Red Velvet Cinnamon Rolls
Ingredients
1 package red velvet cake mix (regular size)
2½ to 3 cups all-purpose flour
1 package (¼ oz) active dry yeast
1¼ cups warm water (120° to 130°F)
½ cup packed brown sugar
1 tsp ground cinnamon
¼ cup butter, melted
For Icing
2 cups confectioners' sugar
2 tbsp butter, softened
1 tsp vanilla extract
3 to 5 tbsp 2% milk
Instructions
Combine cake mix, 1 cup flour, and yeast. Add warm water and beat for 2 minutes. Gradually mix in enough remaining flour to form a soft, sticky dough. Knead gently on a floured surface for 6-8 turns.
Place dough in a greased bowl, cover, and let rise for 2 hours or until doubled. Meanwhile, mix brown sugar and cinnamon in a bowl.
Punch down dough, roll it into an 18x10-inch rectangle, and brush with melted butter. Sprinkle the cinnamon-sugar mixture evenly.
Roll the dough jelly-roll style, starting on the long side. Pinch the seam to seal, then slice into 12 pieces. Arrange in a greased 13x9-inch pan, cover, and let rise for 1 hour.
Preheat oven to 350°F. Bake for 15-20 minutes or until light brown and puffed. Cool slightly.
For icing, beat confectioners' sugar, butter, vanilla, and enough milk for a drizzle consistency. Drizzle over warm rolls.
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