Ingredients:
One packet of regular-size red velvet cake mix
2 1/2 to 3 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
Warm water, 1 1/4 cups (120–130 degrees Fahrenheit)
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
For the icing:
2 cups confectioners’ sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
3 to 5 tablespoons 2% milk
Directions:
In a large mixing bowl, combine the red velvet cake mix, 1 cup of flour, and the active dry yeast. Add the warm water and beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft and slightly sticky dough.
Turn the dough onto a lightly floured surface and knead gently for 6-8 times. After putting some oil in the bowl, flip the dough over once to coat the top.
Cover the bowl and let the dough rise in a warm place until doubled in size, which should take about 2 hours.
In another bowl, mix together the brown sugar and cinnamon.
Punch down the dough and turn it out onto a surface dusted with flour.. Roll the dough into an 18×10-inch rectangle. Brush the melted butter over the dough, leaving a 1/4-inch border. Sprinkle the sugar mixture evenly over the buttered surface.
Roll up the dough jelly-roll style, starting from one long side. Pinch the seam to seal. Cut the rolled dough crosswise into 12 slices.
Place the slices, cut sides up, in a greased 13×9-inch baking pan. Cover the pan with a kitchen towel and let the rolls rise in a warm place until almost doubled in size, which should take about 1 hour.
Preheat the oven to 350°F (175°C). Bake the rolls until they are puffed and light brown, which should take around 15-20 minutes. Allow them to cool slightly.
In a small bowl, beat together the confectioners’ sugar, softened butter, vanilla extract, and enough milk to reach a drizzling consistency. Drizzle the icing over the warm rolls.
Enjoy the delicious Red Velvet Cinnamon Rolls!