RED VELVET CINNAMON ROLLS
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
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 CAKE MIX CINNAMON ROLLS
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
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
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
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 CINNAMON ROLLS
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 12 Cinnamon Rolls
Number Of Ingredients 19
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.
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- Combine cake mix, 1 cup of the flour and yeast. Add water; beat on medium speed 2 minutes. Change to dough hook attachment and stir in enough remaining flour to form a soft dough (dough will be sticky). Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.
- Roll the dough out on a lightly floured surface, until it is approximately 16 inches long by 12 inches wide. It should be approximately 1/4 inch in thickness.
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- Prepare the Dough: Stir together warm water, yeast, and 1 teaspoon of the granulated sugar in a small cup or bowl; let stand 5 minutes.
- Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add remaining 1/2 cup granulated sugar; beat until light and fluffy, about 2 minutes. Add eggs, milk, lemon juice, and yeast mixture; beat until combined, about 1 minute. Whisk together cocoa, salt, and 4 1/4 cups of the flour in a medium bowl. Reduce mixer speed to low. Gradually add 1 cup cocoa mixture to butter mixture, beating until combined, about 30 seconds. Add food coloring gel; beat until just blended, about 30 seconds. Gradually add remaining cocoa mixture, beating until well combined, 2 to 3 minutes.
- Sprinkle 1/4 cup of the flour onto a work surface. Turn dough out onto flour; knead until smooth and elastic, about 5 minutes, adding remaining 1/4 cup flour to dough and working all flour into dough as you knead. Place dough in a large bowl lightly coated with cooking spray, turning dough to grease top. Cover bowl; let dough rise in a warm, draft-free place until doubled in size, 1 1/2 to 2 hours.
- Punch dough down in bowl. Turn out onto a lightly floured work surface. Roll into a 16- x 12-inch rectangle.
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- To roast your beet, wrap whole beet in aluminum foil and cook in 400 degree F oven until tender, about 1 hour. Once cool to the touch, you can cut away skin and top with sharp paring knife. Reserve any juice for the icing.
- Combine cooled and peeled roasted beet and buttermilk in blender and puree until smooth. Alternatively, you can use an immersion blender.
- In the bowl of a stand mixer, dissolve the sugar in warm water and sprinkle over the yeast. Let stand until yeast begins to foam, about 5 minutes. Add the beet mixture, egg, sugar, butter, and salt and mix together with paddle attachment.
- Add about half of the flour along with the cocoa powder and continue to mix with the paddle attachment. Switch to the dough hook attachment and add the rest of the flour. Knead until dough comes together and forms a ball, about 5 minutes. Transfer dough to a lightly greased bowl and cover in a warm room. Let rise for 1½ to 2 hours until doubled in size.
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- Make the dough by first heating up the milk up in a small saucepan until it is warm to the touch, about 90 to 100°F. This should only take about 15 seconds on a hot stove. Sprinkle 1 teaspoon of white sugar in it, then stir the yeast into the milk with a fork until it dissolves. Set aside for 5 to 10 minutes until you start to see some bubbles form on the top of the milk.
- Meanwhile melt the butter by placing it in a medium sized microwave safe bowl and cooking it in the microwave for 30 to 45 seconds. Stir in the vanilla and the red food coloring to the melted butter.
- Pour the milk into the bowl of a stand mixer fitted with a dough hook attachment. Add the red butter, the eggs, remaining sugar, and kosher salt and beat together with a fork.
- Add the flour and cocoa to the bowl. Mix with the dough hook on slow speed until most of the flour has been absorbed. You may need to stop the mixer occasionally and scrape down the sides or bottom of the bowl to mix in any dry ingredients that haven’t incorporated. Once a dough has formed, increase the speed to medium and knead the dough for 4 to 5 minutes or until a smooth elastic dough has formed.
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- Combine yeast, brown sugar, and warm water in mixer bowl. Whisk thoroughly and sit for at least 5 minutes until bubbly.
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- Sprinkle the yeast on top of the warm water and stir. Make sure the water is not too hot. Use a thermometer to make sure it's between 100 and 110 degrees. Stir and let sit for 5 minutes to activate the yeast. You will notice foam on top and this means the yeast is active. If not you may want to start over and use fresher yeast.
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- Use a wooden spoon to stir in cake mix and 2 cups flour until well blended. Place dough on flour surface and knead until smooth, about 5 minutes.
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- For the dough, place yeast, sugar and warm buttermilk in the bowl of an electric mixer fitted with the dough hook attachment. Add eggs and melted butter and stir to combine.
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- Place the dough into a greased bowl, cover with plastic wrap, and place in a warm environment until it doubles in size, about 1 hour.
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