Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.