Red Velvet Box Cinnamon Roll Recipe By Tasty

RED VELVET CINNAMON ROLLS

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.

DUTCH OVEN RED VELVET ROLLS RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the red velvet cake mix, flour, salt and yeast.
• In a small saucepan, melt the butter over medium-low heat. Add the buttermilk and stir to combine, just to warm the milk slightly. Remove the pot from the heat.
• Pour the buttermilk mixture into the flour mixture and use a wooden spoon to stir together. Turn the dough out onto a clean surface and knead into a smooth, cohesive ball, about 10 minutes. Return the dough to the bowl, cover with a kitchen towel, and let proof until it doubles in size, about 2 hours.
• Meanwhile, make the icing: In a medium bowl, stir together the cream cheese, butter, vanilla, and powdered sugar until well combined and smooth. Set aside.
• Make the filling: In a separate medium bowl, stir together the melted butter, cocoa powder, brown sugar, salt, and cinnamon until smooth. Set aside.
• Grease a 6-quart Dutch oven with nonstick spray.
• Once the dough has risen, turn out onto a lightly floured surface and roll out into an 18 x 12-inch (45 x 30 cm) rectangle, about ½ inch (1.24 cm) thick. Spread the filling evenly over the dough. Starting from a long side, roll the dough into a tight cylinder. Cut the dough into 9 equal pieces and place in the prepared Dutch oven. Cover with the lid of the Dutch oven and proof until the dough has expanded to 1½ times its size, about 1 hour.
• Preheat the oven to 350°F (180°C).
• Remove the lid from the Dutch oven. Transfer to the oven and bake until the rolls are cooked through and beginning to turn golden brown around the edges, about 40 minutes.
• Let rolls cool slightly, about 10 minutes, then spread the icing on top.
• Enjoy!

RED VELVET 'BOX' CINNAMON ROLL RECIPE BY TASTY

Steps:

• In a large bowl, combine the cake mix, flour, water, and yeast.
• Pour mixture onto a lightly-floured surface and knead until smooth for 5 minutes.
• Place dough in a large oiled bowl, brush the top of the dough lightly with oil, and let rise for an hour in a warm area.
• Punch down the dough and roll out on a floured surface to a rectangular shape about 1 centimeter (½ inch) thick.
• Brush the melted butter evenly over the dough until covered.
• In a small bowl, combine the brown sugar and cinnamon.
• Sprinkle the cinnamon sugar evenly over the dough.
• Roll up the dough from the bottom to the top.
• Cut the dough into nine even pieces and place them in a 9-inch (23 cm) square baking pan greased with nonstick spray.
• Let the dough rise for another hour.
• Preheat the oven to 350°F (180°C).
• Bake the cinnamon rolls for 30 minutes until toothpick comes out clean.
• Release the cinnamon rolls from the pan and place on a wire rack set over a baking sheet.
• Pour the cream cheese frosting evenly over the top.
• Enjoy!

RED VELVET CINNAMON ROLLS

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.