Red Velvet Cinnamon Rolls

Ingredients:

• 1 and 1/4 cups warm water (40°C)
• 1 packet (7 g) of active dry yeast
• 1 package (430 g) red velvet cake mix
• 2.5 cups premium flour
• 1.5 cups dark brown sugar
• 3 tablespoons ground cinnamon
• 225g (16 tbsp) unsalted butter, cut into pieces, room temperature, plus extra for greasing the pan
• 110 g of cream cheese at room temperature
• 1.5 cups powdered sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Preparation:

1. Combine warm water and yeast in a large bowl and let sit for 5 minutes until lightly foamy. Add the baking mix and flour and mix vigorously for 1 minute until the dough is smooth and free of lumps. Don't overwork it, or the dough will become very sticky and difficult to work with. Cover with plastic wrap and let the dough rest in a warm, draft-free place until it doubles in size, about 1 to 1.5 hours.
2. Meanwhile, in a medium bowl, combine the brown sugar, cinnamon, and 1/4 teaspoon salt until the sugar is free of lumps. Add 12 tablespoons of butter and mix until fully incorporated. Set aside until ready to use.
3. Cream cheese frostingIn a medium bowl, beat the cream cheese, powdered sugar, heavy cream, vanilla, remaining 4 tablespoons butter, and 1/4 teaspoon salt until light and creamy, about 2 minutes. Set aside until ready to use.
4. Gently deflate the dough by lifting it at the edges and letting it fall back into the bowl, rotating the bowl and repeating this motion as needed. Transfer to a clean, lightly floured work surface. Roll out into a 12x16 inch rectangle, pulling the edges toward the center to form straight edges. Spread the butter and brown sugar mixture evenly over the dough, leaving a 1/4 inch border around the edges. Roll the dough tightly, starting with one of the short edges, pressing the edges occasionally to keep them flush.
5. Grease a 22x32 cm baking pan with butter. Cut the dough into 12 equal slices and place them cut-side up on the baking pan, carefully shaping them into buns to fit. Let rise, covered, in a warm, draft-free place until the pan is almost full of buns, about 30 minutes.
6. Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Bake until the buns are puffy and brick-red and the filling is bubbling, 20–25 minutes. Let cool for about 30 minutes. Brush the glaze over the warm buns and serve.