Red Velvet Cinnamon Rolls

Ingredients:

• 1 package red velvet cake mix (regular size)
• 2-1/2 to 3 cups all-purpose flour
• 1 package (1/4 ounce) active dry yeast
• 1-1/4 cups warm water (120° to 130°)
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup melted butter

Icing:

• 2 cups confectioners’ sugar
• 2 tablespoons softened butter
• 1 teaspoon vanilla extract
• 3 to 5 tablespoons 2% milk

Directions:

1. In a bowl, combine cake mix, 1 cup flour, and yeast. Add water; beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft, slightly sticky dough. Turn onto a floured surface; gently knead 6-8 times. Place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, approximately 2 hours.
2. In a separate bowl, mix brown sugar and cinnamon.
3. Punch down the risen dough. Roll it into an 18×10-inch rectangle on a floured surface. Brush with melted butter, leaving a 1/4-inch border; sprinkle with sugar mixture.
4. Roll up the dough jelly-roll style, starting from a long side. Pinch the seam to seal. Cut crosswise into 12 slices. Place the slices, cut sides up, in a greased 13×9-inch baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 1 hour.
5. Preheat the oven to 350°F. Bake until the rolls are puffed and light brown, approximately 15-20 minutes. Cool slightly.
6. For the icing, beat confectioners’ sugar, softened butter, vanilla, and enough milk to achieve a drizzling consistency. Drizzle the icing over the warm rolls.

Enjoy your delightful Red Velvet Cinnamon Rolls!