Ingredients
(for 9 servings)
1 box red velvet cake mix (430g)
2.5 to 3 cups all-purpose flour (315g-375g), plus more for dusting
1.25 cups warm water (300 mL)
1 package active dry yeast
1 tbsp vegetable oil
1/4 cup unsalted butter (60g), melted
1/2 cup light brown sugar (110g), packed
1 tbsp cinnamon
nonstick cooking spray
Icing:
2 cups confectioners’ sugar (230g)
2 tbsp butter (30g), softened
1 tbsp vanilla extract
3 to 5 tbsp (45ml-75ml) 2% milk
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 (1/2 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 350F/180C.
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.
Beat confectioners’ sugar, butter, vanilla and enough milk to reach a drizzling consistency. Drizzle icing over warm rolls.
