Easy red velvet rolls are made with a cake mix as the base. The cream cheese glaze makes them perfect for a brunch.
- 2 1/2 cups warm water, divided
- 4 1/2 teaspoons active yeast
- 1/2 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
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 5–6 tablespoons milk
- 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 1 1/2 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.
- Cover the bowl and place in a warm area and let rise until doubled, 1 – 1 1/2 hours.
- 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.
- Cover and let rise for another 30-45 minutes.
- Heat the oven to 350F. Bake the rolls until cooked through, about 20 minutes. Let cool completely.
- 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.