Red Velvet Cake Mix Cinnamon Rolls Cookie Dough and Oven Mitt

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How to Make Red Velvet Cinnamon Rolls. Make the dough: Add the cake mix, 1 cup of flour, yeast, and water to the bowl of your mixer. Mix with the dough hook and add the remaining flour until you have a nice, soft, sticky dough. Place in a greased bowl and allow the dough to rise in a warm place for about 2 hours, or until doubled in size.

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Preheat oven to 360 degrees F/ 180 degrees C. Divide the dough into three parts. Place one part between two sheets of parchment paper and sprinkle it with flour. Roll out the dough into a thin, more or less rectangular sheet. Spread on top the filling and roll up the sheet, starting from the long side end.

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Preheat oven to 375°F. Butter a large pan and set aside. Using a rolling pin, roll the dough out into the shape of a rectangle. Mix all the ingredients for the cinnamon filling. Spread the mixture over the dough. Roll up into a long log. Slice into 16 rolls. Place rolls into prepared pan and bake for 18-20 minutes.

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Cover with a towel and rise for 20 minutes. Preheat the oven to 375℉ Pour the heavy cream around the rolls in the pan. Bake for 25-27 minutes until the tops of the rolls are lightly golden. Or when the middle of the cinnamon rolls reach 160°F. ⅓ cup Heavy cream.

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Whisk the milk, water, yeast and sugar together in the bowl of a stand mixer. Let stand for 5 minutes to proof the yeast. Once the yeast mixture is frothy, add in the flour and red velvet cake mixes. Stir together to somewhat combine the flour into the wet mixture. Use the dough hook to finish bringing the dough together.

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Mix the softened butter, brown sugar, and cinnamon for the filling in a small bowl. Use an offset spatula to spread this mixture onto the dough, leaving a one-inch border. Roll the dough up from the long side into a long log. Cut the log into 12 equal pieces using unflavored dental floss or a serrated knife.

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Turn onto a lightly floured surface; roll dough into an 18x10-in. rectangle. Brush with melted butter to within 1/4 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices. Place cut sides up in a greased 13x9-in. baking pan.

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Brush with melted butter; sprinkle with cinnamon sugar. Starting at one long end, tightly roll up into a log. Slice into 12 rolls. 5. Grease or spray 13x9-inch pan or two 9-inch round cake pans. Place rolls in pan (s); cover with plastic wrap. Let rise 30 minutes while you heat oven to 375°F. 6. Bake 8 to 10 minutes or until golden brown.

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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 together, just for a minute or two. Move to larger bowl, cover, and let rise for about an hour.

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Use a rolling pin to roll dough out to about 1/8 inch thickness. Brush melted butter onto the dough and sprinkle with the cinnamon and sugar. Use hand to roll dough sheet into a log, then slice into rolls. Place rolls into a baking dish and cover again for another hour. Preheat the oven to 350°F.

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Stir in 1 tablespoon of granulated sugar and the yeast, set aside. Mix the dry ingredients. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, cocoa powder, salt, and remaining sugar. Make the dough. Add the yeast mixture and the eggs to the stand mixer and beat for 2 minutes.

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Set aside to proof. Place the cake mix, flour, and salt in the bowl of a stand mixer with the dough hook attachment and turn on for 10-15 seconds. Pour in the yeast mixture and mix. Add the beaten eggs and vanilla extract. Knead the dough for 3-5 minutes until the dough begins to pull away from the side of the bowl.

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In the bowl of a stand mixer, add in the yeast, sugar, and warmed milk. Let sit for 7-10 minutes for the yeast to activate- the mixture will be bubbly and fragrant. Next, add in the melted butter, eggs, flour, cocoa/milk powder, salt, and 2 teaspoons red food coloring.

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Instructions. In a small bowl, combine the warm water and yeast. Set aside. In a large bowl, whisk together 4 cups of the flour and cake mix. Then, pour in the water/yeast mixture and mix until well combined. Continue to add flour until a soft dough has formed, you may not use all of the flour.

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Brush melted butter onto the dough and sprinkle with the cinnamon and sugar. Roll into a log and cut into rolls. Place rolls into a baking dish and cover again for another hour. Once the hour is up, preheat the oven to 350 degrees. Once the oven is preheated, bake the cinnamon rolls for 30 minutes.

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Cover with a towel; let rest for 10 minutes. For filling, combine sugar, cocoa and cinnamon in a small bowl. Set aside. Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 5 tablespoons butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture.