Red Velvet Cinnamon Rolls

Ingredients

• 1 box red velvet cake mix (regular size)
• 2 1/2 to 3 cups all-purpose flour
• 1 packet (1/4 oz) active dry yeast
• 1 1/4 cups warm water (between 120°F and 130°F)
• 1/2 cup firmly packed brown sugar
• 1 tsp ground cinnamon
• 1/4 cup melted butter

For the icing

• 2 cups powdered sugar
• 2 tbsp soft butter
• 1 tsp vanilla extract
• 3 to 5 tbsp 2% milk

Instructions

1. In a mixing bowl, combine the cake mix, 1 cup flour, and yeast. Pour in the warm water and beat on medium speed for about 2 minutes. Gradually mix in the remaining flour until a soft, slightly sticky dough forms.
2. Lightly flour your countertop and gently knead the dough 6-8 times. Place it in a greased bowl, ensuring the top is greased as well. Let it rise in a warm spot until doubled in size, about 2 hours.
3. In another bowl, mix the brown sugar and cinnamon.
4. Punch down the dough and turn it out onto a floured surface. Roll it into an 18×10-inch rectangle.
5. Brush the melted butter over the dough, leaving a 1/4-inch border around the edges. Sprinkle the sugar-cinnamon mixture evenly over the butter.
6. Roll up the dough tightly from the long side, pinching the seam to seal. Cut into 12 equal pieces and place them cut-side-up in a greased 13×9-inch baking pan.
7. Cover with a kitchen towel and let rise in a warm spot until almost doubled, about 1 hour.
8. Preheat the oven to 350°F. Bake the rolls for 15-20 minutes or until puffed up and light brown.
9. While the rolls cool slightly, prepare the icing by beating together the powdered sugar, butter, vanilla, and enough milk to achieve a smooth consistency.
10. Drizzle the icing over the warm rolls and enjoy!