Have you seen the Red Velvet M&M’s at Walmart? I love that M&M’s comes out with different flavors for the holidays (Valentine’s Day).
I decided to put a little twist on cinnamon rolls. I used a red velvet cake mix, sprinkled in some red velvet M&M’s and topped the red velvet cake cinnamon rolls with a delicious creamy cream cheese frosting.
Red Velvet Cake Cinnamon Rolls
For the Cinnamon Rolls
- 5 to 6 cups all-purpose flour
- 1 package of red velvet cake mix
- 2 packages (1/4 ounce each) quick rise yeast
- 2-1/2 cups warm water (120 to 130 degrees)
- 1/4 cup butter, melted
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 cup Red Velvet M&M's, divided
For the Cream Cheese Frosting
- 12 ounces cream cheese, softened
- 2-1/2 tablespoons milk
- 1-1/2 teaspoon vanilla extract
- 3-3/4 cups confectioners' sugar
For the Cinnamon Rolls:
- Preheat oven to 400 degrees.
- Spray 2 - 9-inch x 13-inch baking pans with non stick cooking spray.
- In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth.
- Add enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes.
- Place in a greased bowl, turning once to grease top.
- Cover and let rise until doubled, about 45 minutes.
- Punch dough down.
- Turn onto a lightly floured surface; divide in half.
- Roll each portion into a 14-inch x 10-inch rectangle.
- Brush each rectangle with butter; sprinkle with sugar, cinnamon and a 1/4 cup M&M's.
- Roll up jelly-roll style, starting with the long side.
- Cut each roll into 12 slices; place cut side down into prepared baking pans.
- Cover and let rise until almost doubled, about 20 minutes.
- Bake for 15 minutes or until golden brown.
- Cool for 20 minutes.
- Frost warm rolls.
For the Cream Cheese Frosting:
- Beat the cream cheese until fluffy, add the milk and vanilla and mix until well combined.
- Add the confectioners' sugar 1 cup at a time.
- Two ways to frost 1. Pull apart the rolls and frost individually. 2. Leave in the pan and pour the frosting over all the rolls.
This recipe is from Lady Behind The Curtain