Red Velvet Cinnamon Rolls

• Vegetarian

• Baking & Spices

  • 1 envelope Active dry yeast
  • 2 1/2 cup All-purpose flour
  • 1/2 cup Brown sugar
  • 1 tsp Cinnamon
  • 1/2 cup Granulated sugar
  • 1 Pinch Kosher salt
  • 1 cup Powdered sugar
  • 1/2 tsp Vanilla extract
  • 1 package Velvet cake mix, red

• Dairy

  • 1 cup Butter, unsalted
  • 8 oz Cream cheese
  • 1 cup Milk

• Liquids

  • 1/2 cup Water

Found on delish.com

Description

Ingredients

• 1/2 c. warm water
• 1 envelope active dry yeast
• 3/4 c. warm milk
• 1 package red velvet cake mix
• 2 1/2 c. all-purpose flour
• Pinch kosher salt
• 1/2 c. (1 stick) unsalted butter, softened
• 1/2 c. brown sugar
• 1/2 c. granulated sugar
• 1 tsp. cinnamon
• 1/2 c. (1 stick) unsalted butter, softened
• 8 oz. cream cheese, softened
• 1 c. powdered sugar
• 1/2 tsp. vanilla extract
• 1/4 c. milk

Directions

• Preheat oven to 375 degrees F. Butter a 9”x13” pan and set aside.In a small bowl, combine warm water and yeast. Allow to sit and bloom, 10 minutes. Mixture should be foamy.Once yeast is active, add to the bowl of a stand mixer. Add milk, cake mix, flour, and salt. With the dough hook attached, mix on low until dough comes together and starts to pull away from the sides, 5 minutes. (Alternatively, you can mix all ingredients in a large bowl and knead the dough by hand on a well-floured surface).Move dough to a large bowl and cover with plastic wrap. Let sit until almost doubled in size, about 1 hour.Meanwhile, make filling: In a large bowl, mix together butter, sugars, and cinnamon until well combined.Turn dough onto a floured surface and roll into a large rectangle. Spread filling over the dough and roll up into a long log. Slice into 15 rolls. Place rolls into prepared pan and bake until golden, 18-20 minutes.In a large bowl, make cream cheese icing: Beat together butter, cream cheese, sugar, vanilla, and milk. Mixture should be pourable. Drizzle icing over rolls and serve immediately.