RED VELVET CINNAMON ROLLS RECIPE: HOW TO MAKE IT
Turn a box of red velvet cake mix into this easy dessert—or breakfast! The icing tastes good and makes a pretty contrast with the rolls. —Erin Wright, Wallace, Kansas
Provided by Taste of Home
Total Time 01 hours 15 minutes
Prep Time 60 minutes
Cook Time 15 minutes
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Combine cake mix, 1 cup flour and yeast. Add water; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead gently 6-8 times. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours. Meanwhile, in another bowl, mix brown sugar and cinnamon., Punch down dough. 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. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour., Preheat oven to 350°. Bake until puffed and light brown, 15-20 minutes. Cool slightly., Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.
Nutrition Facts : Calories 429 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 311mg sodium, CarbohydrateContent 81g carbohydrate (48g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
BRAISED RED CABBAGE RECIPE | BBC GOOD FOOD
This low-fat Christmas side dish is the perfect sweet-savoury combination. Or try one of our simple twists using preserved lemon, ginger wine and bacon
Provided by Cassie Best
Categories Side dish
Total Time 2 hours 20 minutes
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.
Nutrition Facts : Calories 87 calories, FatContent 1 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 3 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.1 milligram of sodium
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