Best Breakfast Bakes

Red Velvet Sweet Rolls

Makes 12

Dough:

¼ cup warm water (105° to 110°)
1 (0.25-ounce) package active dry yeast
1 (15.25-ounce) box red velvet cake mix
2¼ cups all-purpose flour
¼ teaspoon kosher salt
1 cup warm whole milk (105° to 110°)

Filling:

¾ cup plus 2 tablespoons firmly packed light brown sugar
½ cup unsalted butter, softened
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg

Topping:

4 ounces cream cheese, softened
¼ cup unsalted butter, softened
½ cup confectioners’ sugar
2 to 3 tablespoons heavy whipping cream
¼ cup chopped toasted pecans

1. For dough: In a small bowl, combine ¼ cup warm water and yeast. Let stand until foamy, 5 to 10 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat cake mix, flour, and salt at low speed until combined. Add yeast mixture and warm milk, beating until combined. Increase mixer speed to medium, and beat just until dough comes together. Switch to the dough hook attachment. Beat until dough is smooth and elastic, 3 to 5 minutes.