Ingredients

• 2 teaspoons dry yeast
• 1 tablespoon brown sugar
• 0.75 cups water
• 1.5 cups red velvet cake mix
• 0.25 teaspoons kosher salt
• 0.25 cups all-purpose flour , plus up to 1/4 cup more as needed
• 6 tablespoons butter
• 0.67 cups brown sugar
• 1.5 teaspoons cinnamon
• 1.33 cups powdered sugar
• 1.5 tablespoons milk

Instructions

1. 1 Combine yeast, sugar, and water in the bowl of a stand mixer and stir until just combined. Let sit for 5 minutes or until foamy. Add cake mix, salt, and 1 1/2 cups flour and mix until a soft dough forms.
2. 2 Transfer mixture to a lightly greased bowl and cover with plastic wrap. Let stand at room temperature in an area free from drafts until about doubled in size, about 2 hours.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 11X7-inch baking dish.
4. 4 Transfer dough to a lightly floured surface and roll out to form a 20x14-inch rectangle. Spread butter evenly over dough, leaving a 1/2-inch border around the edges. Sprinkle brown sugar and cinnamon evenly over butter. Starting from the long edge, roll dough into a log and place seam side down on a cutting board. Make cuts every 1 1/2 to 2 inches to form "rolls".
5. 5 Unroll each roll and then carefully roll each one from the long edges around the filling again to form long tube-like shapes. Freeform the tube shapes in the prepared dish to resemble "intestines."
6. 6 Bake in the preheated oven until lightly browned around the edges, and the center dough is fully baked and no longer sticky, about 20 minutes.
7. 7 Whisk powdered sugar and milk together in a small bowl and drizzle over rolls. Cut into squares and serve warm or at room temperature.

Nutrition per serving