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 of 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
Preparation
Step 1Preheat oven to 375 degrees F. Butter a 9"-x-13" pan and set aside.Step 2Make dough: In a small bowl, combine warm water and yeast. Allow to sit and bloom, 10 minutes. Mixture should be foamy.Step 3Once 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.)Step 4Move dough to a large bowl and cover with plastic wrap. Let sit until almost doubled in size, about 1 hour. Step 5Meanwhile, make filling: In a large bowl, mix together butter, sugars, and cinnamon until well combined.Step 6Turn 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 to 20 minutes. Step 7Make cream cheese icing: In a large bowl, beat together butter, cream cheese, sugar, vanilla, and milk. Mixture should be pourable. Drizzle icing over rolls and serve immediately.
