Inspired by tasteofhome.com
Ingredients
for 9 servings
- 15 ¼ oz (430 g) red velvet cake mix, 1 box
- 2 ½ cups (310 g) all-purpose flour, plus more for dusting
- 2 cups (480 mL) warm water
- 2 ½ teaspoons active dry yeast
- 1 tablespoon vegetable oil
- ¼ cup (60 g) unsalted butter, melted, 1/2 stick
- ½ cup (110 g) light brown sugar, packed
- 1 tablespoon cinnamon
- nonstick cooking spray
- 2 cups (230 g) cream cheese frosting, warm
Preparation
- In a large bowl, combine the cake mix, flour, water, and yeast.
- Pour mixture onto a lightly-floured surface and knead until smooth for 5 minutes.
- Place dough in a large oiled bowl, brush the top of the dough lightly with oil, and let rise for an hour in a warm area.
- Punch down the dough and roll out on a floured surface to a rectangular shape about 1 centimeter (½ inch) thick.
- Brush the melted butter evenly over the dough until covered.
- In a small bowl, combine the brown sugar and cinnamon.
- Sprinkle the cinnamon sugar evenly over the dough.
- Roll up the dough from the bottom to the top.
- Cut the dough into nine even pieces and place them in a 9-inch (23 cm) square baking pan greased with nonstick spray.
- Let the dough rise for another hour.
- Preheat the oven to 350°F (180°C).
- Bake the cinnamon rolls for 30 minutes until toothpick comes out clean.
- Release the cinnamon rolls from the pan and place on a wire rack set over a baking sheet.
- Pour the cream cheese frosting evenly over the top.
- Enjoy!
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