Red Velvet Cinnamon Rolls


1 box of red velvet cake mix just the regular size, darlin’
2 1/2 to 3 cups of good ol’ all-purpose flour
1 packet 1/4 oz of active dry yeast
1 1/4 cups warm water keep it between 120° and 130°, sugar
1/2 cup firmly packed brown sugar
1 tsp of ground cinnamon the good stuff!
1/4 cup melted butter I can’t resist that buttery goodness

For the icing:

2 cups powdered sugar
2 tbsp soft butter we don’t want any hard butter here, honey
1 tsp vanilla extract it’s all about that sweet aroma
3 to 5 tbsp 2% milk just enough to get the right consistency


In a mixing bowl, blend the cake mix, 1 cup flour, and yeast. Pour in the warm water and give it a good beating on medium speed for about 2 minutes. Gradually mix in the remaining flour until you’ve got a soft dough (it’s gonna be a bit sticky, but that’s alright!).

Lightly flour your countertop, and gently knead the dough 6-8 times. Place it in a greased bowl, making sure to grease the top as well. Now, let it rise in a warm spot until it doubles in size (about 2 hours). While you wait, grab another bowl and combine that brown sugar and cinnamon.

Time to punch down the dough! Turn it out onto your floured surface and roll it into an 18×10-inch rectangle. Brush on that delicious melted butter, leaving about 1/4-inch around the edges, then sprinkle the sugar-cinnamon mix all over.

Roll up the dough like a jelly roll, starting with the long side, and pinch the seam to seal it. Slice it into 12 even pieces and place them cut-side-up in a greased 13×9-inch baking pan. Cover it with a kitchen towel and let it rise in that warm spot until almost doubled (roughly 1 hour).

Preheat your oven to 350°. Bake the rolls until they’re puffed up and light brown (about 15-20 minutes). Let them cool just a bit.

In the meantime, whip up the icing by beating together the powdered sugar, butter, vanilla, and enough milk to achieve a smooth, drizzly consistency. Drizzle that heavenly icing over your warm rolls and dig in!