Red and White Cinnamon Roll

Step 1: Prepare the Dough

In a mixing bowl, combine the red velvet cake mix, 1 cup of flour, and dry yeast.
Add the warm water to the mixture and beat well at medium speed for 2 minutes.
Gradually add the remaining flour until you have a smooth dough (the dough will be slightly sticky, which is fine).
Knead the dough lightly and divide it into 6-8 pieces. Place the dough in a greased bowl, ensuring the top is well-oiled.
Let the dough rise in a warm environment until it doubles in size, about 2 hours.
Step 2: Prepare the Filling

While the dough is rising, mix the brown sugar and ground cinnamon in a small bowl.
Step 3: Assemble the Rolls

Once the dough has risen, roll it out on a floured surface into an 18×10-inch rectangle.
Brush the rolled-out dough with the melted butter, leaving about a 1/4-inch border around the edges.
Sprinkle the sugar-cinnamon mixture evenly over the buttered dough.
Starting from the long edge, roll the dough tightly into a log, like a jelly roll, and seal the edges.
Cut the rolled dough into 12 equal pieces and place them in a greased 13×9-inch baking pan.
Cover the rolls with a cloth and let them rise in a warm place until they double in size, about 1 hour.
Step 4: Bake the Rolls

Preheat your oven to 350°F (175°C).
Bake the rolls in the preheated oven for 15-20 minutes, until they are crisp and golden brown.
Allow the rolls to cool slightly before adding the glaze.
Step 5: Make the Glaze

In a bowl, whisk together the powdered sugar, softened butter, vanilla extract, and enough milk to achieve a smooth, creamy consistency.
Step 6: Glaze and Serve

Drizzle the creamy glaze over the warm cinnamon rolls.
Serve immediately and enjoy the delicious, melt-in-your-mouth experience of these Red Velvet Cinnamon Rolls!
These rolls are perfect for special occasions or a luxurious weekend breakfast. Enjoy them with a hot cup of coffee or tea!