Ingredients
½cupwarm water
active dry yeast,1 envelope
¾cupwarm milk
1pkgred velvet cake mix
2½cupsall purpose flour
pinch of kosher salt
½cupunsalted butter,(1 stick) softened
½cupbrown sugar
½cupgranulated sugar
1tspcinnamon
½cupunsalted butter,(1 stick) softened
8ozcream cheese,softened
1cuppowdered sugar
½tspvanilla extract
¼cupmilk
Preparation
Preheat oven to 375 degrees F. Butter a 9×13-inch pan and set aside.
In a small bowl, combine warm water and yeast. Allow to sit and bloom for 10 minutes.
Once the 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 for 5 minutes.
Move the dough to a large bowl and cover with plastic wrap. Let it sit until almost doubled in size for about 1 hour.
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 the filling over the dough and roll it up into a long log. Slice into 15 rolls.
Place rolls into a prepared pan and bake until golden for 18 to 20 minutes.
In a large bowl, beat together butter, cream cheese, sugar, vanilla, and milk.
Drizzle icing over rolls and serve immediately.
