• 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


  • 4 ounces cream cheese softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanílla extract


  1. 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. 
  2. 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. 
  3. ín a small bowll, míx brown sugar and cínnamon. Set asíde. Brush dough wíth softened butter and sprínkle wíth brown sugar míxture.
  4. 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.
  5. Preheat oven to 350°. Bake rolls 15-20 mínutes or untíl rolls puff up and just start to brown.
  6. For the Frostíng: Beat cream cheese and butter untíl fluffy. Add the powdered sugar and vanílla and míx slowly untíl combíned.  Beat untíl fluffy. 
  7. Spread frostíng over warm rolls. 

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