Red Velvet Cake Cinnamon Rolls (Print Format)

Fluffy red velvet cinnamon rolls layered with cinnamon and brown sugar, finished with smooth cream cheese icing.

# Ingredients:

→ Cinnamon Roll Dough

01 - 1 box Duncan Hines Red Velvet Cake Mix
02 - 2 1/2 cups all-purpose flour
03 - 2 cups warm water
04 - 2 1/2 teaspoons active dry yeast
05 - 1 tablespoon canola oil

→ Filling

06 - 1/2 cup unsalted sweet cream butter, melted
07 - 1/2 cup light brown sugar
08 - 1 tablespoon ground cinnamon

→ Cream Cheese Icing

09 - 6 tablespoons unsalted sweet cream butter, softened
10 - 4 cups powdered sugar
11 - 1 1/2 teaspoons pure vanilla extract
12 - 10 tablespoons whole milk

# Steps:

01 - In a large mixing bowl, combine the red velvet cake mix, all-purpose flour, warm water, and active dry yeast. Mix until slightly combined.
02 - Place the dough onto a floured surface and knead until fully combined and elastic. The dough should bounce back after being touched.
03 - Transfer the dough to a large glass bowl. Brush the top and sides of the dough with 1 tablespoon of canola oil, cover with a kitchen towel, and let sit for 1 hour, or until doubled in size.
04 - Place the risen dough onto a floured surface and roll it out to 1/8 inch thickness.
05 - Brush the rolled-out dough with melted butter, then sprinkle evenly with the cinnamon and brown sugar.
06 - Roll the dough into a log and cut into individual rolls.
07 - Arrange the rolls in a baking dish. Cover with a kitchen towel and let sit for another hour.
08 - Preheat your oven to 350°F (175°C). Bake the cinnamon rolls for 30 minutes, or until fully cooked and lightly golden.
09 - In a stand mixer, cream together softened butter, cream cheese, powdered sugar, vanilla extract, and whole milk until smooth and creamy.
10 - Once the rolls are baked, remove from the oven and spread the cream cheese icing generously over the top.
11 - Allow the cinnamon rolls to cool for 15 minutes before serving. Enjoy warm.

# Tips:

01 - For the best texture, ensure the dough is kneaded well and allowed to rise fully during both resting periods.

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