Is it bad that I’m THRILLED Valentine’s Day is on a Sunday this year? I’d rather Saturday, but as long as it’s a weekend I feel like hubby and I can really relax. No pressure to go out, just be at home with the family, making yummy food ourselves. I whipped up these Red Velvet Cinnamon Rolls last week and he loves them so much, he’s already requesting them again!
This recipe is super simple and easy to follow and only requires one rise (WOOHOO!) thanks to Fleischmann’s® RapidRise™ Yeast. The yeast is fast-acting, which means your that much closer to a piping hot pan of yummy, perfectly light and fluffy red velvet cinnamon rolls. If you’ve never baked with yeast before because you’ve felt intimidated, any worries about baking with yeast should be off the table because Fleischmann’s® Yeast is so easy to work with. That means everything I love from homemade pizza dough, to whole wheat sandwich bread is easy breezy. I call that winning!
Don’t they look amazing? A perfect flavor combo of red velvet, cinnamon filling and a cream cheese frosting drizzle on top. It’s seriously the perfect Valentine’s Day breakfast – and the best part? You can make it ahead of time to avoid the morning rush! That’s right, make it the day before, store it in the fridge overnight, then just bake and enjoy. I love easy overnight breakfast recipes!
The filling is made with a simple combination of butter, sugar, a little bit of cocoa powder, and cinnamon and it all works perfectly with that red velvet dough. I like to think of red velvet as being that perfect happy medium between vanilla and chocolate. Truly the best of both worlds.
- 1 (15.25 ounce) package red velvet cake mix
- 2 to 3 cups all-purpose flour
- 1 (1/4 ounce) package active 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 cinnamon
- 4 ounces cream cheese softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- For the rolls: In a large bowl, combine cake mix, 1 cup flour and yeast. Add the warm water and beat on medium speed 2 minutes. Mix in enough remaining flour to form a soft dough and so that when it’s mixed it starts to pull away from the side of the bowl (I used an additional 1 3/4 cups). Knead with a stand mixer or by hand about 1 minute. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 2 hours.
- After dough has risen place dough on a lightly floured surface; punch down dough and roll dough into an 18×10-inch rectangle with a rolling pin.
- In a small bowll, mix brown sugar and cinnamon. Set aside. Brush dough with softened butter and sprinkle with brown sugar mixture.
- Starting with the long side, roll up the dough jelly roll style. Cut into 12 slices and place in a greased 13×9-inch baking dish. Cover with a kitchen towel and let rise until doubled, about an hour.
- Preheat oven to 350°. Bake rolls 15-20 minutes or until rolls puff up and just start to brown.
- For the Frosting: Beat cream cheese and butter until fluffy. Add the powdered sugar and vanilla and mix slowly until combined. Beat until fluffy.
- Spread frosting over warm rolls.