Thursday, April 24, 2014

The Perfect Treat For Our Sweet 16

For the Red Hat Society's 16th Birthday celebration (which is tomorrow), we wanted to give you a little twist on the traditional Red Velvet Cake we’ve come to know and love in our Sisterhood. After conducting a quick poll on Facebook this week, we discovered that many Hatters were interested in a Red Velvet Cinnamon Roll recipe. So, we scanned through several recipes online, and this one shared by Chef Ron Lock looked like it was easy to make and absolutely scrumptious. 
Red Velvet Cinnamon Rolls      
Ingredients:
Dough

1 box of Red Velvet Cake Mix
2 envelopes (1/4 oz each) of Active Dry Yeast
2 ½ cups of warm water
1 tsp of kosher salt
1 tsp of vanilla extract
5 cups of all-purpose flour

Cinnamon Filling:
1 stick of softened butter (you can add another stick of butter if you want them really gooey)
1 cup of packed dark brown sugar
1 cup of granulated white sugar
Cinnamon
Cream Cheese Frosting:2 sticks of softened butter
3 cups of powdered sugar
1 tsp of pure vanilla extract
1 pinch of kosher salt
2 packages of softened cream cheese- 8 oz
Preparation:
  • Combine two packages of active dry yeast with warm water in the bowl of a stand mixer.
  • Stir until dissolved.
  • Add cake mix, flour, vanilla and salt.
  • Use dough hook attachment to knead dough to knead together, just for a minute or two. (Don’t have a dough hook? You can knead it by hand.)
  • Move the dough to a larger bowl, and let it rise for about an hour.
  • Punch dough down after an hour, and let rise again for another hour.
  • Use plenty of flour on a clean surface and turn dough out.
  • Shape into a ball, then roll into a rectangle shape. (Mine measured about 28x17.)
  • Spread softened butter over dough. Sprinkle with brown sugar, white granulated sugar and cinnamon.
  • Start from farthest edge and roll dough tightly into a long skinny log shape.
  • Slice into 24 rolls.
  • Place rolls in two 9x13 pans that have been greased with butter, or sprayed with non-stick cooking spray.
  • Let them rise a final time in the pan for about 30 minutes.
  • Bake at 350° F for about 15-20 minutes.
  • While the rolls are baking, prepare the cream cheese frosting.
  • In your stand mixer, combine room temperature butter with the powdered sugar
  • Beat until well combined, then add the vanilla and a pinch of salt.
  • Mix again, then while the mixer is going, drop cubes of softened cream cheese in the bowl one a t a time until the frosting is well mixed.
  • Spread on warm rolls and enjoy!
Doesn't that Red Velvet Cinnamon Roll look divine? If you try it, be sure to let us know how they turn out.

Now, if you're in the market for a sweet treat with a little less guilt, we've got a lighter version of this recipe to share with you. This recipe was shared on a blog called The Skinny Fork.

Skinny Red Velvet Cinnamon Rolls    
Ingredients:
Dough
1 1/4 cups of Red Velvet Cake Mix1 1/4 cups of Bread Flour1 1/4 cups of Whole Wheat White Flour
2 1/4 tsp of Active Dry Yeast
1 1/4 cups of Hot Water
1/2 tsp of Salt
1/4 tsp of Red Food Coloring
1/2 tsp of Vanilla Extract1/2 tbsp of Dark Cocoa Powder

Filling:1/4 cup of Softened Light Butter 
1/4 cup of Light Brown Sugar
1/4 cup of Sweetener (I used Stevia in the Raw.)1/4 cup of Red Velvet Cake Mix
1/2 tbsp of Dark Cocoa Powder

Cream Cheese Drizzle:3/4 cup Powdered Sugar 
1 oz Cream Cheese Softened
1/4 tsp of Vanilla Extract 
1 tsp - 1 tbsp of Fat Free Milk
Preparation:
  • Combine the hot water and yeast into a bowl and allow the yeast to activate and foam up.
  • Once the yeast is active you can combine the remaining ingredients in the bowl of a stand mixer with the hook attachment or knead by hand.  
  • Spray a large bowl with non-stick cooking spray and place the dough inside. Cover with plastic wrap and let it rise for about an hour until doubled in size.
  • Punch dough down after an hour, and let rise again for another hour.
  • Use plenty of flour on a clean surface and turn dough out.
  • Shape into a ball, then roll into a rectangle shape.
  • Spread softened butter over dough. Mix the dry ingredients of the filling in a bowl and sprinkle over the dough.
  • Start from farthest edge and roll dough tightly into a long skinny log shape.
  • Slice into 16 equal pieces. (Here's a fun trick: You can use floss to cut the pieces by wrapping it around and under the dough and across and over the top, and pulling in opposite directions. Mint floss is okay to use.) 
  • Place rolls in two round 8 in. cake pans or 9x13 pans that have been sprayed with non-stick cooking spray, and cover with plastic wrap.
  • Let them rise a final time in the pan for about 30 minutes. (If you are making these ahead for the next day, you can toss them in the fridge rather than letting them rise for the remaining 30 minutes. In the morning, set them out for the final 30 minute rising prior to baking.) 
  • Remove plastic wrap and bake at 350° F for about 15-20 minutes.
  • While the rolls are baking, prepare the cream cheese drizzle.
  • Whisk the ingredients in a bowl until smooth and creamy.
  • Remove the cinnamon rolls from the over and allow to cool slightly before drizzling the frosting over the top.
  • Serve warm and enjoy!
There you have it! We hope you enjoy these recipes. If you make them be sure to share your pictures with us. You can send them to Stories@RedHatSociety.com. These recipes were discovered on Pinterest.





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