Red Velvet Cinnamon Rolls

I had pretty much given up on homemade rolls with yeast. It just takes so much time and planning to get to the finished product. They’re good but are they worth the time? You choose.

I saw this recipe in the November 2017 issue of Taste of Home magazine. It intrigued me. I really like Red Velvet Cake. I’ve never tasted Red Velvet Cinnamon Rolls. I’ve never heard of them. So I had to give them a try. How about you?

Red Velvet Cinnamon Rolls

1 package red velvet cake mix (regular size)

2 ½ to 3 cups all-purpose flour

1 package (1/4 oz.) active dry yeast

1 ¼ cups warm water (120 to 130 degrees)

½ cup packed brown sugar

1 teaspoon ground cinnamon

¼ cup butter, melted

Combine cake mix, 1 cup flour and yeast. Add warm water to dry ingredients; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (it will be sticky). Turn onto a lightly floured surface. Knead dough gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.

In another bowl, mix brown sugar and cinnamon.

Punch down the dough. Turn onto a lightly floured surface. Roll dough into an 18x10-inch rectangle. Brush dough with melted butter to within ¼ inch 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 in a greased 13x9-inch baking pan. Cover; let rise until almost doubled, about 1 hour.

Preheat oven to 350 degrees. Bake until puffed and light brown, 15-20 minutes. Cool slightly.

Icing

2 cups confectioners’ sugar

2 tablespoons butter, softened

1 teaspoon vanilla extract

3 to 5 tablespoons 2% milk

Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.

Makes 12 servings.