Red Velvet Cake Mix Cinnamon Rolls
1 box Duncan Hines Signature Red Velvet Cake Mix
2 envelopes of Active Dry Yeast
2 ½ cups warm water
1 teaspoon of kosher salt
1 teaspoon of vanilla extract
5 cups of all-purpose flour
1 stick of softened butter – you can add another stick of butter if you want them really gooey
1 cup of packed dark brown sugar
1 cup granulated sugar
Cream Cheese Frosting
2 sticks of softened butter
3 cups of powdered sugar
1 teaspoon vanilla extract
Pinch of kosher salt
2 packages of softened cream cheese – 8 ounces
Combine two packages of active dry yeast with warm water in the bowl of a stand mixer. Stir until dissolved. Add cake mix, flour, vanilla and salt. Use dough hook attachment to knead dough together, ust for a minute or two. Move to larger bowl, and let rise for about an hour. Punch dogh down after an hour, and let rise again for another hour.
Use plenty of flour on a clean surface and turn dough out. Shape into a ball, then roll into a rectangle shape, mine measured about 28x17. Spread softened butter over dough. Sprinkle with brown sugar, white granulated sugar and cinnamon. Start from farthest edge and roll dough tightly into a long skinny log shape. Slice into 24 rolls.
Place rolls in two 9x13 pans that have been greased with butter or sprayed with non stick cooking spray. Bake at 350 degrees for 15-20 minutes.
While the rolls are baking, prepare cream cheese frosting. With paddle attachment on the stand mixer, combine room temp butter with powdered sugar. Beat until well combined, then add vanilla and pinch of salt. Mix again, then while mixer is going, drop cubes of softened cream cheese in the bowl one at a time until frosting is well mixed.
Spread on warm rolls and enjoy.