Red Velvet Rolls with Cream Cheese Glaze {Taste and Tell Thursdays}
Red Velvet Rolls with Cream Cheese Glaze {Taste and Tell Thursdays} is a hor d'oeuvre that serves 36. For 25 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 149 calories, 4g of protein, and 4g of fat. This recipe from Taste and Tell Blog requires active yeast, vanilla, red food coloring, and milk. valentin day will be even more special with this recipe. This recipe is liked by 631 foodies and cooks. From preparation to the plate, this recipe takes about 3 hours. Overall, this recipe earns a good spoonacular score of 62%. If you like this recipe, take a look at these similar recipes: Crushing On Deborah Harroun of Taste and Tell and Red Velvet Cream Cheese Thumbprint Cookies, Red Velvet Pancakes with Cream Cheese Glaze, and Red Velvet Pancakes with Cream Cheese Glaze {Perfect for Christmas}.
Servings: 36
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
4 1/2 teaspoons active yeast
4 oz cream cheese, softened
5-6 cups all-purpose flour
5-6 tablespoons milk
1/2 cup powdered sugar
1 tablespoon red food coloring
1 (18.25 oz) package red velvet cake mix
1/2 teaspoon sugar
1 teaspoon vanilla
2 1/2 cups warm water, divided
Equipment:
stand mixer
bowl
muffin tray
oven
Cooking instruction summary:
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.
Step by step:
1. In the bowl of a stand mixer, combine 1 cup of the warm water with the yeast and the sugar.
2. Let it sit for 10 minutes to activate the yeast.
3. Add in the dry cake mix, red food coloring and remaining 1 1/2 cups warm water.
4. Mix.
5. 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.
6. Place 3 balls in each muffin tin. Continue with the rest of the dough.Cover and let rise for another 30-45 minutes.
7. Heat the oven to 350F.
8. Bake the rolls until cooked through, about 20 minutes.
9. Let cool completely.To make the glaze, beat together the cream cheese, powdered sugar and vanilla.
10. Add in the milk, 1 tablespoon at a time, until the glaze is thin enough to drizzle over the rolls.
11. Drizzle the glaze over and allow to set up.
Nutrition Information:
covered percent of daily need
