Instructions

• You mix warm water and yeast in a bowl. Wait about 5 minutes till it becomes foamy and alive.
• Add red velvet cake mix into the yeast mixture and stir well.
• Gradually add 2 cups of all-purpose flour until you get a soft dough. Add more flour if too sticky but keep it soft.
• Dump dough onto floured surface and knead about 5 minutes till smooth and elastic.
• Place dough in a greased bowl and cover with a damp cloth. Let rise in a warm spot about 1 hour till doubled in size.
• Mix brown sugar and ground cinnamon in a small bowl for cinnamon sugar filling.
• Roll dough on floured surface into a 15 by 9 inch rectangle. Spread softened butter evenly over surface.
• Sprinkle cinnamon sugar mixture all over the buttered dough thickly.
• Roll up dough tightly starting at long edge like a jelly roll. Cut into 12 equal slices and place in greased baking dish.
• Cover again and let rolls rise another 30 minutes.
• Preheat oven to 350°F (175°C).
• Bake rolls for 20-25 minutes until golden and cooked through.
• Mix cream cheese, softened butter, powdered sugar, and vanilla extract until smooth for frosting.
• Spread frosting over warm rolls straight out of the oven.
• Dig in while rolls are cozy warm and enjoy.
• Optionally, use slow release setting on pressure cooker after cooking for softer rolls.