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.

McCormick Red Velvet Cupcakes

I found this recipe in the February 2013 issue of Good Housekeeping magazine. I’ve also seen it in several other magazines. It’s included in an advertisement for McCormick Pure Vanilla Extract.

Anybody else love red velvet cake and cupcakes? Yeah. I thought so. Just don’t wait around until another Valentine’s Day or Christmas. Go ahead. Indulge.

McCormick Red Velvet Cupcakes

2 ½ cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs
1 cup sour cream
½ cup milk
1 bottle (1 oz.) McCormick Red Food Color
2 teaspoons McCormick Pure Vanilla Extract
Vanilla Cream Cheese Frosting

Mix flour, cocoa powder, baking soda and salt. Set aside.

Beat butter and sugar with electric mixer on medium speed for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed. Spoon into paper-lined muffin cups, filling each cup 1/3 full.

Bake in preheated 350 degrees oven 20 to 25 minutes. Cool in pans 5 minutes. Remove from pans; cool completely. Spread with Vanilla Cream Cheese Frosting.

Makes 30 cupcakes.

Vanilla Cream Cheese Frosting

1 package (8 oz.) cream cheese, softened
4 tablespoons butter, softened
2 tablespoons sour cream
2 teaspoons McCormick Pure Vanilla Extract
1 box (16 oz.) confectioners’ sugar

Beat cream cheese, butter, sour cream and vanilla extract until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

Red Velvet-Peppermint Swirl Brownies

This recipe comes from the December 2012 issue of Southern Living magazine. I love Red Velvet Cake (be sure to check out that recipe too!) and I needed something festive to take to a party. Well, cake is nice be not as easy to serve and eat when it’s more of a grazing thing going on.

I couldn’t resist giving this a try. The photo made it look yummy. And it is. Even with everything that went wrong. LOL I didn’t have Peppermint extract. I added crushed peppermints. It seemed to work. I’ll know when I actually buy some Peppermint extract and make them again. Oh, and I had to retrieve utensils -- and wash them -- more times than I can say. But it all worked out and I managed to laugh through it all. The brownies were worth it all.

Red Velvet-Peppermint Swirl Brownies

1 (4-oz.) bittersweet chocolate baking bar, chopped
¾ cup butter
2 ¼ cups sugar, divided
4 large eggs
1 (1 oz.) bottle red liquid food coloring
¼ teaspoon peppermint extract
2 teaspoons vanilla extract, divided
1 ½ cups all-purpose flour
1/8 teaspoon salt
½ (8-oz.) package cream cheese, softened
2 egg whites
2 tablespoons all-purpose flour

Preheat oven to 350 degrees. Line bottom and sides of a 13-x-9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 ½ to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar. Add eggs, one at a time, whisking just until blended after each addition. Add food coloring, peppermint extract and 1 teaspoon vanilla. Gently stir in 1 ½ cups flour and 1/8 teaspoon salt. Pour batter into prepared pan.

Beat cream cheese and remaining ¼ cup sugar at medium speed with an electric mixer until fluffy. Add egg whites and remaining 1 teaspoon vanilla and beat until blended. Stir in 2 tablespoons flour until smooth. Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife.

Bake at 350 degrees for 30 to 32 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut brownies into squares.

Makes about 2 dozen. (I cut them into smaller, bite-size pieces)