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The best of Red Velvet Cake and Cinnamon Rolls in one happy little baked package.
Inspired by Ree Drummond’s Cinnamon Rolls and Paula Deen’s Red Velvet Cake.
For the dough: Heat up milk, oil, sugar, vinegar, food coloring and cocoa in a sauce pan over medium heat until it reaches about 101ºF. Remove from heat and sprinkle dry yeast over the top and let rest for 5 minutes.
In large bowl, whisk together flour and warm milk mixture. Cover with towel and set aside in warm place for 1 hour to rise.
When dough has risen, mix in baking soda, baking powder and salt. Use immediately or place in fridge for next day’s use.
Preheat oven to 375ºF.
Split dough in half and work with one half at a time. Set aside the other half of the dough for the next round of filling and rolling. On a floured surface, roll dough into a 15 by 10 inch rectangle.
For the filling: In a bowl, whisk together melted butter, sugar and cocoa powder. Test to make sure the proportions are to your liking, add more sugar or cocoa depending on desired taste.
Pour butter mixture onto the rolled out dough and distribute or spread evenly. Beginning from the furthest edge, tightly roll the dough towards you. When you reach the ends of the roll, pinch the edges of the dough together to create a seam. Slice log into 1 1/2″ rolls, and place rolls into baking dish lightly coated with butter.
Repeat this process with other half of dough, rolling out, filling, rolling together and slicing.
Let dough rise for 20 minutes.
Place baking dish with rolls into oven for about 17 minutes. Remove and let cool on wire cooling rack.
For the frosting: In a stand mixer with a paddle attachment, beat cream cheese until smooth. Slowly add in 1 cup of powdered sugar at a time, alternating with a few tablespoons of milk until it’s all mixed together. Add in the rest of the milk, vanilla extract and salt. Pour or smooth over red velvet rolls while they are still warm.
Slice and devour.
(Inspired by Ree Drummond’s Cinnamon Rolls and Paula Deen’s Red Velvet Cake.)
These beauties are nutrient-dense, full of healthy fats, protein and antioxidants. And not to mention, with staying power to keep you fueled well until lunchtime. Be sure you don’t skip the cinnamon in these muffins. Not only does cinnamon have several wonderful health-related effects on the body, but it is magic when paired with blueberries.
I will admit that I adore traditional banana nut bread, but I always feel as though there is something missing. In this recipe, I added cinnamon and nutmeg to provide a warmth and depth of flavor that cannot be achieved any other way. For those of you who say, “I do not like bananas,” you should still give this recipe a try. My husband said that it reminded him of carrot cake!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!