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Red Velvet Rolls with Cream Cheese Glaze | www.tasteandtellblog.com

When it comes to posting, I’m usually on top of things. I’ve always got my calendar scheduled out, and I usually have at least a couple weeks worth of recipes always ready to post. (Now if only I could get that organized in the rest of my life!!) And since I’ve been thinking about red velvet since the end of my Red Velvet Week last year, you would think that I would have been working on these recipes since October.

But in all honesty, I just finished up tomorrow’s recipe yesterday. These red velvet recipes have really been a challenge for me this year!! I said the other day on the Red Velvet Tres Leches Cake that I made it twice. And these rolls? Well, they aren’t exactly what I set out to make in the first place. In fact, they came about on try #3. I must be off my kitchen mojo, because my original idea just wouldn’t work out for me. (Now I have to save it for next year!)

But that’s ok, because what I ended up with are a treat that is probably pretty unexpected for most people. Red Velvet Rolls. Yep, these have yeast, but don’t be scared. They really are quite simple. And although they get the “red velvet” from a boxed cake mix, they are surprisingly not super sweet. In fact, my mom ate hers with some butter on it.

I think these rolls would be the perfect addition to a brunch menu. Especially a Valentine’s brunch menu. The cream cheese glaze gives them the perfect amount of sweetness. And hey – any time I can have an excuse to eat bread, I’ll take it!

Red Velvet Rolls with Cream Cheese Glaze | www.tasteandtellblog.com

Red Velvet Rolls with Cream Cheese Glaze
Prep time
Cook time
Easy red velvet rolls are made with a cake mix as the base. The cream cheese glaze makes them perfect for a brunch.
Serves: 36 rolls
  • 2½ cups warm water, divided
  • 4½ teaspoons active yeast
  • ½ teaspoon sugar
  • 1 (18.25 oz) package red velvet cake mix
  • 1 tablespoon red food coloring
  • 5-6 cups all-purpose flour
  • 4 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • 5-6 tablespoons milk
  1. In the bowl of a stand mixer, combine 1 cup of the warm water with the yeast and the sugar. Let it sit for 10 minutes to activate the yeast. Add in the dry cake mix, red food coloring and remaining 1½ cups warm water. Mix. Add in 3 cups of the flour and mix to combine. Continue adding flour until the dough pulls away from the side of the bowl. Knead for 4-6 minutes.
  2. Cover the bowl and place in a warm area and let rise until doubled, 1 - 1½ hours.
  3. Punch down dough. Spray 36 muffin tins with nonstick cooking spray. Pinch off about 1 tablespoon of dough at a time and roll into a ball. Place 3 balls in each muffin tin. Continue with the rest of the dough.
  4. Cover and let rise for another 30-45 minutes.
  5. Heat the oven to 350F. Bake the rolls until cooked through, about 20 minutes. Let cool completely.
  6. To make the glaze, beat together the cream cheese, powdered sugar and vanilla. Add in the milk, 1 tablespoon at a time, until the glaze is thin enough to drizzle over the rolls. Drizzle the glaze over and allow to set up.

And now to the link up. First up, a few posts from last week that caught my eye!

Chicken and Spinach Lasagna - the Unsophisticated KitchenChicken and Spinach Lasagna from The Unsophisticated Kitchen

Strawberry Shortcake Fudge from Inside Brucrew LifeStrawberry Shortcake Fudge from Inside BruCrew Life (the most clicked recipe for the week!)

Chocolate Valentine Kiss Cookies - The Kitchen is My PlaygroundChocolate Valentine Kiss Cookies from The Kitchen is My Playground

Chocolate Cherry Cake from the Tasty ForkChocolate Cherry Cake with Vanilla Cream Cheese Frosting from The Tasty Fork

The rules for the link up are simple:

1 – you can link up to any recipe
2 – link must be to a blog post – no etsy stores or advertisements
3 – please add a link in your post back to this post
4 – you can link up as many times as you want – go crazy!

Don’t forget to click over on some of the other links so that we can all enjoy each other’s creations!!

And I’d love to have you follow me via Facebook, Twitter, Pinterest, or Google+. And don’t forget to subscribe to my weekly newsletter!

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18 Responses to Red Velvet Rolls with Cream Cheese Glaze {Taste and Tell Thursdays}

  1. I wish I was that organized in blogging. I have plenty of recipes photographed and sitting on my computer. I need to get ahead and edit and have them sitting waiting in my blog folder. One day…
    Thank you so much for the fun party. I was excited to see my fudge as the most viewed. Thank you for sharing it. Have a great day!!!

  2. Wow, how unique and creative! I would love to try one of these rolls!
    I’m impressed by how organized you are with your blog posts…. Wish I could do that!

  3. I am so not on top of blogging right now. These are so pretty!

  4. You had me at red velvet…then again at rolls…and again at cream cheese! Those look adorable and delicious! Thanks for the party and thank you so much for featuring my post on the lasagna! I appreciate that a lot! Have a good day!

  5. I’m trying to be more organized! After feeling like I’m blogging with my head chopped out, I just got a blogger planner and it’s already helping. Baby steps!!

    Thank you for featuring my heart cake! Have a great weekend!

  6. Deborah, you sound very much more organized than I am! Because I’m blogging about seasonal eating from my CSA farm share, I’ve got bunches of posts in the can, so to speak. I mean, I got fresh tomatoes in my farm share through October, and used them in amazing recipes, but I didn’t want to tease you with a lovely recipe that you can’t make until tasty tomatoes show up in your farm share, garden, or farmer’s market in the summer. No sense using a flavorless tomato from the store, right? So I do have posts, but I don’t consider myself organized.

    I’ve linked up a pizza that is kinda-sorta a dinner companion to Red Velvet Week. The crust sure looks like Red Velvet cake to me–but I used shredded beets from my CSA farm share, paired with caramelized onions, fresh mozzarella, and even roast beast. This recipe works for vegans, vegetarians, or omnivores–cook a Valentine’s pizza for anyone you love!

    Thanks for hosting!

  7. Karly says:

    I looooove these rolls! Seriously. We’re running away and getting married!

  8. I still think you are totally on top of it. And these are just the cutest little guys ever 🙂

  9. I like to pretend that I’m an organized blogger but I am the farthest thing from it Deborah! I’ve made resolutions and plans that will help though – doing certains things only within a certain block of time. my blog is taking over my life! it’s hard having a full time office job too! Anyway, a red velvet roll (omg!) would make me feel much better. 🙂

  10. These look fantastic! I’ve linked up my gluten-free brownies and I would love it if you would link up your Red Velvet Rolls at my link party!

  11. teresa says:

    i don’t know that anything would make me happier at this moment than breaking open a bright red roll, they are so pretty!! i love all of your red velvet posts!

    ps, i’m having a non superbowl party this sunday (i know, what an obscure reason to eat game food), and your blog was the first i visted. i knew i’d find some good ones. thanks for having such awesome recipes!

  12. The Contessa (Linda) says:

    Thanks for hosting a great party. I brought over Hugs & Kisses Eggs for Valentines’s Day breakfast.

  13. Pretty rolls, I love the glaze!

  14. Joanne says:

    I really need to have brunch more often…especially if these rolls are involved!

  15. You are far more organized then I probably ever will be with my blog! I am lucky if I post once a week (I hate it, trust me). Regardless, I love this post and the creativity behind it. Even if it took 3 tries at least this is recipe is rewarding enough!

  16. I agree about the bread … there is no wrong time for bread!!! Thanks so much for featuring my Chocolate Valentine Kiss Cookies, Deborah. Have an absolutely fabulous week!!
    Tracey @ The Kitchen is My Playground

  17. I don’t know how I missed these! Valentine’s may be over but I could enjoy red velvet year round! Great idea Deborah! Thanks for sharing

  18. Kristen says:

    What a fascinating recipe!

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