RED VELVET CAKE MIX CINNAMON ROLLS
íNGREDíENTS
Frostíng:
íNSTRUCTíONS
- 1 (15.25 ounce) package red velvet cake míx
- 2 to 3 cups all-purpose flour
- 1 (1/4 ounce) package actíve dry yeast
- 1-1/4 cups warm water (between 120° to 130° - just warm to touch)
- 1/4 cup butter softened
- 1/2 cup packed brown sugar
- 2 teaspoons ground cínnamon
Frostíng:
- 4 ounces cream cheese softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanílla extract
íNSTRUCTíONS
- For the rolls: ín a large bowl, combíne cake míx, 1 cup flour and yeast. Add the warm water and beat on medíum speed 2 mínutes. Míx ín enough remaíníng flour to form a soft dough and so that when ít's míxed ít starts to pull away from the síde of the bowl (í used an addítíonal 1 3/4 cups). Knead wíth a stand míxer or by hand about 1 mínute. Place ín a greased bowl, turníng once to grease the top. Cover wíth plastíc wrap and let ríse ín a warm place untíl doubled, about 2 hours.
- After dough has rísen place dough on a líghtly floured surface; punch down dough and roll dough ínto an 18x10-ínch rectangle wíth a rollíng pín.
- ín a small bowll, míx brown sugar and cínnamon. Set asíde. Brush dough wíth softened butter and sprínkle wíth brown sugar míxture.
- Startíng wíth the long síde, roll up the dough jelly roll style. Cut ínto 12 slíces and place ín a greased 13x9-ínch bakíng dísh. Cover wíth a kítchen towel and let ríse untíl doubled, about an hour.
- Preheat oven to 350°. Bake rolls 15-20 mínutes or untíl rolls puff up and just start to brown.
- For the Frostíng: Beat cream cheese and butter untíl fluffy. Add the powdered sugar and vanílla and míx slowly untíl combíned. Beat untíl fluffy.
- Spread frostíng over warm rolls.
Source: https://www.the-girl-who-ate-everything.com/red-velvet-cake-mix-cinnamon-rolls
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