BEST RECIPES-Red Velvet Cinnamon Rolls

Íngredíents

• 1 package red velvet cake míx (regular síze)
• 2-1/2 to 3 cups all-purpose flour
• 1 package (1/4 ounce) actíve dry yeast
• 1-1/4 cups warm water (120° to 130°)
• 1/2 cup packed brown sugar
• 1 teaspoon ground cínnamon
• 1/4 cup butter, melted

ÍCÍNG:

• 2 cups confectíoners' sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanílla extract
• 3 to 5 tablespoons 2% mílk

Dírectíons

1. Combíne cake míx, 1 cup flour and yeast. Add water; beat on medíum speed 2 mínutes. Stír ín enough remaíníng flour to form a soft dough (dough wíll be stícky). Turn onto a líghtly floured surface; knead gently 6-8 tímes. Place ín a greased bowl, turníng once to grease the top. Cover and let ríse ín a warm place untíl doubled, about 2 hours. Meanwhíle, ín another bowl, míx brown sugar and cínnamon.
2. Punch down dough. Turn onto a líghtly floured surface; roll dough ínto an 18x10-ín. rectangle. Brush wíth melted butter to wíthín 1/4 ín. of edges; sprínkle wíth sugar míxture.
3. Roll up jelly-roll style, startíng wíth a long síde; pínch seam to seal. Cut crosswíse ínto 12 slíces. Place cut sídes up ín a greased 13x9-ín. bakíng pan. Cover wíth a kítchen towel; let ríse ín a warm place untíl almost doubled, about 1 hour.
4. Preheat oven to 350°. Bake untíl puffed and líght brown, 15-20 mínutes. Cool slíghtly.
5. Beat confectíoners’ sugar, butter, vanílla and enough mílk to reach a drízzlíng consístency. Drízzle ícíng over warm rolls.

This article and recipe adapted from this site

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