Dutch Oven Red Velvet Rolls
featured in Red Velvet Recipes You Just Can't Resist
This semi-homemade recipe transforms store-bought cake mix into a decadent and visually stunning dessert or breakfast treat. These bright red rolls are filled with cinnamon, brown sugar, and cocoa powder and crowned with a heavy dollop of cream cheese frosting for a sweet, tangy finish.
Tasty Team
84% would make again
Total Time
4 hr 10 min
4 hr 10 min
Prep Time
3 hr 20 min
3 hr 20 min
Cook Time
40 minutes
40 min
Total Time
4 hr 10 min
4 hr 10 min
Prep Time
3 hr 20 min
3 hr 20 min
Cook Time
40 minutes
40 min
Ingredients
for 9 rolls
Dough
- 1 box red velvet cake mix
- 2 ½ cups all purpose flour (310 g), plus more for dusting
- ¼ teaspoon kosher salt
- 2 ½ teaspoons instant yeast
- 1 stick unsalted butter
- 1 ¼ cups buttermilk (300 mL)
- nonstick cooking spray, for greasing
Icing
- 8 oz cream cheese (225 g), softened
- 1 stick unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (110 g)
Filling
- 1 stick unsalted butter, melted
- ½ cup cocoa powder (55 g)
- ¾ cup light brown sugar (165 g)
- ¼ teaspoon kosher salt
- 2 teaspoons ground cinnamon
Special Equipment
- dutch oven, 6 quart
Nutrition Info
- Calories 509
- Fat 10g
- Carbs 95g
- Fiber 5g
- Sugar 48g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Make the dough: In a large bowl, whisk together the red velvet cake mix, flour, salt and yeast.
- In a small saucepan, melt the butter over medium-low heat. Add the buttermilk and stir to combine, just to warm the milk slightly. Remove the pot from the heat.
- Pour the buttermilk mixture into the flour mixture and use a wooden spoon to stir together. Turn the dough out onto a clean surface and knead into a smooth, cohesive ball, about 10 minutes. Return the dough to the bowl, cover with a kitchen towel, and let proof until it doubles in size, about 2 hours.
- Meanwhile, make the icing: In a medium bowl, stir together the cream cheese, butter, vanilla, and powdered sugar until well combined and smooth. Set aside.
- Make the filling: In a separate medium bowl, stir together the melted butter, cocoa powder, brown sugar, salt, and cinnamon until smooth. Set aside.
- Grease a 6-quart Dutch oven with nonstick spray.
- Once the dough has risen, turn out onto a lightly floured surface and roll out into an 18 x 12-inch (45 x 30 cm) rectangle, about ½ inch (1.24 cm) thick. Spread the filling evenly over the dough. Starting from a long side, roll the dough into a tight cylinder. Cut the dough into 9 equal pieces and place in the prepared Dutch oven. Cover with the lid of the Dutch oven and proof until the dough has expanded to 1½ times its size, about 1 hour.
- Preheat the oven to 350°F (180°C).
- Remove the lid from the Dutch oven. Transfer to the oven and bake until the rolls are cooked through and beginning to turn golden brown around the edges, about 40 minutes.
- Let rolls cool slightly, about 10 minutes, then spread the icing on top.
- Enjoy!
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