Red Velvet Cinnamon Rolls

Instructions

• Combine warm water and yeast for dough in the bowl of a stand mixer; beat until combined. Allow to sit and bloom, 5 to 10 minutes. Yeast should activate and mixture should have foam on top.
• Add flour, cake mix, warm milk, and salt. Switch to the dough hook and mix on low until dough comes together and starts to pull away from the sides, about 5 minutes.
• Grease a large bowl with a light coating of oil. Form dough into a ball and place in the greased bowl, turning to coat all sides. Cover with plastic wrap and a towel. Place the bowl over a pan of hot water and let sit until almost doubled in size, about 1 hour.
• Mix butter, brown and white sugars, and cinnamon for filling together in a medium bowl until well combined.
• Spray a large baking pan with baking spray.
• Turn dough onto a floured surface and roll into a large rectangle. Spread filling over the dough, then roll up into a long log. Slice into 12 rolls and place on the prepared pan. Allow to rise until doubled in size, 30 to 45 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden, 20 to 25 minutes.
• While the rolls are baking, combine cream cheese, powdered sugar, butter, milk, and vanilla for icing in a bowl. Beat with an electric mixer until smooth and pourable. Transfer icing to a plastic zip-top bag.
• Remove cinnamon rolls from the oven. Snip a corner off of the zip-top bag and drizzle icing over the warm rolls. Serve immediately.