Red Velvet Cake Mix Cinnamon Rolls Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ red velvet cake mix

2 1/2

cups Gold Medal™ all-purpose flour

1

package (2 1/4 teaspoons) active dry yeast

1 1/4

cups water

1/4

cup butter, melted and cooled

1/2

cup packed brown sugar

1

teaspoon ground cinnamon

1

                        container Betty Crocker™ Rich & Creamy cream cheese frosting

Preparation

In large bowl, mix cake mix, 1 cup of the flour and the yeast. Add water; stir with wooden spoon until dough forms. Add remaining flour 1/4 cup at a time, stirring between each addition, until soft dough forms. (You may not need all of the flour.)

Cover with plastic wrap; let rise in warm place until doubled, about 1 hour.

Gently punch down dough, then reshape into a ball. Let rest a few minutes. Meanwhile, have melted butter ready. In small bowl, mix brown sugar and cinnamon.

On surface sprinkled lightly with flour, roll dough into large rectangle about 1/4 inch thick. Brush with melted butter; sprinkle with cinnamon sugar. Starting at one long end, tightly roll up into a log. Slice into 12 rolls.

Grease or spray 13x9-inch pan or two 9-inch round cake pans. Place rolls in pan(s); cover with plastic wrap. Let rise 30 minutes while you heat oven to 375°F.

Bake 8 to 10 minutes or until golden brown. Cool 5 minutes; frost with cream cheese frosting. Serve warm or at room temperature.

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