

Provided by Frank Tiu

Categories     Desserts

Yield 9 servings

Number Of Ingredients 10

15 ¼ oz red velvet cake mix, 1 box
2 ½ cups all-purpose flour, plus more for dusting
2 cups warm water
2 ½ teaspoons active dry yeast
1 tablespoon vegetable oil
¼ cup unsalted butter, melted, 1/2 stick
½ cup light brown sugar, packed
1 tablespoon cinnamon
nonstick cooking spray
2 cups cream cheese frosting, warm

Steps:

  • In a large bowl, combine the cake mix, flour, water, and yeast.
  • Pour mixture onto a lightly-floured surface and knead until smooth for 5 minutes.
  • Place dough in a large oiled bowl, brush the top of the dough lightly with oil, and let rise for an hour in a warm area.
  • Punch down the dough and roll out on a floured surface to a rectangular shape about 1 centimeter (½ inch) thick.
  • Brush the melted butter evenly over the dough until covered.
  • In a small bowl, combine the brown sugar and cinnamon.
  • Sprinkle the cinnamon sugar evenly over the dough.
  • Roll up the dough from the bottom to the top.
  • Cut the dough into nine even pieces and place them in a 9-inch (23 cm) square baking pan greased with nonstick spray.
  • Let the dough rise for another hour.
  • Preheat the oven to 350°F (180°C).
  • Bake the cinnamon rolls for 30 minutes until toothpick comes out clean.
  • Release the cinnamon rolls from the pan and place on a wire rack set over a baking sheet.
  • Pour the cream cheese frosting evenly over the top.
  • Enjoy!

Nutrition Facts : Calories 586 calories, Carbohydrate 103 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, Sugar 57 grams

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