Tag: gordon ramsay recipes

Skinny Red Velvet Cinnamon Rolls

Oh, what sweet perfect madness this this?!

Two of my most favorite things combined into one wonderful collaboration of epic proportions! Red velvet and cinnamon rolls. Need I say more?

While these little devils may take some time and attention, they are absolutely worth the effort!

I basically took my base cinnamon roll recipe and made a few adjustments. I added some more red food coloring to the dough and I used cocoa in the filling mixture rather than the usual cinnamon one.

I also whipped up a cream cheese frosting to drizzle over the top to give that final decadent red velvety contrast that we all know and love!

I’m not even about to tell you that my three year old scarfed down two of these bad boys once they were done.

She waited quite patiently in front of the warm oven while they were baking. You know… as patiently as any three year old can manage anyway. So, I figured she deserved the bonus treat!

Skinny Red Velvet Cinnamon Rolls

The Skinny:
Servings: 16 • Size: 1 Cinnamon Roll • Calories: 191.7 • Fat: 3.4 g • Carb: 37.4 g • Fiber: 2 g • Protein: 3.9 g • Sugar: 16.2 g • Sodium: 209.3 mg

Cinnamon Roll Dough:
1 1/4 C. Hot Water
1/2 Tsp. Vanilla Extract
1/4 Tsp. Red Food Coloring
1 1/4 C. Red Velvet Cake Mix
1 1/4 C. Bread Flour
1 1/4 C. Whole Wheat White Flour
1/2 Tbsp. Dark Cocoa Powder
2 1/4 Tsp. Active Dry Yeast or Bread Machine Yeast
1/2 Tsp. Salt

1/4 C. Light Butter, Softened
1/4 C. Light Brown Sugar
1/4 C. Sweetener (I used Stevia in the Raw.)
1/4 C. Red Velvet Cake Mix
1/2 Tbsp. Dark Cocoa Powder

Cream Cheese Drizzle:
3/4 C. Powdered Sugar
1 Oz. Cream Cheese, Softened
1/4 Tsp. Vanilla
1 Tsp – 1 Tbsp. Fat Free Milk

Bread Machine: 
Place the ingredients for the cinnamon rolls into a bread machine in the order listed and set it to the ‘dough cycle’ setting.

No Bread Machine:
If you do not have a bread machine, you can 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 dough inside. Cover with plastic wrap and allow it to sit for an hour until doubled in size.

Once the dough cycle has ended or the dough has risen for it’s first time. Punch it down and allow to rise for another hour or until doubled in size once more.

While your waiting, lightly spray the insides of two rounded 8 inch cake pans or a 13×9 with non-stick cooking or baking spray.

Set butter and cream cheese out to soften and go ahead and mix up the dry ingredients for the filling. Set aside.

After the second rise, remove the dough to a floured surface and roll out into a large rectangle.

Spread the butter over the rectangle of dough.

Sprinkle the filling mixture atop the dough.

Roll it up into a tight, long, skinny log. Lengthwise.

Cut into 16 equal pieces. I use floss to do this! Yes. Floss. Place the floss around and under the dough and cross over the top (as seen in the picture), and pull opposite directions to cut. Wa-la!

Only have mint floss? That’s fine too! The flavor doesn’t transfer.

Place the cinnamon rolls into the prepared pan(s). Cover with plastic wrap and allow to rise for another 30 minutes.

If you’re making these ahead for the next day, you can toss them into the fridge rather than letting them rise for the remaining 30 minutes. In the morning, set them out for the final 30 minute rise prior to baking.

When ready to bake, preheat oven to 350 degrees F. Remove the plastic wrap and bake the cinnamon rolls for 15-20 minutes. In the mean time, combine the frosting ingredients in a bowl and whisk together until smooth and creamy.

Remove the cinnamon rolls from the oven and allow to cool slightly before drizzling the frosting over the top.

Big Smokehouse Giveaway! 5 Winners Each Day!


To enter, just leave a comment on this post! 

I am THRILLED to be partnering with Burger Smokehouse for a weeklong giveaway of the absolute best quality bacon, meat, and pies I have ever tasted. To see all of the winner’s of last week’s giveaways, please click here.

My mother and I have never had Country ham so succulent and juicy before, with the salt content sheer perfection. The pies really floored me, I have no idea how they make the fruit taste as fresh and flavorful as it does in those! And over Thanksgiving, when all the good little Alabamians sat down to watch a certain football game, I was upstairs in a big old cabin in the smokey mountains heating up Burger’s Smokehouse ribs for the whole family – I definitely scored a touchdown with their fall off the bone tender meat!

I’ve had an opportunity to try each of the products listed below and  loved them so much that I asked Burgers’ to be part of my Big Christmas Giveaway. They were so impressed with the Southern Plate Family though, that they asked if they could have their own week!

WELL YEAH! So here ya go folks! For the next FIVE days, beginning tomorrow, I’m giving away MEAT – FIVE winners each day! You can enter once daily for better chances, beginning with today! All you have to do is leave a comment on this post for your entry.

I also encourage you to check out their website, www.smokehouse.com for Christmas gifts. These are especially handy for out of town family and friends because the prices include shipping.


Below are the prizes for each day this week!

**Day 1 Giveaway – 5 Winners**

A popular corporate gift, this gift box contains a vast selection of hickory smoked meats. Sure to please!

Each Gift Box Contains:

*  1 lb. of hickory smoked Country Bacon
*  16 oz. package of naturally Attic Aged Ham
*  12 oz. stick of Ozark Sausage
*  12 oz. stick of all Beef Sausage
*  3 to 4.5 lb. Bone-in Turkey Breast

**Day 2 Giveaway – 5 Winners**

Description:  Our most popular honey ham is hickory smoked and spiral sliced. We make it easy by delivering a cooked ham that is ready to eat. Honey Ham Glaze and easy to follow instructions are included with each order. Our Spiral Sliced City Ham is moist and tender with a delicate accent of real hickory smoke. Our spiral slicing makes serving easy and convenient.  Be creative; add some of your favorite garnishes like pineapples and cloves to create a main course unique to your kitchen.

Each Prize Contains:  One  7 to 8.5 lbs. City Ham

 **Day 3 Giveaway – 5 Winners**

 Description: Burgers’ most popular Country Ham (aged 4 to 6 months).  Each cured ham has been hickory smoked, cooked and spiral sliced.  They even include honey ham glaze for you to apply yourself.  This Southern Smokehouse ham will make entertaining a cinch.  You just cut around the bone with a knife and the slices fall away.  It is wonderful to keep in the refrigerator for nibbling between meals, for making noon-day sandwiches, or for an easy meal.  It is best when served at room temperature or gently heated. This is the best Country Ham I’ve ever tasted!

Contains:  One 6 to 7 lb. Country Ham  

**Day 4 Giveaway – 5 Winners

Description:  The aroma of fresh baked pie welcomes everyone to your home.  What a joy to see crust turning golden brown with juices bubbling around the edges.  Only the freshest fruit is used in Burgers’ pies.  The pies are quick frozen to preserve their goodness.  Just pop the frozen pie into your oven and bake for a truly “fresh” baked pie without all the work.

Each Prize Contains:  One Cherry Pie and One Peach Praline Pie (I think the Peach Praline Pie is probably the best pie I’ve ever tasted, second only to Burgers’ Pineapple Upside Down Pie)

**Day 5 Giveaway – 5 Winners**

Description:  You just can’t get enough bacon.  For some it’s a passion, maybe even an obsession! Burgers’ has the nation’s highest quality, hand crafted artisanal bacons.  Each one is carefully crafted using simple ingredients, decades old processes, and the watchful caring eye of our Smokemaster.  Each is unique and each will make you feel like a Bacon Connoisseur.

Each Sampler includes:

*  One 1 lb. pkg. Original Country Bacon
*  One 1 lb. pkg. Maple Country Bacon
*  One 1 lb. pkg. Cajun Style Country Bacon
*  One 1 lb. pkg. Applewood Smoked Country Bacon
*  One 1 lb. pkg. Pepper Coated Country Bacon
*  One 8 oz. pkg. Country Ham Bacon 


To enter, leave a comment below.

One comment per day, per person allowed

so come back each day for better chances!

Winners will chosen using random.org. Winners will be notified by email and have three days to respond or alternate winner will be chosen.

Fine Print: I was not compensated for this post and all of my opinions herein are my own. Burgers’ is providing products, copy describing products, and photos. Not responsible for readers unable to enter due to outdated browser, internet connection, or other technical issues. Also not responsible for emails going into spam or junk folders, so if you enter please check this post daily to see if you are named so that you can look for an email should it not go into your regular folder. Only comments on this actual post count as entries. Please make sure you are using the latest version of your web browser and if you are having problems leaving a comment, I encourage you to consider using a browser other than Internet Explorer, if possible, as that usually solves any problems. Winners will be announced on this post and possibly on Facebook on some days, but always on this post. As I type this, I have caramel apple cider simmering on the stove and the delicious smell is killing my focus….where was I? No idea…have a great day and don’t forget to come back tomorrow and enter again!

Related posts:


I love cheesecake, so I was excited to find this recipe just in time for Thanksgiving!  My husband is a pumpkin pie lover and declared that this dessert is “even better than pumpkin pie.”  I think it was a success!  
Pumpkin Caramel Cheesecake Bars
38 Ginger Snap cookies, finely crushed (about 1 1/2 cups)
1/4 cup butter, melted
4 pkg (8 oz each) cream cheese, softened
1 cup sugar
15 oz pumpkin
1 Tbsp pumpkin pie spice
1 tsp vanilla
4 eggs
caramel topping and whipped cream
Preheat oven to 325.  Crush ginger snaps (I used my blender), and mix with the melted butter.  Press onto the bottom of a 9X13 pan.  Beat cream cheese and sugar with an electric mixer until well blended. Add pumpkin, spice and vanilla and mix well.  Add eggs, 1 at a time, mixing on low speed after each one just until blended.  Pour the mixture over the crust.  Bake for 45 minutes or until center is almost completely set.  Cool completely and then refrigerate for at least 4 hours before serving.  Cut into squares just before serving and drizzle each serving with caramel topping and serve with whipped cream.  Enjoy! 

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