• In a large bowl, add the warm water and the yeast. Let it sit for five minutes to bloom.
  1-1/4 cups warm water (120-130°F), 2 1/4 teaspoons Rapid Rise or instant yeast
• Add the cake mix and 2 cups of flour to the yeast water. Beat the mixture for 2 minutes with an electric mixer, then add another ¼ cup of the flour. You may need to add a little more flour if the dough is too sticky.
  15.25 ounce box red velvet cake mix, 2 1/2 cups all-purpose flour
• Cover the dough and set it in a warm area to rise, until it's doubled in size (about 1-2 hours).
• Once the dough is ready, roll it out to about a 16x12 rectanglular shape on a lightly floured surface. It doesn’t have to be exact but should be close to this size.
• In a medium bowl, mix the brown sugar and cinnamon together.
  1/2 cup brown sugar, 2 teaspoons ground cinnamon
• Spread softened butter over the rolled out dough, then sprinkle the brown sugar mixture over the buttered dough.
  1/4 cup butter
• Starting with the long side, carefully roll up the dough.
• Slice the rolled dough into 12 pieces and place the pieces cut side up in a greased 9x13 baking dish. Cover and set the pan aside to rise for 1 hour.
• Preheat your oven to 350 degrees F.
• Bake the rolls for 18-20 minutes, until baked through and golden brown. Set aside to cool slightly while you make the frosting.

Cream Cheese Icing

• Use an electric hand mixer to beat the cream cheese, butter and powdered sugar until well combined.
  4 ounces cream cheese, 1/4 cup butter, 2 cups powdered sugar
• Spread the frosting over the cinnamon rolls. Sprinkle with red heart sprinkles, if using.