Red #Velvet #Cinnamon #Rolls

  Turn a box of red velvet cake blend into this simple dessert—or breakfast! The icing tastes nice and makes a quite distinction with the rolls.


    1 package deal deal red velvet cake blend (regular size)
    2-1/2 to a few cups all-purpose flour
    1 package deal deal (1/4 ounce) lively dry yeast
    1-1/4 cups warm water (120° to 130°)
    1/2 cup packed brown sugar
    1 teaspoon floor cinnamon
    1/4 cup butter, melted
    2 cups confectioners' sugar
    2 tablespoons butter, softened
    1 teaspoon vanilla extract
    3 to 5 tablespoons 2% milk


    Combine cake mix, 1 cup flour and yeast. Add water; beat on medium velocity 2 minutes. Stir in sufficient ultimate flour to variety a mushy dough (dough might be sticky). Turn onto a calmly floured surface; knead gently 6-8 times. Place in a greased bowl, turning as soon as to oil the top. Cover and permit rise in a warm vicinity till doubled, about 2 hours. Meanwhile, in one other bowl, blend brown sugar and cinnamon.
    Punch down dough. Turn onto a calmly floured surface; roll dough into an 18x10-in. rectangle. Brush with melted butter to inside 1/4 in. of edges; sprinkle with sugar mixture.
    Roll up jelly-roll style, beginning with a lengthy side; pinch seam to seal. Cut crosswise into 12 slices. Place cut facets up in a greased 13x9-in. baking pan. Cover with a kitchen towel; permit rise in a warm vicinity till virtually doubled, about 1 hour.
    Preheat oven to 350°. Bake till puffed and pale brown, 15-20 minutes. Cool slightly.
    Beat confectioners’ sugar, butter, vanilla and sufficient milk to attain a drizzling consistency. Drizzle icing over warm rolls.

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